Chef

• Education: Secondary (high) school graduation certificate
• Experience: 2 years to less than 3 years

Work setting

• Restaurant

Tasks

• Demonstrate new cooking techniques and new equipment to cooking staff
• Create new recipes
• Instruct cooks in preparation, cooking, garnishing and presentation of food
• Supervise cooks and other kitchen staff
• Prepare and cook food on a regular basis, or for special guests or functions
• Plan menus and ensure food meets quality standards
• Train staff in preparation, cooking and handling of food
• Leading/instructing individuals

Supervision

• 3-4 people

Cuisine specialties

• Korean

Food specialties

• Cold kitchen
• Fish and seafood
• Meat, poultry and game
• Stocks, soups and sauces
• Vegetables, fruits, nuts and mushrooms

Work conditions and physical capabilities

• Fast-paced environment
• Attention to detail
• Standing for extended periods

Personal suitability

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player
• Work Term: Permanent
• Work Language: English
• Hours: 30 to 40 hours per week