Head 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

Oaks Auckland Hotel are looking for an experienced and passionate Head Chef to lead our kitchen team 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 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.

Requirements

To be successful in this role you will have:; Proven experience as a Head Chef or in a senior kitchen leadership role within a hotel or high-volume environment.; Strong knowledge of food preparation, cooking techniques, and modern cuisine trends.; 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.