Sous Chef

Minor International
New Zealand
Workplace: OnsiteFull timeFunction: Hospitality & Food ServiceExperience: 2+ yearsEducation: certificationSkills: ["Leadership","Communication","Interpersonal skills","Work under pressure","Team supervision"]

Support the Head Chef by working alongside, directing, and mentoring the kitchen team to deliver consistently high-quality dishes and guest dining experiences. Oversee kitchen staff performance and product standards, assist with menu creation and cost analysis, and manage inventory and back-of-house food and labour expenses. Maintain sanitation, presentation, and product quality while ensuring compliance with health and safety regulations.

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Minor International
Minor International
4 days ago

Sous Chef

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Canonical indexed version, validated from employer's careers page.

Source: Company careers pageValidated by: Fursa AI
Last checked: 13 hours agoStatus: Live

Job Summary

Support the Head Chef by working alongside, directing, and mentoring the kitchen team to deliver consistently high-quality dishes and guest dining experiences. Oversee kitchen staff performance and product standards, assist with menu creation and cost analysis, and manage inventory and back-of-house food and labour expenses. Maintain sanitation, presentation, and product quality while ensuring compliance with health and safety regulations.
Location: New Zealand
Workplace: Onsite
Employment Type: Full time
Job Function: Hospitality & Food Service
Seniority: Manager level

Key Responsibilities

  • •Support the Head Chef and work alongside, direct, and support kitchen team members to ensure dish excellence and consistency.
  • •Oversee kitchen staff performance, maintaining high standards and uniformity in delivered products.
  • •Assist in creating menus and performing cost analysis to maintain profitability.
  • •Manage inventory levels and oversee back-of-house food and labour expenses.
  • •Ensure compliance with health and safety regulations and food standards, including sanitation, presentation, and product quality.

Pay and Benefits

Perks:Health InsuranceParental LeaveLearning Budget

Key Requirements

  • •Relevant Certificate III in Commercial Cookery.
  • •Minimum two years’ experience working as a Sous Chef.
  • •Exceptional leadership skills with experience motivating and managing a skilled kitchen team.
  • •Ability to work under pressure in a fast-paced kitchen environment.
  • •Excellent interpersonal and communication skills, with flexibility across shifts including weekends and public holidays.
Experience:2+ yearsHospitalityHotels
Education:Certification / Diploma in Commercial Cookery (Certificate III)
Skills:LeadershipCommunicationInterpersonal skillsWork under pressureTeam supervision
Certifications:Certificate III in Commercial Cookery
Languages:English

Eligibility

Work Authorization:Authorization required. Sponsorship not provided.

Company Brief

Minor International
A Thailand-based global hospitality and lifestyle group operating hotels, restaurants, and retail brands. Minor International develops and manages hotel and resort properties, food services, and lifestyle retail across Asia, the Middle East, Europe, and the Americas.
Industry: Conglomerates & Holding Companies
Company Size: Enterprise (1,001+ employees)
Revenue: USD 1B+
Growth: Public Company
Valuation: Public Company (Market Cap in USD)
Funding: IPO / Publicly Listed
Headquarters: Bangkok, Thailand
Founded: 1978
WebsiteLinkedIn