Head Chef

We are a busy New Zealand owned company looking for a Head Chef   About the job: 40 Hours Minimum Per Week.
Hours and days of work may vary, so applicants must be reasonably flexible with time.
You will work in Kebab Express Thames.
$31.00 per hour at 40 hours a week.
This is a permanent and full-time role.
This is an immediate start position.
Due to the leadership of this role, we require you to have at least 3 years of full-time relevant experience.
Given that we are a Turkish restaurant, some Turkish cooking experience is preferred.
Job tasks include: Lead and Run Our Kitchen Take full responsibility for the efficient operation of the kitchen, ensuring smooth coordination among all kitchen activities.
Create a positive and productive work environment, setting a high standard for professionalism and excellence.
Implement and maintain efficient systems and processes to ensure the kitchen operates at peak performance during all service times.
Delegate Jobs and Manage Time of Kitchen Staff Effectively assign tasks and responsibilities to kitchen staff based on their skills and experience.
Ensure that all team members are clear on their duties and responsibilities, and monitor their progress to ensure timely completion of tasks.
Utilize time management strategies to ensure the kitchen operates efficiently, especially during peak hours.
Oversee Prep Work Supervise the preparation of ingredients and dishes, ensuring everything is ready for service.
Ensure that all prep work is done according to the restaurant's standards and recipes.
Verify that all ingredients are fresh, properly stored, and ready for use.
Teach Staff Skills Where Required Identify skill gaps within the kitchen team and provide training to improve their capabilities.
Share your expertise in Turkish cuisine and cooking techniques to elevate the overall skill level of the team.
Foster a learning environment where staff feel encouraged to develop their culinary skills.
Prepare specialist cuisine by grilling, roasting, baking, preparing stuffing, slow braising, pickling, and fermenting.
Take charge of preparing all meat dishes, vegetarian dishes, breads/pastries, sauces, condiments, and dessertsUtilize your knowledge and expertise in Turkish cuisine to prepare and cook dishes that meet the restaurant's high standards.
Use our specialized cooking equipment to create authentic and delicious meals.
Ensure consistency in taste, quality, and presentation of all dishes.
Ensure That Food is Well-Presented Focus on the visual appeal of dishes, ensuring that each plate is attractively arranged and garnished.
Maintain high standards of presentation, making sure that every dish served is a feast for the eyes as well as the palate.
Continuously innovate and improve plating techniques to enhance the dining experience.
Ensure That Food Safety and Health and Safety Regulations Are Met Stay updated on food safety and health regulations, ensuring that the kitchen complies with all local and national standards.
Implement and enforce safety protocols to prevent accidents and foodborne illnesses.
Regularly review and update safety procedures as needed.
Carry Out Good Food Safety Practices, Including Regular Cleaning Maintain a clean and hygienic kitchen environment at all times.
Ensure that all surfaces, utensils, and equipment are regularly cleaned and sanitized.
Promote a culture of cleanliness and hygiene among the kitchen staff.
Estimate Food Requirements and Carry Out Stock Management, Including Ordering Accurately estimate the amount of food needed for each service period based on menu items and anticipated customer volume.
Monitor inventory levels to ensure that the kitchen is always well-stocked with necessary ingredients.
Place orders with suppliers in a timely manner to avoid shortages or overstocking.
Manage Portions and Minimise Wastage, Ensuring Food Costs Are Kept Within Budget Control portion sizes to ensure consistency and prevent wastage.
Implement strategies to minimize food waste, such as using leftovers creatively and efficiently.
Monitor food costs and adjust purchasing and preparation practices to stay within budget.
Work Together with the Director to Create New Menus Seasonally, Weekly Specials, & Developing a New Production Line Collaborate with the director to develop and introduce new menu items that reflect seasonal ingredients and trends.
Create weekly specials to attract and retain customers.
Contribute to the development of a new production line, ensuring it aligns with the restaurant's vision and standards.
Communicate and Coordinate with Our Restaurant Manager to Achieve Excellent Speed & Quality Service Work closely with the restaurant manager to ensure seamless coordination between the kitchen and the dining area.
Communicate effectively to manage order flow and maintain high service standards.
Strive to deliver meals quickly without compromising quality, enhancing the overall customer experience.
Understanding Turkish Cuisine   Turkish cuisine is rich, diverse, and deeply rooted in tradition, blending influences from the Middle East, Central Asia, Eastern Europe, and the Mediterranean.
Key components include a variety of meats, fresh vegetables, herbs, spices, grains, and dairy products.
Familiarity with traditional Turkish dishes and cooking techniques is essential.
