• Overseeing and managing all aspects of the kitchen, including breakfast and dinner service.
• Creating, preparing, and cooking high-quality dishes with consistency and creativity.
• Managing kitchen staff and ensuring smooth kitchen operations, including scheduling, mentoring, and on-the-job training.
• Maintaining stock levels and ensuring the correct quality and quantity of supplies are on hand.
• Ensuring every dish meets the highest standards of presentation, temperature, quality, and quantity.
• Collaborating with the restaurant team to ensure smooth communication and service flow.
• Managing food costs and controlling waste to optimize kitchen performance and profitability.
• Developing menus and specials, as well as contributing to the creation of function menus.
• Ensuring the kitchen adheres to all statutory and hygiene regulations, including the Food Control Plan, and updating it when necessary.
• Monitoring and ensuring the maintenance of kitchen equipment and promptly reporting any issues.
• Conducting regular training sessions to maintain and improve the skills of the kitchen staff.
• Leading by example, creating a positive and collaborative work environment, and ensuring that all staff are treated with fairness and respect.
• Maintaining cleanliness and organization in the kitchen and service areas on a daily basis.
Skills & Qualifications: • Proven experience as a Head Chef or Senior Chef in a high-volume kitchen.
• Relevant qualifications in Food Preparation or Culinary Arts.
• Strong leadership skills and the ability to inspire, train, and manage kitchen staff.
• Excellent communication skills and the ability to work collaboratively with both kitchen and front-of-house teams.
• A passion for creating exceptional dining experiences and a commitment to maintaining high culinary standards.
• Strong knowledge of kitchen hygiene, food safety standards, and the ability to ensure compliance.
• Ability to work efficiently under pressure, manage time effectively, and handle multiple tasks simultaneously.
• Flexibility and adaptability to respond to the operational needs of the restaurant.
Attributes: • Honest, reliable, and dedicated to your craft.
• Strong organizational skills and attention to detail.
• Positive attitude and a team player with a collaborative mindset.
• Ability to work independently and lead a team to deliver excellence.
Your application will include the following questions: How many years' experience do you have as a chef de partie?
Which of the following statements best describes your right to work in New Zealand?
How many years' experience do you have as a chef?
Do you hold a current Food Safety certificate?
Have you worked in a role which requires a sound knowledge of food provenance?
What's your expected annual base salary?
How much notice are you required to give your current employer?
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