Asian Cuisine Chef

Dd Hire Limited; Auckland; On-site; NZD 32,000 - 45,000; Full time

Job summary

Ramen The Base in Hamilton is seeking an Asian Cuisine Chef for a full-time role with a guaranteed minimum of 30 hours per week. The role focuses on planning and cooking authentic Asian dishes, leading a team, and maintaining high food safety standards.

You will design menus, estimate costs, manage inventory, and ensure smooth kitchen operations across peak hours while upholding brand quality and training junior staff.

Qualifications

• At least 3 years in a fast-paced kitchen, preferably Chinese cuisine.
• NZ legal entitlement to work in New Zealand.

Responsibilities

• Plan, organise, prepare and cook Asian dishes to support daily operations.
• Design and develop Chinese menus aligned with demand and seasonal ingredients.
• Estimate costs, plan supplies, and order kitchen goods.
• Lead and train kitchen staff, coordinate with management and FOH.
• Enforce hygiene, safety, and food safety regulations; maintain high standards.

Skills

Leadership

Communication

Time management

Food hygiene

Allergen management

Education

NZQCF Diploma or higher

Job description

Ramen The Base is a Hamilton‑based company. We are currently seeking an Asian Cuisine Chef to join our team on a full‑time basis, with a guaranteed minimum of 30 hours of work per week.

Responsibilities and Accountabilities

The Asian Cuisine Chef will be responsible for planning, organising, preparing and cooking Asian cuisine dishes to support the daily kitchen operations of the company. The role requires sound knowledge of Asian cooking methods, ingredients, food preparation procedures and food safety standards.

Key Duties

• Planning and developing Asian cuisine menus in line with customer demand, seasonal ingredients and company standards.
• Estimating food and labour costs, planning food supply requirements, and ordering food and kitchen supplies as required.
• Checking the quality of ingredients, food preparation and finished dishes at all stages of preparation and presentation.
• Preparing, seasoning and cooking a variety of Asian dishes using appropriate cooking techniques, including stir‑frying, steaming, boiling, braising, roasting and deep‑frying.
• Discussing food preparation, menu planning and kitchen operation issues with managers and other kitchen or waiting staff.
• Demonstrating cooking techniques and advising kitchen staff on food preparation, cooking procedures and presentation standards.
• Explaining and enforcing hygiene, food safety and kitchen safety regulations in the kitchen.
• Selecting, training, supervising and coordinating kitchen staff to ensure efficient kitchen operations and consistent food quality.

Job Information

• Location: Hamilton
• Type: Full‑time, Permanent
• Hours: Guaranteed minimum of 30 hours per week
• Pay Rate: $28.00 – $28.00 per hour

Job Duties

• Menu Innovation & Scalability:
  • Design and refine authentic yet innovative Chinese menus that can be standardized.
  • Conduct regular cost‑benefit analyses on dishes to ensure healthy profit margins.
• Quality Standardization:
  • Perform rigorous quality checks on ingredient prep and final plating to maintain high brand standards.
  • Establish and maintain relationships with local suppliers to secure bulk pricing and high‑quality seasonal produce.
  • Implement advanced inventory tracking to minimize waste and optimize storage as order volumes increase.
• Kitchen Leadership & Workflow Optimization:
  • Coordinate with Management and Front‑of‑House (FOH) to streamline communication, especially during high‑pressure peak hours and weekend rushes.
  • Continuously evaluate kitchen layout and workflows to increase output capacity for future takeaway and dine‑in growth.
  • Lead the recruitment and technical training of junior chefs and kitchen hands.
  • Build a "culture of excellence" where staff are cross‑trained in different wok or prep stations to ensure operational flexibility.
• High‑Volume Culinary Execution:
  • Maintain a hands‑on presence on the line, masterfully executing complex Chinese cooking techniques (Smoked and braised food, Cold dishes, Wok Hei, precision butchery, specialized sauces and more).
• Health, Safety & Compliance:
  • Enforce strict Food Control Plans (FCP) and NZ hygiene regulations.
  • Ensure the kitchen is "audit-ready" at all times, setting a professional benchmark for future sites.

Skills and Experience Required

• You should have at least 3 years of relevant experience, preferably as a Specialty Chinese Cuisine Chef OR hold an NZQCF Diploma (or higher) qualification in professional cookery.
• A proven track record of working efficiently in a fast‑paced, high‑pressure kitchen while maintaining high standards.
• Strong leadership and communication skills, with the ability to manage time effectively and work seamlessly within a team.
• A high level of professionalism and a strong sense of responsibility toward every dish served.
• A solid understanding of food hygiene, kitchen safety protocols, and allergen‑management.

Applicants must be legally entitled to work in New Zealand. Please indicate your visa status in your CV if applicable.

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