Restaurant Manager And Cook

Spicy Pot Limited is one of the Chinese Restaurant based in Auckland, New
Zealand. They are now looking for 1 Cook and 1
Restaurant Manager to join their busy restaurant team.
All the positions are full time with guaranteed minimum 30 hours per week.

Job Description:

Restaurant Manager ($28-35)

Job Responsibility
1. planning menus in consultation with cooks or chefs
2. organize food and beverage events, promotions and advertising.
3. arranging the purchasing and pricing of goods according to budget
4. organize supply purchases, maintaining records of stock levels and financial
transactions
5. ensuring dining facilities comply with health regulations and are clean, functional
and of suitable appearance
6. conferring with customers to assess their satisfaction with meals and service
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7. ensure customer service is maintained at a high level
8. ensure health, safety and liquor licensing regulations are followed
9. selecting, training and supervising waiting and kitchen staff
10. take customer bookings and help serve food and drinks
11. ensure food is prepared and cooked to set companyspecification

To be sucessfully, you will need to:
1. NZQF Diploma or above
2. Strong management skill and team working
3. Minimum 2 years working experience can substitute the formal
qualification

Cook ($25-30)

The main job responsibilities include but not limit to:

1. Setting up workstations with all needed ingredients and cooking equipment
2. Checking ingredients to make sure the quality and freshness
3. Preparing and Cooking Chinese food in various utensils and grillers
4. Seasoning, portioning, adding sauces to the food during/after cooking
5. Preparing food to meet client’s taste and dietary needs
6. Arrange food on plates or wrap it to be taken away
7. Storing and reserving food
8. Assisting in planning menus, estimating food and labour costs
9. Cleaning and restocking workstations and ensuring that all equipment is sanitized
and prepared for the next shift.
10. Checking the cleanliness of equipment and operation of machines before each
run, to ensure compliance with health and safety regulations
11. Assisting with training and coordinating with junior cooks or kitchen hands, as
requested by Executive Chinese Chef

To be successful, you will need to