Common Ingredients in Turkish Cuisine   Meats: Lamb, beef, and chicken are staples, often used in kebabs, stews, and grilled dishes.
Vegetables: Eggplant, tomatoes, peppers, zucchini, and okra are commonly used.
Grains: Rice, bulgur, and bread (especially flatbreads like pita and lavash) are essential.
Dairy: Yogurt and cheeses like feta and beyaz peynir are frequently used.
Herbs and Spices: Parsley, mint, dill, sumac, cumin, paprika, and oregano are typical.
Legumes: Lentils and chickpeas are often featured in soups and stews.
Nuts and Dried Fruits: Pistachios, walnuts, almonds, and raisins are common, especially in desserts and pilafs.
Olives and Olive Oil: Used extensively in cooking and as accompaniments.
Typical Turkish Dishes   Meze: A selection of small dishes served as appetizers, including hummus, baba ganoush, and dolmas (stuffed grape leaves).
Kebabs: Various styles of skewered and grilled meats, such as shish kebab, doner kebab, and adana kebab.
Pide: Turkish flatbread often topped with meats, cheese, and vegetables, similar to pizza.
Lahmacun: Thin, crispy flatbread topped with minced meat, onions, and spices.
Manti: Small, delicate dumplings filled with meat and served with yogurt and garlic sauce.
Baklava: A sweet pastry made of layers of filo dough, filled with nuts, and sweetened with syrup or honey.
Turkish Delight (Lokum): A chewy, gel-like candy flavored with rosewater, lemon, or other ingredients.
Food Preparation Techniques   Grilling: Many Turkish dishes involve grilling meats and vegetables over charcoal for a smoky flavor.
Roasting and Baking: Dishes like pide and various meat stews are often baked in traditional ovens.
Stuffing: Vegetables like peppers, eggplants, and tomatoes are frequently stuffed with rice, meat, and herbs.
Slow Cooking: Stews and casseroles, such as lamb tagine, are cooked slowly to develop deep flavors.
Pickling and Fermenting: Vegetables and fruits are often pickled, and yogurt-based dishes are common.
Stuffing and Rolling: Perfect techniques for making dishes like dolmas (stuffed grape leaves) and manti (Turkish dumplings).
Ensure uniformity in size and stuffing distribution.
Preparation Steps   Ingredient Selection and Preparation: Choose fresh, high-quality ingredients.
Freshness is key in Turkish cuisine.
Thoroughly wash and clean all vegetables and meats.
Chop, dice, or slice vegetables as needed, ensuring uniformity for even cooking.
Marinate meats with appropriate herbs, spices, and oils to enhance flavor and tenderness.
Meat Preparation: Skewer meats for kebabs, ensuring even distribution for uniform cooking.
Season meats well before grilling or roasting.
Slow-cook tougher cuts of meat for stews and casseroles.
Batch Cooking: Prepare large quantities of base ingredients and sauces that can be used across multiple dishes to save time during service.
Vegetable Preparation: Roast or grill vegetables to bring out their natural sweetness.
Stuff vegetables with seasoned rice or meat mixtures for dishes like dolmas.
Use a variety of cooking methods, such as sautéing, to bring out the best flavors.
Bread and Pastry Making: Prepare doughs for pide, lahmacun, and other breads, allowing sufficient time for rising.
Layer and bake filo dough for pastries like baklava, ensuring crisp and flaky textures.
Sauce and Condiment Preparation: Make fresh yogurt-based sauces, such as cacik (similar to tzatziki) and garlic yogurt sauce.
Prepare traditional condiments like ezme (a spicy tomato and pepper relish) and sumac onions.
Dessert Preparation: Create intricate pastries and sweets, such as baklava and Turkish delight, with attention to detail and presentation.
Use nuts, honey, and syrups to achieve authentic flavors and textures.
Quality Control Taste Testing: Regularly taste dishes to ensure they meet the restaurant's standards for flavor and quality.
Consistency Checks: Monitor the consistency of dishes being served.
Provide feedback to staff to maintain high standards.
Customer Feedback: Pay attention to customer feedback and make adjustments to improve the dining experience.
Presentation and Serving Plating: Present dishes attractively, paying attention to color, texture, and arrangement.
Use garnishes like fresh herbs and lemon wedges to enhance visual appeal.
Portion Control: Serve appropriate portions to balance satisfaction and minimize waste.
Accompaniments: Offer traditional accompaniments such as fresh bread, olives, and pickled vegetables.
Maintaining Authenticity Traditional Techniques: Adhere to traditional cooking techniques and recipes to maintain authenticity.
Quality Ingredients: Source ingredients that are authentic to Turkish cuisine whenever possible.
If this sounds like you, please apply below.