Chef De Partie

3 weeks ago

Auckland, New Zealand First Mates, Last Laugh Full time

First Mates, Last Laugh is a new space, centrally located on Westhaven Marina, overlooking the yachts and Auckland city.
Owned and operated by renowned restaurateur Judith Tabron, we have quickly become a local's favourite, with our warm and inviting atmosphere that feels like home and a getaway all at once.
Our delicious food, eclectic cocktails and thoughtful beverage selection have been welcomed with rave reviews
Join a passionate and friendly team in a busy, fun environment, your creativity and ideas are encouraged, and you will have opportunities to develop and grow in a supportive workplace.
Let's Eat
Let's Drink
Let's Work
We are eagerly searching for a passionate Chef to complete food preparation tasks and produce stipulated menu items, following the Executive Chef / Sous Chef's guidelines.
Gain overall skills by working in different sections of the kitchen.
PRIMARY FUNCTION We are looking for talented kitchen professionals to manage the operation of a designated section of the kitchen following the Executive Chef / Head Chef & Sous Chef's guidelines.
You must have a passion for cooking to a consistently high standard.
Maintain and promote a high standard of hygiene in adherence to the Food Control Plan.
DUTIES AND RESPONSIBILITIES Responsibility for the operation of a designated section of the kitchen.
Ensure that recipes and proportions are strictly adhered to, to ensure consistency, quality and cost control.
Perform food preparation tasks in the kitchen - assisting senior chefs to prepare stipulated menu items or ingredients for dishes.
Impart knowledge and training to junior kitchen staff.
Follow set policies to maintain standards for food safety in all food preparation areas.
Follow set policies to maintain standards for health & safety at work in all food preparation areas.
Order and maintain inventory to ensure efficient operations.
Ability to train and motivate the kitchen team.
PREFERRED COMPETENCIES New Zealand Certificate (Level 3 or 4) in Cookery, or equivalent.
A minimum of 2 years working in a professional kitchen.
Food Safety Course within the past three years.
Budgeting and Menu Costing skills.
Time Management Skills.
#J-18808-Ljbffr

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