Part-Time Commis Chef in Auckland's Luxury Hotel Kitchen

Langham Hospitality Group; Auckland; Sur place; NZD 28 000 - 34 000; Temps partiel

Avantages offerts par ce poste

Dining discounts

Overseas hotel stays

Staff meals

Parking discount

Uniform provided

Milestone benefits

Career growth

Pride in NZ's largest hotel

Résumé du poste

Cordis, Auckland by Langham Hospitality Group is seeking a Commis Chef to join our Kitchen team in Auckland. This part-time role offers hands-on experience in a luxury hotel environment, primarily within Eight Restaurant, and the opportunity to own your section in a busy kitchen.

You will work across seven days, including mornings, evenings, weekends and public holidays, with a focus on quality, pace, and consistent presentation.

Qualifications

• Previous kitchen or culinary experience in a professional kitchen.
• Passion for food and desire to develop culinary skills.
• Good understanding of food safety and HACCP requirements.

Responsabilités

• Assist with preparation, cooking and presentation of menu items.
• Prepare food according to standard recipes, weights and portion sizes.
• Ensure food quality and presentation meet hotel standards.
• Support senior chefs and the wider Kitchen team during preparation and service.
• Ensure dishes are prepared on time.
• Maintain a clean, safe and organised working environment.
• Follow food safety, hygiene and HACCP requirements at all times.
• Check food items and ingredients to minimise waste.
• Understand menu items and assist with dietary requirements.
• Support other areas of the Kitchen when required.

Connaissances

Culinary experience

Food safety HACCP

Teamwork

Attention to detail

Description du poste

Cordis, Auckland by Langham Hospitality Group is seeking a Commis Chef to join our Kitchen team in Auckland. This part-time role offers hands-on experience in a luxury hotel environment, primarily within Eight Restaurant, and the opportunity to own your section in a busy kitchen.

You will work across seven days, including mornings, evenings, weekends and public holidays, with a focus on quality, pace, and consistent presentation.