Sous Chef

Hind Management; Māngere-Ōtāhuhu; On-site; NZD 68,000 - 83,000; Full time

Benefits offered by this job

Free onsite parking

Uniform provided

Staff meals provided

Life Insurance & wellbeing programmes

Staff, family and friends hotel rates

Paid training and development

Job summary

Sudima Auckland Airport is seeking an experienced Sous Chef to support the Executive Chef and lead the kitchen team in a fast-paced setting. This hands-on role covers menu planning, stock ordering, cooking, and staff training to deliver exceptional dining experiences.

The position is full-time (40 hours/week) on a rotational roster at Sudima Auckland Airport. Key requirements include a NZ Register Diploma (ANZSCO Skill Level 2), 2+ years in a similar role, and strong leadership with a focus on

Qualifications

• Minimum of two years' relevant experience in a kitchen.
• NZ Register Diploma (ANZSCO Skill Level 2) required.
• NZQF diploma preferred.
• Strong leadership and cost-management skills.

Responsibilities

• Coordinate, prepare and produce all recipes to standard set by the Executive Chef.
• Organise kitchen operations for restaurant and room service to run efficiently.
• Prepare and present outstanding dishes across outlets and conferencing.
• Lead junior chefs and kitchen staff; train where needed.
• Help manage food costs and forecasted profitability while maintaining standards.
• Ensure compliance with nutrition, sanitation and food safety standards.
• Monitor quality at all stages and advise on procedures as needed.
• Discuss issues with Managers, Dietitians, and staff; demonstrate techniques.

Skills

Leadership experience

Two years relevant experience

Food safety knowledge

Menu planning and cost control

Education

NZ Register Diploma (ANZSCO Skill Level 2)

NZQF diploma preferred

Tools

MS Office

Roster software

Job description

About The Role - Te mahi

This is a exciting opportunity to become part of the ever growing Sudima Hotels group. We are seeking a experienced and passionate Sous Chef to join our amazing team here at Sudima Auckland Airport.

This hands-on role as Sous Chef supports our Executive Chef, oversees and manages the kitchen team in a way that is aligned with our Company Values. Bring your experience and creativity to ensure success in menu planning, stock ordering, cooking and team training. Together we will deliver exceptional dining experiences that exceed our guests' expectations.

If you excel in fast-paced environments, bring strong culinary expertise, and inspire teams to succeed, this is your chance to step into a rewarding and exciting leadership role with us

This is a Full Time position with minimum guaranteed hours of 40 hours per week on a rotational roster. Based at Sudima Auckland Airport. A salary of $75,000.00 per annum.

Responsibilities | Ngā haepapa

Responsibilities include but are not limited to:

• Coordinate, prepare, and produce all recipes in line with cooking technique and presentation standards set out by the Executive Chef
• Organise and work in the kitchen service operations for the restaurant and room service on a day to day basis so that they run efficiently and productively
• Prepare and present outstanding dishes in all outlets, including conferencing
• Encourage and support junior chefs and kitchen assistants
• Support the Head/Executive Chef in managing a busy kitchen and lead by example
• Be pro-active in controlling food and manning costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Maintain a sound knowledge of the hotel's procedures for purchasing of food stocks, the control of purchasing levels.
• Comply with nutrition, sanitation and food safety standards
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
• Demonstrating techniques and advising on cooking procedures
• Preparing and cooking food, freeze and preserve foods
• May select and train staff
• Uses and teaches advanced culinary skills and techniques required to prepare menu pieces.
• Inspects ingredients and dishes to ensure quality standards are met.
• Enforces strict adherence to health and safety regulations in the kitchen.
• Explaining and enforcing hygiene regulations

About you | Ko koe tēnei

We seek team members with a great attitude, in addition to that ,the following skills will see you succeed in this role. A minimum of two years' relevant experience is required. NZ Register Diploma (ANZSCO Skill Level 2). At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

• 3 years proven experience as Chef in a medium to large restaurant
• NZQF diploma is preferred
• Expert in product quality and presentation skills
• Experience in conference and banqueting
• Pastry and hot kitchen experience required
• Outstanding communication and leadership skills
• A solid understanding of managing costs
• A solid understanding of MS office and rostering
• Understanding of current culinary trends and kitchen processes
• Working knowledge of NZ H&S legislation (Health and Safety at Work Act 2015)
• Candidates must have the legal right to work in New Zealand to be considered for the role.
• Flexible to work rostered shifts, including weekends, late nights, and public holidays

He kura te tangata - We are all valued

As an employer of choice,

we offer great employee benefits like life insurance, outstanding health and wellbeing programmes and discounts on hotels, restaurants, bars and spas across our network - not just for you, but in some cases your friends and family too!

• Free onsite parking
• Uniform provided
• Staff meals provided
• Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment
• Wellbeing programme including Health insurance discounts
• Excellent reward & recognition events
• Long service and anniversary gifts and benefits
• Staff, family and friends rates within our network of hotels
• Paid training and individual Employee Development Plans
• Training towards NZQA qualifications and our very own online digital learning platform

Who We Are - Ko Wai Mātou

Here at Sudima Hotels, we have one passion, you! We care, we do the right thing and we work together. As a Sudima team member, you will demonstrate these values with your day-to-day actions, however great or small.

We believe 'We Are all Valued - He Kura te Tangata', and our success is a direct reflection of our people and our company culture. Awarded ‘Inclusive Workplace’ at the 2026 Diversity Awards, our people love coming to work every day and we think you will too!

Hind Management, the company behind Sudima Hotels, operates award-winning hotels, restaurants, bars and spas across New Zealand. Manaakitanga is at the heart of everything we do, guiding our commitment to exceptional hospitality, sustainability, and caring for our people and planet.

Nau mai, haere mai, tauti mai!

E manawanui ana tātou - We care

Ka mahi tahi tātou - We work together

Ka whai tātou i te tika - We do the right thing

He kura te tangata - We are all valued