Head Chef

Minor International
Auckland
Workplace: OnsiteFull timeFunction: Hospitality & Food ServiceSkills: ["Leadership","Communication","Team management","Ability to work under pressure","Proactive attitude"]

Lead kitchen operations at Oaks Auckland Hotel by overseeing meal preparation, cooking, and presentation to consistently meet guest and brand standards. Plan and implement seasonal menus, manage food costs, inventory, and stock control, and ensure full compliance with WHS and HACCP hygiene regulations. Inspire and manage the culinary team while collaborating with management on training, rostering, and continuous improvements to efficiency and quality.

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Minor International
Minor International
4 days ago

Head Chef

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Source: Company careers pageValidated by: Fursa AI
Last checked: 7 hours agoStatus: Live

Job Summary

Lead kitchen operations at Oaks Auckland Hotel by overseeing meal preparation, cooking, and presentation to consistently meet guest and brand standards. Plan and implement seasonal menus, manage food costs, inventory, and stock control, and ensure full compliance with WHS and HACCP hygiene regulations. Inspire and manage the culinary team while collaborating with management on training, rostering, and continuous improvements to efficiency and quality.
Location: Auckland
Workplace: Onsite
Employment Type: Full time · Permanent
Job Function: Hospitality & Food Service
Seniority: Manager level

Key Responsibilities

  • •Lead, mentor, and manage the kitchen team to ensure high performance and adherence to standards.
  • •Oversee preparation and cooking to deliver consistent food quality and presentation.
  • •Plan, develop, and implement menus, including seasonal and special offerings, aligned with brand standards.
  • •Monitor food costs, inventory, and stock control to maintain budgetary targets.
  • •Ensure compliance with WHS, HACCP, and hygiene regulations, maintaining a clean and safe kitchen environment.

Pay and Benefits

Perks:Health InsuranceParental Leave

Key Requirements

  • •Proven experience as a Head Chef or in a senior kitchen leadership role in a hotel or high-volume environment.
  • •Strong knowledge of food preparation, cooking techniques, and modern cuisine trends.
  • •Excellent leadership and communication skills with the ability to manage a culinary team.
  • •Strong financial awareness, including food cost control and inventory management.
  • •Ability to ensure compliance with Workplace Health and Safety (WHS) and HACCP hygiene regulations.
Experience:Hospitality
Skills:LeadershipCommunicationTeam managementAbility to work under pressureProactive attitude
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