Senior Sous Chef: Lead Kitchen, Banquets & Fine Dining

Employer Sponsored Jobs; Dunedin; Presencial; NZD 50 000 - 70 000; Tempo integral

Resumo da oferta

Golden Island Restaurant in Dunedin is seeking an experienced Chef de Partie to join a busy kitchen team. You will take responsibility for a designated section, prepare and present dishes to the restaurant’s standards, and coordinate with other sections to fulfil orders accurately.

You will support the Head Chef with menu planning, recipe development and portion control while ensuring consistent quality and efficient use of ingredients in a fast-paced environment.

Qualificações

• Minimum 2 years of experience in a commercial kitchen or equivalent cookery qualification.
• Solid knowledge of professional Chinese food preparation and cooking techniques.
• Able to independently manage an assigned section.

Responsabilidades

• Take responsibility for the day-to-day operation of an assigned section of the kitchen.
• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.
• Organise and complete mise en place before each service and ensure the assigned section is fully prepared for busy service periods.
• Prepare ingredients, including cutting, portioning, marinating and other preparation required for cooking.
• Apply cooking techniques such as stir-frying, steaming, braising, roasting, deep-frying and other methods for menu dishes.
• Monitor ingredient quality, freshness and condition used within the section.
• Check dishes before service to ensure consistency in taste, appearance, portion size and overall quality.
• Coordinate food preparation with other kitchen sections to complete orders accurately and on time.
• Assist Head Chef with menu planning and development, including new dishes and seasonal items.
• Assist with recipe development, portion control and presentation standards for menu items.
• Consider ingredient availability, food costs and efficient use of ingredients when planning.
• Assist with trialling and evaluating new dishes before introduction to the menu.
• Monitor stock levels and advise on ingredients and supplies to order.
• Receive and check food supplies and ensure proper storage.
• Follow stock rotation, labeling and storage procedures to maintain freshness and minimise waste.
• Guide and train junior chefs, cooks and kitchen staff in preparation and cooking techniques.
• Maintain a clean, hygienic workstation and ensure safety and compliance with hygiene requirements.
• Report maintenance or equipment issues and follow health and safety procedures.
• Communicate effectively with Head Chef and kitchen team regarding service requirements and stock levels.

Conhecimentos

Chinese cooking techniques

Kitchen operations

Formação académica

Relevant cookery qualification

Descrição da oferta de emprego

Golden Island Restaurant is looking for experienced and motivated Chefs de Partie to join our kitchen team.

The successful candidates will take responsibility for their designated kitchen sections and work closely with the Head Chef and other kitchen team members to ensure food is prepared and presented consistently to the restaurant’s standards.

Key Responsibilities

• Take responsibility for the day-to-day operation of an assigned section of the kitchen.
• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.
• Organise and complete mise en place before each service and ensure the assigned section is fully prepared for busy service periods.
• Prepare ingredients, including cutting, portioning, marinating and other preparation required for cooking.
• Apply appropriate cooking techniques such as stir-frying, steaming, braising, roasting, deep-frying and other methods required for menu dishes.
• Monitor the quality, freshness and condition of ingredients used within the assigned section.
• Check dishes before service to ensure consistency in taste, appearance, portion size and overall quality.
• Coordinate food preparation and cooking with other kitchen sections to ensure customer orders are completed accurately and on time.
• Assist the Head Chef with menu planning and development, including suggesting new dishes, seasonal menu items and improvements to existing dishes.
• Assist with recipe development, food preparation methods, portion control and presentation standards for new and existing menu items.
• Consider ingredient availability, food costs and efficient use of ingredients when contributing to menu planning.
• Assist with trialling and evaluating new dishes before they are introduced to the menu.
• Monitor stock levels for the assigned kitchen section and advise the Head Chef of ingredients and supplies that need to be ordered.
• Receive and check food supplies where required and ensure ingredients are stored correctly.
• Follow appropriate stock rotation, labelling and storage procedures to maintain freshness and minimise food wastage.
• Control food wastage and ensure ingredients are used efficiently and economically.
• Guide and provide day-to-day instructions to junior chefs, cooks and kitchen assistants working within the assigned section.
• Assist with training junior kitchen staff in food preparation, cooking techniques, portion control, presentation and kitchen procedures.
• Ensure junior kitchen staff complete assigned preparation and cooking duties to the required standard.
• Maintain a clean, organised and hygienic workstation throughout preparation and service.
• Ensure food is handled, prepared, cooked and stored in accordance with food safety and hygiene requirements.
• Ensure kitchen equipment and utensils are used safely and correctly and report any maintenance or equipment issues.
• Follow workplace health and safety procedures and assist in maintaining a safe working environment.
• Communicate effectively with the Head Chef and other kitchen team members regarding service requirements, stock levels and operational issues.
• Assist senior chefs with stocktaking and other kitchen operational duties when required.
• Carry out other reasonable duties associated with the Chef de Partie position as directed by the Head Chef.

Requirements

• Have at least 2 years of relevant experience in a commercial kitchen or relevant cookery qualification.
• Have sound knowledge of professional Chinese food preparation and cooking techniques.
• Be capable of independently managing an assigned