Sous Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr · Visa: Employer sponsored
A premium hotel in Queenstown, New Zealand, that is currently being transformed requires a Sous Chef to support the leadership of its kitchen team across a number of dining and bar outlets.
The position is permanent and full-time, with a minimum of 40 hours per week. Sponsorship is available for the right candidate under the Accredited Employer Work Visa (AEWV), and New Zealand residents and international candidates who meet the requirements are eligible to apply.
Your next step is an organised English CV. List each senior kitchen post in order, state your trade qualification (or your years as a Sous Chef or senior chef), and include your Food Safety certificate. To do this step by step, prepare a structured CV on Build AI CV, then submit your application.
Key Responsibilities
- Before service: inspect each section's prep, stock rotation and mise en place, putting right anything incomplete so people are in position before the opening cover.
- Staffing: review the roster to confirm every section has cover, and allocate tasks to chefs of a junior grade.
- During service: lead food production for all of the hotel's kitchen outlets, sign off each prepared dish, defend top culinary quality, and take a station to prepare, cook or serve whenever required.
- Cost control: run ordering, par levels and stock rotation precisely so food cost stays on target and spoilage and waste in the stores are kept low.
- People: recruit, train and grow kitchen staff, raising productivity and sustaining a cooperative, strong-performing culture.
- Standards and liaison: keep the kitchen hygienic, clean and safe under WHS guidelines, food safety standards and the hotel's grooming code, and stay in close contact with the F&B Manager, outlet supervisors and front-of-house staff across every venue.
Requirements & Eligibility
- Qualification or experience: a relevant trade qualification must be held (for example, a Certificate in Cookery Level 4 or equivalent), or else a minimum of three years of relevant experience as a Sous Chef or senior chef in a kitchen of similar standing.
- Operations: a proven history of running kitchens that serve multiple outlets in a premium hotel or restaurant.
- Cooking: strong technical ability, applied so culinary standards stay high consistently on every single service.
- Leadership: demonstrated experience of leading, training and developing kitchen staff, and of directing daily kitchen activity with confidence.
- Cost and compliance: solid knowledge of food costing, stock control and kitchen budget targets; a current Food Safety certificate; full working knowledge of WHS obligations in commercial kitchens.
- Availability: flexibility for a rotating roster that takes in weekends, public holidays and evenings.
Apply: jobs@jobsabroad.pk · WhatsApp