3 Culinary Chef jobs in New Zealand
Head Chef
Tauranga, Bay Of Plenty
J & J in the Bay Limited
Posted 6 days ago
Job Viewed
Job Description
We’re looking for a passionate and experienced Head Chef to join our team in a full-time, permanent position. This is a fantastic opportunity for someone who thrives in a fast-paced kitchen and takes pride in delivering exceptional culinary experiences.
As Head Chef, you will take the lead in developing and maintaining our menu and recipes, while overseeing all aspects of kitchen operations. Your responsibilities will include managing inventory and budgets, ensuring the highest standards of food quality, and fostering a cohesive and efficient team environment. Your leadership will be essential in delivering an exceptional dining experience to our guests.
This is a guaranteed minimum of 30 hours per week based in Tauranga, Bay of Plenty region, with shifts rostered between 06:30 am and 06:00 pm, Monday to Sunday. We offer a competitive hourly wage ranging from $30.00 to $34.00, based on experience and skills.
Job responsibilities:
1. Kitchen Leadership & Management
- Lead and supervise the entire kitchen team (chefs, cooks, kitchen hands).
- Assign daily tasks, set priorities, and ensure smooth kitchen workflow.
- Train, mentor, and motivate staff to maintain high standards.
· Supervise and train kitchen staff in cooking techniques and hygiene standards.
- Conduct performance evaluations and address issues professionally.
2. Menu Planning & Food Creativity
- Plan, design and update menus in line with seasonal ingredients, customer preferences, and budget.
- Develop new recipes and ensure consistency in taste and presentation.
- Consider dietary restrictions and offer suitable alternatives.
· Prepare and cook food and ensure prompt and attentive service to meet guest expectations.
3. Food Quality & Safety
- Ensure every dish meets quality, taste, and presentation standards and spot check dishes.
- Maintain high hygiene standards in compliance with food safety regulations.
- Monitor food storage and rotation (FIFO – First In, First Out).
4. Cost Control & Inventory
- Manage kitchen budgets and control food costs while maintaining quality, portion sizes, and minimizing wastage.
- Order supplies, check deliveries, and maintain accurate stock levels.
- Negotiate with suppliers for quality and price efficiency.
5. Coordination & Communication
- Work closely with restaurant managers and front-of-house staff for smooth service.
- Coordinate with suppliers and service providers.
- Communicate kitchen needs and challenges clearly to management.
6. Problem Solving
- Handle customer complaints about food quickly and professionally.
- Manage unexpected situations (shortages, equipment failure, staff absence).
7. Administration
- Prepare reports on food usage, costs, and kitchen performance.
- Schedule shifts and manage kitchen staffing.
Job requirements:
· Proven experience in a similar role for at least 3 years or more
· Time management and leadership qualities
· Commitment to quality, hygiene, and safety standards
If this sounds like you, we’d love to hear from you! Apply today and become a valuable part of our growing business.
This advertiser has chosen not to accept applicants from your region.
0
Head Chef
Auckland, Auckland
Marriott
Posted 7 days ago
Job Viewed
Job Description
**Additional Information** Whole property
**Job Number** 25125867
**Job Category** Food and Beverage & Culinary
**Location** Four Points by Sheraton Auckland, 396 Queen Street, Auckland, New Zealand, New Zealand, 1010VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Four Points by Sheraton - where timeless classics are integrated with modern details. The atmosphere is honest, uncomplicated and casual. Join us as a Head Chef in a community of approachable and straightforward talent offering simplified, not simple experiences to independent travellers.
We are looking for a Head Chef who can be the leader in both of our outlets - Queen's Head Bar and Eatery and The Churchill. If you have experience as a Head Chef, lead with integrity and honesty, and are looking to expand into leading multiple venues, we want to hear from you.
