Wynyard Grill (wynyardgrill.co.nz) is looking for 1 full-time and 1 part-time permanent Kitchen Hand/Dishwasher/Prep Chef to join our incredible team and award winning restaurant. We are located in the Auckland CBD (Wynyard Quarter by the Viaduct Harbour)
We are a fun and hard working crew. Hours will be five days a week, various shifts Monday to Sunday, normally 2/4pm-10pm or 11am-8pm from 5 to 45 hours per week.
Competitive salary based on experience level, shared tips based on hours worked, 50% discounts for staff, family and partners, free drinks and meals on busy nights.
Prefer experience in fine dining service but willing to train the right candidate.
Summary of job duties
1) Clear and clean dishes and return to place of storage
2) Preparation of food in accordance with prep lists, recipe book instructions and head and sous chef’s advice
3) Ensure cooking and plating of food is in accordance with head and sous chef’s instructions served to the highest standards
4) Ask for and communicate regularly with other staff to gain feedback from customers; work with head and sous chef to constantly improve product quality and technique
5) Double check invoices daily, call suppliers to inform of problems, and report any issues to head or sous chef
6) Double check proper labelling of prep work and proper hot and cold storage protocols are met
7) Double check order and preparation lists for team use, place orders, and make necessary adjustments
8) Supervise cleaning and sanitation schedules, and ensure that all dishes, equipment, surface areas, floors and cooking appliances are tidy, sanitary and in like new condition
9) Supervise compliance with all Health and Safety laws of New Zealand
10) Supervise documentation of fridge and freezer temperatures to ensure that they remain within allowable limits under New Zealand Health and Safety laws, and fill out Food Control Plan as required for food safety certification standards
11) Advise head or sous chef or manager of any issues or problems with kitchen equipment or food and recommend action to fix
12) Monitor portion sizes to ensure target food costs are met
13) Monitor and document and take measures to prevent wastage of food, report any issues to head or sous chef
14) Perform and assign daily and weekly checklists as instructed by head or sous chef and management team
15) Maintain and monitor food costs within parameters set by head and sous chef
16) Work with head and sous chef on menu changes and recipe ideas
17) Assist with training and selection of new and existing staff according to head and sous chef instructions and training manuals
18) Work with restaurant manager to create rosters within existing budgets
Email CV to eat@wynyardgrill.co.nz
Job Types: Full-time, Part-time, Permanent
Pay: From $24.00 per hour
Expected hours: 5 – 45 per week
Benefits:

• Employee discount
• Professional development assistance

Schedule:

• Rotating roster

Supplementary Pay:

• Overtime pay
• Tips

Application Question(s):

• What is your current eligibility to work in New Zealand? (Visa, Resident, Citizen)
• Are you looking for full or part time work and are you available mornings, afternoons, evenings or all three?

Experience:

• Kitchen: 1 year (Preferred)