Description

Job Description Work closely with management to design and update the restaurant menu regularly. Expertly prepare and cook a diverse range of dishes. Ensure adherence too recipes to maintain consistency and uphold quality standards. Monitor and uphold dish quality from preparation through to presentation. Plan menus, estimate food and labour costs, and order food supplies as necessary. Manage food costs and inventory efficiently to minimise waste. Accurately portion food and ensure visually appealing presentation. Supervision and Training of Kitchen Staff. Assign tasks to kitchen staff to optimize workflow and maintain high-quality output. Select and train staff as needed. Temperature and Equipment Monitoring. Regularly check and adjust cooking equipment for optimal performance. Standards for Food Storage and Hygiene Regulations. Explain and enforce hygiene regulations. Enforce strict standards for food storage and safety regulations. Driving licence would be advantage but not compulsory. Type: Full time permanent Hours: Minimum 30 to 50 hours per week Pay: $25.00 – $30.00 per hour Location: Wellington Experience: 2 to 3 years experience in hospitality