Chef

Hospitality · Arrowtown, Otago, New Zealand · Full-Time · $27/hr

Arrowtown, Otago, New Zealand. This Chef role is for experienced culinary professionals who can prove a real track record in commercial kitchens and are ready to take on more ownership of food quality, team performance and daily kitchen operations.

You will be assessed on demonstrated experience, professional background and the ability to perform at a senior level. On the job, you can build further skills in kitchen leadership, menu development, stock management, supplier coordination and restaurant operations, and strong performers get room to expand responsibilities and progress in the business.

Your employment history must be genuine and verifiable. Never submit documents you cannot back up.

Key Responsibilities

Help lead a kitchen team of up to 12 people in daily operations, coordinating activity through prep and service and giving staff direction and practical support
Be accountable for dishes that look and taste consistent, cooked and finished to established recipes and what each service requires
Select ingredients on freshness, quality and suitability and carry out prep work such as cleaning, chopping, blending, seasoning, heating and cooling
Control cooking processes, times and temperatures and apply the right methods for dietary and special food requirements
Cover different kitchen sections confidently when operations require it
Inspect delivered stock, flag it when standards are not met and make sure ingredients are correctly stored and maintained
Monitor food supplies, inventory and equipment needs and assist with purchasing and coordinating suppliers
Put forward new recipes and menu ideas and improve existing dishes
Run accurate, consistent kitchen processes and use the relevant digital systems for accountability and operational reporting
Monitor food usage and kitchen labour, help control food costs and operational efficiency, and report relevant performance matters to management
Support a positive, professional team culture
Hold high standards in busy and quieter trading periods alike
Identify operational problems and act appropriately to resolve them
Maintain cleanliness, hygiene and equipment standards, follow workplace procedures and food safety requirements, and contribute to ongoing improvements in kitchen systems and service standards

Requirements & Eligibility

A minimum 3 years' experience in professional kitchens
Demonstrated work history in commercial kitchens, hospitality venues or established restaurants
Proven performance in a senior or responsible kitchen position
Genuine, verifiable employment history that is relevant to the position
Practical cooking and food preparation skills you can demonstrate
Strong knowledge of professional kitchen procedures
Confidence working across multiple kitchen sections
Proven track record of coordinating and supporting other kitchen staff
Having supervised or led a kitchen team before is highly desirable
Strong understanding of food quality and presentation standards
Knowledge of safe food preparation and dietary requirements
Hands-on experience with inventory, stock control and kitchen supplies
An understanding of operational efficiency and food costs is advantageous
Experience supporting recipe creation or menu development is advantageous
Ability to work calmly and efficiently under service pressure, with strong teamwork and communication skills
Professional attitude, willingness to take responsibility and ability to work effectively with suppliers and management
Willingness to learn digital systems for restaurant accountability and reporting
Fluent English skills across speaking, reading and writing
Ability to provide supporting documentation for qualifications and professional experience; must meet applicable New Zealand employment and visa requirements; sponsorship available for eligible candidates

Apply: [email protected] · WhatsApp