Senior Chef de Partie at HIND Management

Rotorua, Bay of Plenty, New Zealand -

Full Time

Start Date

Immediate

Expiry Date

08 Jun, 26

Salary

32.5

Posted On

10 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Organizing, Liaising, Coordination, Monitoring, Training, Communication, Cost Control, Menu Planning, Food Preparation, Cooking, Hygiene Enforcement, Staff Selection, Staff Training, Food Preservation, Time Management, Flexibility

Industry

Hospitality

Description

About The Role - Te mahi We are seeking a talented Senior Chef De Partie to join our amazing team at our beautiful Rotorua Hotel. Our well-regarded Sudima Lake Rotorua kitchen team offers our guests room service, a la carte and buffet for breakfast, a la carte for lunch and dinner in our restaurant, and extensive conferencing. We are currently seeking an experienced Senior Chef De Partie to join our team to produce creative, innovative and nutritious dishes. This is permanent full-time role with a minimum 30 hours per week is based at Sudima Lake Rotorua and the hourly rate is $32.50 per hour. Responsibilities | Ngā haepapa Responsibilities include but are not limited to: Organising and working in the kitchen service operations for the restaurant, room service and conference on a day-to-day basis so that they run efficiently and productively Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel. Coordinate food production and ensure food produced is in line with kitchen recipes and standards in preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen team members and take corrective action where appropriate, and within company guidelines, if standards are not met. Encourage and support junior chefs and kitchen assistants with training and personal development plans Ensure employee personal presentation is consistent with Sudima brand standards including correctly presented uniform and name badges, correcting and counselling employees when necessary Effectively communicate by briefing and debriefing employees, and actively encouraging transparent communication with other departments within the hotel Control wastage costs by following efficient preparation methods and standard recipes. Planning menus, estimating food and labour costs, and ordering food supplies Monitoring quality of dishes at all stages of preparation and presentation Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff Demonstrating techniques and advising on cooking procedures Preparing and cooking food Explaining and enforcing hygiene regulations May select and train staff May freeze and preserve foods About you | Ko koe tēnei We seek team members with a great attitude, and in addition to that the following skills will see you succeed in this role. The successful candidate must have a certificate at NZQF level 2 or higher, which includes the credit and knowledge requirements of a New Zealand Certificate in Cookery (Level 2) At least three years of relevant experience may substitute for the formal qualifications listed above. Experience in a busy kitchen environment Planning and organising skills and an ability to work individually and in a team Ability to multi-task, show flexibility and meet deadlines, work under pressure Flexible to work rostered shifts, including weekends, late nights, and public holidays Hands-on experience with various kitchen equipment (e.g. grillers and pasta makers) Ability to remain calm and undertake various tasks, excellent time management abilities Familiarity with sanitation regulations He kura te tangata - We are all valued As an employer of choice, we offer great employee benefits like life insurance, outstanding health and wellbeing programmes and discounts on hotels, restaurants, bars and spas across our network - not just for you, but in some cases your friends and family too! Free Life Insurance, Digital Will & Best Doctors teleservice after 3 months of employment Wellbeing programme including Health insurance discounts Excellent reward & recognition events Long service and anniversary gifts and benefits Staff, family and friends rates within our network of hotels Paid training and individual Employee Development Plans Training towards NZQA qualifications and our very own online digital learning platform Who We Are - Ko Wai Mātou Hind Management builds, operates and manages high performing award-winning hotel, restaurant, bar and spa businesses. As industry leaders in social and environmental responsibility, we run a sustainable business model that takes the well-being of our people and planet seriously. At Hind Management we believe 'We Are all Valued - He Kura te Tangata', 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. Our brand portfolio is one of the most accessible in New Zealand, which comes from our belief in empathy, understanding and accommodating differences. 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. Hind Management is committed to accessibility, should you require assistance or support and are unable to apply online due to an access need, contact our office (+64) 99051727 or email our Talent Acquisition Team at careers@hindmanagement.com. We will aim to respond within 48 hours Monday to Friday 9am - 5pm. We encourage people from diverse backgrounds to apply. We are proud to promote diversity and inclusion within our workplace and ensure an equitable selection process for all. We offer a fully inclusive accessible hiring process, let us know how we can support you to present your best self. E manawanui ana tātou - We care Ka mahi tahi tātou - We work together Ka whai tātou i te tika - We do the right thing He kura te tangata - We are all valued

Responsibilities

Responsibilities include organizing and running daily kitchen service operations for the restaurant, room service, and conference areas efficiently, while coordinating food production to meet established brand standards for preparation and presentation. The role also involves liaising with the Executive Chef and Sous Chef, encouraging junior staff development, and controlling wastage costs.