Subantarctic Biodiversity, Heritage & Visitors Ranger

Doc; Auckland; On-site; NZD 52,000 - 63,000; Full time

Job summary

Doc in Auckland is seeking a Head Chef to lead the kitchen, oversee food preparation, manage daily operations and ensure the highest standards across all dishes. You will work closely with front‑of‑house and supplier teams to uphold quality and consistency from prep to plate.

Ideal candidates will have a genuine passion for food, meticulous attention to detail, the ability to multi‑task and a proactive team‑oriented mindset.

Qualifications

• 2+ years of relevant hospitality experience.
• Level 4 cookery qualification or equivalent.
• NZ residence or valid NZ work visa required.

Responsibilities

• Control and direct the food preparation process and kitchen activities.
• Plan and construct menus with new or seasonal culinary creations.
• Plan orders of food supplies and manage inventory.
• Hire, train, and supervise kitchen staff.
• Assign tasks and supervise chefs, cooks, and kitchen hands.
• Inspect food quality and portions before service.
• Collaborate with the restaurant manager to align kitchen goals.
• Estimate costs and manage labour to minimise waste.
• Enforce health and safety and food safety standards.

Skills

Attention to detail

Multi-tasking

Proactive

Education

Level 4 cookery qualification

Job description

Showing 1 Subantarctic Biodiversity Heritage Visitors Ranger jobs in Auckland

Employment type: Full time (guaranteed 30 hours / per week, Monday to Sunday on rostering hours), Permanent

Our pay: $42

We are a well-established popular restaurant based in Sylvia Park, Auckland.

To enhance our team, we are now looking for 1 head chef to join our team. We are expecting someone who has a passion for food, attention to details, ability to multi task and be a proactive member of the team.

You are required to:

• Control and direct the food preparation process and any other relative activities in the kitchen
• Plan and construct menus with new or seasonal culinary creations and manage quality and quantity of servings
• Plan orders of food supplies and ingredients according to the identified shortages
• Be in charge of hiring, managing and training kitchen staff
• Assign tasks; supervise chefs, cooks and kitchen hands in the preparation and presentation of food
• Inspect raw and cooked food items to guarantee that the highest quality products are prepared and served to customers
• Formulate cooking techniques and procedures, discuss identified issues with the management and the kitchen
• Demonstrate formulated cooking techniques to the kitchen staff and advise on cooking procedure
• Collaborate with the restaurant manager to align kitchen operations with the overarching goals of the establishment
• Estimate amounts and costs of required supplies and ingredient with minimum wastage, calculate labour costs, and decide on the menu price
• Implement and enforce strict rules of personal hygiene and ensure machinery is operated, cleaned and stored correctly; kitchen drawers and shelves are cleaned and tidy
• Comply with all Company Policies and legal requirements with special reference toHealth and Safety to ensure all procedures: Health and Safety, and Food Safety Management are maintained to the required standards

Ideal candidates should have at least

• At least 2 years of relevant work experience in hospitality industry, or
• a relevant level 4 qualification in cookery or equivalent certificates.

We pride ourselves on the quality of our food and the high standard of service we provide.

We believe in creating experiences that people will always want more of, inspiring and share worthy.

Applicants for this position should have NZ residence or a valid NZ work visa. Please tell us your visa status when applying for this role.