Position Summary:
+ Oversee all operations of the kitchen in collaboration with the hotel's executive leadership team
+ Provide strategic support as the head chef of the kitchen department
+ Responsible for the establishment of all restaurant, banquet and conferencing menus, keeping the traveller in mind
+ Lead the culinary team regarding all aspects of food production, set ups & timings for daily events
+ Lead the kitchen team through coaching and delegation
+ Ensure there is management support and presence visible in each outlet throughout each service period
+ Understand traveller's requirements, creating classic and timeless experiences through each travellers experience
+ Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
+ Develop and manage relationships with key stakeholders, both internal and external.
+ Ensure you and the team uphold all company policies and procedures whilst upholding Four Points core values
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand's Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Leading Culinary Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
About You:
+ Trade Industry Qualification or completion of Commercial Cookery Qualification
+ Passion for the industry, particular in hotels
+ Relevant experience in a Head Chef position in hotels
+ Experience leading large teams
+ Experience in large matrix organisations
+ Full and current working rights in New Zealand
+ Enthusiastic to escalate your career
+ Self-motivated, driven and energized in a fast paced environment
+ Lead with integrity and honesty
+ Armed with smart solutions and a can-do attitude
Our Benefits:
+ Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
+ mPerks reward and discount portal, complimentary on-site gym membership, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
+ Grow, develop, and progress with internationally recognized training programs, unlimited strategic development and exciting career opportunities within the Marriott International group
+ Genuine care for associates' physical, emotional and financial wellbeing through our Employee Assistance Program
+ Opportunity to receive Employee Referral Incentives and get paid for working with your friend
+ Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness
Four Points by Sheraton is part of Marriott International's Select portfolio, which has committed to putting people first for 90+ years. Apply now!
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
**Job Number** 25125867
**Job Category** Food and Beverage & Culinary
**Location** Four Points by Sheraton Auckland, 396 Queen Street, Auckland, New Zealand, New Zealand, 1010VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**JOB SUMMARY**
Four Points by Sheraton - where timeless classics are integrated with modern details. The atmosphere is honest, uncomplicated and casual. Join us as a Head Chef in a community of approachable and straightforward talent offering simplified, not simple experiences to independent travellers.
We are looking for a Head Chef who can be the leader in both of our outlets - Queen's Head Bar and Eatery and The Churchill. If you have experience as a Head Chef, lead with integrity and honesty, and are looking to expand into leading multiple venues, we want to hear from you.
Position Summary:
+ Oversee all operations of the kitchen in collaboration with the hotel's executive leadership team
+ Provide strategic support as the head chef of the kitchen department
+ Responsible for the establishment of all restaurant, banquet and conferencing menus, keeping the traveller in mind
+ Lead the culinary team regarding all aspects of food production, set ups & timings for daily events
+ Lead the kitchen team through coaching and delegation
+ Ensure there is management support and presence visible in each outlet throughout each service period
+ Understand traveller's requirements, creating classic and timeless experiences through each travellers experience
+ Ensure compliance to Work, Health and Safety, Hygiene and HACCP standards
+ Develop and manage relationships with key stakeholders, both internal and external.
+ Ensure you and the team uphold all company policies and procedures whilst upholding Four Points core values
**CORE WORK ACTIVITIES**
**Ensuring Culinary Standards and Responsibilities are Met**
- Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
- Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
- Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
- Demonstrates knowledge of high quality food products, presentations and flavor.
- Ensures compliance with food handling and sanitation standards.
- Ensures compliance with all applicable laws and regulations.
- Follows proper handling and right temperature of all food products.
- Knows and implements brand's Safety Standards.
- Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
- Maintains purchasing, receiving and food storage standards.
- Operates and maintains all department equipment and reports malfunctions.
- Supports procedures for food & beverage portion and waste controls.
- Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
- Checks the quality of raw and cooked food products to ensure that standards are met.
- Assists in determining how food should be presented and creates decorative food displays.
**Leading Culinary Team**
- Supervises and coordinates activities of cooks and workers engaged in food preparation.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Serves as a role model to demonstrate appropriate behaviors.
- Ensures and maintains the productivity level of employees.
- Ensures that menu items are prepared and presented according to use record standards.
- Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
- Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
- Leads shifts while personally preparing food items and executing requests based on required specifications.
**Maintaining Culinary Goals**
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Develops specific goals and plans to prioritize, organize, and accomplish your work.
- Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
- Schedules employees to business demands and tracks employee time and attendance.
- Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
- Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
- Reviews staffing levels to ensure that guest service, operational and financial objectives are met.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Sets a positive example for guest relations.
- Handles guest problems and complaints.
- Strives to improve service performance.
- Helps employees receive on-going training to understand guest expectations.
**Managing and Conducting Human Resource Activities**
- Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
- Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
- Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
- Participates in the employee performance appraisal process, providing feedback as needed.
- Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
- Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.
**Additional Responsibilities**
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
- Attends and participates in all pertinent meetings.
About You:
+ Trade Industry Qualification or completion of Commercial Cookery Qualification
+ Passion for the industry, particular in hotels
+ Relevant experience in a Head Chef position in hotels
+ Experience leading large teams
+ Experience in large matrix organisations
+ Full and current working rights in New Zealand
+ Enthusiastic to escalate your career
+ Self-motivated, driven and energized in a fast paced environment
+ Lead with integrity and honesty
+ Armed with smart solutions and a can-do attitude
Our Benefits:
+ Exclusive staff discounts on food and beverage and hotel rooms (including all properties within the Marriott International group) for you, your family and friends
+ mPerks reward and discount portal, complimentary on-site gym membership, time off to pursue your passion through sabbatical leave, and paid leave during your birthday month
+ Grow, develop, and progress with internationally recognized training programs, unlimited strategic development and exciting career opportunities within the Marriott International group
+ Genuine care for associates' physical, emotional and financial wellbeing through our Employee Assistance Program
+ Opportunity to receive Employee Referral Incentives and get paid for working with your friend
+ Work for the Largest Hotel Network in the World which values equality, diversity and inclusiveness
Four Points by Sheraton is part of Marriott International's Select portfolio, which has committed to putting people first for 90+ years. Apply now!
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Where timeless classics are woven with modern details. Where business meets pleasure. Where even when travelers are global, they can experience the local. As a member of the team, you will become part of our united Four Points by Sheraton community where everyone is welcome, we support each other, and every hotel matters. We provide exactly what guests need in an uncomplicated way. If you are seeking opportunities to put guests at ease in a friendly, genuine and approachable environment, join our team. In joining Four Points, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
This advertiser has chosen not to accept applicants from your region.
1
CHEFS - Temps | Head Chef | Sous | CDP | Baker | Cafe
Buzz Recruitment
Posted 24 days ago
Job Viewed
Job Description
We have been BUZZed and have a number of temp, contract and permanent jobs available now for qualified chefs.give us a BUZZ!We've been BUZZed so many times.best you just read below. If you a qualified chef, currently in New Zealand and able to accept a job offer, without requiring visa assistance.time to get BUZZing! Positions available throughout the South Island.all you need is BUZZ!
Temp Chefs $28-$0 per hour
From weddings, corporate events, restaurants, hotels, cafes, lodges, pubs, food trucks and everything in between, we are looking for qualified temp chefs to join our Christchurch based temp chef team for the busy summers season.
Private Lodge Chef | Up to $4 per hour | Marlborough
Summer contract for a private chef to work as part of a small team within a luxury lodge environment. Cooking for Breakfast, Lunch and Dinner in a "sharing style" environment, you will cook for a array of customers from all over the world. We are looking for a Seasons Head/Sour Chef, from a similar background. This is a live in position, with your own studio accommodation. Fixed term until May 2026.
Head Chef | $ 5 per hour | Christchurch CBD
This venue, only open 5 days a week is looking for a Head Chef to take over the reigns. During the quieter months, this is a one man kitchen, with a 2nd chef on board during summer. They have support from other venues within the group, including collaboration on menu design, suppliers and staff to cover sickness.
