Head Chef Hana Boutique Lodge location Bay of Plenty. $80,000 – $85,000 per year.

Hana Lodge nestled in the hills of Rotorua, in the beautiful area of Hamurana. It is surrounded by a lush 15-acre park, offering guests a peaceful retreat to relax and unwind. The tranquil location is perfect for those seeking a break from the city life, the Lodge has 13 well-appointed guest rooms.

Hana Lodge's Restaurant offers stunning views over the farmland out towards Lake Rotorua, making it an ideal spot to admire the sunrise. As Head Chef, you will play a pivotal role in creating memorable culinary experiences for our guest, ensuring that the highest standards of food quality, trends, taste, and presentation are meet.

This is full time position suitable for experience head chef or a experience sous chef wanting to step up in their career. This role provides free accommodation on-site for the successful candidate.

Responsibilities to be a great leader with excellent communication skills. Manage kitchen employees through rostering, training, coaching, evaluating and hiring. Collaborate with Food & Beverage and Front Office to ensure seamless coordination and execution of food service and events.

Develop menus with latest trends and variety showcasing a fusion of international flavors. Monitor presentation of all foods served to guests and ensure that appearance and quality are consistently maintained. Leading the team in a hands on and positive way.

Actively encourage team retention and development through effective training, succession planning and multi-skilling. Ensure effective food inventory practices through proper storage, stock rotation and purchasing. Ensure all risks are identified and immediate action taken to resolve.

Monitor and control departmental expenditures to ensure meeting operational standards while maintaining annual budget. Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost-effective manner.

To have great organisational skills and the ability to problem solve and make decisions. Must maintain composure and objectivity under pressure. Understanding of current Health & Safety obligations, ensuring the Kitchen is fully compliant to the SOP's, Policies, procedures, and service standards.

Expedite peak meal periods by maintaining a 'hands on' approach. Perform other reasonable job duties as requested by the General Manager. Assist with any guest inquiry.

Experience 2 years’ experience as Head Chef or Sous Chef. Certificate IV in Commercial Cookery, or equivalent. Current Food Safety Handling Certificate. Hotel Industry knowledge a distinct advantage. Highly organised, with good computer literacy in Microsoft Products (excel, word, powerpoint) and food safety software.