Chef

Located in Hamilton CBD , Naughty Naan (operated by Indian Soul Limited)

delivers authentic regional Indian cuisine, specializing in traditional tandoori cooking,

rich curries, and modern street-food concepts. Serving dine-in guests, takeaway

orders, and private event catering, our kitchen caters to diverse dietary requirements

with dedicated Halal, Vegan, and Vegetarian offerings.

We are seeking an experienced Chef to join our kitchen team. Reporting directly to

the manager you will take an active leadership role in section management, menu

engineering, dish quality control, and daily kitchen administration. This role moves

beyond basic line cooking, carrying explicit operational responsibilities for cost

control, staff training, and regulatory compliance under New Zealand food safety

laws.

Culinary Execution & Section Management: Prepare, season, and cook

complex Indian curries, tandoori specialties, breads, and event catering

dishes to high standards during peak service hours.

Menu Development & Costing: Collaborate with the Head Chef to design

seasonal menus, develop daily specials, cost dish components, and adapt

recipes for specialized dietary needs (Vegan, Halal, Gluten-Free).

Inventory & Purchasing Control: Estimate daily food consumption, monitor

portion sizes, order kitchen supplies, negotiate with suppliers, and inspect

incoming stock to manage food margins.

Quality Assurance: Monitor dish taste, temperature, and presentation across

all stages of preparation before food leaves the pass.

Hygiene & Compliance Enforcement: Maintain strict food hygiene

regulations in compliance with Auckland City Council standards and the New

Zealand Food Act, keeping operational logs and sanitation records up to date.

Staff Leadership & Mentorship: Demonstrate cooking techniques, advise

junior kitchen hands and commis cooks on food preparation procedures, and

direct kitchen operations during service.

Equipment & Facility Maintenance: Inspect kitchen machinery, tandoori

ovens, and refrigeration units to keep them in safe, working condition,

reporting maintenance needs promptly.

Applicant Requirements

Experience & Qualifications: A recognised culinary qualification (NZQF

Level 4/5 Diploma in Culinary Arts or Commercial Cookery OR Minimum of 2

years of verifiable experience.

Technical Expertise: In-depth knowledge of authentic Indian spice profiles,

marinade formulations, high-heat tandoor management, and modern plating

techniques.

Operational Knowledge: Solid understanding of kitchen margin

management, stock control software, hazard analysis, and food safety

standards.

Flexibility & Work Ethic: Excellent team communication skills, resilience

under high volume, and full flexibility to work split shifts, evenings, weekends,

and public holidays.

Legal Right to Work: Valid New Zealand Work Visa, Resident Visa, or

Citizenship. (Hibiscus Hospitality Limited is an Accredited Employer with Immigration

New Zealand).

Job Types: Full-time, Permanent

Pay: $26.00 – $35.00 per hour

Work Location: In person