Sous Chef, Senior Chef de Parties, Bartenders, Servers & Cellar Door Assistants

Hospitality · Waiheke Island, Auckland, New Zealand · Full-Time · $25 - $35/hr

Experienced culinary and hospitality professionals have an opportunity to join a leading New Zealand hospitality destination on Waiheke Island, working across its restaurant, bar and guest-service operations. Recruitment covers Sous Chefs, Senior Chef de Parties, Bartenders, Servers and Cellar Door Assistants.

The roles suit candidates who want to apply established skills in a professional workplace that prizes quality, teamwork and continuous development. Alongside competitive remuneration, the employer provides structured training, routes for career progression, regular rostered shifts and staff accommodation options where available.

Your application should present a coherent career narrative covering previous employers, the work you carried out and the capabilities you built. Strong employment records backed by supporting evidence are encouraged, with experience, qualifications and practical capability all forming part of the assessment. Professionals from India and beyond with a documented track record are welcome to apply.

Key Responsibilities

As Senior Chef de Partie, take responsibility for running an assigned section of the kitchen and keeping it orderly and clean
As Senior Chef de Partie, have all mise en place ready ahead of service, then cook and present dishes in line with menu specifications
As Senior Chef de Partie, partner with the Head Chef and Sous Chefs, keep communication open across the wider kitchen team, record handover details accurately at shift change and manage your workload efficiently at peak times
As Senior Chef de Partie, mentor junior members of the kitchen team, contribute to their training and skills development and play a part in developing and preparing dishes
As Senior Chef de Partie, keep track of stock and ingredient needs, help manage ordering and inventory, uphold hygiene and food safety standards and carry out the kitchen's compliance procedures
As Sous Chef, share responsibility for the overall running of the kitchen and act as the Head Chef's support in daily management
As Sous Chef, direct and coordinate the kitchen brigade through service while setting a tone of professionalism and positive teamwork
As Sous Chef, manage an allocated section, organise mise en place and shift preparation, and ensure handovers between shifts are clear
As Sous Chef, hold every menu item to established standards and put forward ideas for new dishes and menu development
As Sous Chef, train and develop junior chefs, oversee stock and ingredient usage, assist with food costing and inventory management, and handle ordering for your section
As Sous Chef, uphold food safety and workplace health and safety standards, carry out temperature monitoring and other compliance checks, and run a clean, efficient workstation
As a Cellar Door Assistant, greet visitors and run wine tastings, help deliver private and group tastings, and contribute to tours and special guest experiences
As a Cellar Door Assistant, build in-depth knowledge of the wine range and talk guests through wines and tasting experiences with confidence
As a Cellar Door Assistant, set up the tasting area, manage opening and closing routines, keep guest spaces clean and replenish products and displays
As a Cellar Door Assistant, handle payments accurately, answer customer enquiries, recommend relevant products and venue experiences, work towards individual and team sales objectives and ensure a professional, engaging experience for every guest
As Bartender, set up the bar before opening, follow end-of-shift close-down procedures, keep the bar area presentable and clean, and carry out cleaning and fridge temperature checks
As Bartender, mix cocktails to the required standard, pour wine and beer, make coffee to standard where required and serve drinks with speed and professionalism
As Bartender, keep stock at appropriate levels, take part in stock counts and keg changes and report any shortages you notice
As Bartender, take guest payments accurately and handle customer questions professionally, referring complaints or concerns to the Duty Manager
As Bartender, uphold a professional bar environment centred on guests
As a Server, greet guests, offer attentive service at the table and present food and beverages professionally
As a Server, learn the menus and beverage list in depth, describe dishes and their ingredients accurately and recommend suitable additional offerings
As a Server, work to the venue's established sequence of service, stay alert to guest needs throughout the visit and flag service issues to the Duty Manager
As a Server, keep tables orderly and clean, carry out daily and weekly cleaning duties and handle customer payments accurately
As a Server, observe the required procedures for responsible alcohol service and collaborate with kitchen, bar and front-of-house colleagues

Requirements & Eligibility

For the Senior Chef de Partie role: at least 3 years of relevant professional kitchen experience
For the Senior Chef de Partie role: a relevant culinary qualification or equivalent practical experience
For the Senior Chef de Partie role: demonstrated ability to manage a kitchen section, with strong menu preparation and execution skills
For the Senior Chef de Partie role: knowledge of food safety and hygiene standards and experience supporting junior kitchen staff
For the Senior Chef de Partie role: good communication and teamwork skills, strong time management and the capacity to work efficiently during busy service
For the Sous Chef role: at least 3 years of experience in a similar senior kitchen role and demonstrated kitchen leadership
For the Sous Chef role: a relevant culinary qualification or equivalent practical experience
For the Sous Chef role: a strong understanding of professional food preparation and service, and experience managing a kitchen section
For the Sous Chef role: knowledge of food safety and workplace health and safety, and the ability to train and support junior team members
For the Sous Chef role: strong communication and organisational skills and the capacity to work effectively under pressure
For Cellar Door Assistants: at least 1 year of relevant hospitality, wine or customer service experience
For Cellar Door Assistants: strong communication and guest engagement skills, a professional customer service approach and confidence conducting tastings and interacting with guests
For Cellar Door Assistants: the ability to learn and explain product information, good sales and product knowledge skills, accurate payment handling and the ability to work towards individual and team targets
For Bartenders: at least 1 year of relevant bartending experience and experience working in a professional bar environment
For Bartenders: practical knowledge of cocktails, wine and beer, plus knowledge of responsible alcohol service
For Bartenders: strong customer service abilities, good communication and interpersonal skills and the ability to process customer payments accurately
For Bartenders: the ability to work efficiently in a busy hospitality environment; barista skills are an advantage
For Servers: at least 1 year of relevant hospitality experience, including professional food and beverage service, and good knowledge of hospitality service standards
For Servers: strong customer service, interpersonal and teamwork skills, with a professional and welcoming manner and the confidence to communicate menu information
For Servers: good time management and the ability to maintain service quality during busy periods
For every position: a verifiable employment history and supporting evidence of your qualifications (chef roles) and relevant skills and experience
For every position: eligibility for New Zealand employment and applicable sponsorship requirements

Apply: jobs@migratejobs.in · WhatsApp