Chef

at  BETTERMAN BUSINESS MANAGEMENT LIMITED

POSITION: CHEF

Job duties:

• Planning menus, creating new dishes
• Discussing food preparation issues with Director, manager and staff
• Ordering supplies and checking products to ensure the standards are met, handling and maintaining all products properly
• Ensuring all food items are stored at the right temperature and all food is used by date, may freeze and preserve food in order to ensure food quality
• Ensuring enough stock is kept for daily operation through carrying out a stocktake
• Cooking food to menu specifications in quality and quantity by using appropriate cooking techniques
• Monitoring quality of dishes at all stages of preparation and presentation with a high standard quality.
• Proper plate presentation and garnish set up for all dishes, determining how food should be presented
• Overseeing kitchen work progress, and ensuring implementation of health and safety procedures in the kitchen
• Ensuring all equipment and kitchen environments are operational and meeting standards
• Investigating customer complaints
• Controlling kitchen cost and expenses, estimating materials or labour requirements, maintaining/raising the food’s profit margins for the restaurant
• Maintaining work records when necessary
• Monitoring kitchen operation and providing solutions or decisions when necessary
• Ensuring cleaning and hygiene of the kitchen facility is at a high standard by preparing cleaning schedules for fellow kitchen staff and inspecting all areas after cleaning.
• Involve in recruitment for kitchen staff by carrying out CV selection, interviews and providing staff training
• Any other duties the employer reasonably may require employee to perform

Pay rate: minimum $29.66/ hour maximum $32.00/ hour
Guaranteed hours of work per week: Minimum 30 hours

Requirements for the job:

• At least 3 years work experience is required
• Be physically fit
• Full time availability, always available on weekends and public holidays
• Able to start early in the morning and finish until late
• Able to do both of morning and evening shifts across a 7 days roster
• Able to follow flexible weekly timetable
• No criminal record
• Candidates need to be NZ citizens/residents

• Planning menus, creating new dishes
• Discussing food preparation issues with Director, manager and staff
• Ordering supplies and checking products to ensure the standards are met, handling and maintaining all products properly
• Ensuring all food items are stored at the right temperature and all food is used by date, may freeze and preserve food in order to ensure food quality
• Ensuring enough stock is kept for daily operation through carrying out a stocktake
• Cooking food to menu specifications in quality and quantity by using appropriate cooking techniques
• Monitoring quality of dishes at all stages of preparation and presentation with a high standard quality.
• Proper plate presentation and garnish set up for all dishes, determining how food should be presented
• Overseeing kitchen work progress, and ensuring implementation of health and safety procedures in the kitchen
• Ensuring all equipment and kitchen environments are operational and meeting standards
• Investigating customer complaints
• Controlling kitchen cost and expenses, estimating materials or labour requirements, maintaining/raising the food’s profit margins for the restaurant
• Maintaining work records when necessary
• Monitoring kitchen operation and providing solutions or decisions when necessary
• Ensuring cleaning and hygiene of the kitchen facility is at a high standard by preparing cleaning schedules for fellow kitchen staff and inspecting all areas after cleaning.
• Involve in recruitment for kitchen staff by carrying out CV selection, interviews and providing staff training
• Any other duties the employer reasonably may require employee to perfor