Chef

WhatJobs?; New Zealand; On-site; NZD 67,000 - 73,000; Full time

Job summary

L & K Hospitality Group is seeking a talented and passionate Chef to join our busy cafe on the North Shore. This full-time, permanent role offers a guaranteed minimum of 30 hours per week, with up to 50 hours, and a roster Tuesday to Sunday, 7:00 AM to 4:00 PM.

Wage is $32 to $35 per hour, depending on skill.

Qualifications

• Minimum 2 years of commercial kitchen cooking or relevant culinary experience OR a Bachelor's degree in any field.
• Strict adherence to food safety and kitchen hygiene standards.

Responsibilities

• Planning of menus and determining food quantities and costs.
• Preparing and cooking food according to recipes or experience.
• Monitoring food quality and presentation.
• Managing and training Cooks and Kitchenhands in food preparation, cooking techniques, and food safety.
• Ordering and maintaining inventory of food and kitchen supplies to meet daily production needs.
• Collaborating with management to develop new dishes and improve existing recipes.
• Coordinating with front-of-house staff to ensure efficient food service.
• Ensuring compliance with health and safety regulations in the kitchen.
• Managing the kitchen in the absence of a Senior Chef when required.

Skills

Cooking

Food safety

Team training

Education

Bachelor's degree (any field)

Job description

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

We (L & K Hospitality Group) are seeking a talented and passionate Chef to join our busy cafe in North Shore.

Working Hours & Conditions:

• A Full time & Permanent Position.
• Guaranteed minimum of 30 hours per week, with up to 50 hours per week.
• Roster operates Tuesday to Sunday, between 7:00 AM and 4:00 PM.
• Wage - $32 ~ $35 per hour depending on your skill.

Requirements & Qualifications:

• Minimum 2 years of commercial kitchen cooking or relevant culinary experience OR a Bachelor's degree in any field.
• Strict adherence to food safety and kitchen hygiene standards.

Key Responsibilities:

• Planning of menus and determining food quantities and costs.
• Preparing and cooking food according to recipes or personal judgment and experience.
• Monitoring food quality and presentation.
• Managing and training Cooks and Kitchenhands in food preparation, cooking techniques, and food safety.
• Ordering and maintaining inventory of food and kitchen supplies to meet daily production needs.
• Collaborating with management to develop new dishes and improve existing recipes.
• Coordinating with front-of-house staff to ensure efficient food service.
• Ensuring compliance with health and safety regulations in the kitchen.
• Managing the kitchen in the absence of a Senior Chef when required.