Chef - Tokoroa

1. 40 hours weekly

• Planning and Organizing Menu & Food Preparation:
• Plan, develop, and execute menus that align with the restaurant’s culinary style and

• Determine food portions, estimate food requirements and manage food costs

• Prepare and cook a variety of dishes using different cooking techniques to ensure

• Supervision & Kitchen Management:
• Oversee the preparation and cooking process, ensuring high standards of food

• Supervise kitchen staff, including training junior staff, allocating tasks, and

• Monitor stock levels, manage inventory, and place orders to ensure a well-stocked

• Food Safety & Hygiene Compliance:
• Implement and maintain food safety and hygiene standards according to local

• Ensure proper handling, storage, and disposal of food to minimize waste and

• Maintain cleanliness and sanitation of all kitchen equipment and work areas.
• Cooking & Presentation:
• Prepare and cook dishes according to recipes and customer preferences.
• Ensure presentation, taste, and portion control standards are consistently met.
• Adapt and modify dishes to cater to dietary requirements and special requests.
• Quality Control & Customer Satisfaction:
• Conduct regular quality checks to ensure all food meets company and industry

• Address customer feedback and continuously improve food offerings and service.
• Innovate and contribute to menu planning by introducing new dishes and refining

• Workplace Safety & Risk Management:
• Ensure safe kitchen operations by adhering to workplace health and safety

• Train and guide staff on safe handling of kitchen equipment and emergency

procedures

2 Years of experience OR Level 4 OR Higher qualification is preferable