Head Chef

at  The Portland Public House

Company Name : Om Shiv Sai t/a The Portland Publc House, Kingsland, Auckland
Location/ Place of work : 436 New North Road, Kingsland
Job Type – Permanent Full-time
Position – 1 x Head Chef
Wages - $30 to $33 an hr
We are looking for ONE Head Chef to join our excellent hospitality venue in Kingsland, Auckland.
You will be required to work a minimum of 35 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-

• 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 result.
• 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.

To Apply:
You must be a New Zealand Citizen/ Resident or on a Valid Visa and able to work full time

• 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 result.
• 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