Sous Chef
Visa sponsorship
Hospitality · Queenstown, New Zealand · Full-Time · $37/hr · Visa: Employer sponsored
Malaysian chefs ready to step up to sous chef level will find a good move in Queenstown, where a premium hotel in the middle of a transformation needs someone to run its kitchen team across several restaurants and bars. You would keep every plate leaving the pass at standard, make sure sections are prepped and staffed, and watch food costs as closely as the cooking.
The role is permanent and full-time, with a minimum of 40 hours per week. Sponsorship is available for the right candidate under an Accredited Employer Work Visa (AEWV), and both New Zealand residents and international candidates are welcome to apply.
Your CV should show the kitchens you have led, the services you have run and your food safety training. shape a Queenstown sous chef CV with Build AI CV before you send it in.
Key Responsibilities
- Oversee food production in each of the hotel's kitchen outlets, signing off every prepared item before it leaves, and keep culinary standards at the top level.
- Before the first cover, walk the sections to check, correct and supervise prep, rotation and mise en place, so that staff and stations are ready.
- Read the rosters for proper section staffing, pass tasks to lower-grade chefs and cover a section yourself to prepare, cook and serve when required.
- Hold food cost performance on target with stock rotation, accurate ordering and par level management, limiting waste and spoilage in every storage area.
- Recruit, train and grow team members, lifting productivity and building a harmonious kitchen culture where people perform well.
- Follow WHS guidelines, food safety standards and the hotel's grooming requirements to keep the kitchen clean, safe and hygienic, and liaise with the F&B Manager, outlet supervisors and front-of-house teams for smooth operations across venues.
Requirements & Eligibility
- Either a relevant trade qualification, such as a Certificate in Cookery Level 4 or equivalent, or a minimum of three years working as a Sous Chef or senior chef in a comparable kitchen environment.
- A record of running kitchen operations across multiple outlets in a premium hotel or restaurant.
- Strong technical cooking skills, with consistently high culinary standards at every service.
- A track record of leading, training and developing kitchen teams and managing the daily running of the kitchen with confidence.
- Solid understanding of food cost management, stock control and kitchen financial targets, plus a current Food Safety certificate and full working knowledge of WHS requirements in a commercial kitchen.
- Flexibility for a rotating roster covering evenings, weekends and public holidays.
Apply: jobs@jobsabroad.my · WhatsApp
Visa guide: New Zealand AEWV Guide for Malaysians