Sous Chef and Chef de Partie
Wellington
We have Sous Chef and Chef de Partie vacancies at Waterfront Bar & Kitchen located on the beach in sunny Kapiti Coast. We are expanding our guest capacity and completing extensive renovations, including doubling the size of the kitchen, and are looking for chefs to join our team.
Have excellent communication skills (verbal and writing) with the ability to communicate clearly, professionally and concisely with the kitchen, front of house and management teams.
Ensure CHOMP (FCP) is completed daily on rostered shifts.
Promote and execute HACCP on rostered shifts and ensure kitchen staff are trained and can perform HACAAP effectively.
Maintain wage costs while ensuring service runs smoothly.
Check and ‘polish’ dishes before they reach the pass.
Ensure that dishes are prepared and cooked according to agreed standards and recipes.
Ensure effective stock purchase, storage and rotation.
Adhere to cleaning, maintenance and staff schedules.
Fully understand the functional administration of the restaurant.
Monitor all function run-sheets ensuring stock is ordered in a timely manner.
Ensure all staff are taking their scheduled breaks.
Ensure staff meals are on time with dietary requirements catered to.
Maintain a detailed knowledge of all menus and be able to explain dishes and ingredients and be ready to cater for special requests wherever possible.
Adhere to the Allergen Protocol and be able to quickly adapt dishes to remove or substitute allergen ingredients where possible.
Ensure all policies, procedures, standards and guidelines are carefully adhered to.
Ensure compliance with legal and house requirements for health and safety and food hygiene.
Perform administrative tasks as will be communicated by superiors.
Use HospoConnect and other approved online systems for ordering.
Keep all working areas clean and tidy including dry-store, chillers, storage areas, and pass.
Assist Head Chef in staff training and development.
Complete the Food Control Plan daily, weekly and monthly tasks.
Problem solve and provide effective solutions to any issues should they arise.
Arrange for returns and credits of faulty stock or incorrect deliveries.
Assist Head Chef with menu development including creating monthly specials.
Report the need for maintenance to Head Chef / General Manager, or arrange repairs.
Execute HACCAP effectively.
Have excellent communication skills (verbal and writing) with the ability to communicate clearly, professionally and concisely with the kitchen, front of house and management teams.
Ensure that dishes are prepared and cooked according to agreed standards and recipes.
Ensure effective stock purchase, storage and rotation.
Adhere to cleaning, maintenance and staff schedules.
Fully understand the functional administration of the restaurant.
Maintain a detailed knowledge of all menus and be able to explain dishes and ingredients and be ready to cater for special requests wherever possible.
Adhere to the Allergen Protocol and be able to quickly adapt dishes to remove or substitute allergen ingredients where possible.
Ensure all policies, procedures, standards and guidelines are carefully adhered to.
Ensure compliance with legal and house requirements for health and safety and food hygiene.
Use HospoConnect and other approved online systems for ordering.
Keep all working areas clean and tidy including dry-store, chillers, storage areas, and pass.
You'll be smoking meats, preparing fresh seafood, ageing beef, plating decadent desserts and more.
We offer a competitive hourly rates, generous staff discounts across our three venues, free parking, a friendly, inclusive and enjoyable working environment and you will work alongside a talented, established and welcoming team in our refurbished kitchen.
We are open every day of the year for brunch and dinner and you must be available to work days, nights and weekends as required. This is a full-time permanent position with 35-45 hours rostered per week with a pay rate of $30 - $35 per hour.
You must have cooking qualifications and a minimum of one year work experience.You must be a NZ citizen, NZ residents or hold a valid NZ work visa. We are an accredited employer.
Your Sous Chef duties are: Manage any section within the kitchen.
Foster and encourage a harmonious, inclusive and positive work environment.Have excellent communication skills (verbal and writing) with the ability to communicate clearly, professionally and concisely with the kitchen, front of house and management teams.
Ensure CHOMP (FCP) is completed daily on rostered shifts.
Promote and execute HACCP on rostered shifts and ensure kitchen staff are trained and can perform HACAAP effectively.
Maintain wage costs while ensuring service runs smoothly.
Check and ‘polish’ dishes before they reach the pass.
Ensure that dishes are prepared and cooked according to agreed standards and recipes.
Ensure effective stock purchase, storage and rotation.
Adhere to cleaning, maintenance and staff schedules.
Fully understand the functional administration of the restaurant.
Monitor all function run-sheets ensuring stock is ordered in a timely manner.
Ensure all staff are taking their scheduled breaks.
Ensure staff meals are on time with dietary requirements catered to.
Maintain a detailed knowledge of all menus and be able to explain dishes and ingredients and be ready to cater for special requests wherever possible.
Adhere to the Allergen Protocol and be able to quickly adapt dishes to remove or substitute allergen ingredients where possible.
Ensure all policies, procedures, standards and guidelines are carefully adhered to.
Ensure compliance with legal and house requirements for health and safety and food hygiene.
Perform administrative tasks as will be communicated by superiors.
Use HospoConnect and other approved online systems for ordering.
Keep all working areas clean and tidy including dry-store, chillers, storage areas, and pass.
Assist Head Chef in staff training and development.
Complete the Food Control Plan daily, weekly and monthly tasks.
Problem solve and provide effective solutions to any issues should they arise.
Arrange for returns and credits of faulty stock or incorrect deliveries.
Assist Head Chef with menu development including creating monthly specials.
Report the need for maintenance to Head Chef / General Manager, or arrange repairs.
General hospitality duties.
Your Chef de Partie duties are: Manage Larder and Dessert section.
Contribute to a harmonious, inclusive and positive work environment.Execute HACCAP effectively.
Have excellent communication skills (verbal and writing) with the ability to communicate clearly, professionally and concisely with the kitchen, front of house and management teams.
Ensure that dishes are prepared and cooked according to agreed standards and recipes.
Ensure effective stock purchase, storage and rotation.
Adhere to cleaning, maintenance and staff schedules.
Fully understand the functional administration of the restaurant.
Maintain a detailed knowledge of all menus and be able to explain dishes and ingredients and be ready to cater for special requests wherever possible.
Adhere to the Allergen Protocol and be able to quickly adapt dishes to remove or substitute allergen ingredients where possible.
Ensure all policies, procedures, standards and guidelines are carefully adhered to.
Ensure compliance with legal and house requirements for health and safety and food hygiene.
Use HospoConnect and other approved online systems for ordering.
Keep all working areas clean and tidy including dry-store, chillers, storage areas, and pass.
Report the need for maintenance to Head Chef / General Manager.
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