Hana Lodge is nestled in the hills of Rotorua, in the beautiful area of Hamurana. It is surrounded by a lush 15-acre park, offering guests a peaceful retreat to relax and unwind. The tranquil location is perfect for those seeking a break from city life, and the Lodge has 13 well-appointed guest rooms.Hana Lodge's Restaurant offers stunning views over the farmland out towards Lake Rotorua, making it an ideal spot to admire the sunrise.As Head Chef, you will play a pivotal role in creating memorable culinary experiences for our guests, ensuring that the highest standards of food quality, trends, taste, and presentation are met.This is a full-time position suitable for an experienced Head Chef or an experienced Sous Chef wanting to step up in their career. This role provides free accommodation on-site for the successful candidate.Responsibilities:Be a great leader with excellent communication skills.Manage kitchen employees through rostering, training, coaching, evaluating, and hiring.Collaborate with Food & Beverage and Front Office to ensure seamless coordination and execution of food service and events.Develop menus with the latest trends and variety showcasing a fusion of international flavors.Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained.Lead the team in a hands-on and positive way.Actively encourage team retention and development through effective training, succession planning, and multi-skilling.Ensure effective food inventory practices through proper storage, stock rotation, and purchasing.Identify all risks and take immediate action to resolve them.Monitor and control departmental expenditures to ensure operational standards while maintaining the annual budget.Plan and manage the procurement, production, preparation, and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.Have great organizational skills and the ability to problem-solve and make decisions.Maintain composure and objectivity under pressure.Understand current Health & Safety obligations, ensuring the Kitchen is fully compliant with the SOPs, Policies, procedures, and service standards.Expedite peak meal periods by maintaining a 'hands-on' approach.Perform other reasonable job duties as requested by the General Manager.Assist with any guest inquiries.Experience:2 years' experience as Head Chef or Sous Chef.Certificate IV in Commercial Cookery, or equivalent.Current Food Safety Handling Certificate.Hotel Industry knowledge is a distinct advantage.Highly organized, with good computer literacy in Microsoft Products (Excel, Word, PowerPoint) and food safety software.
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