Chef de Partie at Accor

Rotorua, Bay of Plenty, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

25 Feb, 26

Salary

0.0

Posted On

27 Nov, 25

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Arts, Team Leadership, Stock Control, Menu Preparation, Customer Satisfaction, Communication Skills, Organizational Skills, Attention to Detail

Industry

Hospitality

Description

Company Description 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 looking for a professional Chef de Partie to amaze the guests of our establishment with excellent cooking according to the executive chef’s recipes and specifications. Your work will be an important factor to a client’s contentment. The ultimate goal is to expand our clientele and reputation to ensure long-term success. Job Description This role will report to the Executive Chef and your main duties will include; Maintain excellent presentation standards and cost control for the restaurant and room service. Lead team members by setting a positive example. Ensure strict stock rotation and minimum wastage. Have stock control procedures implemented and maintained. Assist Executive Chef with menu preparation and ensuring adequate supplies are available for expected service. Works with and co-ordinates the work of kitchen team members in the preparation and production of food as required. Prepares and ensures availability of menus are in place as required. Keep all working areas clean and tidy. Ensure all equipment is maintained, serviced and cleaned. Supervision of kitchen in the absence of the Executive Chef. Delegate duties and responsibilities to kitchen employees to ensure service demands are met. Liaise with Restaurant team members regarding the availability of menu items, additions to the menu and any relevant changes. Report any problems to the Executive Chef. Show efficiency in constantly striving to provide total customer satisfaction through efficient, friendly and professional service to all guests. This includes leading by example when attending to guest requests. Take initiative to ensure that interactions with our guests (internal or external) are positive, productive, professional and in keeping with the principles of Heartist principles. Qualifications Minimum of 18 months experience in similar role. Full working rights in New Zealand. A passion for culinary arts. The ability to work well as part of a team as well as autonomously. Excellent command of/level of English. Physically fit and energetic. Reliable, punctual with excellent personal presentation. Excellent organisational skills. Ability to work on a rotating 7 days a week roster including weekends, public holidays and evenings. High level of professionalism. Excellent verbal communication and organisation skills. Additional Information Learn your Way - Access to our Accor Academy so you can earn while you learn! Work Your Way - Flexibility to ensure a work life balance! Incredible Accor Heartist Benefits - including discounted Food & Beverage + Accommodation Worldwide Accor's refer-a-friend bonus Access to our Employee Assistance Program Uniform provided and laundered Meals on shift Sound understanding of New Zealand workplace expectations, including team leadership, guest service, and H&S responsibilities. Impeccable attention to detail and commitment to delivering 5-star service.

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Responsibilities

The Chef de Partie will maintain excellent presentation standards and cost control for the restaurant and room service while leading kitchen team members. They will assist the Executive Chef with menu preparation and ensure that all working areas are clean and equipment is maintained.