Sous Chef

About Langham Hospitality Group A wholly-owned subsidiary of Great Eagle Holdings, Langham Hospitality Group (LHG) comprises a family of distinctive brands, including The Langham Hotels and Resorts, Cordis Hotels and Resorts, Eaton Workshop and Ying’nFlo. With over 40 hotels and residences in operation or development, LHG has a global footprint that extends across Asia, Europe, North America, Australasia and the Middle East. LHG's approach to hospitality centres on open and genuine interactions with guests, colleagues and the world around us. With dedicated colleagues across four continents, we foster an engaging and respectful workplace to nurture careers, delight guests, and embrace the company's vision to building great memories together. Positioned in the heart of Auckland's vibrant arts and culture district, Cordis, Auckland by Langham Hospitality Group is an award-winning luxury hotel with a large team of passionate professionals building great memories for our guests every day. With 642 beautifully appointed guest rooms and 20 flexible meeting spaces, the hotel has been part of Auckland’s landscape for decades. By joining our team, you\'ll play a vital role in fostering the long-term growth of New Zealand’s Leading Hotel (World Travel Awards 2024) and contribute to delivering unparalleled guest experiences. With great perks and a welcoming work culture, Cordis, Auckland delivers an inspirational environment to grow and develop your skills on your hospitality journey. Sous Chef - Full Time (Please note that you must already have work rights in New Zealand to be considered for this role) We are looking for an experienced Sous Chef to join our Kitchen team, working primarily across Banquets and Production. This is an exciting opportunity to take the lead in a high-volume kitchen environment, supporting the preparation and delivery of events, functions and large-scale food production within a five-star hotel. As Sous Chef, you will play an important role in ensuring our banquet and production operations run smoothly, while maintaining excellent food quality, consistency, food safety and presentation standards. What You Will Be Doing Leading and supporting the daily operation of the Banquets and Production kitchen Overseeing food preparation and production for functions, events and hotel operations Ensuring dishes are prepared and presented in line with hotel standards, function sheets and menu requirements Maintaining consistency across quality, portion sizes, presentation and timing Supporting the Executive Chef with menu planning, new menu ideas and ongoing food concepts Planning and organising production requirements in line with event orders, occupancy and business levels Monitoring stock levels and making the best use of ingredients to minimise waste Ensuring all food items are stored, labelled, rotated and handled correctly Maintaining excellent food safety, hygiene and HACCP standards Supervising, supporting and developing Chef de Parties, Demi Chefs, Commis Chefs, Kitchenhands and Apprentices Delegating tasks effectively to ensure preparation and production timelines are met Working closely with Banquets, Stewarding and the wider Kitchen team to ensure smooth event delivery Supporting other kitchen areas when required Our Ideal Candidate Previous experience as a Sous Chef, Banquets Sous Chef, Production Chef or senior Chef de Partie within a hotel, events or large-scale kitchen environment Excellent food preparation and presentation skills, with a genuine commitment to delivering consistently high-quality dishes A sound understanding of food safety, hygiene and HACCP requirements Strong organisation and time-management skills, with the ability to plan ahead and work to tight event deadlines Excellent attention to detail, particularly around quality, consistency, portion control and presentation The ability to lead a team, delegate effectively and remain composed in a fast-paced kitchen environment A proactive, dependable and team-focused approach to your work A willingness to share your knowledge and support the training and development of junior colleagues Clear communication skills and the ability to work collaboratively with the wider Kitchen and Banquets teams Strong cost awareness, with the ability to manage stock, minimise wastage and support efficient kitchen operations Level 4 or equivalent cookery certificate Must be flexible to work a rotating roster, including evenings, weekends and public holidays Benefits Discounts on dining and accommodation Free nights at our overseas hotels Staff meals provided Discounted parking ($5 per day) Freshly pressed uniform provided each shift Milestone Service benefits Opportunities to grow your career within Langham Hospitality Group Be proud to work at New Zealand’s largest hotel #J-18808-Ljbffr