Chef

Job Responsibilities: Prepare and cook Indian Curry and Tandoori dishes.
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 when required.
Check the quality of raw and cooked food products to ensure that relevant health codes, food handling practices, and the food control plan requirements are 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.
Prepare food that meets specific dietary requirements when requested.
Inform employer if equipment requires repair and/or if new equipment is needed.
Store food in temperature-controlled facilities.
Regulate temperature of Tandoori oven and other cooking equipment.
May help head chef/manager with planning menus and estimating food requirements.
Coordinate with front of house staff to ensure smooth customer service.
Minimum guaranteed work hours: 30 per week
Requirements:
At least 3 years of experience working in a restaurant or hotel environment.
A formal cookery qualification equivalent to NZ Level 4 certificate in Cookery is preferred but not compulsory; it can be offset by the required experience.
Relevant experience with cooking Indian cuisine.

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