The Kitchen Attendant plays an important role in supporting kitchen operations and ensuring a clean, safe, and efficient working environment. This position is ideal for individuals who are hardworking, reliable, and passionate about hospitality and delivering high-quality service, especially in a care-focused setting.
About the Company
Oceania Healthcare operates The Helier, a luxury retirement residence in New Zealand. The Helier offers premium living with exceptional amenities and personalized care. Oceania is committed to providing outstanding services to residents while fostering a supportive and inclusive work environment for its staff.
Responsibilities
- Assist Head Chef and Sous Chef with daily kitchen operations
- Support food preparation, cooking, and stock management
- Wash dishes and maintain cleanliness of kitchen areas
- Ensure kitchen hygiene and safety standards are met
- Monitor and maintain stock levels and quality
- Follow kitchen procedures and service standards
- Stay updated on menu changes and special events
- Provide excellent customer care to residents
- Maintain a safe working environment and follow health and safety procedures
Requirements
- Passion for customer service and hospitality
- Level 3 National Certificate in Hospitality (Professional Cookery)
- Previous kitchen or food preparation experience (preferred)
- Legal right to work in New Zealand
- High integrity, reliability, and strong work ethic
- Ability to work in a fast-paced environment
Skills
- Teamwork and strong interpersonal skills
- Attention to detail and cleanliness
- Time management and organization
- Willingness to learn and grow
- Ability to follow instructions and kitchen procedures
- Customer-focused mindset
Benefits
- Competitive remuneration package
- Safe and healthy working environment
- Access to free and confidential support services
- Ongoing learning and career development opportunities
- Staff discounts with suppliers
- Opportunity to work with Oceania Healthcare
- Inclusive and supportive workplace culture
