Head Chef - DECO Eatery - Titirangi

Nazar Group; Waitakere Ranges; On-site; NZD 65,000 - 95,000; Full time

Job summary

Deco Eatery in Titirangi is seeking a Head Chef to lead daily kitchen operations and set the standard for menu development and cost management. You will supervise staff, plan menus, and ensure high-quality food while controlling labour and food costs.

The role requires strong leadership, excellent communication, and a proven ability to work under pressure in a busy, all-day eatery. Applicants should have NZ cookery certification and kitchen management experience.

Qualifications

• New Zealand Certificate (Level 4) in Cookery or equivalent.
• Minimum of 2 years managing a kitchen.
• Understanding of compliance within kitchen (FCP requirements).
• Budgeting and menu costing skills.
• Strong organisational and time management skills.
• Wine and food matching knowledge.

Responsibilities

• Overall responsibility for the operation and organisation of all kitchen areas.
• Plan and produce menus to establishment standards.
• Cost all dishes and write/upkeep recipes.
• Maintain food and labour costs per requirements.
• Lead, train and supervise kitchen staff to high standards.
• Spot check dishes for quality, presentation, and temperature.
• Manage staff rosters and records; interview and recruit staff.
• Conduct staff appraisals and disciplinary actions when required.
• Develop and maintain kitchen policies and food safety standards.
• Ensure equipment and work environments are maintained and safe.
• Order and manage inventory; meet with suppliers.
• Foster morale and strong kitchen-front of house relations.

Skills

Creativity

Excellent communication

Motivational leadership

Delegate effectively

Team-focused

Pressure handling

Education

NZ Certificate (Level 4) in Cookery

Job description

Deco Eatery in Titirangi is looking for a new Head Chef to support daily kitchen operations and lead the team by example.

We are an all day eatery located in the historic Lopdell House in the heart of Titirangi - operating from 7am until late 7 days a week there are pleanty of hours on offer and the oppotunity for you to make a meaningful mark on a popular eatery.

PRIMARY FUNCTION

Develop and maintain the menu and recipes for the establishment. Oversee and direct all aspects of

the kitchen operation. Ensure that the quality of all food presented to customers meets establishment

standards—providing maximum quality whilst containing labour and food costs. Supervise and manage

HOURS

A minimum of 40 hours which may scale to 45 hours in the Summer depending on your

availability.

DUTIES AND RESPONSIBILITIES

• Overall responsibility for the operation and organisation of all kitchen and food preparation areas in an establishment, or multiple sites.
• Plan and produce menus to the establishment’s standard.
• Write recipes and cost all dishes (up to date).
• Maintain food and labour costs to the establishment’s requirements.
• Manage all kitchen staff - impart knowledge, skills and training to all kitchen staff to ensure high standards.
• Spot check dishes as they leave the kitchen for establishment quality, presentation and temperature.
• Manage staff rosters/staff records.
• Interview and recruit staff.
• Undertake staff appraisals and disciplinary action when required.
• Identify, develop and maintain establishment policies and procedures.
• Set policies and maintain standards for food safety in all food preparation areas.
• Set policies and maintain standards for health & safety at work in all food preparation areas.
• Ensure all equipment and work environments are operational.
• Arrange for equipment purchases and repairs.
• Order and maintain inventory to ensure efficient operations.
• Meet with suppliers.
• Uphold morale in the kitchen.
• Ensure the relationship between kitchen and front of house staff is of a high standard.
• Manage kitchen meetings.
• Any other duties the employer may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL

• New Zealand Certificate (Level 4) in Cookery, or equivalent OR
• A minimum of 2 years managing a kitchen.
• Understanding of compliance within the kitchen i.e. FCP requirements
• Budgeting and menu costing skills
• Organisational and time management skills
• Wine and food matching skills

INTERPERSONAL & PERSONAL SKILLS

• Creativity
• Excellent communication skills (written and oral)
• Motivational and leadership skills
• Knowledge of employment agreements
• Ability to delegate and give instructions
• Committed to team, establishment and excellence
• Ability to work competently under pressure