Head Chef - Teppan Yaki and Japanese Cuisine

• Job Detail

Position: Head Chef

• The employee might need to work at the employer's alternate sites in Hamilton, subject to mutual agreement. The company will cover any expenses associated with the relocation.

Number of the position: 1

• Main Duties

1. Plan, organise, direct, and supervise all kitchen operations and food preparation activities.
2. Design, develop, and update menus, recipes, seasonal dishes, and presentation standards for Japanese cuisine offerings.
3. Monitor the preparation and cooking of all dishes to ensure quality, consistency, portion control, and customer satisfaction.
4. Supervise, coordinate, and train kitchen staff in food preparation techniques, cooking procedures, hygiene standards, and workplace safety requirements.
5. Allocate duties and manage kitchen workflow to ensure efficient service during operational hours.
6. Recruit, train, mentor, and evaluate kitchen employees in consultation with management.
7. Manage stock ordering, inventory control, food storage, and supplier coordination to maintain product quality and minimise wastage.
8. Control food costs, labour costs, and kitchen operational expenses in line with business budgets and profitability targets.
9. Ensure compliance with all applicable food safety, sanitation, hygiene, and occupational health and safety regulations.
10. Inspect kitchen equipment and facilities to ensure safe operation, cleanliness, and maintenance standards are maintained.
11. Coordinate with restaurant management regarding staffing, service planning, customer feedback, and operational improvements.
12. Resolve kitchen-related operational issues and assist in handling customer complaints relating to food quality or service.
13. Develop and maintain standard operating procedures for kitchen operations and food preparation processes.
14. Maintain high standards of presentation, taste, and authenticity of Japanese cuisine served by the restaurant.
15. Perform other duties reasonably required for the effective management and operation of the kitchen

• Skills and Experience Required

1. Advanced knowledge of restaurant and commercial kitchen operations, with at least 5 years of practical industry experience.
2. A minimum of 3 years’ experience in kitchen management or senior supervisory roles within a commercial kitchen environment.
3. Proven leadership ability with demonstrated experience in supervising, training, and developing kitchen staff.
4. Strong understanding of food safety, hygiene standards, and Health & Safety compliance requirements in New Zealand or comparable jurisdictions.
5. Demonstrated experience in menu planning and development for Japanese cuisine and Teppan Yaki, as well as stock control, rostering, ordering, and kitchen cost management.
6. Ability to perform effectively in a fast-paced, high-volume restaurant environment while maintaining consistency, quality, and operational efficiency.

• Hours of Work

The Head Chef positions are full-time and permanent. Rostered working hours will be provided, so flexibility is essential, including weekends. The company guarantees a minimum of 30 hours per week, but you may be required to work around 40 hours or more, depending on the restaurant's busy periods.

• Employer’s request

1. Your resident status (NZ citizen, NZ resident or Valid visa holder);
2. CV
3. Reference letter to prove your relevant work experience

• Our company operates branches in both Auckland and Hamilton. Please note that there may be occasions when we request a transfer to work at other branches within these locations, subject to mutual agreement.