Banquet Sous Chef - $3 per hour | Otago
8 month Summer contract in busy tourist hotel. You will be required to lead, manage and motivate your team to provide exceptional food. The hotel does some big numbers and you will be in charge of the buffet and banqueting department. You will also be required to oversee the day to day running of the banquet kitchen including stock control, FCP and cleaning schedules. Accommodation available
Baker 3-4 Temp contract | $ 0- 31 per hour | Christchurch
You'll be passionate, professional, and experienced in baking a wide range of high-quality savoury and sweet bakery products. Think Quiches, Pinwheel Scones, Frittatas and fresh breads. This is a ACC cover contract which could turn into a permanent job. Mon-Fri working roster, free off street parking
Hotel Chef de Partie - $3 per hour |Christchurch
With a new Exc Chef putting together his summer menus, it's the perfect time to join the team. Mixture of AM /PM shifts, Functions, Events, Tours and Ala Carte dining, with stable hours all year round.
Short Order Cafe Chef de Partie - $ 8- 29 per hour | Christchurch
An extremely busy Christchurch venue is looking for a permanent part time chef to join their team. Well known for being one of the best brunch / lunch spots in the city, this is a fast paced A la Carte kitchen needs someone that can hit the ground running. Team work and consistency are key to this appointment. Permanent roster 6am -2pm Thrs/Sat/Sun, with additional shifts to cover leave / sickness.
Please mention what position you are applying for in your cover letter.
All employers are NOT accredited. Sponsorship is not available.
We're BUZZing.are you?
Temp Chefs $28-$0 per hour
From weddings, corporate events, restaurants, hotels, cafes, lodges, pubs, food trucks and everything in between, we are looking for qualified temp chefs to join our Christchurch based temp chef team for the busy summers season.
Private Lodge Chef | Up to $4 per hour | Marlborough
Summer contract for a private chef to work as part of a small team within a luxury lodge environment. Cooking for Breakfast, Lunch and Dinner in a "sharing style" environment, you will cook for a array of customers from all over the world. We are looking for a Seasons Head/Sour Chef, from a similar background. This is a live in position, with your own studio accommodation. Fixed term until May 2026.
Head Chef | $ 5 per hour | Christchurch CBD
This venue, only open 5 days a week is looking for a Head Chef to take over the reigns. During the quieter months, this is a one man kitchen, with a 2nd chef on board during summer. They have support from other venues within the group, including collaboration on menu design, suppliers and staff to cover sickness.
Banquet Sous Chef - $3 per hour | Otago
8 month Summer contract in busy tourist hotel. You will be required to lead, manage and motivate your team to provide exceptional food. The hotel does some big numbers and you will be in charge of the buffet and banqueting department. You will also be required to oversee the day to day running of the banquet kitchen including stock control, FCP and cleaning schedules. Accommodation available
Baker 3-4 Temp contract | $ 0- 31 per hour | Christchurch
You'll be passionate, professional, and experienced in baking a wide range of high-quality savoury and sweet bakery products. Think Quiches, Pinwheel Scones, Frittatas and fresh breads. This is a ACC cover contract which could turn into a permanent job. Mon-Fri working roster, free off street parking
Hotel Chef de Partie - $3 per hour |Christchurch
With a new Exc Chef putting together his summer menus, it's the perfect time to join the team. Mixture of AM /PM shifts, Functions, Events, Tours and Ala Carte dining, with stable hours all year round.
Short Order Cafe Chef de Partie - $ 8- 29 per hour | Christchurch
An extremely busy Christchurch venue is looking for a permanent part time chef to join their team. Well known for being one of the best brunch / lunch spots in the city, this is a fast paced A la Carte kitchen needs someone that can hit the ground running. Team work and consistency are key to this appointment. Permanent roster 6am -2pm Thrs/Sat/Sun, with additional shifts to cover leave / sickness.
Please mention what position you are applying for in your cover letter.
All employers are NOT accredited. Sponsorship is not available.
We're BUZZing.are you?
This advertiser has chosen not to accept applicants from your region.
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