COOK

You will be responsible for

• Design and update seasonal menus, develop new dishes, and assist in setting menu prices.

• Plan menus and estimate the quantities of food and ingredients required according to expected customer demand and menu requirements.

• Examine foodstuffs and ingredients to ensure their quality, freshness and suitability for cooking.

• Monitor and coordinate the various stages of food preparation and cooking to ensure dishes are prepared according to established recipes and quality standards.

• Regulate the temperatures of ovens, grills, stoves and other cooking equipment to ensure food is cooked properly and safely.

• Prepare, cook and season a variety of dishes using appropriate cooking techniques, sauces, seasonings and condiments.

• Portion and present cooked food on plates and add appropriate sauces, gravies and garnishes before service.

• Develop and maintain appropriate standards for the taste, presentation, portion size and consistency of dishes.

• Prepare and modify dishes to meet customers' special dietary requirements where required.

• Plan the required quantities of ingredients and assist with ordering and controlling kitchen supplies to ensure sufficient stock is available for daily operations.

• Ensure ingredients and prepared food are properly stored in temperature-controlled facilities and monitor storage temperatures to prevent spoilage and maintain food safety.

• Monitor stock levels, ingredient usage and food wastage and assist with controlling food costs.

• Explain, follow and take the lead in implementing kitchen health, hygiene and safety procedures, including appropriate food handling, storage and cleaning practices.

• Assist the Chef in supervising, training and providing guidance to kitchen staff and apprentices in food preparation, cooking techniques, hygiene requirements and kitchen procedures.

• Coordinate with other kitchen staff during food preparation and service to ensure meals are prepared and served efficiently and to the required standard.

• Assist with the daily management and operation of the kitchen, including organising food preparation and allocating kitchen tasks where required.

• Check completed dishes before service to ensure they meet the required standards for quality, taste and presentation.

• Recommend improvements to menus, recipes, cooking methods and kitchen procedures where appropriate.

• Perform any other reasonable kitchen duties as required by the Chef or Manager.

Skills and Experience Required

• At least 2 years of relevant work experience, OR
• A relevant NZQCF level 4 or above qualification.
• Specialisation in Sichuan cuisine is highly preferred.
• Ability to work in a fast-paced kitchen, with strong organizational and multitasking
  skills.
• Knowledge of Chinese cooking techniques and food safety standards.
• Good communication skills and the ability to work effectively in a team.
• Applicants for this position should have NZ residence or a valid NZ work visa.
  Please tell us your visa status when applying for this role.