[ref. j93483816] Tauranga - Head Chef

We’re looking for a passionate and experienced Head Chef to join our team in a full-time, permanent position. This is a fantastic opportunity for someone who thrives in a fast-paced kitchen and takes pride in delivering exceptional culinary experiences.

Your leadership will be essential in delivering an exceptional dining experience to our guests.

This is a guaranteed minimum of 30 hours per week based in Tauranga, Bay of Plenty region, with shifts rostered between 06:30 am and 06:00 pm, Monday to Sunday. We offer a competitive hourly wage ranging from $30.00 to $34.00, based on experience and skills.

Job responsibilities:

1. Kitchen Leadership & Management

• Lead and supervise the entire kitchen team (chefs, cooks, kitchen hands).
• Assign daily tasks, set priorities, and ensure smooth kitchen workflow.
• Train, mentor, and motivate staff to maintain high standards.
• Supervise and train kitchen staff in cooking techniques and hygiene standards.
• Conduct performance evaluations and address issues professionally.

1. Menu Planning & Food Creativity

• Plan, design and update menus in line with seasonal ingredients, customer preferences, and budget.
• Develop new recipes and ensure consistency in taste and presentation.
• Consider dietary restrictions and offer suitable alternatives.
• Prepare and cook food and ensure prompt and attentive service to meet guest expectations.

1. Food Quality & Safety

• Ensure every dish meets quality, taste, and presentation standards and spot check dishes.
• Maintain high hygiene standards in compliance with food safety regulations.
• Monitor food storage and rotation (FIFO – First In, First Out).

1. Cost Control & Inventory

• Manage kitchen budgets and control food costs while maintaining quality, portion sizes, and minimizing wastage.
• Order supplies, check deliveries, and maintain accurate stock levels.
• Negotiate with suppliers for quality and price efficiency.

1. Coordination & Communication

• Work closely with restaurant managers and front-of-house staff for smooth service.
• Coordinate with suppliers and service providers.
• Communicate kitchen needs and challenges clearly to management.

1. Problem Solving

• Handle customer complaints about food quickly and professionally.
• Manage unexpected situations (shortages, equipment failure, staff absence).

1. Administration

• Prepare reports on food usage, costs, and kitchen performance.
• Schedule shifts and manage kitchen staffing.

Job requirements:

• Proven experience in a similar role for at least 3 years or more
• Time management and leadership qualities
• Commitment to quality, hygiene, and safety standards

If this sounds like you, we’d love to hear from you! Apply today and become a valuable part of our growing business.