Company Description
Te Arikinui Pullman Auckland Airport, located right on the doorstep of Auckland International Airport. With 311 generously appointed guestrooms, the Pullman offers an unparalleled 5-Star Airport Hotel experience that is authentically New Zealand.
From the moment guests step into our informal lobby hub to the panoramic views offered by our rooftop bar and dining area, Te Kaahu beckons a rare opportunity to revel in luxury and soak in the mesmerizing sunset stretching from the Manukau Harbour to the heart of Auckland City.
Te Kaahu, inspired by the spirit of discovery, past, present, and future, promises to be a destination where culinary excellence meets the splendor of New Zealand’s rich Māori heritage. We are dedicated to delivering an unforgettable dining journey, one that encapsulates the essence of Aotearoa’s unique culture and breathtaking landscapes.
Job Description
As a Sous Chef, you will play a key leadership role in Te Kaahu, ensuring smooth operations and maintaining high culinary standards. You’ll step up as the primary leader in the absence of the Executive Chef and Executive Sous Chef, overseeing kitchen efficiency, food quality, and team performance. This role is perfect for a passionate chef who thrives in a fast-paced environment, takes ownership of kitchen operations, and is committed to delivering an exceptional dining experience.

• Oversee daily kitchen activities, ensuring efficient and high-quality food preparation
• Supervise and train kitchen personnel, fostering a collaborative and productive team environment
• Maintain strict adherence to food safety regulations and hygiene standards
• Manage food inventory and purchasing to minimize waste and control expenses
• Ensure all dishes meet established recipes and quality expectations
• Assist in developing menus that highlight traditional cooking methods and local ingredients
  Qualifications

You will be:

• Passionate about food and delivering exceptional dining experiences
• An experienced leader with at least 3+ years in a Sous Chef or Senior Chef de Partie role, ideally within a hotel environment
• Skilled in communication, organization, and leadership, with a proven ability to guide and develop a team
• Experienced in both banqueting and à la carte service, ensuring consistency across all offerings
• Responsible for administrative duties, including managing kitchen operations, ordering, and cost control
• Confident in providing constructive feedback to your team, fostering growth and maintaining high culinary standards

Additional Information