Chef

Ramada Queenstown Central; Queenstown; On-site; NZD 50,000 - 70,000; Full time

Job summary

Ramada Queenstown Central, home to Coco Cabana, is looking for an experienced Chef specializing in pizza to elevate our culinary offerings in Queenstown’s iconic hotel. You will oversee kitchen operations, maintain food safety standards, and lead a team to deliver the Ramada standard of high-quality meals for breakfast, lunch and dinner.

The role demands a minimum of 3 years in similar calibre establishments, strong hygiene knowledge, and the ability to train staff, coordinate daily pizza

Qualifications

• Minimum 3 years’ experience in high‑quality establishments.
• Proven experience coordinating daily pizza production – dough, sauces, toppings and recipe adherence.
• Passion for delivering outstanding culinary offerings.
• Ability to work under pressure and maintain high standards.

Responsibilities

• Enhance guests' culinary experience and build loyalty to our restaurant and hotel.
• Prepare a wide range of meals for breakfast, lunch, dinner and snacks to Ramada's standards.
• Ensure menus, food standards, procedures and processes are followed.
• Store food in temperature-controlled facilities and maintain kitchen cleanliness per health regulations.
• Prepare food to meet special dietary requirements and plan menus.
• Train other kitchen staff and apprentices.
• Contribute to continuous and successful operation of the restaurant and hotel.
• Perform tasks required by the General Manager.

Skills

Pizza production

Kitchen leadership

Food safety

Teamwork

Job description

Jora New Zealand will close on 16th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Ramada Queenstown Central – Queenstown, South Island

Coco Cabana is located inside the Ramada Queenstown Central Hotel, an iconic 4-star hotel with fabulous views of Queenstown and Lake Wakatipu. We are looking for an experienced Chef with proven experience with Pizza, and a passion for all things culinary. You will help our restaurant achieve the goal of offering a premium culinary experience through the execution of the highest standard of food preparation and presentation.

Preference will be given to New Zealand Citizens or have Permanent Work Rights in New Zealand.

Duties and Responsibilities

• Responsible for enhancing the guests culinary experience and build long term loyalty to our restaurant and our hotel.
• Preparing a wide range of meals for guests of the venue, including breakfast, lunch, dinner and snacks to the highest standard of the Ramada brand name.
• Ensure menus, food standards, procedures and processes are followed.
• Storing food in temperature-controlled facilities.
• Responsible for ensuring the cleanliness of the kitchen are in line with current health regulation standards.
• Preparing food to meet special dietary requirements.
• Plan menus and estimate food requirements.
• Train other kitchen staff and apprentices.
• All tasks reasonable to ensure the continuous and successful operation of the restaurant.
• All tasks implied by the job title chef, where you will be responsible for serving high quality dishes expected in an establishment located in a 4 star hotel.
• All tasks expressly required by General Manager.

Successful Candidates Must Have:

• Minimum 3 years’ experience in high quality establishments of similar calibre to our restaurant. This will be backed up by a consistent work history and good references to prove you fit this establishment.
• Proven experience being able to coordinate daily operations of Pizza Production – preparation of pizza dough, sauces, toppings and other ingredients according to recipes and quality guidelines.
• A passion for delivering outstanding culinary offerings to impress our customers.
• Ability to work under pressure.
• Attention to detail and proven ability to deliver an excellent culinary experience expected by our customers.
• Clear understanding of Food Control Plan and hygiene legislation.
• Organisation and time management skills.
• Experience training or guiding lower level kitchen staff.
• Proven communication skills and excellent teamwork skills.
• Positive approach and openness to communicate with Management as well as receive feedback from senior colleagues to take on suggestions and implement change.