head chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 5 years or more On site Work must be completed at the physical location. There is no option to work remotely. Work setting Restaurant Ranks of chefs Head chef Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Analyze operating costs and other data Demonstrate new cooking techniques and new equipment to cooking staff Create new recipes Instruct cooks in preparation, cooking, garnishing and presentation of food Prepare and cook complete meals and specialty foods for events such as banquets Supervise cooks and other kitchen staff Prepare and cook food on a regular basis, or for special guests or functions Prepare and cook meals or specialty foods Requisition food and kitchen supplies Arrange for equipment purchases and repairs Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 11-15 people Experience and specialization Cuisine specialties Korean Additional information Transportation/travel information Public transportation is available Work conditions and physical capabilities Fast-paced environment Standing for extended periods Personal suitability Dependability Reliability

The Head Chef is responsible for managing kitchen operations, including menu planning, cost analysis, and inventory management. They supervise and train a staff of 11-15 people while preparing high-quality Korean cuisine and specialty meals for events.

Candidates must have a high school diploma and at least 5 years of experience in a professional kitchen. Proficiency in Korean cuisine and the ability to work in a fast-paced environment are required.

• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

Relevées dans la description du poste. Confirmez les exigences importantes ci-dessus.

• Menu Planning
• Cost Control
• Inventory Management
• Korean Cuisine
• Staff Training
• Kitchen Supervision
• Recipe Development
• Food Safety
• Banqueting
• Garnishing
• Food Presentation

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

5+ ans

Postuler avant le

3 sept. 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level