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.