Chef

A minimum of 2 to 3 years of experience is required in South Indian cuisine.A Diploma or graduation Qualification in cookery/ culinary arts/ hotel management field is required.a dynamic and energetic personit is a full-time permanent position with a minimum of 32 to a maximum of 35 Hours per week. Annual salary will be 55,000 to 60,000 New Zealand dollars.Some of the key job descriptions for kitchen hands:Prepare food to specifications before and during operations.Properly measure portions and all food items. Complies with all portion sizes, quality standards, department rules, policies and procedures.Cooks all food to proper specifications in a timely manner. as per the food control plan.Utilises kitchen equipment to prepare food items such as Knives, Slicers, whips, pots, pans, warmers, steamers, grills, ovens, plates, etc, and cleaning after use.Ensures proper food temperatures are maintained and food is stored correctly as per the food control plan.Ensures freshness and quality of all menu items. Planning new menu with the manager and another chef.Performs opening, closing, and side work duties as instructed and according to proper guidelines.Keeps workstation and equipment clean, organized, sanitized, and sufficiently stocked. Packing all products to proper specificationsSets up and operates kitchen equipment. Follows and upholds all health codes and sanitization regulations. refer food control plan.Uses waste control guidelines and records all waste on spoilage sheet.Ability to work varied hours/days, as needed.Take up responsibility as the kitchen in charge in the absence of the head chef.You must be Honest and reliable and be available any day including Weekends and/or any public holiday according to a flexible schedule to suit the business requirement.