The Chef is responsible for the operation of the restaurant and requires planning the menus and estimating food and labour costs, and ordering food supply over the discussion with the Director, and monitoring the kitchen being complied with hygiene standards and other regulations. The applicant is responsible for the food preparation, too.

Responsibilities and duties of a Chef include:
• Preparing stocks, soups and sauces;
• Preparing and cooking all types of Indonesian cuisine;
• Ordering food and supplies when needed;
• Instructing other kitchen staff on the preparation, cooking and garnishing of food;
• Keeping the responsible station and kitchen up to sanitation and safety standards;
• Creating an entertaining and special experience for customers;
• Creating an appealing presentation and garnishes;
• Designing new types of Indonesian dishes;
• Keeping up with the latest trends;
• Training and motivating staff ;
• Performing monthly inventories;
• Planning and pricing items to meet profi t margins;
• Monitoring food and labour costs;

Skills:
• At least 3 years of work experience in the commercial kitchen orequivalent qualifi cation;
• Relevant work experience in New Zealand is beneficial.
• Sufficient knowledge of Indonesian food and beverage culture is anasset.
• Good command of English to carry out the above duties;
• Applicants may be invited to a short-term trial in the company’skitchen to assess skill level if the company considers it appropriate.

Please send your CV with a cover letter first. No contact by phone, SMS,or in person is allowed until requested. The position you apply for andyour visa status must be clearly stated in your CV or cover letter; otherwise, your application will not be considered. Further informationmay be requested in the CV screening. Selected applicants will beinvited for an interview.

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