Chefs - Napier

A variety of positions are available across 3 establishments.

Establishments: The Station Bar & Bistro / The Duke of Gloucester / The Boardwalk Beach Bar & Bistro.

We run a highly collaborative kitchen where all staff contribute to the menu development.

Key duties & responsibilities include:

Junior Chef roles:

• Checking off stock against invoices on arrival
• Ensuring stock rotation
• Assisting with portion control
• Assisting with daily kitchen set-up
• Preparation of cold larder, salads, burgers & snack foods

Intermediate Chefs:

• Assisting with staff training
• Ensuring each dish is quality-checked
• Checking all refrigeration temperatures daily
• Ensuring all stock is ordered to the correct quantities, quality & price
• Assist with presentation
• Cooking on the frontline, grill, mains, etc

Senior Chefs:

• Assisting in the day-to-day running of the kitchen
• Making sure all staff are in the correct safety clothing each day
• Dealing with suppliers
• Directing all kitchen staff
• Attend senior staff meetings
• Enforce all health & safety regulations
• Assist with menu & labour planning and costings
• Cooking & training of all menu items

Qualifications may be considered instead of some experience at the employer’s discretion.

The pay range is broadly $25-$32, depending on experience and qualifications.

Contracts guaranteeing 32+ hours available.

If you do not provide sufficient information or documentation as asked we will not be able to proceed with your application.