Senior Chef de Partie | Crowne Plaza Christchurch at IHG Career

Christchurch, Canterbury, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

13 Sep, 26

Salary

0.0

Posted On

15 Jun, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

A La Carte Service, Banquet Service, Modern Cooking Techniques, Classical Cooking Techniques, HACCP, Food Safety, Hygiene, Menu Development, Stock Rotation, Portion Control, Waste Minimisation, Food Costing, Labour Costing, Team Training, Time Management, Problem Solving

Industry

Hospitality

Description

About us Crowne Plaza Christchurch is located in the heart of downtown Christchurch, right opposite Victoria Square and just a short walk from major attractions, including the Avon River, Town Hall, Art Gallery, Te Pae Conference Centre and the modern dining and shopping precincts. Our Kitchen department is the heart and centre of the hotel, and you could be joining this great team as a Senior Chef de Partie with us! Every day is different, but you’ll mostly be: * support the day-to-day operation of the kitchen, ensuring consistency, quality, and efficiency across all food outlets and events * Prepare, cook, and present dishes to the highest standard, ensuring consistency in quality, portioning, and presentation. * Assist with breakfast buffet, functions and events preparation * Support and contribute to a positive team culture by working collaboratively with colleagues, assisting in the training and coaching chefs and kitchen stewards, and promoting professionalism and mutual respect. * Contribute to menu development and guest satisfaction by assisting with new dishes and specials, accommodating dietary requirements, and delivering exceptional dining experiences under the guidance of sous Chef and the Executive Chef. * Manage your section during service, ensuring smooth and efficient operations while maintaining high standards of organisation and execution. Including stock rotation, portion control, minimising waste, and assisting with ordering to achieve food cost targets * Work in a safe and clean environment in accordance with HACCAP What we need from you * At least 3+ years’ experience as a Chef de Partie * Hotel Experience preferred * Strong Knowledge of a la carte and banquet service with modern and classical cooking techniques * A sound understanding of food safety, hygiene, and HACCP requirements * Problem solving, reasoning and training abilities. * Exceptional organisational skills and attention to detail, with the ability to prioritise tasks and manage time effectively. * Professional, reliable, and passionate about hospitality, demonstrating initiative, integrity, emotional maturity, and a desire for continuous growth and learning. Flexible to work a rotating roster including evenings, weekend and public holidays. * Basic understanding of food and labour costing, with a willingness to further develop commercial and financial acumen. * Ability to interact with customers, employees and third parties. What we offer You’ll be rewarded for your hard work with a suite of benefits that supports you and your family’s wellbeing, including: * paid birthday leave * full training provided * daily laundered uniform * additional parental leave benefits * proactive health days Your career journey will be supported through our lifelong development program, IHG career milestone celebrations, and transfer of entitlements as you move and grow with IHG. In addition to the always-popular hotel perks like accommodation and food & beverage discounts, our discount retail platform makes your pay go even further. We are proud to be IHG and we know you will be too. So, join us and you’ll become part of our ever-growing global family. Please note that we will only consider candidates who can prove their valid rights to live and work in New Zealand.

Responsibilities

Support day-to-day kitchen operations by preparing and presenting high-quality dishes for outlets, buffets, and events. Manage a specific section during service, ensuring efficiency, stock rotation, and adherence to food cost targets.