Chef - Auckland, New Zealand - Kajiken Nz Akl Cbd Limited

Description

Key Responsibilities:

Menu Development:
Collaborate with restaurant management to create and update menus that feature a variety of traditional and innovative dishes.

Food Preparation:
Prepare ingredients and cook dishes according to established recipes and standards.

Quality Control:
Ensure that all dishes meet quality and presentation standards, maintaining consistency in taste, texture, and appearance.

Kitchen Management:
Oversee the kitchen operations, including managing inventory, ordering supplies, and maintaining equipment to ensure efficiency and sanitation.

Staff Training:

Train and supervise kitchen staff in proper cooking techniques, food safety practices, and adherence to recipes to maintain consistency and quality.

Customer Service:
Interact with customers to understand their preferences, accommodate special requests, and provide an exceptional dining experience.

Hygiene and Safety:

Adhere to food safety regulations and maintain cleanliness and sanitation standards in the kitchen area to ensure compliance with health codes.

Continuous Learning:

Stay updated on trends and developments in Japanese cuisine, incorporating new techniques and ingredients into menu offerings to enhance culinary creativity.

Requirements:
At least one year of relevant work experience in the hospitality industry is required.
Ability to work efficiently in a fast-paced environment while maintaining attention to detail and quality.
Understanding of food safety regulations and commitment to maintaining a clean and sanitary quality.
Passion for Japanese cuisine and dedication to delivering authentic dining experience to customers.
Excellent communication and leadership skills to effectively manage kitchen operations and collaborate with staff.