Chef De Partie (2 People), Restaurant Manager (1 Person)

Hours and Wage Working hours: Minimum 35 hours per week Working days : Monday to Friday  Working days and Times: MON - FRI between 9.00am - 7.00pm on roster (including 30 minutes paid lunch break and 15 minutes unpaid tea break) Wage rate: $25-35 per hour   Job Description Chef de Partie Setting up the kitchen prior to a restaurant's opening Preparing a particular kitchen station by bringing all food containers to that point in the line Cooking a specific portion of each plated meal Assisting with marinating, cutting and precooking foods Cleaning the kitchen before the restaurant closes Cleaning and sanitising their area with warm water and soap Wrapping unused items and storing them in proper areas at the end of a shift Plating food creatively and maximising customer enjoyment Restaurant Manager planning menus in consultation with Chefs arranging the purchasing and pricing of goods according to budget maintaining records of stock levels and financial transactions ensuring dining facilities comply with health regulations and are clean, functional and of suitable appearance conferring with customers to assess their satisfaction with meals and service selecting, training and supervising waiting and kitchen staff may take orders, greet guests and assist in taking orders Job prerequisites: NZQF Level 5 Diploma or Higher degree, or At least three years of relevant experience.
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