Chef

at  BETTERMAN BUSINESS MANAGEMENT LIMITED

Manawatu District, Manawatu-Wanganui, New Zealand -

Start DateExpiry DateSalaryPosted OnExperienceSkillsTelecommuteSponsor Visa
Immediate04 Dec, 2024USD 31 Annual04 Sep, 2024N/AGood communication skillsNoNo
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Description:

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 $31.00/ hour maximum $32.00/ hour
Guaranteed hours of work per week: Minimum 30 hours

Requirements for the job:

  • At least 6 months of relevant work experience is required AND
  • Bachelor’s degree in any fields or above
  • 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
  • Good skill in cooking Hue Royal meals and Vietnamese meals (Hue cuisine and Vietnamese cuisine)
  • Knowledge of Vietnam culture would be an advantage.
  • Good skill in cooking European cuisine as well
  • No criminal record
  • Candidates need to be NZ citizens/residents

Responsibilities:

  • 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


REQUIREMENT SUMMARY

Min:N/AMax:5.0 year(s)

Hospitality

Hotels / Restaurants

Hospitality

Graduate

Any fields or above

Proficient

1

Manawatu District, Manawatu-Wanganui, New Zealand