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0123 Profile:
Type of work - Executive Chef, Executive Sous Chef, Teacher Tutor
Location - Otago
Personal Bio - Very versatile, easy going, professional with clean proven successful track record. Extensive experience in management / costing / menu creation, looking for new challenges in this difficult time. Will be a great asset for any employer wanting to develop new concept / set up new business or simply consolidate existing operation. Can work full time empolyee or consultant.
Previous Experience - 30 years international and local Chef experience from Basserie style / Hotel / Fine Dining and 7 years as big International Hospitality group management position. 2 and a half years as a culinary tutor teaching London City & Guild certificate and diploma.
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0124 Profile:
Type of work - Open to Type of work.
Location - Willing to relocate
Personal Bio
Completed level5 cookery course from WITT New Plymouth, Currently working with Brydone Hotel Oamaru as Chef de Partie as well as working in countdown bakery (as I am not that experienced in bakery) . I seek new opportunities and looking for a new challenges which can polish my skills and to achieve my dreams as a celebrity chef. Very passionate about cooking and very hard working and love to cook and innovations.
Previous Experience -
Chef de partie, Baker assistant, Chef and experience with catering.
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0125 Profile:
Type of workDemi Chef De Partie, Westren Cuisine and Asian Cuisine Position
Location - Willing to relocate.
Personal Bio -
  Graduated from Senior High School Of Tourism Hotel Of Indonesia Paramitha at Jakarta Indonesia, Majoring Hotel School and I continue to study for my Diploma at Tourism Of Hotel Of Indonesia, Majoring in Food Production. Specialties: Strongs in Nusatara Cuisine, Western Cuisine as Primary. (South East Asian (HOT), Indonesian, Chinese ( fresh Pasta, Dim sum, Dumpling, and Noodle WOK ), and South American (Grill and BBQ) as Secondary.
Previous Experience - I have experience in Western Cuisine, Italian Cuisine and  Chinese Cuisine. organizational Skills, willingness to Accept Criticism, Ability to Handle High Stress Environments, Curiosity and Desire To Learn More, Physical Stamina, Creativity, Attention To Detail, And I have the educational background, Leadership In the Kitchen, Delegating of all tasks including cleaning, Scheduling of the kitchen, training of the kitchen, Food safety according to HACCP, Analysis of food coast, Packaging presentation of all food products, Development of menu & product line, Ordering of ingredients & equipment, Food Productions or manufacturing operations, that prepared me for the role of Demi Chef De Partie in Kitchen Production.
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0126 Profile:
Type of work - Aged Care, Buffets, Banquets, Prep, Chef Tutor, Assessor.
Location - Auckland / Rodney
Personal Bio -
56 years old, 38 years in the trade. Single, non smoking / New Zealand citizen / Full licence / Favourite style of cooking-up market rustic.
Qualifications - London City and Guilds- 706/1 & 2 / HCITB- Completion of Traineeship / TCB- Restaurant Service / ATI- Basic & Advanced Pastry
Previous Experience - 4 years as a chef/tutor-Cornell/PBRS & Aspire2 / 10 years buffets,banquets and carvery-Royal International,Auckland Racing Club,Walter Peak / 8 Years Pastry-, Royal International, Auckland Racing Club, PanPacific, Skyline Queenstown / 1 year as a bar manager-Sparsholt College Hampshire / 5 years as a pub/bistro chef-Muddy Farmer, Clare Inn, The Gables.
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0127 Profile:
Type of work - Sous Chef, Butcher, Com-misery.
Location - Happy to relocate.
Personal Bio -
An ambitious, honest, young, dynamic, smart, flexible, self-motivated, hardworking, enthusiastic and energetic person and can mingle with the People easily. Having 20 years of experience in same jobs career, I have accumulated a knowledge and understanding of organizational environment.
Previous Experience - Sous Chef Butchery, Com-misery, Butchery Supervisor, Chief Butchery.
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0128 Profile:
Type of work - Permanent Full Time Work
Location - Auckland
Personal Bio -
I am a Chef from Argentina. I learned to work under pressure in a very busy restaurant, which gave me versatility and good time management and the Ability to Handle High Stress Environments. When I started working in New Zealand, I learned how to manage a kitchen and the system used here, as well as the health and hygiene controls, optimizing production costs. I have the desire To Learn every day. Consider myself a Team player taking care of each member of my team. I always try to prioritize the good relationship with suppliers in search of good quality products at good prices. I took training in GMP and HACCP Management. I oversaw the Annual Food Control Plan, Health and Safety verifications carried out by the Auckland Council on two occasions, resulting in an A grade on both occasions (98% the first one and the last one on February 2020 got A 100%). My goal is to continue living in New Zealand and achieve residency and I am looking for a new challenge where I can provide my knowledge to a new team and continue to build my career.
Previous Experience -In Argentina, Chef de Partie for 5 years, of which, I worked the last 3 years in a remarkably busy restaurant with seating for 500 people.
In New Zealand, Chef de Partie for 6 months at El Sizzling Chorizo, After that I became the Head Chef at the same restaurant gaining experience in management / costing / menu creation / personnel management & roster design, I continue working there up to date.
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0129 Profile:
Type of work - Head Chef, Sous Chef
Location - Auckland
Personal Bio - L
ooking looking for chef job and having 6 years experience of fine dinning, molecular gastronomy and also in European, Asian and international cuisine. Ability to run kitchen, confident and great attitude, always doing service calm and nicely.
Previous Experience -Executive Chef of Copthorne Hotels and resorts. Total 6 years experience of chef as a head and sous chef.
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0130 Profile:
Type of work - Chef
Location - Happy to relocate
Personal Bio -
I have been a chef for 19 years mostly in fine dining and privet cheffing in lodges in New Zealand. I have also done two trips on a fishing boat so I have my sea legs. I have also been consulting around the country writing menus and training staff and auditing food control plans and kitchen processes. I like to think im a pretty calm and collected chef that doesn’t stress and get angry. I am open to anything and most location around NZ but I am based in Nelson
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0131 Profile:
Type of work - Cuisine Chef
Location - Happy to relocate
Personal Bio - I am originally come from China Sichuan province where the spicy food and fermented food gain big name in China and the world. I am a highly motivated and well-presented person who enjoys working with challenging tasks. I consider myself to be a loyal and conscientious person and will use my initiative at all times. I work well under pressure, and enjoy being successful at whatever I undertake.
Previous Experience -
Mar 2019- Now - Chef de Partie,  Huka Lodge / Jul 2018- Mar 2019 - Chef de Partie, Matakauri Lodge /  Apr 2017- Jun 2018 - Demi Chef de Partie, Huka Lodge / Sept 2016 - Apr 2017 - Commis Chef,Huka Lodge
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0132 Profile:
Type of work - Chef De Partie
Location - Overseas
Personal Bio - I consider myself to be a motivated and confident individual whose career has gone from strength to strength. Right now I am keen to work for a large operation like yours where there are future opportunities to progress within the company and develop a long term career.
Previous Experience -
Hotels, Resorts, Strong in Hot Kitchen (Grill) Banquet and large operation kitchens.
Click here if you are interested to make contact with this profile.

0133 Profile:
Type of work - Pastry, Chocolate and Bakery
Location - Overseas
Personal Bio - I have been in this industry from the last eight years  and I am specialized in pastry , chocolate work and a knowledge of bakery also. 
Previous Experience - Total of four pre-opening experience in various 5 star hotels.

Click here if you are interested to make contact with this profile.

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