CHEF

Job Details:

Employment type: Permanent, full-time
Positions available: 2
Guaranteed hours: Minimum 30 hours per week
Maximum hours: 45 hours per week
Pay rate: NZD $28.00 to $35.00 gross per hour, depending on skills and experience
Location: 8 The Esplanade, Whitianga 3510
Proposed start date: As soon as practicable

ABOUT US

Blue Lagoon Bar & Eatery is a fully licensed waterfront restaurant located in Whitianga. We provide a welcoming dining environment and serve modern New Zealand cuisine with European and international influences. Our menus change regularly to reflect seasonal produce and market availability.

We are looking for an experienced and versatile Chef to join our kitchen team. The successful applicant will be confident working across different kitchen sections and preparing breakfast, lunch, dinner and à la carte dishes in a busy commercial kitchen.

KEY RESPONSIBILITIES

The Chef will be responsible for:

• Planning and developing menus in consultation with the Restaurant Manager and management team
• Creating and introducing new dishes that complement the restaurant’s menu and customer demand
• Preparing and cooking breakfast, lunch, dinner and à la carte menu items
• Preparing a range of modern New Zealand, European and international dishes
• Preparing meat, seafood, poultry, vegetables, salads, sauces, soups and other menu items
• Preparing steaks and other grilled dishes to customers’ requested cooking preferences
• Preparing pastry, baked goods and desserts when required
• Working confidently across grill, fryer, salad, preparation and plating sections
• Examining food ingredients and produce to ensure freshness and quality
• Regulating the temperatures of ovens, grills, cooktops, fryers and other cooking equipment
• Preparing ingredients by washing, peeling, cutting, slicing, marinating, seasoning and portioning food
• Cooking food using grilling, frying, baking, roasting, steaming, sautéing and other appropriate methods
• Seasoning food and checking its taste, quality and consistency throughout preparation
• Portioning, plating and presenting dishes according to the restaurant’s quality and presentation standards
• Preparing meals to accommodate customers’ dietary requirements, allergies and special requests
• Estimating food and labour requirements for efficient kitchen operations
• Monitoring stock levels and assisting with ordering food, ingredients and kitchen supplies
• Receiving and checking deliveries for quality, quantity and freshness
• Ensuring food is properly labelled, dated, rotated and stored
• Monitoring portion sizes, controlling food costs and minimising waste
• Maintaining consistency in food quality, taste, presentation and portioning
• Demonstrating cooking techniques and providing guidance to junior kitchen employees
• Assisting with the training and supervision of cooks and other kitchen employees
• Coordinating with kitchen and front-of-house employees to ensure timely and efficient service
• Maintaining a clean, hygienic, safe and organised kitchen environment
• Complying with the restaurant’s food-control plan and all food-safety requirements
• Following workplace health and safety procedures
• Performing kitchen opening, closing and end-of-service duties
• Carrying out other reasonable duties associated with the position of Chef

MINIMUM REQUIREMENTS

Applicants must have:

• Either a New Zealand-equivalent Level 4 or higher qualification; or at least two years of relevant industrial experience
• Experience preparing breakfast, lunch, dinner and à la carte dishes
• Experience working across different kitchen sections, including grill, fryer, salad and plating
• Knowledge of meat, seafood, vegetable, sauce and salad preparation
• Knowledge of food safety, kitchen hygiene, stock rotation and portion control
• The ability to prepare and present dishes consistently during busy service periods
• The ability to work effectively both independently and as part of a kitchen team
• Good time-management, organisational and problem-solving skills
• A reliable, responsible and professional approach to work
• The physical ability to perform commercial kitchen duties, including standing for extended periods and safely handling kitchen equipment
• The legal right to work in New Zealand or the ability to obtain an appropriate New Zealand work visa

Experience in pastry, baking, desserts, steak preparation and international cuisines would be advantageous but is not essential.

WORK REQUIREMENTS

The successful applicant must be available to work on a rotating roster covering weekdays, weekends, early mornings, evenings and public holidays according to the operational requirements of the restaurant.

This is a permanent, full-time position offering a minimum of 30 guaranteed hours and a maximum of 45 hours per week.

WHAT WE OFFER

• Pay of NZD $28.00 to $35.00 gross per hour, depending on skills and experience
• A minimum of 30 guaranteed hours per week
• Permanent, full-time employment
• A waterfront workplace in central Whitianga
• A professional and supportive kitchen environment
• Opportunities to contribute to menu development
• Opportunities for ongoing professional development

HOW TO APPLY

Please email your current CV and a brief cover letter outlining your relevant qualifications and commercial cooking experience to:

Rajesh Rawat
Email: rajesh.rawat6745@gmail.com
Telephone: +64 22 374 3493