Chef

We are currently seeking 1 motivated and reliable individuals to join our team as a Chef at our restaurant in Christchurch - Canterbury region.

We guarantee a minimum of 30 hours per week at pay rate of $27.00 to $37.00 depending on the experience.

Key Responsibilities and Duties

• Plan, develop, and update menus, considering customer preferences, seasonal availability, and business objectives.
• Coordinate and oversee daily kitchen operations to ensure efficient food preparation and service delivery.
• Prepare, cook, and present food to established quality, consistency, and presentation standards.
• Take full responsibility for catering-related food decisions, including selecting suitable menus, determining food quantities, ingredients, portion sizes, preparation methods, and presentation.
• Monitor ingredient quality, stock rotation, and storage practices to maintain freshness and minimize wastage.
• Order food supplies, ingredients, and kitchen consumables, ensuring adequate stock levels are always maintained.
• Manage inventory and stock control processes, including receiving, checking, and storing deliveries.
• Recruit, interview, and assist in hiring kitchen staff to meet operational requirements.
• Supervise, train, and mentor cooks, and kitchen assistants, fostering a productive and professional work environment.
• Allocate duties and prepare staff rosters to ensure appropriate staffing levels during service periods.
• Control food costs through effective purchasing, portion control, and waste management practices.
• Ensure compliance with food safety regulations, hygiene standards, and workplace health and safety requirements.
• Oversee the cleaning, maintenance, and proper operation of kitchen equipment, tools, and work areas.
• Liaise with suppliers and management to maintain smooth kitchen operations and cost-effective procurement.
• Respond to customer feedback and accommodate special dietary requirements while maintaining service standards.
• Maintain accurate records relating to stock, food costs, staffing, equipment maintenance, and kitchen operations.
• Contribute to business growth by identifying opportunities to improve kitchen efficiency, food quality, and customer satisfaction.

Requirements:

• 2 years’ experience in a fast-paced restaurant or a minimum of level4 relevant qualification in cookery or hospitality or relevant field
• Personal pride in presentation and professionalism
•  Willingness to learn and be upward moving is essential
• Excellent cookery skills
• Naturally enjoys being around people and contributing to a positive work environment
• Efficient, accurate and a strong appreciation for following systems
•  Consistent performance no matter the pressure from guests, team and outside influences
• Must be available to work weekends, nights and holidays