Sous Chef at HIND Management

Queenstown, Otago, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

30 Jun, 26

Salary

0.0

Posted On

01 Apr, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Preparation, Cooking Techniques, Food Safety Standards, Leadership, Mentoring, Menu Creation, Inventory Management, Cost Control, Hygiene Standards, Communication, Team Collaboration, Adaptability, Culinary Qualifications, Training, Presentation Skills, Customer Service

Industry

Hospitality

Description

About The Role | Te mahi We are currently seeking a talented and passionate Sous Chef to join our dynamic kitchen team at Sudima Queenstown Five Mile. As a Sous Chef, you will be responsible for assisting the Head Chef in overseeing the day-to-day operations of the kitchen and ensuring the highest standards of food preparation, presentation, and service are maintained. This is a full-time salaried position with guaranteed 40 hours per week. Responsibilities | Ngā whakahaere Assisting the Head Chef in overseeing all aspects of the kitchen operations, including food preparation, cooking, and presentation, while maintaining and monitoring high-quality standards at all stages of preparation and presentation. May freeze and preserve foods. Collaborating with the Head Chef to create innovative and enticing menus that reflect the hotel's culinary concept and meet the expectations of the 4.5-star clientele. Alongside, estimating food and labour costs, and ordering food supplies Ensuring strict adherence to food safety and hygiene standards, including proper handling, storage, and disposal of ingredients, as well as maintaining a clean and organized kitchen environment. Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff. Supervising and mentoring the kitchen staff, providing guidance, training, and support to foster a positive and productive work atmosphere. Demonstrating techniques and advising on cooking procedures. Managing the inventory of kitchen supplies, ordering ingredients, and coordinating with suppliers to maintain an adequate stock level while minimizing wastage. Assisting with controlling food costs by monitoring portion sizes, minimizing food wastage, and suggesting cost-effective ingredient alternatives without compromising quality. Conducting regular inspections to ensure that all dishes leaving the kitchen meet the hotel's standards in terms of taste, presentation, and overall quality. Overseeing plating and presentation to ensure they meet the expectations of our guests. Assisting in executing all kitchen service including regular restaurant service, room service as well as conferencing and events. Ensuring compliance with all health and safety regulations in the kitchen, including fire safety, equipment maintenance, and staff training. Maintaining open and effective communication with other departments, such as front-of-house staff and management, to ensure smooth operations and exceptional guest satisfaction. May select and train staff. Requirements | Ngā hiahia Expert in product quality and presentation skills In-depth knowledge of kitchen operations, including food preparation, cooking techniques, portion control, and food safety standards. Strong leadership qualities, including the ability to inspire, mentor, and guide kitchen staff to achieve their best performance. Previous experience catering to large conferences and events. Experience working in fast-paced, high-pressure environments and the ability to adapt quickly to changing circumstances and guest demands. A genuine passion for cooking and a commitment to delivering exceptional dining experiences to guests. A dedicated and hardworking attitude, leading by example with a hands-on approach to kitchen operations. Comprehensive knowledge of health and safety regulations, as well as food hygiene standards, ensuring strict compliance in all aspects of kitchen operations. Relevant culinary qualifications and certifications are preferred, demonstrating a commitment to professional growth and development. Flexibility to work varied shifts, including weekends and holidays, to meet the demands of the business. andidates must have the legal right to work in New Zealand to be considered for the role. NZQF Diploma (ANZSCO Skill Level 2) OR at least three years of relevant experience may substitute for the formal qualifications listed above. In some instances relevant experience and/or on-the-job training may be required in addition to the formal qualification. He kura te tangata - We are all valued Discounts at our hotels, restaurants and spas across our network Staff, family and friends rates at our hotels. Meals on duty and uniform provided. Excellent reward & recognition events Service and anniversary gifts and benefits. Wellbeing programme including Health insurance discounts. Paid training and individual Employee Development Plans. Training towards NZQA qualifications and our very own online digital learning platform. Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment Our values are based on caring, working together, and doing the right thing. We are passionate about our people. 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. 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 099051727 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 assist the Head Chef in overseeing kitchen operations, ensuring high standards of food preparation and presentation. Responsibilities include menu creation, staff supervision, inventory management, and compliance with food safety regulations.