Sous Chef
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr
Straight to the point: a premium hotel in Queenstown, New Zealand, is recruiting a Sous Chef. The property is undergoing a transformation, and the person hired will co-lead the kitchen team that supports several restaurants and bars.
What you should know. The role is permanent and full-time, at least 40 hours every week. AEWV (Accredited Employer Work Visa) sponsorship is available for the right candidate. Applicants living in New Zealand and those applying from overseas who meet the requirements may apply.
Stay alert: a genuine employer will never ask you to pay for a job offer, so never pay anyone to secure this role.
Key Responsibilities
- Manage food production for all of the hotel's outlets and personally approve what leaves the kitchen, to the highest culinary standards.
- Check prep, rotation and mise en place on every section, correct mistakes, and confirm the whole team is set before the first cover.
- Use the roster to keep sections fully staffed, hand duties to chefs below you, and work any section yourself to prepare, cook and serve when required.
- Control food costs with firm stock rotation, accurate ordering and par level management, and reduce waste and spoilage in all storage areas.
- Hire, train and develop kitchen staff, push productivity up and build a harmonious, high-performing kitchen.
- Enforce a clean, safe and hygienic kitchen at all times, in line with WHS guidelines, food safety standards and the hotel's grooming requirements, and liaise directly with the F&B Manager, outlet supervisors and front-of-house teams to keep every venue coordinated.
Requirements & Eligibility
- You must have a relevant trade qualification (for example a Certificate in Cookery Level 4 or equivalent) or a minimum of three years of relevant experience as a Sous Chef or senior chef in a comparable kitchen.
- Proven experience running multi-outlet kitchen operations at a premium hotel or restaurant.
- Strong technical cooking ability, delivering high culinary standards consistently at every service.
- Demonstrated experience guiding, training and developing kitchen teams, and handling daily kitchen operations with confidence.
- Solid understanding of food costing, stock control and the kitchen's financial targets.
- A current Food Safety certificate.
- Full working knowledge of what WHS requires in a commercial kitchen.
- Flexibility to work a rotating roster, including public holidays, weekends and evenings.
Apply: jobs@naijaabroad.com.ng · WhatsApp