Junior Sous Chef - Sudima Christchurch Airport

at  HIND Management

WHO WE ARE - KO WAI MĀTOU

Sudima Christchurch Airport Hotel, conveniently situated next to Christchurch Airport, offering easy access to both the airport and the vibrant city center for our international guests.
Hind Management has recently been awarded HRD’s Five Star Employer of Choice Award for 2022. Our people love coming to work every day and we think you will too! We’re looking for positive people, working with us means getting unlimited opportunities to develop yourself and your career, being part of a community and company culture that’s passionate about putting people first. And it means having the flexibility and opportunity to work how you work best, with lots of different people all working with one goal in mind.

ABOUT THE ROLE - TE MAHI

We are currently seeking a skilled and passionate Junior Sous Chef to join our team at Sudima Christchurch Airport.
As Sous Chef, you will have the opportunity to showcase your expertise and creativity in our well-equipped kitchen. Your leadership skills will be put to the test as you assist in guiding and inspiring a dedicated team of culinary professionals. Together we will deliver exceptional dining experiences that exceed our guests’ expectations.
If you thrive in a dynamic environment, possess a wealth of culinary knowledge, and have a proven track record in team leadership, we invite you to take on this exciting role with us.
This full-time permanent role is based at Sudima Christchurch Airport Hotel.

RESPONSIBILITIES | NGĀ HAEPAPA

• Assisting the Sous and Head/Executive Chef in the leadership of the kitchen team whilst on shift and in the absence of the Sous and Head/Executive Chef.
• Assist with planning costing and developing all menus
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored and maintained at that level. Work with the kitchen team and take corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines and maintain FCP Food Control Plans.
• Maintain a sound knowledge of the hotel’s procedures for purchasing of food stocks, the control of purchasing levels and ensuring all necessary measures are in place to maintain budgeted food costs in all outlets.
• Purchase all food products from the hotel’s preferred suppliers list inline with Sudima Hotels sustainability framework and SUPF goal