Junior Chef

About the Restaurant:

The butcher’s Dining is a unique Korean butchery restaurant that combines traditional Korean cooking with a modern dining experience. We specialize in high-quality meats, offering a variety of Korean BBQ options and other traditional dishes. Our goal is to deliver an authentic Korean culinary experience, focusing on fresh ingredients, excellent service, and an inviting atmosphere.

As a Junior Chef at the Butcher’s Dining , you will be an integral part of our kitchen team, assisting in food preparation, cooking, and maintaining the overall cleanliness and organization of the kitchen. This position is ideal for someone with a passion for Korean cuisine, eager to learn, and grow within a fast-paced kitchen environment.

Key Responsibilities

1. Food Preparation:

• Assist with the preparation and cutting of vegetables, and other ingredients used in Korean dishes.
• Assist in the preparation of side dishes, sauces, and condiments typical in Korean cuisine (e.g., kimchi, banchan).

2. Kitchen Maintenance:

• Maintain cleanliness and organization of workstations, including cutting boards, knives, and cooking equipment.
• Ensure compliance with food safety and sanitation standards (HACCP).

3. Collaboration & Communication:

• Work closely with the Butcher Dept and service ensure timely and efficient kitchen operations.
• Collaborate with the front-of-house team to coordinate food orders and ensure the timely delivery of dishes.

Qualifications:

Experience:

• Previous kitchen experience or culinary school education is preferred but not required.
• Passion for Korean food and willingness to learn about Korean cooking techniques.

Skills:

• Basic knowledge of kitchen tools and equipment.
• Strong attention to detail, with the ability to follow recipes and instructions carefully.
• Ability to work well under pressure in a fast-paced environment.
• Good communication and teamwork skills.

Personal Attributes:

• A positive attitude, reliability, and a willingness to learn.
• Cleanliness and respect for kitchen hygiene standards.
• Flexibility and adaptability to changes in the kitchen environment.

Working Hours:

• 5 Days working with 44hours per week.
• Full-time position, flexible shifts including evenings, weekends, and holidays as required.