Distinction Dunedin Hotel, the city’s premier hotel, is seeking a motivated and experienced Sous Chef, or a talented chef ready to step up.
Our in-house restaurant - Parcels; offers exceptional dining in both our main space and unique private vaults.
Open year-round for breakfast, lunch, and dinner, Parcels serves hotel guests and locals alike, including conference groups, tour groups, private diners, and à la carte guests.
The ideal candidate will be a good all-rounder with flare, a can-do attitude and a strong passion for quality food.

Reporting directly to the Head Chef and General Manager your role will involve:

• Creating a variety of menus, with the ability to cater to special dietary requirements.
• Produce quality cuisine across the range of outlets in our hotel
• Controlling of the food control plan and the daily managing of CHOMP program
• Have a strong focus on health and safety and NZ food hygiene standards
• Food ordering and stock take
• Staying within the food budget
• Leading and developing the kitchen team

The ideal candidate will have:

• Minimim 2 years experience as a chef
• Buffet, banquet and a la carte experience in a hotel setting
• A professional approach and a passion for the industry
• The ability to lead, support & mentor a small team
• Excellent communication skills
• A positive work attidue and flexibility with shifts

Hours of work are based on a rotating roster Monday to Sunday, weekends, school holidays and public holidays .
This role would be ideal for someone who wants to build a career in a progressive, fast growing New Zealand owned Hotel chain. An excellent opportunity for future growth in an exciting industry.
What we Offer:
Full time position with a minimum of 35 hours per week. An hourly rate of $34 per hour.

Culture and Benefits

• Group hotel discounts
• Free use of hotel gym
• Opportunities for progression

We look forward to hearing from you

• Creating a variety of menus, with the ability to cater to special dietary requirements.
• Produce quality cuisine across the range of outlets in our hotel
• Controlling of the food control plan and the daily managing of CHOMP program
• Have a strong focus on health and safety and NZ food hygiene standards
• Food ordering and stock take
• Staying within the food budget
• Leading and developing the kitchen tea