Thai Lemon is looking for 2 passionate and experienced Chefs to join our fun and energetic team in Browns Bay and Point Chevalier, Auckland. If you love great food, enjoy a fast-paced kitchen, and want to grow with a vibrant local restaurant, we would love to hear from you.

Position Description

 

Position:                                                       Chef

Employer:                                                  Lemon Thai Limited

Employment Type:                                Full-time - Permanent

Location:                                                      Auckland

Report to:                                                    Managing Director

Start Date:                                                   1/7/2026  

Salary/ Pay rate:                                     $29.66 per hour

 Position Purpose

The primary responsibility of the Chef is to plan, prepare, cook, and present high-quality food that meets business standards and customer expectations, while ensuring efficient kitchen operations, food safety compliance, and cost control.

Requirements

·       Having at least 2 years of working experience as a Chef in a commercial kitchen environment OR holding a relevant cookery qualification at Level 4 or above.

·       Experience or knowledge in Thai Cuisine would be an advantage.

·       Strong knowledge of food preparation, cooking techniques, and kitchen operations.

·       Ability to work efficiently in a fast-paced environment and manage kitchen priorities.

·       Knowledge of New Zealand food hygiene and health & safety standards.

·       Able to work flexibly between Browns Bay and Point Chevalier locations in accordance with roster and operational requirements set by the Managing Director  

Key Activities

Menu Planning & Cost Control

·       Plan menus in consultation with management, considering customer demand, seasonal availability, and business objectives.

·       Estimate food and labour costs to assist with budgeting and profitability targets.

·       Order food supplies, ingredients, and kitchen stock as required.

·       Monitor stock levels and minimise wastage through effective inventory control.

Food Preparation & Cooking

·       Prepare, season, and cook a wide range of dishes in accordance with recipes and business standards.

·       Ensure meals are prepared and served promptly during service periods.

·       Demonstrate cooking techniques and advise kitchen staff on food preparation procedures.

·       Freeze, store, preserve, and rotate food items appropriately to maintain freshness and quality.

Quality Assurance & Presentation

·       Monitor quality of dishes at all stages of preparation, cooking, and presentation.

·       Ensure consistency in portion sizes, taste, appearance, and presentation of all menu items.

·       Maintain high standards of food quality and customer satisfaction. 

 

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