Day to day duties required but are not limited to:

  • Set up kitchen with all necessary cooking utensils and equipment, like knives, pans and kitchen scales
  • Preparing ingredients to use in cooking–chopping and peeling vegetables, cutting meat, etc
  • Assisting in planning regular and special menus in consultation with management
  • Discussing food preparation issues with management and chef and directing the kitchen and waiting staff to strictly follow company policy in terms of quality and standard of service
  • Check the quality and freshness of ingredients. Ensure ingredients and final products are fresh
  • Apply, assess and where necessary adjust the seasoning to achieve the desired level of seasoning
  • Once the food is cooked and portioned, then adding garnishes, sauces, herbs and other sauces for consumption–Plating as per the training and documentation·Knead the dough with the aid of a kneading machine for use in making naans and Indian bread
  • Monitoring the quality of dishes before serving and having a high standard of presentation and plating
  • Estimate quantities and costs of required supplies, such as food and ingredients·Ensure kitchen stock levels and costs are effectively managed. Order stock as required
  • Monitoring quality of supplies and ensuring the best quality supplies and products are being used and ensure the food is stored and preserved properly
  • Maintaining and regulating kitchen equipment including temperatures of a tandoori clay oven, grills, freezer, etc
  • Ensure compliance with all health and safety regulations within the kitchen area
  • Maintain a clean and hygienic work area in accordance with health and safety regulations
  • Establish production schedule and set quota for the number of goods to be produced on daily basis

Payrate - Min $25/hr to Max $30/hr

Guaranteed hours of work per week: Minimum 35 hours, permanent full-time

Requirements for job:

  • Relevant qualification or one plus year relevant industry experience. Either curry or Tandoor section experience is ok. 
  • Experience in cooking Indian cuisines like starters, Indian street food, South Indian. Mughlai and Indo-Chinese.
  • Full training will be provided
  • Be physically fit
  • Thrives under pressure in a high-volume environment
  • Pleasant with people and works well in a team.
  • Flexible to work daily split shifts (Lunch & Dinner) and weekends as per weekly rosters
  • Candidates need to be NZ citizens/residents or hold a valid work permit
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