Chef

Key tasks and responsibilities:
•             Planning menus, creating new dishes
•             Discussing food preparation issues with Director, manager and staff
•             Ordering supplies and checking products to ensure the standards are met, handling and maintaining all products properly
•             Ensuring all food items are stored at the right temperature and all food is used by date, may freeze and preserve food in order to ensure food quality
•             Ensuring enough stock is kept for daily operation through carrying out a stocktake
•             Cooking food to menu specifications in quality and quantity by using appropriate cooking techniques
•             Monitoring quality of dishes at all stages of preparation and presentation with a high standard quality.
•             Proper plate presentation and garnish set up for all dishes, determining how food should be presented
•             Overseeing kitchen work progress, and ensuring implementation of health and safety procedures in the kitchen
•             Ensuring all equipment and kitchen environments are operational and meeting standards
•             Investigating customer complaints
•             Controlling kitchen cost and expenses, estimating materials or labour requirements, maintaining/raising the food’s profit margins for the restaurant
•             Maintaining work records when necessary
•             Monitoring kitchen operation and providing solutions or decisions when necessary
•             Ensuring cleaning and hygiene of the kitchen facility is at a high standard by preparing cleaning schedules for fellow kitchen staff and inspecting all areas after cleaning.
•             Planning, managing and monitoring the functions and events when required
•             Involve in recruitment for kitchen staff by carrying out CV selection, interviews and providing staff training
•             Any other duties the employer reasonably may require employee to perform
Pay rate: minimum $25.00/ hour     maximum $32.00/ hour
Guaranteed hours of work per week:  Minimum 30 hours, full time
Requirements for the job:
At least 2 years of relevant work experience
Be physically fit
Full time availability, always available on weekends
Able to work across a 7 days roster
Have a can-do attitude and good work ethic
Have good time management skills, be well organized and capable of multitasking
Be able to work effectively in a team as well as individually
No criminal record
Candidates need to be NZ citizens/residents