Sous Chef, Senior Chef de Parties, Bartenders, Servers & Cellar Door Assistants
Hospitality · Waiheke Island, Auckland, New Zealand · Full-Time · $25 - $35/hr
A leading New Zealand hospitality destination is building out its restaurant, bar and guest-service teams. It wants experienced culinary and hospitality professionals who can show a clear record of where they have worked, what they did and the skills they built.
Openings cover Sous Chefs, Senior Chef de Parties, Bartenders, Servers and Cellar Door Assistants. The setting values quality, teamwork and continuous development. Candidates with a strong employment record and evidence of their experience are encouraged to apply, and experience, qualifications and practical capability all count in the assessment.
On offer: competitive remuneration, structured training, career progression, regular rostered shifts and staff accommodation options where available. For hospitality professionals in Dubai, Doha or Riyadh, it is a considered next move.
Key Responsibilities
- Act as the Head Chef's right hand, sharing oversight of the kitchen, directing the brigade during service and making sure every menu item meets the agreed standard (Sous Chef)
- Take charge of an allocated section, plan mise en place and shift prep, and brief the incoming shift with a clear handover (Sous Chef)
- Mentor junior chefs, set the tone for professional, cooperative behaviour and pitch new dish and menu ideas (Sous Chef)
- Watch ingredient usage and stock, help with costing and inventory, place orders for the section, log temperatures and other compliance checks, and keep the workstation tidy and efficient under food safety and workplace health and safety rules (Sous Chef)
- Own an assigned section, have mise en place finished ahead of service and execute dishes exactly as the menu specifies (Senior Chef de Partie)
- Liaise with the Head Chef and Sous Chefs, pass on precise handover notes and keep the whole brigade informed (Senior Chef de Partie)
- Coach less experienced cooks, share in training and skills development, help develop and prepare dishes, and stay on top of workload at peak times (Senior Chef de Partie)
- Check stock and ingredient requirements, support ordering and inventory, follow kitchen compliance and food hygiene and safety procedures, and keep the section spotless and orderly (Senior Chef de Partie)
- Ready the bar ahead of service and finish each shift with close-down procedures, including cleaning, refrigeration temperature checks and keeping facilities presentable (Bartender)
- Craft cocktails to the required standard, pour wine and beer, produce coffee to standard where required and get drinks out promptly and professionally (Bartender)
- Hold bar stock at appropriate levels, take part in counts and keg changes, and report anything running short (Bartender)
- Handle payments without errors, answer guest questions courteously, escalate complaints or concerns to the Duty Manager and maintain a guest-focused atmosphere (Bartender)
- Greet each table, offer attentive service, carry food and drinks professionally, follow the venue's sequence of service and anticipate what guests need during their visit (Servers)
- Build in-depth knowledge of the food and beverage offering, describe dishes and ingredients correctly and recommend suitable extras (Servers)
- Look after clean, organised tables, take payments accurately, complete daily and weekly cleaning duties, apply responsible alcohol service procedures, raise service issues with the Duty Manager and cooperate with kitchen, bar and front-of-house teams (Servers)
- Greet visitors and host wine tastings, including private and group bookings, presenting each wine and tasting experience with confidence built on thorough product knowledge (Cellar Door Assistants)
- Set up the tasting area, carry out opening and closing routines, keep the guest space clean and replenish stock and displays (Cellar Door Assistants)
- Process payments correctly, field customer enquiries, promote wines and venue experiences, assist with tours and special guest experiences, and contribute to personal and team sales objectives while keeping every visit professional and engaging (Cellar Door Assistants)
Requirements & Eligibility
- Across all positions, applicants need an employment history that can be verified, evidence backing up their qualifications, skills and relevant experience, and eligibility for New Zealand employment and applicable sponsorship requirements
- At least 3 years in a comparable senior kitchen position, holding a relevant culinary qualification or equivalent practical experience (Sous Chef)
- Proven leadership in the kitchen, a background running a kitchen section, and solid command of professional food preparation and service (Sous Chef)
- Sound knowledge of food safety and workplace health and safety, the capacity to coach and support junior team members, strong organisational and communication skills, and able to perform effectively under pressure (Sous Chef)
- At least 3 years of relevant professional kitchen experience, along with a relevant culinary qualification or equivalent practical experience (Senior Chef de Partie)
- Proven capability running a kitchen section, strong skills in preparing and executing the menu, and knowledge of hygiene and food safety standards (Senior Chef de Partie)
- Experience backing up junior kitchen staff, good teamwork and communication, strong time management, and efficiency during busy service (Senior Chef de Partie)
- At least 1 year of relevant bartending experience gained in a professional bar, plus hands-on knowledge of cocktails, wine and beer (Bartender)
- Barista skills are an advantage (Bartender)
- Strong customer service, good interpersonal and communication skills, knowledge of responsible alcohol service, accuracy when processing payments, and efficiency in a busy hospitality environment (Bartender)
- At least 1 year of relevant hospitality experience, with a background in professional food and beverage service (Servers)
- Strong customer service, good knowledge of hospitality service standards and the confidence to talk guests through menu information (Servers)
- Strong teamwork and interpersonal skills, a welcoming and professional manner, good time management, and service quality that holds up in busy periods (Servers)
- At least 1 year of relevant hospitality, wine or customer service experience (Cellar Door Assistants)
- Strong guest engagement and communication skills, a professional approach to customer service, and confidence running tastings and interacting with guests (Cellar Door Assistants)
- Quick to learn and explain product information, with good sales and product knowledge skills, accurate payment handling and the drive to work towards individual and team targets (Cellar Door Assistants)
Apply: jobs@emiratesprime.ae · WhatsApp