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Accountabilities
Quality Food Service Assists the Head Chef and other Chefs to ensure the delivery of high
Delivery quality food services.
Maintain standards set by the Head Chef through preparation,
production and presentation of food products and meals for the café,
deliveries, daily special functions, and any weekend functions;
including weddings. This requires mastery of all forms of cookery,
including baking.
Purchasing and Stock
Control
Helps minimise and control the cost and consumption of food stocks
and ingredients by assisting the Head Chef to manage consumption
and wastage within the established stock policy and plan.
Assists with the monthly stocktaking, and checking and signing for
inwards goods
Maintenance of
Hygiene and Health & Helps to ensure that the kitchen and all its facilities, including floors,
Safety Standards walls, roof, cabinets, ovens, deep fryers, fridges and freezers, and
any other equipment and utensils are maintained in a high state of
cleanliness which meets industry, health and safety standards, and
OSH standards in respect of staff health and safety.
Helps ensure that hygiene standards are adhered to, in respect of
food handling, cooking and preparation of all food stocks and
products, meets or exceeds industry and health standards.
Teamwork Works as a proactive member of the brigade acting as a role model
for junior members and cooperates fully with the senior members.
Demonstrate a high level of understanding of front of house
operations and service requirements
Qualifications and Experience
Qualifications: Qualified Chef with minimum three years’ experience in the industry
Holds NZQA Food Safety 167, with 168 preferable.
Experience: Three years of experience in the industry in a similar position
Personal Attributes and
Behaviours Capacity and willingness to work flexible hours on a rostered basis
Good organisational skills and the ability to meet tight deadlines; and
the capacity to work under pressure during busy food preparation and
cooking times
Ability to work in and contribute to the success of the kitchen and
catering teams
A high level of personal hygiene standards is essential
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