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 desserts Utilize 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. If this sounds like you, please apply below. #J-18808-Ljbffr
