Executive Chef

Pullman Rotorua is a stunning 5-star hotel offering 130 spacious rooms, each designed with earthy tones, wood accents, and large picture windows showcasing Rotorua’s breath-taking lake views and scenery

Nestled in the center of Rotorua, Pullman Rotorua offers easy access to Rotorua's natural and cultural wonders. Offering on site dining at Barrel & Co Bar and Grill Restaurant, and a prime location just 15 minutes from the airport and steps from Eat Street, this hotel is the perfect base to explore New Zealand's geothermal capital.

We are seeking an enthusiastic and dedicated Executive Chef to lead our team in creating an exceptional employee experience. If you thrive in a fast-paced, guest-centric atmosphere and possess exceptional experience and skills as an executive chef, we invite you to bring your expertise to our hotel.

Position Summary:

We are seeking an experienced and visionary Executive Chef to lead the culinary team at our prestigious 5-star hotel in New Zealand. The Executive Chef will be responsible for overseeing all culinary operations, maintaining the highest standards of food quality, presentation, hygiene, and innovation across all outlets—including fine dining, casual restaurants, banquets, room service, and special events.

As the culinary leader of the property, you will set the tone for exceptional guest dining experiences while managing budgets, developing staff, and driving a strong food philosophy aligned with the hotel’s luxury positioning.

Key Responsibilities:

Culinary Leadership & Menu Development

• Design and implement innovative, seasonal menus across all outlets, showcasing local and international cuisine with a focus on premium, locally sourced ingredients.

• Ensure culinary consistency, creativity, and excellence in every dish served.

• Lead and inspire a large, multicultural kitchen team, setting high standards of performance and professionalism.

Operations Management

• Oversee day-to-day culinary operations including production, portion control, and food quality.

• Coordinate with restaurant managers and the F&B team to ensure seamless service delivery.

• Ensure compliance with all health, safety, and food hygiene regulations as per New Zealand standards.

Financial & Resource Management

• Develop and manage kitchen budgets, food cost control, and labour costs.

• Monitor inventory, purchasing, and stock control to reduce waste and improve efficiency.

• Maintain strong relationships with local suppliers and negotiate contracts to ensure quality and cost-effectiveness.

Team Development

• Train and mentor kitchen staff to support their growth and skill development.

• Foster a culture of collaboration, continuous improvement, and excellence.

• Conduct regular performance reviews and enforce professional standards.

Guest Experience & Brand Standards

• Uphold brand standards and positioning through the culinary experience.

• Lead menu tastings, VIP functions, and special culinary events.

Qualifications & Experience:

• Degree or diploma in Culinary Arts, Hospitality, or related field.

• Minimum 7–10 years of culinary leadership experience, including at least 3 years as an Executive Chef in a luxury hotel or fine dining environment.

• Strong knowledge of international cuisine with a passion for New Zealand’s fresh, local produce.

• Proven track record of managing large kitchen operations and banquet functions.

• Sound understanding of HACCP, food safety regulations, and allergen management.

• Excellent leadership, organizational, and communication skills.

Preferred Skills & Attributes:

• Experience working in a multicultural team and international hotel brands.

• Creativity in menu engineering and a flair for contemporary plating and presentation.

• Knowledge of sustainable kitchen practices and zero-waste cooking philosophy.

• Strong financial acumen with experience in budgeting and P&L management.