Head Chef

About the job:
- 40 Hours Minimum Per Week. Hours and days of work may vary. You will work a maximum of 45 hours per week. You will work Tuesday to Sunday. Hours will be rostered. You may be required to work Monday.
- $32 per hour.
- This is a full-time permanent role based in Otago.
- We make things from scratch and you will be expected to take control of the kitchen. You will need AT LEAST 3 years full-time relevant experience. Given we are a high-end Turkish café and restaurant with a dining area, your experience should ideally be in Turkish food with plating techniques.
 
Responsibilities include:
•                     Overall responsibility for the kitchen's daily operations. You will lead the kitchen.
•                     Review the menu with the owner and make updated and or suggestions.
•                     Employs food safety best practices and makes sure that all kitchen staff members do the same.
•                     Manage the food control plan.
•                     Prepare food according to customers' orders. Prepare food from scratch.
•                     Ensure appealing plate presentation.
•                     To oversee portion and waste controls of food areas.
•                     Ensure timetables, leave rosters and attendance registers are up to-date.
•                     Supervise all kitchen staff, teach them techniques where required.
•                     Check order and ensure details are accurate.
•                     Estimating costs and ensuring all purchases come within budget.
•                     Order food supplies and cooking equipment as required.
•                     Supervise cleaning and dishwashing as required.
•                     Keep work areas clean and tidy.
•                     Works quickly and accurately during busy periods, such as weekends and evenings.
•                     Anything else as reasonably required.
 

Kind regards,