Sous Chef, Senior Chef de Parties, Bartenders, Servers & Cellar Door Assistants
Hospitality · Waiheke Island, Auckland, New Zealand · Full-Time · $25 - $35/hr
Venue: a leading hospitality destination on Waiheke Island, New Zealand, hiring across its restaurant, bar and guest-service teams.
Openings: Sous Chefs, Senior Chef de Parties, Bartenders, Servers and Cellar Door Assistants. Each suits an experienced person ready to apply proven skills somewhere that rewards quality, teamwork and ongoing development.
How you are assessed: experience, qualifications and practical capability. A solid employment record backed by evidence makes the strongest application, so your history should show plainly where you worked, what you did and which skills you gained.
Benefits: competitive pay, structured training, room for career progression, regular rostered shifts and, where available, staff accommodation options.
Applicants from Pakistan should line up reference letters from past employers to support an English CV.
Key Responsibilities
- Sous Chef – running the kitchen: back the Head Chef in daily management, share in the overall operation and direct kitchen staff through each service
- Sous Chef – section and prep: organise an allocated section, coordinate mise en place and shift preparation, hand over clearly between shifts and send out menu items to the set standards
- Sous Chef – people and ideas: help train and develop junior chefs, pitch new dishes and menu ideas, and encourage professional conduct and positive teamwork
- Sous Chef – stock and compliance: watch stock and ingredient use, assist with food costing, inventory and section ordering, uphold food safety and workplace health and safety, complete temperature monitoring and other compliance checks, and keep the workstation clean and efficient
- Senior Chef de Partie – station work: operate an assigned section, finish required mise en place before service and execute dishes to menu specifications
- Senior Chef de Partie – teamwork: liaise closely with the Head Chef and Sous Chefs, record accurate handover notes, communicate well across the kitchen and pace your workload when busy
- Senior Chef de Partie – support and standards: help less experienced cooks with training and skills, contribute to dish preparation and development, check stock and ingredient needs, assist with ordering and inventory, follow food hygiene, safety and compliance procedures and keep the section tidy
- Bartender – bar setup and upkeep: get the bar ready pre-service, complete end-of-shift tasks, keep bar facilities clean and presentable, and log cleaning and fridge temperature checks
- Bartender – drinks: mix cocktails to the required standard, pour wine and beer, make coffee to standard where required and get beverages out quickly and professionally
- Bartender – stock and guests: keep bar stock at the right level, help with stock counts and keg changes, report shortages, take payments accurately, answer guest questions politely, refer complaints or concerns to the Duty Manager and keep service guest-focused
- Server – on the floor: greet guests, give attentive table service, carry food and drinks professionally, follow the venue's order of service and keep track of guest needs throughout each visit
- Server – knowledge and upkeep: learn the food and drinks menus in detail, describe dishes and ingredients accurately, suggest suitable extras, keep tables clean and organised, complete daily and weekly cleaning, process payments accurately, follow responsible alcohol service procedures, raise service issues with the Duty Manager and work closely with the kitchen, bar and front-of-house teams
- Cellar Door Assistant – tastings: welcome visitors, host wine tastings including private and group sessions, and support tours and special guest experiences
- Cellar Door Assistant – product and sales: build strong knowledge of the wines on offer, explain wines and tastings confidently, answer enquiries, promote relevant products and venue experiences and contribute to individual and team sales objectives
- Cellar Door Assistant – area and payments: set up the tasting area, carry out opening and closing routines, keep the guest area clean, restock products and displays, handle payments accurately and keep every visit professional and engaging
Requirements & Eligibility
- All five roles: an employment history that can be verified, supporting evidence of relevant experience and skills (plus qualifications for the chef roles), and eligibility for New Zealand employment and applicable sponsorship requirements
- Sous Chef – a senior kitchen role like this one for at least 3 years, and a relevant culinary qualification or equivalent practical experience
- Sous Chef – proven kitchen leadership, experience running a kitchen section and a strong grasp of professional food preparation and service
- Sous Chef – knowledge of food safety and workplace health and safety, ability to train and support junior team members, strong communication and organisation, and composure under pressure
- Senior Chef de Partie – professional kitchen experience of at least 3 years that is relevant, and a relevant culinary qualification or equivalent practical experience
- Senior Chef de Partie – demonstrated ability to manage a section, strong menu preparation and execution, knowledge of food safety and hygiene standards, experience supporting junior kitchen staff, good communication and teamwork, strong time management and efficiency in busy service
- Bartender – bartending experience of at least 1 year that is relevant, gained in a professional bar, with practical knowledge of cocktails, wine and beer and of responsible alcohol service
- Bartender – strong customer service, good communication and interpersonal skills, accurate payment processing and efficiency in a busy hospitality setting; barista skills are an advantage
- Servers – hospitality experience of at least 1 year that is relevant, including professional food and beverage service, and good knowledge of hospitality service standards
- Servers – strong customer service, interpersonal and teamwork skills, confidence explaining menu information, a professional and welcoming manner, good time management and steady service quality in busy periods
- Cellar Door Assistants – at least 1 year of relevant hospitality, wine or customer service experience; strong communication and guest engagement; ability to learn and explain product information; a professional customer service approach; confidence running tastings and engaging guests; good sales and product knowledge; accurate payment handling; ability to work towards individual and team targets
Apply: jobs@jobsabroad.pk · WhatsApp