CAPTAIN COOKS HOSPITALITY LIMITED are looking for a Chef De Partie who is proficient in Indian cuisine including tandoor and curry at our Bar & Restaurant in Marton. We are a busy and fast-growing Restaurant & Bar.

Captain Cooks Hospitality are renowned for their positive attitude, great work ethic, and passion for hospitality. We look forward to welcoming you to our team. This role is ideal for a passionate, hard-working individual, with a commitment to high standards and an interest in learning and developing their skills in our organisation. You will be required to work efficiently in a busy team environment with high standards. Ideal candidates should have at least a two-year relevant work experience as a cook or chef and culinary skills.

Chef De Partie:
Key Skill Required:

  • Experience working in a busy day to day food operation
  • Menu development and prep work Energetic and consistent.
  • Strong focus on team moral
  • Forward thinking.
  • Time management
  • Kitchen management
  • Bookings and functions
  • Confident understanding of GP and delivering profit through sharp stock control
  • Manage stock control
  • Daily special dishes, creating and costing
  • Excellent communication skills
  • You will be a passionate hospitality professional with a creative mind and strong customer focus, along with the experience required to ensure our KPI's are met.
  • Helping kitchen in cleaning and washing dishes when required.

Duties and Responsibilities:

  • Examining foodstuffs to ensure quality
  • Be familiar with daily and ongoing menus, functions, specials etc.
  • Offer ideas for new dishes and, when invited, submit new menu items.
  • Regulating temperatures of ovens, grills and other cooking equipment
  • preparing and cooking food.
  • Manage prep time and minimise wastage.
  • Maintain and monitoring quality of dishes at all stages of preparation and presentation.
  • Follow recipes and instructions carefully.
  • Seasoning food during cooking.
  • Portioning food, placing it on plates, and adding gravies, sauces and garnishee
  • Storing food in temperature-controlled facilities.
  • Ensure ongoing support of standards such that subordinate staff perform their duties correctly.
  • Inform Head/Sous Chef of any short falls in stock or ordering needed for the next day.
  • Preparing food to meet special dietary requirements
  • Stocktake and ordering.
  • May train other kitchen staff and apprentices.
  • Assisting in menu planning and prepare seasonal menu.
  • Ensure compliance with food safety standard.
  • Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to.
  • Any other duties the employer may reasonably require.

Qualifications & Work Experience:

Minimum 2 years overall experience in the kitchen department as a chef or a cook
Or
Level 3 Certificate/Diploma in cookery/relevant qualification or above.

A successful candidate will need to be flexible to work different shifts. If you want to be part of a high-quality environment, we invite you to apply.

To be considered for this role you should be able to provide previous work references.

Working on weekends and will be available on-calls (if required) for this position. Hourly wage rate: $24 - $32 per hour depending on experience and skills. Preference will be given to candidates who are already in New Zealand and has relevant work experience in Indian cuisine.

All suitable candidates should be able to pass a drug test and a Ministry of Justice/Police check when required.

If this sounds like you and you have the experience, work ethic and team attitude then please send in your CV along with a cover letter and your relevant qualifications and experience.

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