Cook

Job Duties

• Perform essential food preparation, seasoning, and cooking tasks.

• Cook a variety of tandoori items, and other dishes suitable for a bar and restaurant menu.

• Regulate temperatures of cooking equipment during food preparation.

• Maintain food quality, taste, and consistency at all times.

• Prepare gravies, sauces, and bases according to business requirements.

• Store food safely in chillers and freezers as required.

• Conduct stocktaking and report inventory levels to the Chef or Supervisor.

• Assist in developing new recipes and presenting dishes attractively.

• Ensure correct serving sizes and maintain high-quality meal standards.

• Present, portion, and garnish food correctly for bar and restaurant service.

• Prepare dishes according to customer requests, including dietary requirements.

• Check the freshness and quality of ingredients daily.

• Keep the kitchen clean and compliant with New Zealand health and safety standards.

• Maintain strict hygiene practices at all times.

• Train and support junior kitchen staff when required.

Candidate Requirements 

• Minimum of 3 years’ relevant bar & restaurant cooking experience or a Level 4 culinary qualification.

• Strong knowledge in preparing bar-style snacks/appetizers.

• Flexibility to work in a 7-day operation, including split shifts when required.

• Willingness to work during weekends, busy service periods, and evening hours.

• Ability to work effectively in a team-driven bar and restaurant environment and follow instructions from supervisors.

• Good interpersonal and communication skills suitable for a fast-paced hospitality setting.

• A positive, can-do attitude, strong work ethic, and commitment to maintaining high standards.