Chef

Job Description:
What We Offer:
Location: Timaru, Canterbury region
Hours: Minimum of 30 hours per week
Pay Rate: $25 – $35 per hour depending on experience
Rostered Shifts: Must be available to work weekends and according to a roster

Main Responsibilities:

·         Planning menu items to ensure diversity and adherence to dietary requirements.

·         Participating in the procurement process, ordering food and supplies, and implementing effective cost-control measures to minimize wastage and maximize profitability.

·         Estimating food costs by analyzing ingredient prices, usage, and waste, while optimizing labor costs through staffing evaluations, wage management, and productivity assessments to ensure profitability, efficiency, and quality service.

·         Preparing and creating a variety of Indian dishes, including curries, tandoori dishes, biryanis, and various regional specialties, according to established recipes and standards while continuously innovating and refining techniques to enhance the culinary experience.

·         Demonstrating new cooking techniques and equipment to staff, fostering a culture of continuous learning and improvement.

·         Checking and monitoring the quality of raw and cooked food products to ensure adherence to food safety standards and maintaining the highest level of culinary excellence.

·         Collaborating with cross-functional teams including management, nutrition experts, culinary staff, and front-of-house personnel to promptly identify, address, and improve food preparation issues.

·         Ensuring machinery is operated, cleaned, and stored correctly; kitchen drawers and shelves are cleaned and tidy, with regular inspections and timely corrections.

·         Clearly communicating hygiene rules, emphasizing personal responsibility, and regularly training/reminding staff to uphold standards.

·         Participating in selecting and training new/current kitchen staff whenever required.

·         Managing the freezing and preserving of foods to ensure quality, safety, and customer satisfaction.

Requirements:

·         Minimum of 1.5 years’ relevant work experience, or a Level 4 or higher qualification in Cookery, hotel management or related field

·         Strong work ethic and dedication to delivering high-quality food

·         Understanding and adherence to health, safety, and operational protocols

·         Professionalism, punctuality, and reliability

If you're passionate about food, committed to high standards, and ready to contribute to a dynamic kitchen team, we’d love to hear from you!