Company Description
SO/ is a coveted collection of hotels rooted in the world of fashion, commanding attention with it’s avant garde design and creative approach to the world of luxury. SO/ Auckland is located in the heart of Auckland’s CBD. With views of the Waitematā Harbour and the city, across 16 floors and 130 design-led rooms.
We are on the hunt for a passionate Chef de Partie for a Part-Time role, who thrives in a dynamic, environment and is ready to embark on an exciting journey of performance and growth.
We welcome you to join us in the front row at SO/ Auckland and become a part of Accor’s lifestyle brand collective Ennismore!
Job Description

Key Responsibilities:

• Delivering exceptional food quality and presentation to all guests.
• Maintaining high standards of cleanliness, hygiene, and food safety.
• Supporting cost control through efficient stock rotation and minimal wastage.
• Implementing and maintaining stock control procedures.
• Assisting with menu preparation and ensuring adequate supplies for service.
• Coordinating and supporting kitchen team members in food preparation and production.
• Ensuring mis en place is prepared and available as required.
• Supervising the kitchen in the absence of the Executive Sous Chef or Jnr Sous Chef, including delegating tasks to meet service demands.
• Liaising with restaurant staff regarding menu availability and updates.
• Providing professional, friendly service and leading by example in guest interactions.

Qualifications

• Delivering exceptional food quality and presentation to all guests.
• Maintaining high standards of cleanliness, hygiene, and food safety.
• Supporting cost control through efficient stock rotation and minimal wastage.
• Implementing and maintaining stock control procedures.
• Assisting with menu preparation and ensuring adequate supplies for service.
• Coordinating and supporting kitchen team members in food preparation and production.
• Ensuring mis en place is prepared and available as required.
• Supervising the kitchen in the absence of the Executive Sous Chef or Jnr Sous Chef, including delegating tasks to meet service demands.
• Liaising with restaurant staff regarding menu availability and updates.
• Providing professional, friendly service and leading by example in guest interactions