The position is Permanent, working minimum 30 hours shifted Monday to Sunday to meet kitchen operational requirements. Due to the business nature, weekends and public holidays will require employees to cope with business needs, you need to accept the terms to work on weekends and public holidays.

Skills, qualifications, and experience:

  • Tertiary qualification in cookery at level 4 or higher equivalent to a New Zealand qualification;

  • Or have at least 1 year relevant experience working at kitchen.

  • Has professional cookery technique to produce high quality dishes.

  • Demonstrates excellent communication skills to effectively liaise with both suppliers and team members;

  • Excellent time management skills.

  • Physically well to work under pressure during peak meal time.

  • Follow all hygiene and Health and Safety regulations 

Duties and responsibilities:

  • Prepare and cook food on menu to satisfactory standards;

  • Monitor the quality of dishes, liaise with manager in regards to food preparation matters;

  • Food preparation including portioning, seasoning, adding gravies, sauces and garnishes.

  • Prepare food to meet guest special dietary requirements;

  • Work with manager in menu planningbased on seasonal ingredients, to meet the customer preference.

  • Order food supplies, ensure foodstuffs to the quality standards.

  • Stock control, manage the stock level to meet the kitchen requirements

  • Training other kitchen staff to required restaurant standard

  • Managing and maintaining kitchen and staff for efficient operation

  • Keep the working area clean and tidy, ensure all health and safety procedures are adhered

If you are interested in this position, please do not hesitate to send your CV to sambalstationnz@gmail.com

Applicants for this position should have NZ residency or a valid NZ work visa 

 

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