Support Worker - West Auckland (Part Time)

Ihc; Auckland; On-site; NZD 39,000 - 41,000; Full time

Job summary

Oriental West Limited in Auckland City offers an Asian Cuisine Cook role at a large-format buffet opening in Westgate. Join a fast-paced kitchen serving up to 340 guests in the dining area and 60 at the bar.

We provide guaranteed 30–40 hours weekly with hourly rates of NZD 28–30. This position involves preparing ingredients, cooking meals to company recipes, and maintaining food safety and stock levels.

If you are reliable and dedicated, apply to be part of our busy team in Auckland.

Qualifications

• Experience in a high-volume, fast-paced kitchen environment.
• Ability to prepare and assemble ingredients according to recipes.
• Ensure food safety and presentation standards.

Responsibilities

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.

Skills

Food preparation

High-volume cooking

Meal presentation

Stock monitoring

Job description

Asian Cuisine Cook – Auckland City Oriental West Limited

We, Oriental West Limited, are looking to employ dedicated and reliable Asian Cuisine Cook to join us in Auckland, New Zealand, a large-format buffet restaurant opening Westgate, Auckland. This is a high-volume, fast-paced kitchen environment that will cater to up to 340 guests in the dining area and 60 guests at the bar.

Job location/region: Auckland, New Zealand

Number of positions: 5

Hours per week: minimum of 30 hours a week is guaranteed, maximum of 40 hours per week

Hourly rate: $28 - $30

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.