WHO WE ARE | KO WAI MĀTOU

Here at Sudima Hotels, we have one passion, you! We care, we do the right thing and we work together. As a Sudima team member, you will demonstrate these values with your day-to-day actions, however great or small.
We believe ‘We Are all Valued - He Kura te Tangata’, and our success is a direct reflection of our people and our company culture. We live and breathe Manaakitanga, hospitality is at the heart of all that we do. As HRD’s Five Star Employer of Choice Award in 2019, 2022, and in 2024, our people love coming to work every day and we think you will too!
Hind Management, the management company behind Sudima Hotels, builds, operates, and manages our award-winning hotels, restaurants, bars, and spa businesses. As industry leaders in social and environmental responsibility, they operate on a sustainable business model that takes the well-being of our people and planet seriously.
Above all, we’re looking for positive people. Working with us not only means getting unlimited opportunities to develop yourself and your career but being part of a community and company culture that’s passionate about putting people first.

WE HAVE AN OPPORTUNITY FOR A CHEF DE PARTIE TO SUPPORT OUR BUSY DINNER SERVICE.

We are seeking a Chef De Partie to join our friendly kitchen team at The Lane Restaurant in Salisbury Street, adjacent to Sudima Christchurch City.
The Lane is a modern, all-day Canterbury bistro serving up delicious, relaxed fare.
This is a full-time role, 30 hours per week guaranteed minimum, with pay rate of $28 per hour.

RESPONSIBILITIES | NGĀ HAEPAPA

Responsibilities include but are not limited to:

• Produce excellent quality dishes to brand standards for the restaurant, bar, conferencing and room service on a day to day basis
• Organising the shift, prep completion and supporting the team to ensure the kitchen is always well prepared, clean and hygienic for each shift
• Support the Head Chef and where appropriate guide junior kitchen team members
• Foster a great team environment of cooperation and respect between co-workers
• Assisting with the planning menus, estimating costs, and ordering food supplies.
• Monitoring quality of dishes at all stages of preparation and presentation
• Discussing food preparation issues with Managers and the Food and Beverage team
• Demonstrating techniques and cooking procedures
• Preparing, freezing, preserving and cooking
• Understanding and enforcing hygiene regulations
• Assisting with selecting and training team members