Job Position :Chef Location :124 Cuba Street, Te Aro, Wellington 6011 Working Hours :35 - 45 Hours Reports toDirector and Manager Main Duties and Responsibilities Consistently prepare high-quality food items and meet high-level production and presentation standards Conduct and maintain daily physical inventory and requisitions.
Ensure that opening and closing duties are completed to standard.
Ensure recipe cards, production schedules and plating guides are current and posted.
Operate kitchen equipment safely and properly in the kitchen.
Ensures the senior chef or the restaurant manager is informed of any shortages and excess items Maintain production charts according to standards.
Establish priority items for the day.
Inform the restaurant manager of any food shortages before the items run out.
Understand and participate in achieving the kitchen's food cost and take steps to avoid any unnecessary food wastage.
Delight our customers with a great experience by preparing top-quality food.
Work closely with standard recipes and plate presentations in order to maintain standards of quality in production and presentation.
Participate in the innovation of new dishes/food items and cooking techniques.
Ensure a positive and professional working environment throughout the kitchen.
Constantly strive to reduce energy consumption through awareness.
Monitor kitchen maintenance and report any defects in operating equipments to the restaurant director or manager Uphold the cleanliness and hygiene of our kitchen and follow the HACCP program Follow standard operating procedures to complete requisitions, obtain prior signatures, and submit, pick up transport and store all items.
Report and handle any accident immediately, no matter how minor Performs other reasonable duties that may be requested from time to time.
Requirements: At least three years of relevant work experience or a vocational qualification comparable to NZ qualification at Level 4.
Other Skills and Attributes: Demonstrated knowledge of culinary techniques and practices Understanding of menu and recipe development techniques Strong leadership abilities and excellent communication skills Ability to work quickly and efficiently under pressure Ongoing awareness of culinary trends Understanding of health and sanitation laws Excellent knife-handling skills Basic computer skills and experience with Microsoft Office (Excel, Outlook) #J-18808-Ljbffr