Sous Chef

• Assisting the Head Chef in overseeing all aspects of the kitchen operations, including food preparation, cooking, and presentation, while maintaining and monitoring high-quality standards at all stages of preparation and presentation. May freeze and preserve foods.
• Collaborating with the Head Chef to create innovative and enticing menus that reflect the hotel's culinary concept and meet the expectations of the 4.5-star clientele. Alongside, estimating food and labour costs, and ordering food supplies
• Ensuring strict adherence to food safety and hygiene standards, including proper handling, storage, and disposal of ingredients, as well as maintaining a clean and organized kitchen environment. Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff.
• Supervising and mentoring the kitchen staff, providing guidance, training, and support to foster a positive and productive work atmosphere. Demonstrating techniques and advising on cooking procedures.
• Managing the inventory of kitchen supplies, ordering ingredients, and coordinating with suppliers to maintain an adequate stock level while minimizing wastage.
• Assisting with controlling food costs by monitoring portion sizes, minimizing food wastage, and suggesting cost-effective ingredient alternatives without compromising quality.
• Conducting regular inspections to ensure that all dishes leaving the kitchen meet the hotel's standards in terms of taste, presentation, and overall quality.
• Overseeing plating and presentation to ensure they meet the expectations of our guests.
• Assisting in executing all kitchen service including regular restaurant service, room service as well as conferencing and events.
• Ensuring compliance with all health and safety regulations in the kitchen, including fire safety, equipment maintenance, and staff training.
• Maintaining open and effective communication with other departments, such as front-of-house staff and management, to ensure smooth operations and exceptional guest satisfaction.
• May select and train staff.

• Expert in product quality and presentation skills
• In-depth knowledge of kitchen operations, including food preparation, cooking techniques, portion control, and food safety standards.
• Strong leadership qualities, including the ability to inspire, mentor, and guide kitchen staff to achieve their best performance.
• Previous experience catering to large conferences and events.
• Experience working in fast-paced, high-pressure environments and the ability to adapt quickly to changing circumstances and guest demands.
• A genuine passion for cooking and a commitment to delivering exceptional dining experiences to guests.
• A dedicated and hardworking attitude, leading by example with a hands-on approach to kitchen operations.
• Comprehensive knowledge of health and safety regulations, as well as food hygiene standards, ensuring strict compliance in all aspects of kitchen operations.
• Relevant culinary qualifications and certifications are preferred, demonstrating a commitment to professional growth and development.
• Flexibility to work varied shifts, including weekends and holidays, to meet the demands of the business.
• Candidates must have the legal right to work in New Zealand to be considered for the role.
• NZQF Diploma (ANZSCO Skill Level 2)
• At least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification.

• Discounts at our hotels, restaurants and spas across our network
• Staff, family and friends rates at our hotels
• Meals on duty, staff parking and uniform provided
• Excellent reward & recognition events
• Service and anniversary gifts and benefits
• Wellbeing programme including Health insurance discounts
• Paid training and individual Employee Development Plans
• Training towards NZQA qualifications and our very own online digital learning platform
• Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment

Hind Management