Chef

Education

• Secondary (high) school graduation certificate

• 2 years to less than 3 years

• Restaurant

• 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

• 3-4 people

• Korean

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

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

• Dependability
• Efficient interpersonal skills
• Flexibility
• Initiative
• Organized
• Reliability
• Team player

• Evening
• Day
• Weekend
• Work Term:
  
  Permanent
• Work Language:
  
  English
• Hours:
  
  30 to 40 hours per week