Chef

Hospitality · Grey, West Coast, New Zealand · Full-Time · $25 - $35/hr

Sous Chef or Senior Chef de Partie wanted by an established hospitality business in Grey, West Coast, New Zealand. The role spans kitchen operations across multiple venues, so you will cook in varied settings while keeping food quality consistent and service efficient.

Be clear about this: the employer will look at your actual kitchen experience, the responsibilities you held, your qualifications and whether you can demonstrate the skills you claim. Job titles alone will not carry you. Chefs with genuine commercial kitchen experience who are ready to own quality, preparation and service should apply.

Present only true, verifiable information, and do not pay anyone who promises you a guaranteed placement.

Key Responsibilities

Complete rostered shifts covering weekends, early mornings and late evenings, adapting to the service needs of each venue
Own your assigned kitchen operations and service requirements
Cook meals to a consistent commercial standard and support breakfast, lunch and dinner service
Coordinate mise en place and daily preparation
Portion, plate and finish dishes to presentation standards, including sauces, gravies, garnishes and other components
Prepare meals that meet dietary and special food requirements
Inspect ingredients for quality and condition before use
Monitor stock levels and help control inventory
Run commercial ovens, grills and other cooking equipment correctly
Keep work areas clean, organised and functional, and equipment safe and operational
Coordinate with other chefs and kitchen staff, and support junior staff with guidance, training and hands-on help
Maintain food safety, hygiene and workplace procedures
Assist with functions, special events and extra service demands, and put forward ideas for seasonal dishes and menu improvements
Keep food quality and consistency high in high-pressure services

Requirements & Eligibility

Those who need employer-supported visa sponsorship may be considered
NZ Register Diploma or a minimum of 3 years of relevant professional experience
Proven commercial kitchen experience, with a genuine employment history that matches the level of experience you claim
Supporting evidence for qualifications and previous employment
Strong practical cooking and food preparation ability
Experience managing busy service periods and confidence working across breakfast, lunch and dinner
Good grasp of portion control, presentation and food quality, and the ability to work efficiently without dropping professional standards
Strong communication and teamwork skills
Leadership during service, the ability to take responsibility, and experience supporting or training kitchen staff
Knowledge of food safety, hygiene and commercial kitchen practices
Flexibility for weekends, early mornings, evenings and rostered shifts
Baking or dessert experience is an advantage

Apply: [email protected] · WhatsApp