Sous Chef
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr
Chefs, listen up. A premium hotel in Queenstown, New Zealand, is being transformed, and its kitchen needs a Sous Chef. You will help lead the crew that cooks for several restaurants and bars on site.
The job is permanent and full-time, at least 40 hours per week. Sponsorship is on offer for the right candidate via the Accredited Employer Work Visa (AEWV). New Zealand residents can apply, and so can international candidates who meet the requirements.
Mzansi chefs: sort out your SAPS police clearance certificate early in case a police certificate is requested, and keep certified copies of your papers ready if they are asked for.
Key Responsibilities
- Every kitchen outlet in the hotel is yours to run on the production side, with the culinary bar kept at the very top.
- Nothing goes out of the kitchen without your sign-off.
- Walk every section before service. Prep, rotation and mise en place must be right; sort out what is not before the first cover.
- Read the roster so no section is short. Hand jobs down to lower-grade chefs and get on the tools to prepare, cook and serve when the pressure is on.
- Own the food cost result: rotate stock, order accurately, manage par levels and cut waste and spoilage in storage.
- Hire, train and develop the crew. Drive productivity and keep the kitchen harmonious and high-performing.
- Clean, safe and hygienic at all times: WHS guidelines, food safety standards and the hotel's grooming requirements are non-negotiable.
- Stay tight with the F&B Manager, outlet supervisors and front-of-house teams so every venue runs smoothly.
Requirements & Eligibility
- You must hold a relevant trade qualification such as a Certificate in Cookery Level 4 or equivalent. No trade qualification? Then you need a minimum of three years of relevant work experience as a Sous Chef or senior chef in a comparable kitchen.
- Proven experience in charge of kitchen operations over multiple outlets at a premium hotel or restaurant.
- Strong technical cooking skills. You hold high culinary standards consistently, on every service, without slipping.
- Demonstrated experience heading up, training and developing kitchen teams, plus confidence running day-to-day kitchen operations.
- A solid handle on food cost management, stock control and the kitchen's financial targets.
- A current Food Safety certificate and full working knowledge of WHS rules in a commercial kitchen. Flexibility for a rotating roster with evenings, public holidays and weekends in the mix.
Apply: jobs@mzansiabroad.co.za · WhatsApp