Key Responsibilities

Reporting to the Head Chef, the Sous Chef will be responsible for:

• Assisting with the planning, development, and preparation of menus and special dishes.
• Supervising and coordinating kitchen staff to ensure efficient day-to-day kitchen operations.
• Preparing, cooking, and presenting high-quality dishes in accordance with the restaurant's standards.
• Monitoring food quality, portion sizes, and presentation standards.
• Assisting with staff training, performance monitoring, and maintaining a productive and positive kitchen environment.
• Ensuring compliance with all food safety, hygiene, and health and safety requirements.
• Managing stock levels, ordering supplies, and minimising food wastage.
• Assisting with food cost control and inventory management.
• Monitoring kitchen equipment and ensuring cleanliness, maintenance, and operational efficiency.
• Acting on behalf of the Head Chef when required.

Skills and Experience Required

To be successful in this role, you will have:

• Either:
  • At least three years' relevant work experience in a commercial kitchen environment; or
  • An NZQCF Level 5 or Level 6 Diploma in Cookery, Hospitality Management, or a related field.
• Demonstrated experience supervising kitchen staff and coordinating kitchen operations.
• Strong knowledge of food safety and hygiene practices.
• Excellent organisational and communication skills.
• The ability to work efficiently in a fast-paced environment.
• A commitment to maintaining high standards of food quality and customer service.

How to Apply

If you are passionate about food and have the skills and experience to succeed in a leadership role within a professional kitchen, we would love to hear from you.

Please submit your CV together with a cover letter outlining your relevant experience.