Ensure that the kitchen produces a high-quality food product always.- Anticipate and attend to the guest’s needs and desires immediately to include special events like birthdays, anniversaries, and special occasions.
Demonstrate superior recipe knowledge for every item on all the food menus, especially the bakery and pastry products.- Monitor food quality and quantity as it relates to portion control.
Monitor all food storage facilities to ensure that proper storage techniques are being used and that the cleanliness standards of kitchen are being maintained.
Maintain a harmonious relationship with other members of the team.- Formulate in conjunction with the Sous & Head Chef, all food menus : Dinner, functions, small plates, pizzas, desserts etc.
Provide high quality food for the customers- Fully cost all food menu items with the Sous Chef- Order the appropriate amount of food product in consult with the Sous Chef- Provide outside catering when directed.
Complete all work responsibilities and assignments in a timely manner or by the due date.- Ensure that all standard recipes are recorded, costed and followed in the kitchen.
Maintain innovative food menu items on all bakery & pastry items- Maintain and control food cost percentages per the restaurant budget of 20%- Introduce all measures to minimise food wastage.
Ensure all cooking procedures are economical and efficient.- Ensure all stock is rotated regularly.- Maintain your self-appearance in accordance with the highest grooming standards ie.
Cleaned and ironed full chef’s uniform, hat and clean apron always.- Maintain and promote your skills through regular appearances in the bar during and after service to converse with guests.
Maintain an open communications line to everyone on the team and owner.- Prepare and order food products per ordering procedures.
Maintain effective par stock levels for all products.- Perform monthly stocktakes for all food items as directed & track cost percentages- Maintain a clean & safe working environment.
Train all team members to a high standard to ensure all brigade can perform all functions in the kitchen.- Maintain and effectively roster all kitchen brigade with the Sous Chef keeping in mind the budgeted payroll percentage- Ensure the protection and maintenance of all operating equipment- Attend all scheduled meetings.
Perform any other duties as directed by the Sous Chef, Head Chef & Owner and or Owners representative - Relevant qualifications- Food Handlers Certificate- Proven work experience as a Baker- Proven customer service experience- Ability to follow recipes and instructions.
Strong leadership, motivational and people skills- Applicants for this position should have NZ residency or a valid NZ work visa.