These are two salary-based full-time permanent positions.
The right candidate will be expected to work a minimum of 32 hours per week and maximum 35.
The annual salary for the role will be in the NZ$55,000-60,000 salary range.
Job responsibilities The ideal candidate will be expected to: Ensure freshness and quality of all menu items.
Plan new menu with the manager and another chef.
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.
Cook all food to proper specifications in a timely manner.
as per the food control plan.
Utilise kitchen equipment to prepare food items such as knives, slicers, whips, pots, pans, warmers, steamers, grills, ovens, plates, etc, and cleaning after use.
Ensure proper food temperatures are maintained and food is stored correctly as per the food control plan.
Perform opening, closing, and side work duties as instructed and according to proper guidelines.
Keep workstation and equipment clean, organized, sanitized, and sufficiently stocked.
Packing all products to proper specifications Set up and operates kitchen equipment.
Follows and upholds all health codes and sanitization regulations.
refer food control plan.
Use waste control guidelines and records all waste on spoilage sheet.
Work experience/qualifications We require the ideal candidate to have a minimum of 3 years of work experience in South Indian cuisine.
A Diploma or graduation Qualification in cookery/ culinary arts/ hotel management field is not essential, but it is considered an advantage.
The role This role is a perfect fit for a person with a dynamic and energetic personality.
The ideal candidate will need to be available to work during varied hours/days, as needed.
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.
You will also be required to be in charge of the kitchen in the absence of our head chef.