Head Chef

Star Group; Tauranga; On-site; NZD 80,000 - 100,000; Full time

Job summary

Master Kong in Tauranga is seeking an experienced Head Chef to lead the kitchen with creativity and skill. You’ll oversee menu development, cost control, rostering, training and ensuring quality and safety across all operations.

You’ll inspire your team to deliver consistently outstanding dishes and foster a positive, collaborative kitchen culture. A minimum of two years in a Head Chef or Senior Sous Chef role, plus an NCEA Level 4 in cookery, is required.

Qualifications

• At least two years’ experience as Head Chef or Senior Sous Chef.
• Qualification: NCEA Level 4 in cookery.
• Proven leadership in managing people, budgets and kitchen operations.

Responsibilities

• Lead menu development and ensure high-quality dishes.
• Oversee cost control and budget management for the kitchen.
• Rostering, training and developing the kitchen team.
• Maintain high standards of quality and safety across all kitchen operations.
• Inspire a positive, collaborative kitchen culture and performance.

Skills

Menu development

Cost control

Team leadership

Staff rostering

Training staff

Quality and safety standards

Education

NCEA Level 4 qualification in cookery

Job description

Packed with flavour and character, Master Kong is the ultimate Asian fusion experience conveniently located at the base of The Mount. Think the colourful vibes of Asian night markets meets the laid-back Mount scene, with a healthy side of handcrafted cocktails.

Master Kong is on the hunt for an experienced Head Chef to lead our kitchen with creativity, skill, and a passion for great food. You’ll oversee all aspects of kitchen operations, from menu development and cost control to rostering, training, and maintaining high standards of quality and safety. You’ll inspire your team to deliver consistent, high-quality dishes and foster a positive, collaborative kitchen culture. This position requires at least two years’ experience as a Head Chef or Senior Sous Chef, an NCEA Level 4 qualification in cookery, and proven leadership experience managing people, budgets, and kitchen operations. You’ll be a hands‑on leader who knows how to bring the best out of your team and create food that keeps guests coming back.