We are currently seeking 1 motivated and reliable individuals to join our team as a Chef
at our restaurant in Hastings Hawke's Bay Region.
We guarantee a Full time permenant role minimum of 30 hours per week at pay rate of $27.00 to $37.00 depending on the experience. This role operates on a rostered schedule, and you will be expected to be available for weekends, late-night shifts, and public holidays.

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:

  1. 2 years’ experience in a fast-paced restaurant or a minimum of level4 relevant qualification in cookery or hospitality or relevant field.
  2. Personal pride in presentation and professionalism.
  3. Willingness to learn and be upward moving is essential.
  4. Excellent cookery skills.
  5. Efficient, accurate and a strong appreciation for following systems.
  6. Consistent performance no matter the pressure from guests, team and outside
    influences.
  7. Must be available to work weekends, nights and holidays.
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