chef

Overview Languages English Education Secondary (high) school graduation certificate Experience 2 years to less than 3 years On site Work must be completed at the physical location. There is no option to work remotely. Work site environment Wet/damp Noisy Odours Hot Cold/refrigerated Work setting Restaurant Responsibilities Tasks Estimate amount and costs of supplies and food items Maintain records of food costs, consumption, sales and inventory Demonstrate new cooking techniques and new equipment to cooking staff Supervise activities of specialist chefs, chefs, cooks and other kitchen workers 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 Prepare and cook meals or specialty foods Requisition food and kitchen supplies Consult with clients regarding weddings, banquets and specialty functions Plan menus and ensure food meets quality standards Prepare dishes for customers with food allergies or intolerances Recruit and hire staff Supervise activities of sous-chefs, specialist chefs, chefs and cooks Train staff in preparation, cooking and handling of food Leading/instructing individuals Supervision 11-15 people Experience and specialization Cuisine specialties Korean Additional information Work conditions and physical capabilities Fast-paced environment Work under pressure Tight deadlines Handling heavy loads Physically demanding Attention to detail Combination of sitting, standing, walking Standing for extended periods Personal suitability Leadership Dependability Efficient interpersonal skills Flexibility Organized Reliability Team player Benefits Financial benefits Gratuities

The chef is responsible for overseeing kitchen operations, including menu planning, recipe creation, and supervising a team of 11-15 kitchen staff. Key duties include preparing high-quality meals, managing food costs, and ensuring standards are met for specialty functions and guests with allergies.

Candidates must have a high school diploma and between 2 to 3 years of professional cooking experience. Specialization in Korean cuisine and the ability to work in a physically demanding, fast-paced environment are required.

• Gratuities

• Travail d’équipeSouhaitée
• LeadershipSouhaitée
• Salubrité alimentaireSouhaitée
• Gestion des stocksSouhaitée

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

• Menu Planning
• Staff Supervision
• Korean Cuisine
• Food Costing
• Inventory Management
• Recipe Creation
• Kitchen Management
• Staff Training
• Food Safety
• Budget Estimation
• Leadership
• Teamwork

• Food & Beverage
• Hospitality
• Management & Leadership

Formation minimale

Études secondaires

Expérience minimale

2+ ans

Postuler avant le

28 août 2026

Langue de l’offre

anglais

Heures de travail

40 heures par semaine

Niveau d’expérience

Mid-Senior level