Chef

at  Mexico Wellington

As a CDP, you’ll work in a high volume kitchen, to prepare and cook food, working in a supportive team environment. You should have at least 3 years kitchen experience or relevant education in cookery or hospitality. You will also possess excellent communication skills, outstanding hygiene standards and an ability to work in a team!
This position requires 7-day availability, including nights, split shifts, short shifts, and weekends. Embrace a dynamic schedule that keeps you engaged and energized. If you’re ready to take on the challenge, please note that working on Friday, Saturday, and Sunday evenings is compulsory. Adhering to the management’s roster is essential as it will be designed to meet business requirements. Embrace this opportunity to showcase your commitment and adaptability. We welcome individuals who understand the significance of meeting scheduling demands.
Competitive hourly pay rate of $28.00 - $29.66
Minimum 30 hours Guaranteed for the week.
If you are enthusiastic about Hospitality and want to keep developing your skills and grow along with us, then apply now and join the Mexican Revolution!

The tasks at hand include (but are not limited to) :

• Estimate and determine the ingredient requirements then prepare the order.
• Develop and monitor kitchen budgets, considering wage cost, ingredient, and equipment costs
• Design and plan Mexican menus based on seasonal trends, customer preferences, and costs including food and wage costs estimation, and ordering food supplies
• Hands-on the preparation of the Mexican menu during service periods, ensuring excellent and consistent.
• Oversee the recruitment, development, and training of chefs and other kitchen staff, also have to select and train staff as needed
• Assign tasks and responsibilities to other chefs and cooks when necessary.
• Supervise the preparation and presentation of dishes, Demonstrate techniques and advice on cooking procedures
• Freeze and preserve foods as necessary
• Inspect ingredients and dishes to ensure quality standards are met including Monitoring the quality of dishes at all stages of preparation and presentation
• Discuss food preparation issues with managers, kitchen and waiting staff
• Explain and Enforce strict adherence to health and safety regulations in the kitchen
• Exceptional skills with the ability to motivate while maintaining high standards.
• Excellent understanding of and ability to control food costs.
• Excellent record keeping and understanding of hygiene and external auditing requirements.
• Be comfortable curating, executing large function offerings.
• Be comfortable liaising with the supportive directors to maximize ongoing marketing opportunities through competitions etc.

Should be a NZ resident or valid work visa holder.

• Don’t delay, apply now. Send us your CV and tailored cover letter amigos!

• Estimate and determine the ingredient requirements then prepare the order.
• Develop and monitor kitchen budgets, considering wage cost, ingredient, and equipment costs
• Design and plan Mexican menus based on seasonal trends, customer preferences, and costs including food and wage costs estimation, and ordering food supplies
• Hands-on the preparation of the Mexican menu during service periods, ensuring excellent and consistent.
• Oversee the recruitment, development, and training of chefs and other kitchen staff, also have to select and train staff as needed
• Assign tasks and responsibilities to other chefs and cooks when necessary.
• Supervise the preparation and presentation of dishes, Demonstrate techniques and advice on cooking procedures
• Freeze and preserve foods as necessary
• Inspect ingredients and dishes to ensure quality standards are met including Monitoring the quality of dishes at all stages of preparation and presentation
• Discuss food preparation issues with managers, kitchen and waiting staff
• Explain and Enforce strict adherence to health and safety regulations in the kitchen
• Exceptional skills with the ability to motivate while maintaining high standards.
• Excellent understanding of and ability to control food costs.
• Excellent record keeping and understanding of hygiene and external auditing requirements.
• Be comfortable curating, executing large function offerings.
• Be comfortable liaising with the supportive directors to maximize ongoing marketing opportunities through competitions etc