Sous Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr · Visa: Employer sponsored
Moving up to Sous Chef is a natural progression for a senior cook building a long-term career, and this opening in Queenstown, New Zealand, places that step inside a premium hotel undergoing a transformation. You would share leadership of a brigade supplying several restaurant and bar venues.
Terms are permanent and full-time, with 40 hours per week as the minimum. Sponsorship through the Accredited Employer Work Visa (AEWV) is available for the right candidate; New Zealand residents and international professionals meeting the requirements are both considered.
Keep an English CV ready, along with a Police Clearance Certificate (PCC) through Passport Seva if a police certificate is requested.
Key Responsibilities
- Lead production across the full set of hotel kitchen outlets, owning the final approval of prepared food and the highest culinary standards.
- Supervise and correct preparation, stock rotation and mise en place, ensuring every section and every staff member is prepared ahead of the first cover.
- Plan cover through roster monitoring, delegating to chefs of a lower grade and stepping onto sections to prepare, cook and serve as the shift requires.
- Deliver on food cost performance through disciplined rotation, accurate ordering and par level management, minimising waste and spoilage across storage.
- Build capability by recruiting, coaching and developing cooks, lifting output and shaping a team culture that is both harmonious and high-performing; uphold a hygienic, safe and orderly kitchen in keeping with WHS guidelines, food safety standards and the hotel's grooming expectations; and partner with the F&B Manager, outlet supervisors and front-of-house colleagues across all venues.
Requirements & Eligibility
- Candidates must hold a relevant trade qualification such as a Certificate in Cookery Level 4 or equivalent, or offer a minimum of three years of relevant professional experience as a Sous Chef or senior chef in a kitchen of similar calibre.
- Proven capability directing kitchen operations for multiple outlets in a premium hotel or restaurant.
- Strong technical cooking skills, with high culinary standards sustained consistently on each service.
- Demonstrated experience in team leadership, training and development within kitchens, and in managing routine kitchen operations with confidence.
- A solid understanding of food costing, inventory control and kitchen financial targets, along with a current Food Safety certificate and full working knowledge of WHS obligations in commercial cookery settings.
- Flexibility across a rotating roster that includes public holidays, evenings and weekends.
Apply: jobs@migratejobs.in · WhatsApp