Chef

If you have a strong culinary background, excellent leadership skills, and a passion for creating innovative dishes, we would love to hear from you.   Responsibilities: Daily operation of the kitchen Supervise and train kitchen staff to ensure the highest quality of food preparation. Oversee the preparation and cooking of menu items in accordance with recipes and quality standards. Collaborate with the Catering Manager to develop and execute creative and seasonal menus. Monitor and control food costs, inventory, and wastage to ensure profitability. Maintain a clean and organized kitchen environment, adhering to health and safety standards. Assist in the ordering and receiving of food and supplies. Requirements Ability to work very quickly and efficiently during busy event times  4+ years of cooking or hospitality experience required. Minimum NZQF Level 5 Cookery or Hospitality qalification required. LCQ/Manager's Certificate is a MUST Ability to work well under pressure in a fast-paced and high-stress environment. Ability to work a flexible schedule, including evenings, weekends, and some holidays   Excellent communication and interpersonal skills, with the ability to work collaboratively with the kitchen team and front-of-house staff. Ability to bake a range of pastries.