Sous Chef - Catering Kitchen

Placements24; Canterbury; On-site; NZD 60,000 - 80,000; Full time

Benefits offered by this job

Competitive salary

Professional development

Diverse catering events

Team atmosphere

Meals provided

Job summary

Placements24 in Queenstown is seeking a skilled Sous Chef to support the Head Chef in busy catering kitchen operations. You will help with food preparation, quality control, and supervise the kitchen team to maintain high standards of taste, presentation and consistency.

The ideal candidate has at least 3 years of Sous Chef or Senior Chef de Partie experience in catering, strong culinary techniques, experience managing staff, and solid knowledge of HACCP and food safety.

Qualifications

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie in a busy kitchen.
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Responsibilities

• Assist the Head Chef with menu planning and daily kitchen operations.
• Oversee food preparation and cooking to maintain quality and consistency.
• Supervise and mentor junior kitchen staff with training guidance.
• Manage inventory, orders, receiving, and storage of supplies.
• Ensure compliance with health, safety, and sanitation regulations.

Skills

Culinary skills

Team supervision

Menu planning

Food safety & HACCP

Tools

Kitchen equipment knowledge

Job description

About the Role

Our client is seeking a skilled and dedicated Sous Chef to support the Head Chef in managing their busy catering kitchen operations in Queenstown . You will play a key role in food preparation, quality control, and kitchen team supervision, ensuring that all dishes meet the company's high standards for taste, presentation, and consistency. This position is ideal for a motivated culinary professional looking to advance their career in a dynamic catering environment that values teamwork and culinary excellence.

Key Responsibilities

• Assist the Head Chef in menu planning, recipe development, and daily kitchen operations.
• Oversee food preparation and cooking processes, ensuring adherence to quality standards and recipes.
• Supervise and mentor junior kitchen staff, providing guidance and training.
• Manage inventory, including ordering, receiving, and proper storage of food supplies.
• Ensure strict compliance with all health, safety, and sanitation regulations in the kitchen.

Requirements

• Minimum of 3 years of experience as a Sous Chef or Senior Chef de Partie in a busy kitchen, preferably catering.
• Strong culinary skills with a good understanding of various cooking techniques.
• Experience in managing kitchen staff and operations.
• Knowledge of food safety and sanitation standards (e.g., HACCP).
• Ability to work efficiently in a fast-paced environment and under pressure.

Benefits

• Competitive salary and opportunities for professional development.
• Gain experience in diverse catering events and cuisines.
• A supportive team environment with opportunities for skill enhancement.
• Work with quality ingredients and modern kitchen equipment.
• Employee meal provisions during shifts.