Reference : 1780966354751580

Chef

Blue Lake Eatery & Bar welcomes you to enquire about the role of Chef

We are always willing and interested to speak with people from passionate cooks who are willing to learn, to those with great experience and looking to advance in the Industry.

We love making room for people who are willing to share their creative side, work well in a team, want to be part of a successful company and are looking for a clear path to success. 

We offer:

A busy fun environment

Training & career advancement opportunities

Great remuneration

Performance Incentive Scheme

Business & leadership skills development

Input to the venue & business

The tech stuff

Role: Chef

Salary: $65,000 per year, plus performance incentives (approx $5,000 per year)

Permanent Full Time Employment: Minimum of 40hrs per week rostered for 5 days per week roster between 10am and 12am

Location: Lake Tekapo, Blue Lake Eatery & Bar

Qualifications/:Experience: At least 12 months Commercial Kitchen Experience.

Job Decription:

To assist the Head Chef and Sous Chef in the day-to-day running of the kitchen and to co-ordinate particular sections of production.

Examples of tasks and duties as below

• Be familiar with daily and ongoing menus, functions, specials etc. • Offer ideas for new dishes and, when invited, submit new menu items. • Actively seek information and advice from senior Chefs to ensure consistency and to grow your own skills. • Ensure individual responsibilities are ready to meet daily, function and special requirements. • Ensure the necessary stocks are on hand at the right quality and quantity. • Ensure each component of a dish prepared is up to standard, properly cooked and delivered on time. • Follow recipes and instructions carefully. • Clean preparation and service areas daily. • Clean other areas as required. • Be familiar with and follow the Food Control Plan. • Follow all set standards. • Inform Head/Sous Chef of any short falls in stock or ordering needed for the next day. • Prepare and cook raw materials to the required standard. • Prepare and cook appropriate amounts of stock to meet demand but avoid waste. • Treat all staff fairly and with courtesy. • Ensure all statutory, as well as establishment, hygiene regulations are strictly adhered to. • Ensure all maintenance problems are promptly reported to Head or Sous Chef. • Any other duties the employer may reasonably require.