Senior Chef | Opera Kitchen | Hawkes Bay

posted on 30 May 23
The position reports to the Head Chef or in their absence, Restaurant Manager. The Senior chef has full responsibility for maintaining Company standards in the production of all products offered for sale. They must protect the intellectual property of the company by maintaining full documentation of production and development using our inhouse systems.

The chef would need a certificate at NZQF Level 4 or higher, equivalent to NZ Certificate in Cookery [L4]

The chef needs to be proficient in the following –
Tasks Include:
• planning menus, estimating food and labour costs, and ordering food supplies
• monitoring quality of dishes at all stages of preparation and presentation
• discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• demonstrating techniques and advising on cooking procedures
• preparing and cooking food
• explaining and enforcing hygiene regulations
• may select and train staff
• may freeze and preserve foods
They are charged with ensuring Eatdrinksharehb retains its good reputation as a good employer, they contribute to maintaining staff morale, career development, staff welfare. They will listen to problems, fix them where possible while maintaining a positive work environment, where the problem cannot be fixed they will work with the owner on a permanent solution. Overwhelmingly they are charged with maintaining a positive work environment that we all want to spend our day in.

The senior chef is responsible for ordering of product, correct storage of product, minimizing wastage. Orders are to be received with the correct process and documentation maintained.

The Senior Chef is responsible for ensuring the kitchen is kept clean, routine equipment maintenance is completed and the Food Control Plan is up to date.

The groups target food cost percentage is 25%, the chef will complete their weekly food cost spreadsheets, using the weekly sales figures from Swiftpos This will be checked for accuracy in the P&L that follows monthly.

Menu development should involve the whole kitchen, the chef is expected to have a contribution to this.

The chef is expected to be a good team player across all the Company kitchens, to use their experience in managing staff to ensure people are treated with respect and courtesy even in the busiest services.
If you are interested, please get in touch. Email on ******
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