Chefs and Cooks

Your experience in the kitchen should speak for itself. This opportunity is designed for an experienced chef who can demonstrate genuine commercial kitchen capability, consistency under pressure and the ability to take responsibility during busy services.

A well-established hospitality group in New Zealand is looking for a Sous Chef or Senior Chef de Partie to strengthen its kitchen teams across multiple venues. The successful candidate will bring proven hands-on cooking experience, strong food preparation skills and the confidence to work across breakfast, lunch and dinner services.

This role suits chefs whose experience can be clearly demonstrated through their employment history, skills and professional background. Candidates with baking or dessert experience will also be valued.

• Prepare and cook food consistently to professional hospitality standards
• Manage food preparation for breakfast, lunch and dinner services
• Portion, plate and present dishes with appropriate sauces, gravies and garnishes
• Prepare meals according to dietary and special food requirements
• Coordinate preparation tasks with chefs and kitchen team members
• Monitor ingredient quality, freshness and stock levels
• Operate ovens, grills and other commercial kitchen equipment safely and effectively
• Maintain organised, hygienic and fully operational kitchen work areas
• Support smooth kitchen operations during high-volume service periods
• Assist with training and guiding junior kitchen team members
• Take responsibility for kitchen service when required
• Follow food safety requirements, workplace procedures and kitchen standards
• Contribute to menu ideas, seasonal dishes and daily specials
• Assist with functions, events and additional catering requirements
• Maintain consistent food quality, presentation and portion control
• Work effectively across different hospitality venues as rostered
• Work rostered mornings, evenings, weekends and other required shifts

• Proven commercial chef experience that can be verified through relevant employment history
• NZ Register Diploma or at least 3 years of relevant professional chef experience
• Demonstrated ability to work independently and as part of a professional kitchen team
• Strong practical cooking and food preparation skills
• Experience handling busy breakfast, lunch and dinner services
• Ability to maintain quality and consistency under pressure
• Demonstrated understanding of food safety and kitchen procedures
• Ability to communicate effectively with chefs and other hospitality staff
• Leadership capability suitable for Sous Chef or Senior Chef de Partie responsibilities
• Willingness to work flexible rostered hours including weekends
• Ability to provide genuine evidence supporting claimed qualifications and work experience
• Baking and dessert skills will be an advantage

Applicants requiring employer-supported visa sponsorship may be considered.