Chef - Head / Sous & Chef de Partie - Specialty Asian food at Fried eggs on Toast Ltd

Chef - Head / Sous & Chef de Partie - Specialty Asian food Full Time Position - guaranteed 30 hours minimum per week, guaranteed 30 per week minimum, maximum 50 hours a week may be offered during peak periods. Working hours: Must be available for shift work on a 7-day rotating roster. Must be willing to work at any of the five restaurants, as needed, to cover leave / illness or meet staffing needs seasonally. Flexibility and willing to adapt is required to meet the needs of the role. Pay offered: $30.00 – $35.00 per hour, depending on experience Location of work (Five sites): Boat Shed Cafe - 350 Wakefield Quay - Nelson 7010 Hopgoods & Co - 284 Trafalgar St - Nelson 7010 Bar Rosa - 274 Hardy St - Nelson 7010 Urban Oyster Bar & Eatery - 274 Hardy St - Nelson 7010 Cantina Nicola - 6 Church St - Nelson 7010 Responsibilities The responsibility of the chef is to plan and organise the preparation and cooking of food for the operation, and as required different events, functions, conferences, luncheon, private dining etc The following tasks are performed by the chef: Develops and monitors kitchen budgets, considering labour, ingredient and equipment costs Designs and plans menus based on seasonal trends, customer preferences and costs Oversees the recruitment, development and training of Chefs and other kitchen staff Assigns tasks and responsibilities to Chefs and Cooks Oversees the preparation and presentation of dishes Uses and teaches advanced culinary skills and techniques required to prepare menu pieces Inspects ingredients and dishes to ensure quality standards are met Enforces strict adherence to health and safety regulations in the kitchen Monitoring quality of dishes at all stages of preparation and presentation Discussing food preparation issues with Managers, Dietitian's and kitchen and waiting staff Demonstrating techniques and advising on cooking procedures Preparing and cooking food Explaining and enforcing hygiene regulations Select and train staff Freeze and preserve foods Plan menus and work out food and labour costs Plan staff rosters and supervise the activities of chefs and assistants Discuss food preparation issues with managers, dieticians and other staff members Order food, kitchen supplies and equipment as required Receive and store supplies Stock quality and quantity control Demonstrate techniques to cooks and advise on cooking procedures Prepare and cook the food as designed by the head chef Portioning food and controls Explain and enforce hygiene regulations Select and train staff Encourage good team work Specialisations The Chef will be responsible for managing the kitchen. The costs of food and beverage are to be managed aggressively in order to ensure the offering is profitable. Relationships with suppliers must be nurtured to ensure that product is of the highest quality for the lowest price possible. Creating strategic relationships with suppliers is an important part of this role in order to secure favourable terms and reliable service. Personal Requirements Minimum of 3 years relevant cookery experience in restaurants, ideally 3+ years experience. Sound experience preferred over formal cookery qualifications. A high level of personal cleanliness Passionate about work Love of simple well prepared food and of the ‘classics’ Use of organic and local farmed produce where possible Able to organise efficient work schedules and work under pressure Good communication skills Punctuality Flexibility regarding rostered hours and place of work within Nelson, willing to adapt to meet the needs of the role. Able to stay calm in difficult situations Comprehensive first aid knowledge Benefits Employee discount Visa sponsorship for suitable candidates Schedule: Rotating roster Shift work Start Date: Immediate start Job Type: Full-time Pay: $25.00 – $35.00 per hour Work Location: In person Job Type: Full-time Pay: $25.00 – $35.00 per hour Benefits: Employee discount Visa sponsorship Work Location: In person #J-18808-Ljbffr