Sous Chef Kitchen & Culinary

Oaks Auckland Hotel; Auckland; Presencial; NZD 55 000 - 75 000; Tempo integral

Vantagens oferecidas por esta oferta de emprego

Competitive compensation

Career development

Exclusive staff discounts

Resumo da oferta

Oaks Auckland Hotel is seeking an experienced Sous Chef to lead kitchen operations at our brand-new restaurant opening. You will oversee food preparation, maintain quality and hygiene, and mentor kitchen staff in a high-volume hotel environment.

Join a dynamic team and contribute to exceptional guest experiences, with a focus on consistency, innovation, and cost control across breakfast, lunch, and dinner services in Auckland.

Qualificações

• 2+ years experience in a Sous Chef or senior kitchen leadership role in hotel/high-volume hospitality.
• Relevant culinary qualification (e.g. Certificate III or IV in Commercial Cookery or equivalent).
• Strong understanding of HACCP, hygiene, and food safety practices.
• Proven ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment.
• Excellent culinary skills with a strong eye for detail and commitment to quality presentation.
• Experience with stock control, ordering, and minimising food wastage.
• Ability to work across breakfast, lunch, and dinner services on a rotating roster, including weekends and public holidays.

Responsabilidades

• Assisting the Executive Chef in the daily operation of the kitchen and leading the team in their absence.
• Ensuring consistent, high-quality food preparation and presentation across all sections.
• Supporting and mentoring kitchen staff to develop their skills and maintain a positive team environment.
• Overseeing food stock levels, assisting with ordering, inventory management, and stock rotation.
• Maintaining strict compliance with food safety, hygiene, and health & safety regulations.
• Managing food cost and wastage, contributing to menu planning and cost control.
• Collaborating with the Food & Beverage team to ensure seamless service delivery and guest satisfaction.
• Responding promptly and professionally to any kitchen or guest issues related to food service.
• Assisting in staff rostering and ensuring the kitchen is adequately staffed to meet business demands.
• Upholding cleanliness, organisation, and functionality of all kitchen areas.
• Working across breakfast, lunch, and dinner operations on a rotating roster—flexibility is essential for success in this role.

Conhecimentos

Leadership

Food safety

Culinary excellence

Staff training

Quality presentation

Stock control

Communication

Formação académica

Certificate III/IV in Commercial Cookery

Descrição da oferta de emprego

Company Description

Minor Hotels is one of Australasia’s largest accommodation providers, managing over 70 properties in the region and a global portfolio of 560 properties across more than 58 countries. Our brands, Anantara, Avani, Oaks, NH Hotels, NH Collection, nhow, and Tivoli, span six continents, including Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Joining Minor means partnering with a diverse, expanding global organisation offering boundless opportunities to thrive and succeed.

Our people are the heart of our success, and we are committed to investing in your skills to support your career growth and advancement. You’ll feel valued as part of a tight-knit team, united in delivering exceptional guest experiences and thriving in a company dedicated to fostering an outstanding workplace culture.

Job Description

Oaks Auckland Hotel are looking for an experienced, professional, and enthusiastic Sous Chef to join the team on a full-time basis. This exciting opportunity is part of a brand-new restaurant opening, where you’ll play a key role in leading kitchen operations, overseeing food preparation and service, supporting and mentoring kitchen staff, and ensuring the highest standards of quality, presentation, and hygiene are maintained at all

From the moment a guest dines with us, your creativity, leadership, and culinary expertise will help deliver an exceptional experience. You’ll play a key role in driving kitchen performance and inspiring a high-performing team.

Key Responsibilities Include:

• Assisting the Executive Chef in the daily operation of the kitchen and leading the team in their absence.
• Ensuring consistent, high-quality food preparation and presentation across all sections.
• Supporting and mentoring kitchen staff to develop their skills and maintain a positive team environment.
• Overseeing food stock levels, assisting with ordering, inventory management, and stock rotation.
• Maintaining strict compliance with food safety, hygiene, and health & safety regulations.
• Managing food cost and wastage, contributing to menu planning and cost control.
• Collaborating with the Food & Beverage team to ensure seamless service delivery and guest satisfaction.
• Responding promptly and professionally to any kitchen or guest issues related to food service.
• Assisting in staff rostering and ensuring the kitchen is adequately staffed to meet business demands.
• Upholding cleanliness, organisation, and functionality of all kitchen areas.
• Working across breakfast, lunch, and dinner operations on a rotating roster—flexibility is essential for success in this role.

Qualifications

To be successful in this role you will have:

• 2+ years experience in a Sous Chef or senior kitchen leadership role, ideally within a hotel or high-volume hospitality environment
• Relevant culinary qualification (e.g. Certificate III or IV in Commercial Cookery or equivalent)
• Strong understanding of commercial kitchen operations, including food safety, HACCP, and hygiene practices
• Proven ability to lead, train, and motivate a diverse kitchen team in a fast-paced environment
• Excellent culinary skills with a strong eye for detail and commitment to quality presentation
• Experience with stock control, ordering, and minimising food wastage
• A passion for creating memorable dining experiences through high standards of food and service
• Solid understanding of kitchen financials including food cost control and labour management
• Exceptional communication skills and the ability to work collaboratively across departments
• Flexibility to work across breakfast, lunch, and dinner services on a rotating roster, including weekends and public holidays

Additional Information

At Minor Hotels, we value our people as the heart of our success. Joining Minor means, you’ll enjoy a rewarding package designed to support your professional growth, wellbeing, and work-life balance:

• Competitive Compensation: A highly competitive, negotiable remuneration package tailored to your experience and expertise.
• Career Development: Comprehensive professional induction and ongoing training to fuel your career progression, plus potential financial support for education aligned with Minor Hotels’ business needs (eligibility applies).
• Exclusive Discounts:
  • 50% off accommodation at all Minor Hotels brands across Australasia, with a 20% discount for friends and family.
  • Discounts on international accommodation, food and beverage outlets worldwide.
  • Savings and cashback at over 400 popular retailers in Australia and New Zealand
  • Discounts on entertainment and experiences.
  • Discounted furniture purchases to enhance your personal space.
  • NIB insurance discounts for added financial security.
• Leave Benefits: Generous paid leave, including parental leave and birthday leave.
• Wellbeing and Support:
  • Access to Uprise Employee Assistance Program (EAP) and tailored wellness programs.
  • Exclusive benefits at Elysia Wellness Retreat, including accommodation, dining, wellness activities, spa treatments, and one-on-one wellness consultations.

Currently, we are only accepting applications from candidates who have working rights within Australia or New Zealand.