Chef
Hospitality · Arrowtown, Otago, New Zealand · Full-Time · $27/hr
Picture yourself running the pass, checking deliveries, shaping the menu and keeping a brigade of up to 12 on track. A kitchen in Arrowtown, Otago wants a chef who already works at that level.
The employer looks for cooks with a proven history in commercial kitchens, people prepared to own food standards, staff performance and the running of the kitchen each day. Your background and track record are what get assessed.
You can grow your leadership, menu writing, stock control, supplier work and wider restaurant skills here. Those who perform well can pick up more responsibility and move up. Have certified copies of your references and certificates ready.
Key Responsibilities
- Own the quality and look of every plate that leaves the kitchen
- Cook and finish dishes to the house recipes and what each service demands
- Pick produce on freshness and suitability, and send back deliveries that fall short
- Do the groundwork: washing, cutting, blending, seasoning, heating and chilling food
- Keep cooking temperatures and timings where they should be
- Cater properly for guests with dietary or special food requirements
- Organise the brigade through prep and service, giving direction and a hand where needed
- Co-lead a team of up to 12 people day to day
- Cover any section of the kitchen when the roster demands it
- Store and rotate ingredients the right way
- Watch supply levels, stock on hand and equipment, and support ordering and supplier contact
- Develop fresh recipes and menu items, and refine dishes already on offer
- Run tidy, repeatable kitchen systems and log data in the digital tools used for reporting
- Keep tabs on food use and staff hours to hold costs down, and report results to management
- Help create a team culture that is upbeat and professional
- Keep standards up in both rush periods and slow ones
- Notice problems in the operation and deal with them
- Keep the kitchen spotless and the equipment in good shape, follow food safety and house procedures, and help lift systems and service
Requirements & Eligibility
- Minimum 3 years' professional kitchen experience
- Work history drawn from commercial kitchens, established restaurants or hospitality venues
- Proven time in a senior or responsible kitchen post
- An employment record that is genuine, checkable and relevant
- Can show hands-on cooking and food prep ability
- Know professional kitchen procedures well and can switch confidently between sections
- Proven at coordinating and backing up fellow kitchen staff
- Having already supervised or led a kitchen brigade is highly desirable
- Solid grasp of plating and food quality standards
- Know about dietary needs and preparing food safely
- Hands-on stock control, inventory and supply experience
- A grasp of food costs and efficiency is advantageous
- Having helped build menus or create recipes is advantageous
- Stays composed and quick when service gets heavy
- Communicates clearly and works well in a team, including with suppliers and management
- Takes responsibility and keeps a professional attitude
- Open to learning the digital tools the restaurant uses for accountability and reporting
- Fluent English skills in speaking, reading and writing
- Can supply documents backing up qualifications and professional experience; must meet applicable New Zealand employment and visa requirements, with sponsorship available for eligible candidates
Apply: jobs@mzansiabroad.co.za · WhatsApp