Chef, Sous Chef x 2
The Sous Chef or Chef will work closely with the Head Chef to ensure the smooth running of kitchen operations, maintain high culinary standards, and support the delivery of quality dining experiences for both restaurant and function guests.
Key Duties and Responsibilities:
Assist the Head Chef with daily kitchen operations, including food preparation and service coordination.Supervise, train, and mentor junior kitchen staff.
Maintain strict hygiene, food safety, and quality control standards in accordance with New Zealand regulations.
Contribute to menu planning, development of specials, and function catering.
Manage stock rotation, ordering, and inventory control efficiently.
Ensure consistency and presentation of all dishes during service.
Support the team during high-volume periods, including weekends and private functions.
Minimum Skills, Experience, and Qualifications:
At least two (2) years of experience as a Sous Chef, Chef or in a similar position within a busy, full-service restaurant.
Ability to manage kitchen staff and maintain composure in a fast-paced environment.Time management, and organisational skills.
Formal Culinary Arts qualification (Level 4 or above) or equivalent experience.
Comprehensive knowledge of food safety and kitchen hygiene standards.
Full training will be provided on our menu, equipment, and kitchen processes. We support continuous professional growth and development for all our staff.