Chef

LITTLE FRENCH PASTRY LIMITED; Auckland; On-site; NZD 52,000 - 58,000; Full time

Job summary

LITTLE FRENCH PASTRY LIMITED in Auckland is seeking a skilled kitchen chef for a permanent full-time role. You will lead menu development, ensure high-quality dishes, and collaborate with the team to deliver authentic French café experiences.

Responsibilities include cost estimation, inventory control, hygiene compliance, and staff training. The ideal candidate has a relevant diploma or 2+ years in a similar role, with strong plating and NZ food safety knowledge.

Qualifications

• Diploma in cooking or a minimum of two years of relevant work experience is required.
• Strong knowledge of food preparation, presentation, and plating.
• Knowledge of NZ food safety standards and health regulations.

Responsibilities

• Plan and develop seasonal menus that reflect French café culture.
• Estimate food and labour costs to maintain cost-effective operations.
• Order, manage, and control inventory of food supplies and ingredients.
• Oversee quality of dishes from preparation to service.
• Prepare and cook a range of French dishes, including daily/seasonal specials, baked goods, and café classics.
• Collaborate with café management, kitchen, and front-of-house staff to ensure smooth operations and menu consistency.
• Enforce hygiene, food safety, and sanitation standards per NZ regulations.
• Assist in selection and training of kitchen staff as the team grows.
• Utilise techniques for freezing and preserving foods to minimise waste.

Skills

Food preparation

Food safety

Plating & presentation

Education

Diploma in cooking or 2+ years experience

Job description

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LITTLE FRENCH PASTRY LIMITED – Auckland, North Island

Little French is a modern French Food experience for Kiwi Foodies. We love bringing people together with great food. For us, it is the ultimate way to create new connections and memories. Food is not the enemy, and nothing is off limits.

Location: Mt Albert, Auckland

Employment Type: Permanent Full-time

• Days Required: Monday to Sunday on a roaster
• Wage: 25 to 28 per hour before tax

Hours per week: A minimum of 30 hours per week guaranteed, a maximum of 40 hours per week

• Number of positions: ONE

About Us

Little French is a charming French café located in the heart of Mt Albert, known for its artisanal pastries, seasonal French dishes, and warm, inviting atmosphere. We are passionate about offering an authentic culinary experience inspired by the flavours of France. We are currently seeking ONE skilled and creative chefs to join our kitchen team and take the lead in crafting our café menu.

Key Responsibilities

• Plan and develop seasonal menus that reflect French café culture.
• Estimate food and labour costs to maintain cost-effective operations.
• Order, manage, and control inventory of food supplies and ingredients

• Food Preparation & Quality Control
  Oversee and ensure the highest quality of dishes at all stages: preparation, presentation, and service.
  Prepare and cook a range of French dishes, including daily/ seasonal specials, baked goods, and café classics.
• Team Collaboration & Supervision
  Collaborate with café management, kitchen, and front-of-house staff to ensure smooth operations and menu consistency.
  Demonstrate and share culinary techniques with the team, providing training and guidance when required.
• Compliance & Hygiene
  Enforce strict hygiene, food safety, and sanitation standards in line with New Zealand food regulations.
  Maintain a clean, organised, and efficient kitchen environment.
• Staff Development (Maybe)
  Assist in the selection and training of kitchen staff as the team grows.
  Support a positive and productive work environment within the kitchen.
• Food Preservation
  Utilise appropriate techniques for freezing and preserving foods when necessary, ensuring minimal waste.

Skills and Requirements

• A relevant diploma (cooking/cookery/cuisine/culinary etc) or a minimum of two years of relevant work experience is required. (Either one will do)
• Strong knowledge of food preparation, presentation, and plating.
• Knowledge of NZ food safety standards and health regulations.
• Ability to work efficiently under pressure, especially during peak hours.
• Ensuring dishes are consistently made to high standards.
• Good communication skills to coordinate orders and kitchen processes.
• Flexibility in adapting to trends and seasonality in the menu.