Chef – 3 Vacancies

Position Summary

We are seeking three experienced Chefs to join our restaurant kitchen team.

The successful candidates will be responsible for preparing and cooking a variety of dishes, organising food preparation activities, maintaining food quality and consistency, and contributing to the efficient day-to-day operation of the kitchen.

They will ensure that meals are prepared and presented to a consistently high standard while maintaining appropriate food safety, hygiene and workplace health and safety practices.

Experience in preparing South Indian cuisine is preferred but not mandatory.

Key Duties and Responsibilities

1. Prepare and cook a variety of dishes in accordance with established recipes, menu specifications and customer requirements.

2. Prepare, season and cook ingredients using appropriate cooking techniques and methods.

3. Organise and coordinate daily food preparation activities to ensure meals are prepared and served efficiently.

4. Monitor food quality, presentation, portion sizes and consistency.

5. Estimate food requirements, calculate ingredient quantities and organise food preparation schedules.

6. Monitor kitchen stock levels, order ingredients and supplies, and minimise food wastage.

7. Inspect the quality of ingredients and ensure appropriate food storage, handling and stock rotation procedures.

8. Coordinate with other kitchen staff, including cooks and kitchen assistants, to maintain efficient kitchen operations.

9. Assist in guiding and training kitchen employees in food preparation methods, cooking techniques and kitchen procedures, where required.

10. Maintain cleanliness and hygiene throughout the kitchen in accordance with New Zealand food safety requirements.

11. Monitor kitchen equipment and report faults or maintenance requirements.

12. Follow workplace health and safety requirements and established food handling standards.

13. Assist with food costing, portion control and minimising kitchen operating expenses.

Minimum Skills, Qualifications and Experience

• A relevant culinary qualification or equivalent practical experience.

• Demonstrated knowledge of food preparation, cooking methods and professional kitchen operations.

• Ability to prepare a variety of dishes using appropriate cooking techniques.

• Ability to organise food preparation activities and work effectively as part of a kitchen team.

• Good understanding of food safety, hygiene and workplace health and safety requirements.

• At least 3 years of relevant professional kitchen experience is preferred but not mandatory.

• Experience preparing South Indian cuisine is preferred but not mandatory.