Job Description:

Key Responsibilities:

  • Prepare, season, and cook a wide range of dishes including breakfast, lunch, and dinner service.
  • Follow set menus and recipes while also contributing to new menu development.
  • Monitor food quality and presentation standards consistently.
  • Maintain high hygiene and safety standards in accordance with the Food Control Plan and NZ Food Safety regulations.
  • Manage stock levels, assist with ordering supplies, and minimise wastage.
  • Supervise and train junior kitchen staff as needed.
  • Ensure kitchen equipment is cleaned, maintained, and operated correctly.

Job requirement:

  • Minimum 1 year of proven experience working in a commercial kitchen (preferably hotel or high-volume restaurant) or
  • NZQF level 3 qualification
  • Knowledge of a variety of cooking techniques and cuisines (e.g., European, Asian-fusion,
    etc.).
  • Ability to work under pressure and in a fast-paced environment.
  • Good understanding of food safety, hygiene, and allergen management.

Other details:

Primary address of work: 112 Great South Road, Epsom, Auckland                        Employment type: Permanent Full Time
Minimum hours per week: 30
Maximum hours per week: 40
Minimum hourly rate (low salary range): 28
Maximum hourly rate (high salary range): 35
Pay frequent: Fortnightly

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