Demi Chef/ Commis Chef-Auckland Airport
Job Description
Are you a passionate and enthusiastic Chef who would enjoy the opportunity to join our team in Auckland and:
\ Work for a global market leader?
\ Work and learn with a team of dedicated chefs?
\ Work in a fast paced and challenging environment?
\ Work more predictable working hours?
If your answer was yes, we would love to hear from you!
LSG Sky Chefs caters the majority of airlines operating to New Zealand. With an increase in business, we are currently recruiting for qualified and experienced chefs preferably with experience in high volume kitchens. We have positions available in Auckland.
These positions are crucial roles in our business. You will be responsible for:
production outcomes - meet the on-time and to specification performance for your team's production.
food safety and quality - ensuring all items produced meet the requirements of our food safety program and the customer's specification;
materials utilisation - ensuring that product wastage (from raw ingredient to finished item) is minimised and fully accounted for
health and safety - ensuring you adhere to our health and safety processes and actively involving yourself in health and safety management.
You will be a strong, practical chef who enjoys working in a section producing high quality food for our clients. Experience in European/ Continental/ Asian cuisines is highly preferred.
You will have great communication skills in both written and spoken English. You will also have a qualification in culinary skills that meets or exceeds the requirements of the NZQA Level 4 Certificate in Culinary Skills or City and Guilds 7100 Level 3 Diploma).
Our kitchens operate seven days a week and you must be available for rostering on any day. Depending on the site, we operate between 6.00am and 11.00pm. Shifts are typically 8 hours each day, with overtime when it is required to meet the needs of the business. You will be guaranteed 80 hours per fortnight.
LSG Sky Chefs provides free parking, uniforms, all equipment and meals.
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