Cook/Kitchen Hand making food

Key Responsibilities

Prepare, cook and present a variety of dishes in accordance with the restaurant's recipes and quality standards.

Prepare ingredients by washing, cutting, marinating, seasoning and portioning food.

Cook meals using a range of cooking methods including grilling, frying, roasting, steaming and baking.

Monitor food quality, taste, presentation and portion control to ensure consistency.

Assist in planning menus and developing new dishes in consultation with management.

Monitor stock levels, rotate stock, and assist with ordering food supplies.

Minimise food wastage and ensure efficient use of ingredients.

Maintain a clean, organised and hygienic kitchen in accordance with the Food Control Plan and health and safety requirements.

Clean kitchen equipment, utensils and work areas after use.

Work effectively with kitchen and front-of-house staff to ensure efficient service during busy periods.

Minimum Requirements

At least 2 years of relevant work experience

OR

NZ Register Level 4 or higher qualification in Cookery or a closely related field.

Sound knowledge of commercial kitchen operations and food safety practices.

Ability to work efficiently in a fast-paced environment.

Reliable, organised and able to work evenings, weekends and public holidays.

Suitable candidates are invited to apply online by submitting their CV and a brief cover letter outlining their relevant experience and qualifications.

Pay: $25.00 – $30.00 per hour

Benefits:

Free drinks
Free food
Work Location: In person