Chef

This is a full-time permanent role with minimum 30 hours of work per week gauranteed.

Key Responsibilities

• Prepare, cook, and present food in accordance with established recipes, menu specifications, and the restaurant’s quality standards.

• Undertake food preparation, including cutting, portioning, marinating, seasoning, and preparing ingredients for cooking.

• Cook and prepare a range of dishes, including meat, chicken, seafood, burgers, salads, and accompaniments, in line with the restaurant’s menu.

• Manage an assigned kitchen section and ensure food preparation is organised efficiently during service.

• Monitor food quality, taste, portion sizes, presentation, and consistency before dishes are served.

• Ensure meals are prepared and served within appropriate timeframes while maintaining quality standards during busy periods.

• Assist with the preparation of daily specials and seasonal menu items as required by the restaurant.

• Check the quality and freshness of ingredients and ensure food is stored, handled, and prepared in accordance with food safety and hygiene requirements.

• Assist with stock ordering, inventory checks, stock rotation, and stocktakes to maintain adequate supplies and minimise wastage.

• Monitor ingredient usage and portion control to support effective food cost management.

• Maintain clean and organised workstations, kitchen equipment, utensils, and food preparation areas.

• Follow workplace health and safety procedures and ensure safe food handling practices are consistently maintained.

• Coordinate with other kitchen staff to ensure smooth workflow and timely preparation of customer orders.

• Assist in training and guiding junior kitchen staff in food preparation methods, cooking procedures, and hygiene standards where required.

• Report equipment faults, stock shortages, and operational issues to management promptly.

• Work collaboratively with management and other team members to maintain efficient kitchen operations and consistent food service standards.

IDEAL CANDIDATE:

• Level 4 Certificate/Diploma in Cookery is required.

• 2-3 years of relevant experience may substitute a formal qualification. Experience must be in the hospitality industry.

• Experience in preparing and cooking a variety of restaurant dishes, particularly grilled meats, steaks, ribs, chicken, and seafood, would be an advantage.

• New Zealand Experience as a chef/cook/fast food cook is an advantage but not mandatory

• Strong knowledge of culinary techniques and trends

• Excellent leadership and communication skills

• Ability to work in a fast-paced environment

• Creativity and a passion for food

• Flexible with working hours including weekend shifts