About

Education: Secondary (high) school graduation certificate. Work setting: Restaurant. Ranks of chefs: Pastry 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. Plan menus and ensure food meets quality standards. Train staff in preparation, cooking and handling of food. Supervision: 1 to 2 people. Cuisine specialties: Korean. Food specialties: Bakery goods and desserts. Cold kitchen. Eggs and dairy. 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. Experience: 1 year to less than 2 years.