Restaurant Manager and Cook

All the positions are full time with guaranteed minimum 30 hours per week.

Job Description:

Restaurant Manager ($28-35)

1. planning menus in consultation with cooks or chefs
2. organize food and beverage events, promotions and advertising.
3. arranging the purchasing and pricing of goods according to budget
4. organize supply purchases, maintaining records of stock levels and financial

1. ensuring dining facilities comply with health regulations and are clean, functional

1. conferring with customers to assess their satisfaction with meals and service

1. ensure customer service is maintained at a high level
2. ensure health, safety and liquor licensing regulations are followed
3. selecting, training and supervising waiting and kitchen staff
4. take customer bookings and help serve food and drinks
5. ensure food is prepared and cooked to set companyspecification

1. NZQF Diploma or above
2. Strong management skill and team working
3. Minimum 2 years working experience can substitute the formal

qualification

Cook ($25-30)

The main job responsibilities include but not limit to:

1. Setting up workstations with all needed ingredients and cooking equipment
2. Checking ingredients to make sure the quality and freshness
3. Preparing and Cooking Chinese food in various utensils and grillers
4. Seasoning, portioning, adding sauces to the food during/after cooking
5. Preparing food to meet client’s taste and dietary needs
6. Arrange food on plates or wrap it to be taken away
7. Storing and reserving food
8. Assisting in planning menus, estimating food and labour costs
9. Cleaning and restocking workstations and ensuring that all equipment is sanitized

1. Checking the cleanliness of equipment and operation of machines before each

1. Assisting with training and coordinating with junior cooks or kitchen hands, as

requested by Executive Chinese Chef

• NZQA Level 4 or above qualification
• At least 2 year work experience in cooking Chinese cuisine could substitute the qualification requirement
• Have the skills and knowledge to operating Chinese wok and knife
• Flexibility to work on weekend and night shifts, overtime may be required
• Has positive and willing attitude to learn