Chef

Will require at least 2 years of relevant experience working in a hospitality environment within Indian curry/tandoor section OR a Formal Cookery qualification at Certificate Level 4.

It’s a full time role with minimum 30 hours per week, pay rate between $25 to $27 per hour, based on experience

(Chef duties and job responsibilities)

·  Prepare and cook food items from the menu.

·  Cooking, seasoning, garnishing and presentation of dishes.

·  Portioning food, adding gravies, sauces and garnishes.

·  May demonstrate new cooking techniques and equipment to staff, and train other kitchen staff.

·  Check the quality of raw and cooked food products to ensure that relevant health codes, food handling practices and the food control plan requirements met.

·  Maintain kitchen and storage areas in a clean, hygienic and organized manner in compliance with relevant Safe food handling practices and the food control plan.

·  Preparing food that meets specific dietary requirements when requested.

·  Informing employer if equipment requires repair and/or if new equipments are needed

·  Storing food in temperature controlled facilities.

·  Regulating temperature of ovens and other cooking equipment.

·  May help manager/owner with planning menus and estimate food requirements.

·  Coordinating with front of house staff to ensure smooth customer service.

·  Assist with training and directing Kitchen hands as required

·  Work with safe practices following kitchen safety standards.

·  Maintaining your part of the Food Control Plan by ensuring the data is recorded as required.

·  Other relevant duties as requested from time to time.

·  Reporting to the manager/owner.

If you think above requirements suits your profile then we would love to hear from you.

Must have the right to work in New Zealand (NZ resident or valid work visa)