Senior Sous Chef

Primary Responsibilities:Deliver consistent, high-quality, luxury-standard cuisine that exceeds guest expectations.Support innovative menu development in partnership with our Executive Chef.Ensure stock levels are maintained and kitchen operations run smoothly during service.Uphold exemplary hygiene, food safety, and presentation standards at all times.Train new team members and apprentices in kitchen techniques and menu execution.Maintain cost control through portion management, stock rotation, and waste minimisation.Collaborate closely with the Restaurant Manager and Front of House team to ensure seamless service.Support payroll monitoring and recruitment activities alongside management.Coordinate with the stewarding team to ensure efficient support for kitchen operations.Perform additional tasks as required to support the culinary vision and operational excellence.This role is Full-Time (40 hours per week) - Must hold full NZ working rights.