[Position] Culinary – Cook (중식·일식·양식, 1년 이내, 신입가능)

[HR Talk]

INPSIRE Entertainment Resort의 Culinary 부서에서 Cook업무 (신입)를 담당할 분을 채용합니다.

확립된 레시피와 고품질 기준에 따라 재료 준비, 조리, 식품 안전 및 위생 규정 준수 및 기타 업무를 담당합니다.

자세한 사항은 아래의 Job Description을 참고해 주시기 바랍니다.

Position Summary:

The Cook plays a vital role in the kitchen by preparing and cooking a variety of dishes in accordance with established recipes and quality standards. The Cook works under the supervision of the Head Chef, Sous Chef, or Kitchen Manager, and contributes to the overall success of the culinary operations by ensuring timely and efficient food preparation. 

As a Cook, you will be responsible to assist the kitchen in preparing consistent, high-quality food products, prepare and cook hot and cold foods in the culinary operations. Good knife skills and understanding of culinary terms and techniques are needed. Perform job responsibilities satisfactorily and according to department standards. Adheres to all Company, Safety, and Department policies and procedures. Fosters teamwork and provides excellent guest service, anticipates guest needs to exceed guest expectations.

Primary Duties and Responsibilities:

• Food Preparation: Prepare and cook a variety of dishes, including appetizers, soups, main courses, desserts, and other menu items, following established recipes and guidelines. Ensure all ingredients are properly prepped, measured, and ready for use.  Assist the Sous Chef in the day-to-day operation of the kitchen and help maintain a high standard of food preparation and presentation.

• Culinary Techniques: Utilize a wide range of culinary techniques commonly used in cuisines, such as grilling, roasting, sautéing, baking, and sauce-making. Apply proper cooking methods to achieve desired flavors, textures, and presentations.  Work seamlessly with recipes, standards and plating guides.

• Menu Planning: Collaborate with the Head Chef or Sous Chef to plan and develop menus for cuisine, considering seasonal ingredients, customer preferences, and dietary restrictions. Make recommendations for menu improvements and modifications based on feedback and market trends.

• Kitchen Organization: Maintain a clean, organized, and efficient workstation. Ensure all necessary ingredients, tools, and equipment are available and in good working condition. Adhere to proper food safety and sanitation practices, including storage, handling, and labeling of ingredients. Maintain cleanliness and hygiene according to established standards. 

• Team Collaboration: Collaborate with other members of the kitchen team to ensure smooth operation during service. Communicate effectively with colleagues to coordinate preparation and cooking times, ensure timely delivery of dishes, and maintain a harmonious working environment.

• Quality Control: Monitor the quality of ingredients, dishes, and overall food production. Conduct regular taste tests and visual inspections to ensure the flavors, textures, and presentations meet established standards. Take corrective actions as needed to maintain high-quality output.

• Training and Mentorship: Assist in training and mentoring junior kitchen staff, providing guidance on culinary techniques, flavor profiles, and plating techniques. Share knowledge and skills to promote professional growth and maintain consistency across the team.  Maintain all HACCP aspects within the operation.  Always maintain a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly.  Check that the quality of food prepared by team members meet the required standard and make the necessary adjustments.

• Inventory Management: Assist in inventory control by monitoring stock levels, rotating ingredients, and minimizing waste. Report any shortages, equipment malfunctions, or quality issues to superiors promptly.  Assist in inventory taking.  Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of loss and breakages.

Minimum Education and Qualifications:

• Previous experience as a Cook or similar role in a restaurant or food service establishment.
• Knowledge of basic cooking techniques and a willingness to learn and expand culinary skills.
• Familiarity with a variety of cuisines and ability to adapt to different cooking styles.
• Basic understanding of food safety and sanitation regulations.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Strong attention to detail and organizational skills.
• Effective communication and teamwork skills.
• Flexibility to work evenings, weekends, and holidays as required.
• Have a well-groomed with good communication skills, interpersonal skills.
• Candidate should be able to perform all basic cooking skills.
• Meticulous, team player, Disciplined, Independent, Positive working attitude.
• A true desire to satisfy the needs of others in a fast-paced environment.
• Must be able to work efficiently in an independent setting with minimal supervision.
• Willing and able to work shift work.
• Culinary education and/or on-the-job training, independent restaurant experience is preferred.

Physical Demands and Work Environment:

• Must be able to walk or stand for extended periods of time.
• Must be able to work flexible hours including weekends, holidays, and late nights.
• Ability to work on your feet for eight hours or more.
• Must be willing to travel locally and regionally to conduct business, and occasional travel within Korea. (해외 여행의 결격 사유가 없는 자)

•This is not necessarily an exhaustive list of all responsibilities, requirements or working conditions associated with this job.  INSPIRE Integrated Resort reserves the right to make changes to the above job description whenever necessary.

[상세 직무기술서 및 지원방법]
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