Oversee kitchen operations and lead the brigade to deliver exceptional dining experiences

Sous Chef Opportunity At Sudima Auckland Airport

This is an exciting opportunity to become part of the ever growing Sudima Hotels group. We are seeking an experienced and passionate Sous Chef to join our amazing team here at Sudima Auckland Airport.

This hands-on role as Sous Chef supports our Executive Chef, oversees and manages the kitchen team in a way that is aligned with our Company Values. Bring your experience and creativity to ensure success in menu planning, stock ordering, cooking and team training. Together we will deliver exceptional dining experiences that exceed our guests' expectations.

If you excel in fast-paced environments, bring strong culinary expertise, and inspire teams to succeed, this is your chance to step into a rewarding and exciting leadership role with us

This is a Full Time position with minimum guaranteed hours of 40 hours per week on a rotational roster. Based at Sudima Auckland Airport. A salary of $75,000.00 per annum.

Responsibilities include but are not limited to:

  • Coordinate, prepare, and produce all recipes in line with cooking technique and presentation standards set out by the Executive Chef
  • Organise and work in the kitchen service operations for the restaurant and room service on a day to day basis so that they run efficiently and productively
  • Prepare and present outstanding dishes in all outlets, including conferencing
  • Encourage and support junior chefs and kitchen assistants
  • Support the Head/Executive Chef in managing a busy kitchen and lead by example
  • Be pro-active in controlling food and manning costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
  • Maintain a sound knowledge of the hotel's procedures for purchasing of food stocks, the control of purchasing levels.
  • Comply with nutrition, sanitation and food safety standards
  • Monitoring quality of dishes at all stages of preparation and presentation
  • Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
  • Demonstrating techniques and advising on cooking procedures
  • Preparing and cooking food, freeze and preserve foods
  • May select and train staff
  • Uses and teaches advanced culinary skills and techniques required to prepare menu pieces.
  • Inspects ingredients and dishes to ensure quality standards are met.
  • Enforces strict adherence to health and safety regulations in the kitchen.
  • Explaining and enforcing hygiene regulations
Apply Now
Save