Chef
Located in Orewa, North Shore , Cheeky Chapati (operated by Hibiscus Hospitality Limited) delivers authentic regional Indian cuisine, specializing in traditional tandoori cooking, rich curries, and modern street-food concepts. Serving dine-in guests, takeaway orders, and private event catering, our kitchen caters to diverse dietary requirements with dedicated Halal, Vegan, and Vegetarian offerings. We are seeking an experienced Chef to join our kitchen team. Reporting directly to the manager you will take an active leadership role in section management, menu engineering, dish quality control, and daily kitchen administration. This role moves beyond basic line cooking, carrying explicit operational responsibilities for cost control, staff training, and regulatory compliance under New Zealand food safety laws. Culinary Execution & Section Management: Prepare, season, and cook complex Indian curries, tandoori specialties, breads, and event catering dishes to high standards during peak service hours. Menu Development & Costing: Collaborate with the Head Chef to design seasonal menus, develop daily specials, cost dish components, and adapt recipes for specialized dietary needs (Vegan, Halal, Gluten-Free). Inventory & Purchasing Control: Estimate daily food consumption, monitor portion sizes, order kitchen supplies, negotiate with suppliers, and inspect incoming stock to manage food margins. Quality Assurance: Monitor dish taste, temperature, and presentation across all stages of preparation before food leaves the pass. Hygiene & Compliance Enforcement: Maintain strict food hygiene regulations in compliance with Auckland City Council standards and the New Zealand Food Act, keeping operational logs and sanitation records up to date. Staff Leadership & Mentorship: Demonstrate cooking techniques, advise junior kitchen hands and commis cooks on food preparation procedures, and direct kitchen operations during service. Equipment & Facility Maintenance: Inspect kitchen machinery, tandoori ovens, and refrigeration units to keep them in safe, working condition, reporting maintenance needs promptly. Applicant Requirements Experience & Qualifications: A recognised culinary qualification (NZQF Level 4/5 Diploma in Culinary Arts or Commercial Cookery OR Minimum of 2 years of verifiable experience. Technical Expertise: In-depth knowledge of authentic Indian spice profiles, marinade formulations, high-heat tandoor management, and modern plating techniques. Operational Knowledge: Solid understanding of kitchen margin management, stock control software, hazard analysis, and food safety standards. Flexibility & Work Ethic: Excellent team communication skills, resilience under high volume, and full flexibility to work split shifts, evenings, weekends, and public holidays. Legal Right to Work: Valid New Zealand Work Visa, Resident Visa, or Citizenship. (Hibiscus Hospitality Limited is an Accredited Employer with Immigration New Zealand). Job Types: Full-time, Permanent Pay: $26.00 – $35.00 per hour Work Location: In person
Наблюдалась 2026-09-15, впервые 2026-09-11, источник — Indeed.