Head Chef and Kitchen Leader for Café and Corporate Catering

Melba Group; Auckland; Sur place; NZD 70 000 - 95 000; Plein temps

Résumé du poste

SERGEANT GROUP in Auckland CBD is seeking an experienced Head Chef to lead the kitchen across café and corporate catering. This role blends creativity, leadership and technical execution in a dynamic hospitality setting.

You’ll manage cabinet and café offerings, plan menus, cost control, and train staff to ensure high standards for canapés, buffets and seated meals. Daytime hours, Monday–Friday with occasional evenings.

Qualifications

• Strong technical skills in contemporary and classical cooking.
• Ability to consistently deliver cabinet food, café dishes and corporate catering.
• Strong baking skills and pride in producing food from scratch.
• Confident catering for canapés, buffets, functions and seated meals.
• Ability to lead, teach, train and develop a kitchen team.
• Excellent organisation, communication and time-management skills.
• Understands food cost, ordering, stock management, labour and kitchen budgets.
• Meticulous about recipes, consistency, presentation and food quality.
• Remains calm and adaptable during busy services and last-minute catering requirements.

Responsabilités

• Own the whole kitchen operation and day-to-day performance of the kitchen.
• Lead and develop the kitchen team.
• Maintain consistently high food and presentation standards.
• Manage café, cabinet and catering production.
• Plan and execute corporate catering and functions.
• Ordering, stock control and food-cost management.
• Maintain food safety and kitchen compliance.
• Ensure equipment and kitchen environments are clean, organised and well maintained.
• Create a positive, professional and high-performing kitchen culture.

Description du poste

SERGEANT GROUP in Auckland CBD is seeking an experienced Head Chef to lead the kitchen across café and corporate catering. This role blends creativity, leadership and technical execution in a dynamic hospitality setting.

You’ll manage cabinet and café offerings, plan menus, cost control, and train staff to ensure high standards for canapés, buffets and seated meals. Daytime hours, Monday–Friday with occasional evenings.