Cook (Mexican Cuisine) — Bilingual
Cook — Mexican Kitchen (Bilingual)
Location: Takanini, AucklandType: Permanent, full-time (minimum guaranteed 30 hours/week; typical 35–40)
About the role:We’re turning our long-running pop-up into a permanent, authentic Mexican kitchen. You’ll run a fast griddle/plancha station during peak periods, assemble tacos with precision, and prepare traditional guisos and salsas using real Mexican ingredients.
Key responsibilities
High-volume griddle service under pressure: heat-zone control, consistent sear/doneness, multi-ticket flow.Taco assembly at speed: accurate portioning, garnish/spec compliance, plate-time targets.
Prepare guisos/hot items: e.g., birria/consomé, cochinita, tinga, adobo-based stews, rice/beans.
Salsa production: rehydrate/roast/blend dried & fresh chiles; balance acidity/salt/heat; label and rotate.
Ingredient handling: confident with Mexican products (e.g., guajillo, ancho, árbol, achiote, epazote, tomatillo, etc).
Food safety: HACCP-style logs (cook/chill/hot-hold), allergen controls, and MPI-standard cleaning.
Mise en place & stock: prep lists, par levels, FIFO rotation, waste minimisation.
Teamwork: set up/close stations; coach junior staff on specs, pace and safe equipment use.
Bilingual coordination with BOH/FOH, suppliers, and occasional customers.
Minimum skills, experience & qualifications:
2+ years’ experience as a cook in a commercial kitchen, ideally taquería/Mexican or Latin concept.
Griddle/plancha proficiency (heat-zone management and pace during service).
Experience preparing Mexican guisos and salsas from scratch.
Professional working proficiency in Spanish and English.
Knowledge of food safety/HACCP and cleaning/SOPs.
Hours & roster
Rostered shifts Tue–Sun, including evenings and weekends.