Head Chef & Sous Chef

at  The Portland Public House

Company Name : The Portland Public House
Location/ Place of work : Kingsland, Auckland
Job Type – Permanent Full-time
Position – 1 x Head Chef , 1 x Sous Chef
We are looking for ONE Head Chef and ONE Sous Chef to join our excellent hospitality venue in Kingsland, Auckland. We are closed to Eden Park and well reputed business since 2012.
You will be required to work a minimum of 40 hours/week. Maximum working hours –45/week. Depending upon your experience and knowledge, the wage will be discussed in person.

We are looking for someone who is-

• Reliable and hardworking.
• Passionate about food.
• Team player who is confident and honest.
• Has excellent personal presentation and punctuality.
• Can work with a team under pressure.
• Is able to bring their talent on the table in terms of suggesting improvements in the menu.

Qualification/Work Experience
To be successful you will need to have at least 1-3 years of relevant work experience. A relevant cookery qualification will be advantageous.
As Head Chef your daily tasks will include-
o Ability to contribute towards menu development, maintaining food costs under control through effective ordering of supplies, and monitoring labour costs through effective roster planning .
 Have a thorough understanding of local market produce, and a passion to keep up to-date with modern food trends.
 Strive to exceed guest and employee satisfaction every day, while maximizing the financial performance in all areas of responsibility
 Have a creative mindset and the ability to think outside the box
 To manage the team by providing guidance, support and direction to achieve financial results.
 Work with the team to drive and achieve desired results as well as exceeding goals.
 Be able to train staff.
 Monitor, prepare, garnish, and present food.
 Able to maintain strict health and safety standards.
 Play an active role in recruitment.
As Sous Chef your duties include:
 Assist the Head Chef in menu planning, maintaining food costs under control through effective ordering of supplies, and monitoring labour costs through effective roster planning .
 Have a thorough understanding of local market produce, and a passion to keep to-to-date with modern food trends.
 Assist the Head Chef to manage the team by providing guidance, support and direction to achieve financial results.
 Work with the Head Chef to drive and achieve desired results as well as exceeding goals.
 Be able to train staff.
 Be able to independently manage a section of the Kitchen in monitoring, preparing, garnishing, and presenting food.
 Able to maintain strict health and safety standards.
 Assist in recruitment procedure.
 Preserve food, raw materials, grocery items, meat etc through freezing and other methods.
To Apply:
You must be a New Zealand Citizen/ Resident or on a Valid Visa and able to work full time

Please refer the Job description for details