Chef/Restaurant Manager

NPL Food Limited T/A Himalayan Fusion Restaurant and Bar is looking for 2 Chefs/ 1 Restaurant Manager to work full-time in Auckland.

NPL Food Limited is looking for 2 Chefs/ 1 Restaurant Manager to work full-time in Auckland. Chefs and Restaurant Manager are expected to work for a minimum of 32 hours a week with a fortnightly payroll. Hours are rostered on a weekly basis and might include weekend shifts.

Wage rate: $27.00 to $ 32.00 per hour (Chef)

$ 28.00 to $ 32.00 per hour (Restaurant Manager)

Days Required: (Monday to Sunday).

This is a great opportunity to work with a friendly and hardworking team.

Chef Job Responsibilities:

1. Create menus, calculate food and labour expenses, and source food supplies.

2. To create weekly rosters for kitchen staff in consultation with the Director.

3. Monitor daily food cost percentages and ensure it is kept at the agreed percentage.

4. Prepare and cook Nepali Food dishes.

5. Ensure that work areas are kept clean and tidy.

6. Responsibility for the operation and organisation of the kitchen.

7. Ensure that recipes and proportions are strictly adhered to, to ensure consistency, quality and cost control.

8. Impart knowledge, skills and training to kitchen staff to ensure high standards.

9. Spot-check dishes as they leave the kitchen for establishment quality, presentation, and temperature.

10. Follow set policies to maintain standards for food safety in all food preparation areas.

11. Ensure all equipment and work environments are operational.

12. Liaise with the Restaurant Manager and Team in matters relating to all day-to-day issues.

13. Order and maintain inventory to ensure efficient operations.

Chef Requirements:
\n 1. Minimum three years of relevant work experience.
\n 2. Hardworking and reliable with the flexibility to work.
\n 3. Experience in Nepali food dishes and a good hands-on experience in the sizzler and momos section.
\n 4. Should be punctual and obedient to all staff members.

Restaurant Manager Duties:
\n 1. Manage the daily operations of the restaurant to ensure efficiency.

2. Lead the recruitment, induction, training and development of staff, adhering to company standards and expectations.

3. Foster exceptional customer service among employees, ensuring guests feel welcome and comfortable at all times.

4. Develop promotional strategies to attract customers, manage social media and online
\n presence, coordinate special events or offers, analyse customer feedback and market trends and work on brand positioning to enhance the restaurant’s visibility and reputation.

5. Create and manage staff schedules effectively.

6. Coordinate with the kitchen team for weekly stock orders.

7. Check in deliveries, match orders and handle daily banking tasks.

8. Prepare necessary paperwork related to stock and employee timesheets.

9. Manage cash balances and minimize waste.

10. Perform inventory management and conduct weekly stock control.

11. Analyse weekly sales and inventory reports to identify opportunities for business improvement, collaborating with the company owners.

12. Oversee housekeeping activities to maintain restaurant cleanliness and presentation.

13. Ensure a safe work environment for both employees and customers.

14. Address and resolve escalated customer complaints.

15. Provide high-quality service in response to customer inquiries and needs.

16. Handle the purchasing and pricing of goods.

17. Manage budgeting and financial transactions.

18. Collaborate with chefs to plan menus.

19. Organise and set up special functions.

20. Ensure compliance with ALCOHOL ACT and other safety regulation.

Restaurant Manager Requirements:
\n 1. Diploma level 5 qualification (Hospitality or Business) or three years of work experience in a management role in the hospitality sector.
\n 2. Good oral/written communication skills.
\n 3. Strong analytical/decision-making skills.
\n 4. Basic computer literacy.