Head Chef

Supervise and manage all kitchen employees.

About the role:

• Full-time, permanent work with a guaranteed minimum of 30 hours per week
• Your ordinary hours of work will be 30 hours per week, normally worked between 4 pm to 11 pm Tues-Sun, or at times agreed between us to meet the needs of the business up to a maximum of 60 hours per week.

• Be punctual and maintain a high standard of grooming, clothing and personal cleanliness
• Overall responsibility for operation and organisation of all kitchen and food preparation areas
• Oversee and direct all aspects of the kitchen operation. Prepare customer orders in a timely manner.
• Supervise and manage all kitchen employees.
• Ensure all equipment and work environments are operational Identify and report items for repair and maintenance
• Ensure all customer orders are prepared to the establishment’s standards in order to satisfy diners’ expectations
• Prepare the exact number of items ordered by each customer, working on several different orders simultaneously
• Follow recipes and verify prepared food meets requirements for quality and quantity
• Clean dishes, equipment and environment to establishment standards
• Minimise wastage and energy costs
• Maintain Health and Safety standards
• Maintain food hygiene and our Food Control Plan (FCP) including all daily recording requirements
• Plan and organise prep lists, purchasing and workflows.
• Place orders and liaise with suppliers
• Acknowledge and confirm receipt of goods ordered
• Identify, develop and maintain establishment policies and procedures
• Impart knowledge, train and mentor kitchen staff to encourage high standards
• Uphold morale in the kitchen
• Communicate effectively with and support staff
• Work with the Business Owner to interview and recruit staff
• Ensure relationship between kitchen and front of house staff is of a high standard
• Recommend areas for improvement

Any other duties the Business Owner may reasonably require

• A minimum of three years’ experience in a busy commercial kitchen with wood-fired pizzas and fresh pasta OR
• Two years’ experience in a busy commercial kitchen with wood-fired pizzas and fresh pasta and a NZ Certificate in Cookery (Level 4) or equivalent.
• Proven skills in food preparation, presentation and working as part of a team.
• Ability to organize and manage own section efficiently.
• Effective communicator with a positive attitude.
• Flexible and able to work rostered shifts, including weekends and evenings.

mailto: silwal.samir19@hotmail.com about the details on my number listed below.