Occupation: Indian Chef Available position: 3 Work Location: Invercargill, South Island Employment time: Full time Hours of work: Minimum 30 hours & maximum 48 hours per week Our pay (between the range of ) : $29.66 to $ 32.00 Shift working days & hours: rotating roster between 10:00 AM to 10:00PM between Monday to Sunday.
We are a busy restaurant based in Invercargill & we are expecting someone who plan and organize the preparation of food in dining restaurant, have knowledge of the traditional Indian cuisine, maintaining high standards and ensuring the quality and authenticity of traditional Indian cuisine.
Skills & other requirements: At least 3 years of work experiences in Indian cuisine/ restaurant or relevant work experience of the same filed OR Have a relevant level 5 or equivalent qualification/ certificate in the same filed OR Overseas' occupational certificate when being considered.
Key Responsibilities: · Planning menu items to ensure diversity and adherence to dietary requirements.
· Participating in the procurement process, ordering food and supplies while implementing effective cost-control measures to minimize wastage and maximize profitability.
· Precisely estimate food costs by analysing ingredient prices, usage, and waste, while optimizing labour costs through staffing evaluations, wage management, and productivity assessment, ensuring profitability, efficiency, and quality service."
· Preparing and creating a variety of Indian dishes, including curries, tandoori dishes, biryanis, and various regional specialties, according to established recipes and standards while continuously innovating and refining techniques to enhance the culinary experience · Demonstrating new cooking techniques and equipment to staff, fostering a culture of continuous learning and improvement.
· Checking and monitoring the quality of raw and cooked food products to ensure a dherence to food safety standards and maintaining the highest level of culinary excellence.
· Collaborating with cross-functional teams including management, culinary staff, and front-of-house personnel to promptly identify, address, and improve food preparation issues · Ensuring machinery is operated, cleaned and stored correctly; kitchen drawers and shelves are cleaned and tidy , with regular inspections and timely corrections.
· Clearly communicating hygiene rules, emphasizing personal responsibility, and regularly training/reminding staff to uphold standards.
· Participating in selecting and training new/current kitchen staff whenever it is required · Managing the freezing and preserving of foods to ensure quality, safety, customer satisfaction .
We pride ourselves on the quality of our food and the high standard of service we provide.
We believe in creating experiences that people will always want more of, inspiring and share worthy.
If you believe you have the relevant experience and knowledge, with the enthusiasm to take on this role, please send CV on MyJobSpace platform.
Attention: Please include your visa status in your cover letter if you are not a New Zealand resident.
