Please give us some details about the role you want to fill and let us know why you think our client might be the perfect candidate for you.
What happens next?
Our Job Search Specialist Mark Beltran will facilitate the next steps:
Mark will let our client know that you have shown an interest in their professional skills.
You will receive a full job application from our client and might want to offer them a formal job interview if you see the right potential in this candidate.
If you decide that you would like to offer the role to our client, we will help to make the next steps as smooth as possible.
You will be supported by our Licensed Immigration Advisers, who will take care of all visa related aspects of the process of offering our client a job.
Offering a job to our client will be straight forward.
Proven expertise in menu development, à la carte service, buffet planning and event catering, including weddings and corporate functions. Known for a strong work ethic, high quality standards, and the ability to perform under pressure in fast-paced kitchen environments. Experienced in team leadership, inventory control and food safety compliance, with a passion for creative cooking and continuous improvement. Eager to contribute culinary expertise, reliability, and professionalism to a dynamic and quality-focused kitchen team.
Relevant Skills:
Food Preparation & Cooking Techniques: Strong background in hot and cold kitchen production, à la carte service, buffets and multi-course menus across international cuisines.
Menu Development & Planning: Experience creating daily and weekly changing menus, including seasonal offerings, vegan products and special event menus.
Event & High-Volume Catering: Proven ability to deliver consistent quality for weddings, corporate events and large-scale buffets in hotel and catering settings.
Vegan & Specialty Baking: Advanced experience developing and producing vegan baked goods, including product creation and distribution.
Food Safety & Hygiene (HACCP): Knowledgeable in hygiene standards, temperature control, storage procedures and maintaining clean, compliant kitchen environments.
Inventory & Cost Control: Skilled in monitoring stock levels, checking expiration dates, placing orders and minimizing food waste.
Garde Manger | November 2025 – Present
· Responsible for cold kitchen production (salads, appetisers, desserts), managing menu execution, cooking for events, receiving and storing ingredients.
Sous Chef/Garde Manger | May 2025 – November 2025
· Supervised cold and hot kitchen operations, managed inventory and supplier orders, delegated tasks to staff, and prepared traditional Spanish cuisine
Garde Manger | August 20204 – April 2025
· Responsible for cold kitchen production, managing stock and hygiene, supporting hot kitchen operations, and executing buffet and event catering.
Sous Chef | November 2022 – August 2023
· Managed kitchen operations as sous-chef, overseeing menu planning, farm-to-table ingredient use, event catering, cooking classes, and personalized in-room dining experiences for guests.
Head Chef | June 2021 – June 2022
· Managed vegan pastry production, led a team of 5, handled purchasing and supplier relations and oversaw financial and operational aspects of the bakery.
Previous experiences include: Owner, NZ Working Holiday (Chef) and Head Chef
Graduate of Culinary Arts Administration | 2013 – 2017
Bachelors in Business Administration | 2010 - 2012
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