Kitchen Team Member - Lead Cook

Dome Cafe Group; Dome Valley; On-site; NZD 30,000 - 60,000; Full time

Job summary

A well-known cafe group in Auckland is seeking a Lead Cook to oversee food preparation and cooking. The ideal candidate has commercial cookery qualifications, a warm personality, and a minimum of 1 year experience in a similar role. Responsibilities include food quality control, cooking, and portioning. Full-time applicants with full availability are preferred. Join a vibrant team focused on quality service and consistency across locations.

Qualifications

• Minimum of 1 year experience in a similar role.
• Enjoy working in a busy environment.
• Guest focused and able to take initiative.

Responsibilities

• Inspect food for quality control.
• Monitor temperatures of cooking equipment.
• Prepare and cook food.
• Portion food into correct serving sizes.

Skills

Commercial cookery qualifications

Communication skills

Teamwork

Warm and friendly personality

Education

Commercial cookery qualification

Job description

Overview

We are located in the CBD with easy access to public transport.

A Lead Cook is responsible for the preparation and cooking of our extensive menu. Depending on experience you will work across a number of stations as part of the kitchen team, including cold larder, hot kitchen and pass.

Requirements

Ideally you will have commercial cookery qualifications and experience working in a kitchen and enjoy working in a busy environment. We are looking for people with a warm and friendly personality who can communicate well and take initiative.

You will enjoy working in a team and be guest focused. You will appreciate the fact we work as a network of cafes that must offer consistency and high quality across the board.

We are looking for full-time applicants with full availability, and a minimum of 1 year experience in a similar role.

Duties

• Inspects food for quality control
• Monitors temperatures of cooking equipment like ovens, grills, etc.
• Prepares food for cooking and cooks food
• Seasons food appropriately during cooking
• Portions food into correct serving sizes, plates it, adds gravies or sauces and garnishes
• Stores food in the appropriate temperature controlled facilities
• May plan menus and estimate food requirements for orders and inventory
• May prepare food for special dietary requirements
• May train kitchen staff and apprentices