Trying to Cook in NZ

I just finished my first week at my new job here in Nelson. Nina and I found five places in Nelson that were hiring after looking in the paper. The first stop was a café and bar on Wakefield Quay. I walked in planning on dropping off my CV (resume) and leaving, it didn’t quite go as expected. I was given a three page application that I filled out to the best of my ability. First off, they have a different system for restaurant kitchens here. I didn’t know that at the time. The only thing that I knew is that they had “chefs” and “kitchen helpers.” I thought they used the term “chef” for any sort of cook and “kitchen helper” for dish washer. The paper also had adds for “sous chef” and “chef de partie,” but most places were seeking “chefs” and “kitchen helpers,” so I figured I was alright applying to the “chef” listings. Well, I think this place was looking for an actual chef, someone to take over their kitchen. That was a bit scary. The application also had questions like “Are you qualified? Yes or No.” What does that mean? I am qualified, I guess, but what kind of question is that? It also asked about some other things that Nina and I couldn’t figure out at all. I finished the application and was told that I could expect a call for formal try-outs the next week. After that, I didn’t really want to look for a job anymore.

The next place was just a little ways down the road. It looked a little bigger; in fact, it looked like one of the biggest restaurants I had seen in Nelson. That made me feel better. A bigger restaurant usually means a bigger kitchen and staff. I walked in and gave my CV to a woman who told me to come back in two hours to talk to the chef. I was pretty happy about having an interview already. So, at 4:30 that afternoon, I went to talk to the chef. His name is Manfred and he is from Germany. He told me that he usually doesn’t come in that early, but he needed to talk to applicants. He took me back into the kitchen to talk. At 4:30 in the afternoon, the restaurant was open, dinner service started at five and he was the only person there. I thought that was a little strange. The interview got stranger. We talked for two or three minutes about my experiences. He asked how busy my previous jobs were and was duly impressed. Then he showed me the menu, I said it looked nice. Then he gave me a very inclusive tour. Personally, I think it is a bit odd giving a job candidate a tour, but I was in a new country. Then he asked me to come in Friday at 11am to start. I thought it would be a kind of stage, but I really thought that I had just gotten hired. It took 10 minutes of dropping off applications and 10 minutes of interviews for me to get a job. I asked what I should wear and he looked at me like I was speaking Martian. I then learned that, in New Zealand, chefs provide their own uniform.

On my first day, I learned a lot about a New Zealand kitchen. First off, “kitchen helper” doesn’t mean dish washer, it means a lot more. They come in early and begin the breakfast and lunch prep, do dishes, prep some more, plate hot food, make cold appetizers, do dishes, plate desserts, sweep, prep dinner items, do dishes, and at the end of the night, wipe down the counters, mop and finish the dishes. Sometimes they get to come in really early and clean the ventilation hoods and ovens. They are like unappreciated slave labor. The chef’s job is to prepare the “important” dishes and cook hot food. It is good that the kitchen helpers don’t cook hot food because they are usually wearing shorts and flip-flops. During service, there are two chefs. One is the entremetier, he prepares some of the starches and vegetables and some of the sauces. The other is me. My job is sauté, I cook all the proteins and create a fish and a meat special every day. I also do a little prep, but I can have the kitchen helpers do it if I want. They even ask to do extra work. On my third day, I was left alone in the kitchen to do my job. It is a fun job and I am enjoying making up specials and seeing what sells and what doesn’t. Right now, I am cooking lunch for about 60 people a day and dinner for another 80. I hear that the crowds swell to over a 100 for lunch and dinner the day after Boxing Day and stay that way for four weeks. I guess all of New Zealand goes on summer holiday to Nelson after Christmas. You can see the website of my new employer at www.saltwatercafe.co.nz .

This entry was posted on Friday, December 14th, 2007 at 10:32 am and is filed under Travel. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.