Sous Chef

The Sous Chef will assist the Head Chef in overseeing kitchen operations and ensuring that all dishes are prepared to the highest standards of quality and consistency.

This role involves leading kitchen staff, assisting with menu planning, ensuring food safety and hygiene compliance, and maintaining a smooth and efficient kitchen environment.

The ideal candidate will have a strong culinary background, excellent leadership skills, and a passion for cooking.

Minimum 30 hours per week guaranteed.

To be performed during the business normal hours of operation in accordance with the roster between Monday and Sunday, 6AM to Midnight.

Applicants must have the following as per employer's requirement :

Applicants must be physically fit.

Applicants must pass pre-employment drug test.

Applicants must provide a CV.

Candidate must have at least 2 years relevant work experience OR a Level 4 qualificaton.

Strong knowledge of food preparation, cooking techniques, and kitchen equipment.

In-depth understanding of food safety and hygiene regulations.

Excellent communication, leadership, and organizational skills.

Ability to multitask and work effectively under pressure in a fast-paced environment.

Key Responsibilities :

1. Menu Planning Support :

Contribute ideas for new dishes or improvements to existing menu items.

Assist in testing new recipes or variations and provide feedback on taste, presentation, and feasibility.

Stay informed about food trends and assist with creative food development.

Ensure menu items are executed consistently and at the highest level of quality.

2. Food Preparation & Cooking :

Take responsibility for preparing and cooking food to order, ensuring that each dish is made to the correct specification and served on time.

Assist in managing the kitchen during busy periods, ensuring that food quality and customer service are maintained.

Maintain consistency in portion control and food presentation.

3. Quality Control :

Monitor the preparation, cooking, and presentation of dishes to ensure they meet established standards for taste, appearance, and quality.

Conduct quality checks at all stages of food preparation and presentation, ensuring consistency in all dishes served.

Address any discrepancies or quality issues and make immediate corrections where needed.

4. Staff Supervision & Training :

Supervise kitchen staff during food preparation, ensuring tasks are completed efficiently and in compliance with health and safety standards.

Demonstrate cooking techniques and provide guidance to junior kitchen staff.

Support the Head Chef in training new staff and ensuring the team is knowledgeable in food preparation and hygiene protocols.

5. Collaboration & Communication :

Act as a liaison between the kitchen and front-of-house staff to ensure smooth service flow.

Collaborate with the Head Chef and managers to discuss food preparation issues, customer feedback, and operational concerns.

Communicate effectively with kitchen staff to ensure all orders are completed on time and to the required standard.

Contribute to a positive kitchen culture, fostering teamwork and high morale among kitchen staff.

6. Hygiene & Food Safety Compliance :

Ensure that all kitchen staff adhere to hygiene regulations, following proper food handling, sanitation, and safety protocols.

Enforce cleaning schedules and ensure the kitchen environment is organized and safe for staff.

Conduct regular food safety checks and ensure all kitchen equipment is cleaned and maintained.

7. Assisting in Staff Management :

Assist in training and mentoring junior kitchen staff to develop their skills and ensure consistent performance.

Provide leadership and guidance to kitchen staff, ensuring a positive and productive work environment.

Step in to manage kitchen operations in the absence of the Head Chef, ensuring that all tasks are carried out effectively.

8. Food Preservation & Stock Management :

Help ensure proper storage and preservation of food, including freezing and preserving ingredients to reduce waste.

Maintain proper stock rotation to ensure freshness and minimize food spoilage.

Assist the head chef or kitchen manager with inventory management and ordering of food and kitchen supplies.

Ensure that stock levels are adequate for menu preparation and assist in tracking and replenishing stock as needed.

Please provide us with information as to your eligibility to work in New Zealand – if you are on a temporary visa or if you are a New Zealand citizen / resident.