Chef

Position Summary
The Chef will be responsible for planning, organizing, and supervising the preparation and cooking of food at Continental Seafoods. Given the unique dual-concept nature of the business, the ideal candidate must possess advanced skills in both traditional western commercial seafood preparation (frying, battering, and preservation) and authentic Eastern wok-cooking techniques. The role requires strategic inventory management of high-value local seafood and the oversight of strict food hygiene standards.

Key Duties and Responsibilities

• Prepare, cook, and present high-volume authentic Chinese dishes (including wok stir-frys, noodles, and fried rice) and traditional Kiwi fish-and-chip takeaway items to order.
• Assist in planning and costing menus that integrate dual-cuisine profiles; accurately estimate food requirements and place timely orders with local seafood and dry-goods suppliers.
• Oversee and maintain food quality standards from the initial inspection of raw seafood arrivals through to final plating and takeaway packaging.
• Coordinate with management regarding stock levels, kitchen efficiency, and customer feedback, and communicate effectively with front-of-house staff to ensure precise order execution.
• Supervise junior kitchen staff and kitchen hands, demonstrating correct commercial cooking methodologies, food preparation techniques, and knife skills.
• Implement and enforce strict food safety standards in accordance with New Zealand food safety regulations.
• Execute correct freezing, vacuum-packing, and shelf-life extension procedures for delicate fresh seafood stock to optimize inventory rotation and minimize wastage.

Skill requirements:

• At least two years of relevant work experience or relevant NZQA qualification.
• Proven experience executing authentic Chinese cuisine in high-output environments.
• Demonstrated mastery of fresh seafood processing.
• Physically fit and hard working.