executive chef

Education: Secondary (high) school graduation certificate. Ranks of chefs: Executive chef. 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. Prepare and cook meals or specialty foods. Arrange for equipment purchases and repairs. Plan menus and ensure food meets quality standards. Recruit and hire staff. Cuisine specialties: Korean. Work conditions and physical capabilities: Fast-paced environment. Personal suitability: Leadership. Employment terms options: Evening. Shift. Experience: 3 years to less than 5 years. Employment terms options: Weekend.