Almost 4 decades a dining experience known and loved by both young and old, Prego est 1986 continues to shine.
Staying true to our Italian heritage, Prego is one of Auckland's most iconic and renowned restaurant institutions.
Prego is committed to lead, learn and evolve to the highest standards to deliver a memorable dining experience.
We are on the hunt for several kitchen crew to join us in the Prego journey as we are gearing up for another busy summer.ROLES:Senior Sous ChefStart date by arrangementFull time permanent positionROSTERING:Must hold a current New Zealand Work Visa or the right to work in NZAvailability Monday to Sunday.
Able to work within a flexible rostered 40 - 45 hours a week, including weekend and public holiday work.
2 consecutive days offEXPERIENCE AND PERSONAL SKILLS:In order to be successful for the position, you must possess the following:Be able to manage a team confidently within a section, and hold down your section.Good time management and organizational skills and punctual.Take and give direction and delegate tasks within the section.Good knowledge of current food trends and products.Professional with a good attitude and attention to detail.Great communication and organizational skills.Happy to work in a diverse English speaking kitchen team, doing high volume.Well-presented and comfortable working in an open kitchen.RESPONSIBILITIES:Maintaining a high standard & consistent quality in the daily preparation of food.Keep up to date with new products, recipes and preparation techniques by head chef.Carry out and ensure food safety compliance at all times.Be someone who is willing to learn and committed to excelling in their career.Contribute to ensuring all products are prepared and finished to the Prego standard.Your application will include the following questions:How many years' experience do you have as a sous chef?Which of the following statements best describes your right to work in New Zealand?Do you have experience preparing work rosters?How would you rate your English language skills?How many years' experience do you have as a chef de partie?How many years of people management experience do you have?How much notice are you required to give your current employer?
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