Sous Chef / Head Chef (French Bistronomic)
Located in the heart of Auckland CBD, our restaurant is a vibrant establishment dedicated to the principles of French bistronomy. We combine the relaxed and convivial atmosphere of a traditional Parisian bistro with the refined techniques and high-quality ingredients of modern gastronomy.
Our menu is a celebration of seasonal, locally sourced produce, transformed into creative and flavourful dishes that honour French culinary heritage while embracing contemporary innovation. We are seeking a passionate and skilled chef to join our team and contribute to our vision of making haute cuisine accessible and enjoyable.
Position Summary:We are seeking a highly skilled and experienced Sous Chef or Head Chef to join our dynamic kitchen team. The successful candidate will be a creative and dedicated culinary professional with a deep understanding of French cuisine and a passion for the bistronomic philosophy.
This role involves working closely with the Daytime Head Chef and Owner to manage all aspects of the Dinner Services and Kitchen operation, from menu development and food preparation to staff supervision and quality control. This is a full time position (30+ hrs per week) with a mix of daytime and evening shifts.
Starting Hourly rate will be $33.60 (subject to experience.)
Key Responsibilities: Key responsibilities will include, but are not limited to, the following:Menu Planning and Development: Collaborate on the creation and evolution of seasonal menus that reflect the bistronomic concept, estimating food and labour costs, and sourcing high-quality ingredients.
Food Preparation and Cooking: Prepare and cook a wide range of classic and contemporary French dishes to the highest standards of quality, taste, and presentation.
Kitchen Operations Management: Oversee the daily operations of the kitchen, ensuring efficiency, cleanliness, and compliance with all food safety and hygiene regulations.
Quality Control: Monitor the quality of all dishes at every stage of preparation and presentation, ensuring consistency and excellence.
Team Leadership and Training: Supervise and mentor kitchen staff, demonstrating cooking techniques, providing guidance on procedures, and fostering a positive and collaborative team environment.
Stock Management: Manage inventory, place orders for food supplies, and control stock levels to minimise waste and ensure freshness.
Communication: Liaise effectively with the Head Chef, Owner, and front-of-house staff to ensure seamless service and address any food preparation issues.
Qualifications and Experience: To be considered for this role, candidates must meet the following criteria.
Formal Qualification:A diploma, degree, or equivalent qualification (such as a Certificat d'Aptitude Professionnelle - CAP Cuisine) from a recognised French culinary school is essential. Institutions such as Le Cordon Bleu, FERRANDI Paris, or Institut Lyfe (formerly Institut Paul Bocuse) are highly regarded.
Work Experience
A minimum of 3-4 years of relevant work experience in professional French restaurant kitchens is required. Experience in Michelin-starred restaurants is highly preferred. Preference will also be given to candidates with experience in restaurants in France, which demonstrates a deep immersion in the cuisine.This experience must be substantiated with evidence such as reference letters, payslips, or tax records.
Language Skills
Fluency in both French and English is mandatory. The ability to communicate effectively in French is crucial for maintaining the authenticity of our culinary vision and for liaising with our international team. English is required for daily operations and communication in New Zealand.
Culinary Skills
A strong foundation in classic French cooking techniques, combined with a creative flair for contemporary bistronomic cuisine.
Personal Attributes
The ideal candidate will be passionate, creative, and dedicated, with strong leadership skills, a collaborative spirit, and the ability to perform well under pressure.
How to ApplyPlease submit your detailed CV, a cover letter outlining your suitability for the role, and a portfolio of your work.