Chef

Key Responsibilities:
 

Prepare and cook various Chinese dishes, including but not limited to stir-fries, dim sum, soups, noodles, and seafood.
Ensure that all food preparation meets the company's high standards of quality, presentation, and taste.
Maintain an organized and clean kitchen, adhering to health and safety regulations.
Collaborate with kitchen staff to ensure timely and smooth food service.
Create new recipes and innovate on traditional dishes to keep the menu fresh and exciting.
Manage inventory, monitor stock levels, and place orders for Chinese-specific ingredients.
Maintain knowledge of modern culinary trends and industry developments, particularly in Chinese cuisine.
Train and supervise junior kitchen staff in cooking techniques and kitchen operations.
Handle customer feedback and ensure customer satisfaction with meals.

 
Qualifications:

NZQF Level 4 qualification or at least three years of relevant experience, preferably in a restaurant setting.
Ability to work in a fast-paced environment and handle high volumes of orders.
Good communication and leadership skills.
Ability to work flexible hours, including evenings, weekends, and holidays.
Knowledge of kitchen health and safety regulations.