Sous Chef at HIND Management

Christchurch, Canterbury, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

31 May, 26

Salary

0.0

Posted On

02 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Menu Planning, Stock Ordering, Cooking, Team Training, Recipe Production, Presentation Standards, Kitchen Service Operations, Food Cost Control, Manning Cost Control, Purchasing, Concept Ideas, Menu Drafting, Sanitation, Food Safety, Leadership, Communication

Industry

Hospitality

Description

The Role | Te mahi It's a great opportunity awaits a driven Sous Chef at Sudima Christchurch Airport This hands-on role as Sous Chef supports our Head Chef, oversees and manages the kitchen team in a way that is aligned with our Company Values. Bring your experience and creativity to ensure success in menu planning, stock ordering, cooking and team training. This is a full-time job with guaranteed 40 hours per week. Responsibilities | Ngā haepapa Coordinate, prepare, and produce all recipes in line with cooking technique and presentation standards set out by the Head Chef Organise and work in the kitchen service operations for the restaurant and room service on a day to day basis so that they run efficiently and productively Prepare and present outstanding dishes in all outlets, including conferencing Encourage and support junior chefs and kitchen assistants Support the Head Chef in managing a busy kitchen and lead by example Be pro-active in controlling food and manning costs being fully aware of forecasted business and targeted profitability whilst maintaining standards. Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels. Participate in the drafting of concept ideas and menus Comply with nutrition, sanitation and food safety standards Can work in 7-day rotating roster Can start as soon as possible About you | Ko koe tēnei We seek team members with a great attitude, in addition to that ,the following skills will see you succeed in this role. A minimum of two years' relevant experience is required. A qualification such as a Certificate in Cookery (Level 4) will be an advantage. 3 years proven experience as Chef in a medium to large restaurant NZQF diploma is preferred Expert in product quality and presentation skills Experience in conference and banqueting Pastry and hot kitchen experience required Outstanding communication and leadership skills A solid understanding of managing costs A solid understanding of MS office and rostering Understanding of current culinary trends and kitchen processes Working knowledge of NZ H&S legislation (Health and Safety at Work Act 2015) Candidates must have the legal right to work in New Zealand to be considered for the role. He kura te tangata - We are all valued As an employer of choice, we offer great employee benefits like life insurance, outstanding health and wellbeing programmes and discounts on hotels, restaurants, bars and spas across our network - not just for you, but in some cases your friends and family too! Wellbeing programme including Health insurance discounts Free meals on duty and free parking near the airport Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment Excellent reward & recognition events Long service and anniversary gifts and benefits Staff, family and friends rates within our network of hotels Paid training and individual Employee Development Plans Training towards NZQA qualifications and our very own online digital learning platform Who We Are - Ko Wai Mātou Here at Sudima Hotels, we have one passion, you! We care, we do the right thing and we work together. As a Sudima team member, you will demonstrate these values with your day-to-day actions, however great or small. We believe 'We Are all Valued - He Kura te Tangata', and our success is a direct reflection of our people and our company culture. We live and breathe Manaakitanga, hospitality is at the heart of all that we do. As HRD's Five Star Employer of Choice Award in 2019, 2022, and in 2024, our people love coming to work every day and we think you will too! Hind Management, the management company behind Sudima Hotels, builds, operates, and manages our award-winning hotels, restaurants, bars, and spa businesses. As industry leaders in social and environmental responsibility, they operate on a sustainable business model that takes the well-being of our people and planet seriously. Above all, we’re looking for positive people. Working with us not only means getting unlimited opportunities to develop yourself and your career but being part of a community and company culture that’s passionate about putting people first. Nau mai, haere mai, tauti mai! Hind Management is committed to accessibility, should you require assistance or support and are unable to apply online due to an access need, contact our office (+64) 99051727 or email our Talent Acquisition Team at careers@hindmanagement.com. We will aim to respond within 48 hours Monday to Friday 9am - 5pm. We encourage people from diverse backgrounds to apply. We are proud to promote diversity and inclusion within our workplace and ensure an equitable selection process for all. We offer a fully inclusive accessible hiring process, let us know how we can support you to present your best self. E manawanui ana tātou - We care Ka mahi tahi tātou - We work together Ka whai tātou i te tika - We do the right thing He kura te tangata - We are all valued

Responsibilities

The Sous Chef will coordinate, prepare, and produce all recipes according to standards set by the Head Chef, while organizing and ensuring efficient kitchen service operations for both restaurant and room service daily. This role also involves encouraging junior staff, supporting the Head Chef in managing the busy kitchen, and proactively controlling food and manning costs to meet profitability targets.