Korean Chef
Overview
A Korean Chef specializes in preparing authentic Korean cuisine, mastering traditional cooking techniques, balancing bold flavors (spicy, sweet, salty, fermented), and presenting dishes that reflect Korean culinary heritage.
Core Responsibilities
- Prepare traditional Korean dishes (e.g., kimchi, bulgogi, bibimbap, jjigae, jeon)
- Manage banchan (side dishes) preparation and rotation
- Ferment and manage ingredients (kimchi, gochujang, doenjang)
- Source and select authentic Korean ingredients and produce
- Develop and execute Korean tasting menus or specialty dishes
- Butcher and prepare meats for Korean BBQ service
- Maintain traditional cooking techniques (braising, steaming, stir-frying, fermenting)
- Ensure proper balance of flavors and adherence to recipe standards
- Train kitchen staff in Korean cooking methods and ingredient knowledge
- Maintain cleanliness and organization in designated station
- Manage inventory of Korean-specific ingredients
Required Skills & Knowledge
- Deep knowledge of Korean culinary traditions and regional variations
- Expertise in Korean fermentation processes
- Proficiency with Korean cooking tools and equipment
- Understanding of Korean dining customs and presentation styles
- Ability to work with unique Korean ingredients (gochugaru, perilla leaves, etc.)
- Knowledge of vegetarian/vegan adaptations of Korean dishes
- Understanding of Korean food safety and preservation methods
Typical Work Environment
- Korean restaurants (from casual to fine dining)
- Korean BBQ establishments
- Asian fusion restaurants with Korean offerings
- Hotel kitchens with Korean specialty stations
- Food manufacturing (kimchi/banchan production)
