Cook

Job Details:

Roster / Hours: Minimum 30 hours per week (typically 30–40 hrs/week)

Days: Rostered Monday–Sunday (including weekends/public holidays as required) Pay Rate / Salary: NZD $26.00 per hour to $30.00 per hour

Role Purpose

The Cook supports daily kitchen operations by preparing and cooking menu items to a consistent standard, completing food preparation tasks, maintaining hygiene and food safety practices, and assisting with stock control to ensure smooth service and customer satisfaction.

Key Responsibilities and Duties

• Prepare ingredients (washing, chopping, portioning, marinating) and complete pre-service prep as per kitchen requirements.
• Cook and assemble menu items according to recipes and instructions, ensuring consistent taste, portion size, and presentation.
• Prepare sauces, soups, rice/noodles, meats, vegetables, and other components as required by the menu.
• Assist with plating and serving during busy service periods, ensuring timely output.

• Follow daily prep lists and assist with set-up and close-down procedures.
• Coordinate with the kitchen team to meet service timelines and respond to customer requests (including dietary requirements where advised).
• Monitor food quality during cooking and report any issues to the supervisor.

• Maintain cleanliness of workstations, utensils, and kitchen equipment throughout shifts.
• Follow food control plans and safe food-handling practices (temperature control, storage, allergen awareness, cross-contamination prevention).
• Ensure correct labelling, storage, and stock rotation (FIFO).
• Comply with workplace health & safety requirements and promptly report hazards/incidents.

• Assist with receiving deliveries, checking goods, and storing supplies correctly.
• Help maintain stock levels, notify supervisor of low stock, and support stocktakes when required.
• Minimise food waste through correct portioning, storage, and use of ingredients.

• Work collaboratively with kitchen hands and other staff to maintain efficient operations.
• Follow instructions from the Head Chef/Kitchen Supervisor and contribute to a positive team culture.

Minimum Requirements

Applicants must meet the following:

• Level 4 or above qualification (or equivalent overseas), OR
• At least 2 years relevant work experience.

• Ability to work rostered shifts, including weekends and public holidays.
• Ability to work under pressure during peak service times.
• Basic understanding of food safety and hygiene requirements.

Tools/Equipment Used

Commercial kitchen equipment including ovens, grills, fryers, knives, mixers, refrigeration/freezers, and cleaning/sanitation equipment.

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