Chef de Partie
Hotel Brand: InterContinental
Location: New Zealand, Wellington
Hotel: Wellington (WLGGS), 2 Grey Street, 6011
Job number: 150909
Adjacent to Wellington’s waterfront, InterContinental Wellington is the most centrally located and experienced global five-star hotel in New Zealand’s capital city. InterContinental Wellington is host to outstanding culinary excellence and an array of 5 F&B outlets to suit every occasion.

YOUR DAY TO DAY

InterContinental Wellington is seeking a talented Chef de Partie with a sharp eye for detail and a passion for cooking!

Key Responsibilities.

• You’ll have the ability to provide innovative, authentic and enriching culinary experiences to our guests.
• You’ll be responsible for preparing, cooking and presenting food in accordance with our portion and quality standards.
• You will also be required to control food usage to minimize waste, maintain a clean, safe and tidy work environment and communicate with staff in other departments.
• Foster clear communication with staff across departments, particularly with kitchen and front-of-house teams.

WHAT WE NEED FROM YOU

We are looking for enthusiastic and professional team players who knows how to deliver great service and exceed guest expectations. To be successful you will need:

• A minimum of 3 years kitchen experience essential
• You’ll need to be able to keep calm during the pressures of service with impeccable time management skills
• An eye for detail & a strong sense of urgency
• Flexibility to work a range of hours, which includes but is not limited to afternoons, evenings & public holidays

This role will be paid $30 per hour, 40 hours per week.

• You’ll have the ability to provide innovative, authentic and enriching culinary experiences to our guests.
• You’ll be responsible for preparing, cooking and presenting food in accordance with our portion and quality standards.
• You will also be required to control food usage to minimize waste, maintain a clean, safe and tidy work environment and communicate with staff in other departments.
• Foster clear communication with staff across departments, particularly with kitchen and front-of-house teams