Junior Chef

Wynyard Pavilion is on the lookout for a talented CDP chef to join our family right on the waterfront.

Please Note - Part time or Full Time hours available ( 35 - 40 a week ) with more hours available heading into summer. This would suit a student looking for more experience or Cafe worker looking for extra hours

Applicants must have either an open work visa, Residency or citizenship. We can not support anyone for a work visa in this role

**Customer Service**
- Speak to customers in a courteous manner and attend to their needs promptly if and when required.
- Ensure any food-related customer complaints are recorded via a customer complaint form and reported to the Head Chef.

**Financial Management**

Follows systems, policies and procedures relating to keeping costs under control, including but not limited to:

- Portion control
- Using and following recipes
- Using set suppliers
- Controlling waste
- Receiving goods

**Food Preparation**

Follows relevant systems, policies and procedures relating to food production, including but not limited to:

- Using and following recipes to prepare food
- Using and following forecasting and production records to ensure portion control and prevention of waste
- Serving food that is safe to eat
- Maintaining the order and cleanliness of the kitchen’s facilities

**General**
- Pitch in and help the rest of the team (BOH and FOH) as and where able - e.g. ensure cleaning is done, dishes etc.
- Perform other duties as deemed necessary for the efficient running of the business.
- Ensure confidentiality is maintained at all times, especially in relation to staff matters, financial information, supplier’s costs, and all other internal matters of a sensitive nature.
- Communicate ideas and strategies to the Head Chef to constantly improve the operation and profitability of the business.
- Review work procedures and operational problems to determine ways to improve service, performance, safety, or profitability.
- Communicate with Head Chef, and attend regular meetings to communicate achievements of key operational targets, discuss any areas of concern, and make recommendations for improvement as relevant.
- Clock in and out of every shift.
- Ensure a high level of cleanliness and organisation at all times
- Complete any other tasks as nominated by senior management to ensure the smooth and effective running of the business.

**Health and Safety**
- Ensure that all equipment is being operated in a safe manner, immediately reporting any faulty equipment to Management.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance.
- Comply with the businesses health and safety policies and procedures to maintain a safe workplace.
- Have a full understanding of emergency and safety procedures, and ensure all staff are also aware of processes to follow in an emergency.
- Have a full understanding of security procedures and ensure they are being followed by all staff.
- Maintaining food control plan

**People and Culture**
- Report any staff performance or conduct concerns, and the recommended resolution to the Head Chef.
- Live by our mission, vision and values in your everyday work and conduct.
- Lead by example and demonstrate appropriate conduct, professionalism, and performance that is expected in the business - reinforce a positive culture.
- Communicate effectively, clearly and professionally with your customers and team at all times.
- Supervises and trains any kitchen employees assigned

**Professional Development**
- Take responsibility for instigating your own personal and professional development with support from the Head Chef.
- Participate in and attend training that may benefit you in your role, and/or the company, e.g. in areas of Leadership, Employment Relations, or Food Safety and Occupational Health and Safety.

**Stock Ordering / Management**
- Manage stock rotation and storage as per company policy.
- Monitor and record chemical levels and use.

**Knowledge and Experience**
- Experience with food preparation and professional kitchen operations.
- Knowledge of raw materials, production processes, quality control, costs, and other techniques for maximising the effective manufacture and distribution of goods. Knowledge and experience in the hospitality industry.
- Basic Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- Safety and Security — Knowledge of relevant equipment, policies, procedures.
- Basic knowledge of and experience using the Microsoft Office Suite software.
- Knowledge of food production techniques and equipment.
- Knowledge of kitchen cleaning methods

**Qualifications**

NZ Register Diploma (ANZSCO Skill Level 2)
At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances r