Junior Sous Chef — Lead Kitchen, Create & Cost Menus

Hind Management; Christchurch; On-site; NZD 50,000 - 65,000; Full time

Benefits offered by this job

Discounts at hotels, restaurants andSp

Staff, family and friends rates

Meals on duty and uniform provided

Wellbeing programme including health保险

Training towards NZQA qualifications

Life Insurance and Best Doctors after

Life Insurance & Best Doctors telesvc

Job summary

Sudima Christchurch Airport is hiring a Junior Sous Chef to support the Sous and Head Chef in delivering cost-effective kitchen leadership and innovative menus. The role focuses on food preparation, safety compliance and budgeted costs across all outlets.

You'll work with a dedicated team to maintain high standards of hygiene, assist with menu development, and uphold Sudima's commitment to hospitality and sustainability.

Qualifications

• NZQF Diploma or equivalent required; relevant experience may substitute.
• Hotel kitchen management qualifications or culinary degree preferred.
• Senior kitchen experience in a 4-star hotel is essential.

Responsibilities

• Assist with leadership of kitchen team on shift in absence of senior chefs.
• Assist with planning, costing and development of all menus.
• Maintain high food standards, presentation and cooking techniques.
• Ensure hygiene and HACCP standards are followed by the F&B team.
• Manage purchasing and budgeted food costs across outlets.
• Source food from approved suppliers within sustainability framework.

Skills

Kitchen leadership

Cost control

Food safety HACCP

Menu development

Team collaboration

Education

NZQF Diploma (ANZSCO Skill Level 2) or above

Hotel Kitchen Management / Bachelor of Culinary Arts Level 5 or similar

Job description

Sudima Christchurch Airport is hiring a Junior Sous Chef to support the Sous and Head Chef in delivering cost-effective kitchen leadership and innovative menus. The role focuses on food preparation, safety compliance and budgeted costs across all outlets.

You'll work with a dedicated team to maintain high standards of hygiene, assist with menu development, and uphold Sudima's commitment to hospitality and sustainability.