Urgently required
 
Full-time positions (minimum 30 hours) are available for our organization LS Alexandra Park Limited T/A Lone Star Alexandra Park, in the Auckland region. This is an opportunity for talented candidates to step into a supportive and professional team, work in an environment that encourages achievement and excellence and raise the profile of our business by delivering outstanding expertise to our customers. We are looking for the 'real deal' and will remunerate accordingly. The remuneration would be between $34.00 -$36.00 hourly as per the candidates’ caliber. Within these positions the selected candidates will also be responsible for: 
 
Sous Chef x 3
Requirements to be successful in the position:
  • Minimum 2.5 - 3 years’ experience of a chef/cook.
  • Minimum 1 year of Lone Star kitchen atmosphere experience is an advantage.
  • Relevant qualification is an advantage, but not necessary.
  • The successful applicant will have to be prepared to work weekends and evenings as per required.
 
In this role, you will be fully responsible for following duties for our business operations. You will:
  • Manage all the kitchen, food preparation and kitchen staff for general food service and functions.
  • Compile menus & Standardize Recipes for the restaurant.
  • Prepare and properly present food for regular service and functions.
  • Supervise and coordinate activities of kitchen staff.
  • Maintain food quantity and quality by freezing and preserving at times.
  • Expertise in and training kitchen staff to maintain the taste and quality of standard menu.
  • To be aware of and understand the company policy in respect of sourcing in respect of sourcing ingredients and ensure all chefs and kitchen staff understand and employ these policies consistently.
  • Collaborate with the head chef and the manager to plan and develop recipes and menus, considering factors such as seasonal availability of ingredients, the likely number of customers, portion size and final menu price.
  • Discussing food preparation issues with the manager, head chef, Kitchen and waiting staff.
  • Provide menu pricing with effective recipe costing.
  • To understand the catering budget and work to the agreed targets on food cost, labor hours and wastage thus raising the profit margins.
  • Ensure that the company control procedures in respect of food production, portion control and stock management are fully implemented.
  • Order and check the quantity and quality of received productions to ensure items are as ordered and standards are met.
  • Monitor and maintain stock level to reduce wastage and assist head chef in stock taking.
  • To ensure that the company food hygiene management system is in place and fully understood by all the team.
  • Inspect equipment, work areas and general supplies to ensure compliance to established health and safety standards.
  • Monitor and enforce sanitation practice to ensure that kitchen staff follows standards and regulations.
  • Determine production schedule and staff requirements necessary to ensure timely delivery of services.
  • Conduct regular performance reviews with the kitchen team; selecting staff, offering training and coaching when necessary.
  • Actively seek out customer feedback through management during service time.
  • Furnishing the management with constructive ideas for overall improvements and marketing plans in all aspects of operation.
  • Practice & training staff on wastage management.          
If the above sounds like you, please submit an application. Applicants for this position should have NZ citizenship/Residency or a valid NZ work visa.
 
To apply, please send your CV and cover letter by Applying Now.
Apply Now
Save