Cook

Mevlana Kebab 2014 Limited; Southland; On-site; NZD 34,000 - 41,000; Full time

Job summary

Mevlana Kebab 2014 Limited in Invercargill is seeking a dedicated cook for a permanent role with a guaranteed minimum of 30 hours per week and pay between $25 and $30 per hour. The position requires daily food preparation, adherence to quality standards, and training of junior staff.

Applicants should have hospitality experience and a commitment to high hygiene and safety standards. The role involves managing production needs, ensuring proper storage and expiry checks, and maintaining

Qualifications

• Two years of work experience or L4 in hospitality or related field.
• Minimum commitment of 30 hours per week in a permanent role.
• Ability to maintain high hygiene and safety standards.

Responsibilities

• Take care of daily food preparation and duties to meet the standard and quality.
• Train junior staff.
• Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met.
• Ensure production, preparation, and presentation of food are of the highest quality at all times.
• Responsible for hygiene, safety, and correct use of equipment and utensils to produce own work in accordance with deadlines.
• Periodically check the expiry date and proper storage of food items in the section.
• Abide and enforce health codes and cleanliness standards in the kitchen and food storage areas.
• Ensure plating accuracy, garnishing, portion size and correct serving dish.
• Comply with health and safety regulations.

Skills

Cooking

Food preparation

Staff training

Job description

We are looking for One dedicated cook for our restaurant in Invercargill. We guarantee a minimum of 30 hours per week and a permanent position with pay rate between $25-$30

We are looking for One dedicated cook for our restaurant in Invercargill. We guarantee a minimum of 30 hours per week and a permanent position.

Your Task include

• Take care of daily food preparation and duties to meet the standard and quality
• Train junior staff.
• Estimate daily production needs and check the quality of raw and cooked food products to ensure standards are met Ensure production, preparation, and presentation of food are of the highest quality at all times.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage, and sanitation Full awareness of all menu items, recipes, methods of production, and presentation standards.
• Responsible for hygiene, safety, and correct use of equipment and utensils to produce own work in accordance with deadlines.
• Periodically check the expiry date and proper storage of food items in the section.
• Abide and enforce health codes and cleanliness standards in the kitchen and food storage areas.
• Ensure plating accuracy, garnishing, portion size and correct serving dish.
• Comply with health and safety regulations.

To be elejible must have two years of work experience or L4 in hospitality or relavent field

Ideally you will have some experience in cooking. Commitment to excel and dedication to the role is a must.