Commis Chef at Accor

Queenstown, Otago, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

16 Dec, 25

Salary

30.19

Posted On

17 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Food Presentation, Creativity, Menu Development, Time Management, Verbal Communication, Food Safety, Cooking Techniques, Teamwork

Industry

Hospitality

Description

Company Description Hotel St Moritz, by MGallery Collection Our signature restaurant 'Lombardi' at Hotel St Moritz, is a greatly admired eatery for locals and visitors alike. A refreshing departure from a ‘Hotel Restaurant’, this award-winning establishment offers global opportunity within the bespoke MGallery collection. Job Description In this role you will work with the kitchen team to ensure that food standards, presentation and cooking techniques are carried out according to established standards and recipes to the expectations of a upscale restaurant. Qualifications Minimum of 2 years experience in a kitchen environment. Previous experience in an upscale / 5* establishment advantageous Have a high standard in food presentation Be able to demonstrate creativity and flair in menu development Understanding of NZ food safety requirements Organise time and work efficiently Have effective verbal communication skills Additional Information Our commitment to Diversity & Inclusion: We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know. ________________________________________________________________________________________ Detailed duties: To assist the Chef de Partie and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards Assigned duties organised and completed efficiently and productively. Be familiar with the other kitchen sections, promoting flexibility and productivity. Ensure all food produced is in line with kitchen recipes and standards. Prepare and cook all food items in specific area of responsibility with a sense of urgency. Check all food is stored and handled as per current food health and hygiene regulations. Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations. Complete kitchen hand shifts as required. Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance. Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes. Permanent position, 30 hours guaranteed, changeable roster, $30.19 per hour.

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Responsibilities

Assist the Chef de Partie in ensuring food standards, preparation, presentation, and cooking techniques are followed according to established recipes. Monitor food preparation and wastage costs while maintaining a clean work area in compliance with health regulations.