Sous Chef

at  Accor Apartments Realty

Overlooking scenic Lake Tekapo, in the heart of New Zealand’s central South Island, is Peppers Bluewater Resort. The resort is comprised of one, two and three bedroom suites and villas set amongst the purest natural landscape of Mt Cook & Mackenzie region. Guests can enjoy stunning views from Rakinui Restaurant & Bar and experience the farm to table dining concept. Many a special event has taken place at Peppers Bluewater with the team creating bespoke weddings and conferences. On your days off immerse yourself in the peaceful lifestyle by enjoying the abundance of relaxing activities Lake Tekapo has to offer such as horse-riding, hot pools and stargazing.
Purpose
As Sous Chef, you will be the culinary partner to our Head or Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!
Location: Peppers Bluewater Resort, State Highway 8, Lake Tekapo 7945, New Zealand
Contract Type: Full-Time
Hours: 40 per week
Pay Rate: $30.00 - $32.00

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Sous Chef or similar role in a reputable culinary establishment with leadership abilities and track record of effectively managing kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Passionate about food and cooking, with a modern approach to menu planning and design
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required

Accor Benefits

• ALL Heartist Membership - Take advantage of discounts on accommodation and food & beverage worldwide!
• Family & Friends Discounts - Available on a range of accommodation, services and events for those who mean the most to you
• Accor Live Limitless (ALL) Loyalty Program - Earn status & reward points on your worldwide stays
• Learn Your Way - Support your career development with access to Accor’s industry leading training platforms, Accor Academy and Typsy
• Build Your Network - With more than 300,000 Accor professionals globally sharing the same guest passion, you have the ability to grow your hospitality network worldwide
• Worldwide Opportunities - We are a world leading hotel operator! With over 400 hotels in the Pacific and more than 5,000 across 110 countries, offering limitless opportunities to grow your career

At Accor, we welcome you as you are. We help you grow and learn, so that work brings purpose to your life. By joining Accor, every chapter of your story is yours to write, and together we can imagine tomorrow’s hospitality. Accor is an inclusive company, building diverse teams across the globe.
Everyone has a story and we want to learn yours. We invite you to APPLY NOW.
To view all current opportunities within Accor Apartments & Realty, visit: https://dayforcehcm.com/CandidatePortal/en-AU/accorpacifi

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulatio