CHEF

Key Responsibilities:

1. Menu Development: Collaborate with restaurant management to create and update menus that feature a variety of traditional and innovative dishes.
   Food Preparation: Prepare ingredients and cook dishes according to established recipes and standards.
2. Quality Control: Ensure that all dishes meet quality and presentation standards, maintaining consistency in taste, texture, and appearance.
3. Kitchen Management: Oversee the kitchen operations, including managing inventory, ordering supplies, and maintaining equipment to ensure efficiency and sanitation.
4. Staff Training: Train and supervise kitchen staff in proper cooking techniques, food safety practices, and adherence to recipes to maintain consistency and quality.
5. Customer Service: Interact with customers to understand their preferences, accommodate special requests, and provide an exceptional dining experience.
6. Hygiene and Safety: Adhere to food safety regulations and maintain cleanliness and sanitation standards in the kitchen area to ensure compliance with health codes.
7. Continuous Learning: Stay updated on trends and developments in Japanese cuisine, incorporating new techniques and ingredients into menu offerings to enhance culinary creativity.

Requirements for the role:
      

• At least one year of relevant work experience in the hospitality industry is required, or a relevant qualification at NZQF Level 4 or higher. No specific major is required if the candidate holds a bachelor's degree or higher.     
• Understanding of food safety regulations and commitment to maintaining a clean and sanitary quality.
• Passion for Japanese cuisine and dedication to delivering authentic dining experience to customers. 
• Excellent communication and leadership skills.
• On the job training will be provided. 

Additional Requirements：

Applicants for this position should have NZ residence or a valid NZ work visa. Please tell us your visa status when applying for this role.