Executive Chef

Minor Hotels is one of Australasia’s largest accommodation providers, managing over 70 properties in the region and a global portfolio of 640 properties across more than 66 countries. Our brands, Anantara, Avani, Oaks, NH Hotels, NH Collection, nhow, and Tivoli, span six continents, including Asia Pacific, the Middle East, Africa, the Indian Ocean, Europe, and South America. Joining Minor means partnering with a diverse, expanding global organisation offering boundless opportunities to thrive and succeed.
Our people are the heart of our success, and we are committed to investing in your skills to support your career growth and advancement. You’ll feel valued as part of a tight-knit team, united in delivering exceptional guest experiences and thriving in a company dedicated to fostering an outstanding workplace culture.

Responsibilities

Minor Hotels, Queenstown Club Suites are looking for an experienced and passionate Executive Chef to oversee and lead the kitchen operations on a full-time basis.; Key Responsibilities Include:; Lead, mentor, and manage the kitchen team to ensure high performance and adherence to standards.; Oversee the preparation and cooking of meals to consistently high quality and presentation standards.; Plan, develop, and implement menus, including seasonal and special offerings, in line with guest expectations and brand standards.; Monitor food costs, inventory, and stock control to maintain budgetary targets.; Ensure full compliance with Workplace Health and Safety (WHS), HACCP, and all hygiene regulations.; Maintain a clean, organised, and safe kitchen environment.; Collaborate with the recruitment team to manage new hires and a successful onboarding process.; Collaborate with management to support operational and strategic objectives, including training, rostering, and staff development.; Continuously review kitchen operations to identify opportunities for efficiency and quality improvement. Shift Details (subject to change):; Flexibility to work across all meal services including breakfast, lunch, and dinner as required.

Requirements

To be successful in this role you will have:; Over 3 years’ experience as a Head Chef, Executive Chef or in a senior kitchen leadership role within a hotel or high-volume environment.; Ability to manage a busy kitchen, with a high level of consistency and creativity; Excellent leadership, communication, and team management skills.; Strong financial awareness, including food cost control and inventory management.; Ability to work under pressure in a fast-paced kitchen environment.; Positive, proactive attitude and genuine passion for delivering exceptional culinary experiences.