[Home Side Dish Research Institute] Premium Side Dish Field Staff (Beginners welcome, 5 days a week)

[Common Requirements]
- Schedule work (5-day workweek including a fixed Saturday off)
- Conversion to permanent position after a 3-month probationary period (salary subject to adjustment upon conversion)
- Overtime and holiday work may occur (allowances, etc. provided)
- Health certificate required
- Wearing sanitary uniforms and standing work

[Preprocessing Team]
(Working Hours) 07:00~16:00
(Job Description) Responsible for cooking preparation, the first step in cooking, such as washing and trimming ingredients.
(Preferred Qualifications) Those who enjoy cooking, skilled with a knife, and have a keen interest in food ingredients

[Cooking]
(Working Hours) 07:30~16:30
(Job Description) Responsible for the overall cooking of the Home Side Dish Research Institute (Enabling focused work as each dish has a designated person)
(Preferred Qualifications) Those with a strong interest in Korean cuisine, those with experience in institutional catering or the kitchen, and holders of the Certified Korean Cuisine Chef license

[Sauce/Soup]
(Working Hours) 08:00~17:00
(Job Description) Responsible for preparing sauces that form the basis of cooking and cooking frozen soups.
(Preferred Qualifications) Those who enjoy cooking, those who are meticulous for accurate measurements, and those with good physical stamina

[Inner Packaging]
(Working Hours) 09:00~18:00
(Job Description) Inspecting cooked food for defects and foreign substances, then packing according to the correct quantity; checking container sealing and packaging condition.
(Preferred Qualifications) Familiar with machinery and equipment and able to follow safety regulations, quick and meticulous hands, and full of passion