Junior Sous Chef at Accor

Auckland, Auckland, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

27 Feb, 26

Salary

0.0

Posted On

29 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Team Leadership, Food Safety, Creativity, Time Management, Communication, Attention To Detail, Stock Control, Menu Design, Interpersonal Skills, Industry Trends, Presentation Skills, Mise-En-Place, Waste Minimization, Planning, Rostering

Industry

Hospitality

Description

Company Description SO/ is a coveted collection of hotels rooted in the world of fashion, commanding attention with it’s avant garde design and creative approach to the world of luxury. SO/ Auckland is located in the heart of Auckland's CBD. With views of the Waitematā Harbour and the city, across 16 floors and 130 design-led rooms. We welcome you to join us in the front row at SO/ Auckland and become a part of Accor's lifestyle brand collective Ennismore! Job Description We are on the hunt for a passionate Junior Sous Chef for a Full-Time role, who thrives in a dynamic, environment and is ready to embark on an exciting journey of performance and growth. In this role you will play a vital role in the day-to-day operations of the kitchen, supporting senior chefs, mentoring emerging talent and inspiring a culture of creativity and craftsmanship. Deliver beautifully presented, high-quality dishes to our guests. Consistently and with passion. Lead by example, fostering teamwork and mentoring emerging talent. Oversee food preparation, mise-en-place, and service areas to ensure smooth and efficient operations. Assist with ordering, stock control, and monthly inventory while maintaining par levels. Uphold strict standards of food safety, cleanliness, and equipment care. Minimise waste through efficient techniques and mindful kitchen practices. Bring your creativity to menu design, seasonal specials, and culinary experiences that delight our guests. Support the senior leadership team in achieving food cost and wage targets through smart planning and rostering. Stay ahead of industry trends and champion innovation in every service. *This role is full time permanent (40 hours per week). The successful candidate must be able to work on a rotating roster including weekends and public holidays. Qualifications Must hold full NZ working rights A minimum of 24 months’ experience in a similar role, preferably within a 5-star luxury environment. At least one year of leadership experience in a fine-dining or luxury hotel kitchen. A Diploma or higher qualification in Cookery or an International Diploma in Culinary Arts. A strong understanding of luxury guest expectations and the drive to exceed them. Exceptional attention to detail and pride in presentation. Proficiency with the Microsoft Office Suite A polished, professional image and excellent interpersonal skills. Awareness of industry trends in cuisine, service, and presentation. The ability to build rapport easily and foster a positive, team-focused environment. Excellent time management, communication, and written English skills. Flexibility to work a rotating roster including weekends and public holidays Additional Information SO/ BENEFITS Staff meals provided Uniform provided and laundered International accommodation and retail discounts across varying Ennismore & Accor Hotels properties Family & Friends Hotel Discounts Opportunities for further development and worldwide career progression within Ennismore/Accor Ongoing recognition and rewards! Our Commitment To Diversity & Inclusion We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. we offer reasonable adjustments to support you. if you require an adjustment to be made during the recruitment process, you're welcome to let us know. Please note, you will require full working rights in New Zealand to be eligible for this position.

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Responsibilities

The Junior Sous Chef will support senior chefs in the kitchen operations, mentor emerging talent, and ensure the delivery of high-quality dishes. They will also oversee food preparation, assist with inventory management, and uphold food safety standards.