CHEF

CHEF– RED SEA HOSPITALITY LIMITED
📍 Location: Henderson, Auckland, New Zealand

Key Responsibilities

1. Food Quality Management

• Ensure that all dishes are prepared and served to meet food quality standards and food safety regulations.

• Inspect incoming raw materials to ensure freshness and safety.

• Control the quality of dishes during preparation and before serving.

2. Menu Planning

• Collaborate with management to develop weekly/monthly menus, ensuring a variety of dishes that meet customer preferences.

• Update the menu seasonally and according to food trends to attract new customers and retain existing ones.

3. Kitchen and Staff Management

• Supervise the work of chefs and kitchen staff, ensuring smooth coordination and efficiency.

• Train and develop skills for junior chefs and kitchen staff.

• Ensure that kitchen processes are followed strictly for safety and efficiency.

4. Ingredient and Inventory Management

• Control and maintain an appropriate stock of ingredients, ensuring that there are no shortages or excesses.

• Order new ingredients as needed and monitor delivery progress.

• Control ingredient costs and minimize waste during preparation.

5. Create New and Innovative Dishes

• Suggest and test new recipes and dishes to refresh the menu and differentiate the restaurant.

• Collaborate with other departments to organize special culinary events and promotional programs.

6. Food Safety and Hygiene

• Be responsible for maintaining hygiene and food safety in the kitchen, including cleaning kitchen tools and work areas.

• Ensure that all kitchen staff comply with hygiene, food safety, and fire safety regulations.

7. Cost and Profit Management

• Oversee kitchen-related costs, including ingredient, labor, and utility expenses.

• Ensure the kitchen operates efficiently, optimizing costs and ensuring profitability for the restaurant.

8. Handle Complaints and Special Requests

• Address customer complaints regarding food quality or service.

• Work with the service team to accommodate special requests from customers, such as dietary restrictions or gluten-free options.

9. Reporting and Performance Monitoring

• Provide regular reports on kitchen operations, ingredient status, and issues to the restaurant management.

• Evaluate the performance of kitchen staff and implement improvement measures to enhance work efficiency.

Job Requirements:

• At least  years of experience in the food industry, with at least 1 years in a leadership position (head chef).

• In-depth knowledge of culinary techniques and current food trends.

• Strong leadership skills and the ability to handle urgent situations effectively.

• A food safety certification and fire safety training are a plus.

Salary & Working Conditions

• Competitive salary from $32.00 to $38.00.
• Minimum guaranteed 30 hours per week, with potential for additional hours based on business needs.
• Permanent full-time position with career growth opportunities.

How to Apply

If you are passionate about marketing in the hospitality industry and have a strong understanding of Asian cuisine and customer psychology, we want to hear from you!

📩 Send your CV and cover letter to huongvu@redseashospitality.com
📅 Application Deadline: 15/05/2025

Join us at RED SEA HOSPITALITY LIMITED and be part of a fast-growing, innovative restaurant business in New Zealand!