Stonewood Group
9 months ago
Head Chef
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Company information
- Company
- Stonewood Group
- Location
- New Zealand, North Island, Auckland, Auckland City, Penrose New Zealand
- Posted
- 9 months ago
Job description
HEAD CHEF – HOTEL & ROOFTOP DINING
Location: 280 Queen Street, Auckland
Reports To: General Manager
Direct Reports: Sous Chefs, Chefs de Partie, Commis, Kitchen Hands
Role Purpose
The Head Chef is the culinary leader responsible for the planning, execution, and performance of all kitchen operations across the Radisson RED hotel’s dining outlets: including a full-service hotel restaurant (buffet breakfast, à la carte lunch and dinner), in-room dining, event/conference catering, and the signature rooftop venue—Auckland’s largest rooftop bar and modern Asian dining destination.
This role requires a chef with a refined culinary skillset, strong leadership, and a commercial mindset to drive profitability and quality.
Key Responsibilities
Culinary Leadership
- Lead the design and execution of menus across all outlets with a focus on consistency, creativity, and guest satisfaction.
- Champion the “Asia Reimagined” concept for the Rooftop, offering elevated Asian-inspired dishes tailored to an urban, professional clientele.
- Oversee the daily operation of the hotel restaurant, ensuring quality in the buffet breakfast and à la carte service.
- Develop and deliver bespoke menus for in-room dining and conference/events with high attention to dietary needs and guest expectations.
Team Development & Culture
- Recruit, train, and mentor kitchen staff, creating a high-performing, collaborative, and professional team.
- Foster a culture of excellence, innovation, hygiene, and respect.
- Work with HR and the GM to ensure appropriate staffing levels and structure are in place.
Operational Management
- Ensure seamless service and kitchen coordination across all meal periods and venues.
- Develop and maintain kitchen SOPs, cleaning schedules, and equipment maintenance logs.
- Uphold exceptional standards of food hygiene, safety, and compliance with local regulations.
Financial Accountability
- Manage kitchen budgets, monitor food and labour costs, and implement cost control measures.
- Conduct weekly stocktakes, supplier reviews, and waste minimization practices.
- Work collaboratively with the GM and finance team to meet profitability targets across all F&B outlets.
Innovation & Brand Expression
- Regularly develop new dishes and rotate seasonal menus, especially for Mr Chow Rooftop, to align with evolving trends and guest feedback.
- Collaborate with the bar team on food-pairing initiatives and culinary-led event offerings.
- Be an ambassador for the brand, embodying the venue’s sensory, immersive, and premium dining vision.
Technology & Systems
- Operate within the hotel’s POS, procurement, and event management systems for smooth operational flow.
- Ensure recipes, prep lists, and kitchen processes are digitized where appropriate to support staff training and quality control.
Qualifications & Competencies
Essential:
- Proven experience as a Head Chef or Executive Sous Chef in a multi-outlet or hotel environment.
- Expertise in Asian cuisine and modern New Zealand/continental buffet service.
- Strong financial acumen and experience managing kitchen budgets.
- Ability to lead and inspire a diverse culinary team.
- Exceptional organisational and communication skills.
Preferred:
- Experience launching or scaling new F&B venues.
- Exposure to open kitchen or performance-style service environments.
- Familiarity with sustainability practices and modern dietary trends.
Required skills
- technology
- quality control
- hygiene
- safety
- compliance
- leadership
- quality
- communication skills
- organisational skills
- general manager
- respect
- qualifications
- procurement
- hr
- head chef
- team development
- innovation
- hotel
- cost control
- culture
- operational management
- equipment maintenance
- pos
- brand ambassador
- creativity
- profitability
- guest satisfaction
- menu design
- kitchen operations
- sops
- seasonal menus
- bar team
- financial acumen
- high-performing team
- recruit
- systems
- food hygiene
- finance team
- guest feedback
- staff training
- local regulations
- commercial mindset
- excellence
- financial accountability
- train
- kitchen staff
- recipes
- consistency
- competencies
- asian cuisine
- mentor
- labour costs
- venues
- executive sous chef
- waste minimization
- in-room dining
- collaborative team
- food costs
- stocktakes
- à la carte
- f&b outlets
- menu execution
- professional team
- event catering
- diverse team
- sustainability practices
- rooftop bar
- kitchen processes
- seamless service
- operational flow
- cleaning schedules
- prep lists
- brand expression
- kitchen coordination
- open kitchen
- staffing levels
- new dishes
- culinary leader
- event management systems
- digitized processes
- rooftop dining
- full-service restaurant
- buffet breakfast
- conference catering
- modern asian dining
- culinary skillset
- asia reimagined
- asian-inspired dishes
- urban clientele
- professional clientele
- meal periods
- kitchen budgets
- supplier reviews
- evolving trends
- food-pairing
- culinary-led events
- sensory dining
- immersive dining
- premium dining
- multi-outlet environment
- new zealand cuisine
- continental buffet service
- inspire team
- f&b venues
- performance service
- dietary trends
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