Sous Chef - Novotel Christchurch Airport

at  HIND Management

WHO WE ARE

Novotel Christchurch Airport is part of the Accor Hotels franchise and Hind Management Group (NZ Employer of Choice 2022). Novotel and Hind Management believe in empathy, understanding and accommodating differences. We believe that ‘we are all valued’ and our success is a direct reflection of our people, teamwork, passion and professionalism.
Our values are based on caring, working together, and doing the right thing. We are passionate about our people. 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.

ABOUT THE ROLE - TE MAHI

We are currently seeking an experienced Sous Chef to join our team to produce creative and innovative gourmet dishes.
Our ideal candidate will have a minimum of 2 years experience in a similar role, have excellent all round cooking skills but and is keen to progress their career. We are looking for someone who genuinely cares about their career as a Chef and who enjoys being part of a team.
This full-time permanent role is based at Novotel Christchurch Airport.

RESPONSIBILITIES | NGĀ HAEPAPA

• Assisting the Head Chef in overseeing all aspects of the kitchen operations, including food preparation, cooking, and presentation, while maintaining high-quality standards.
• Collaborating with the Head Chef to create innovative and enticing menus that reflect the hotel’s culinary concept and meet the expectations of the 4.5-star clientele.
• Ensuring strict adherence to food safety and hygiene standards, including proper handling, storage, and disposal of ingredients, as well as maintaining a clean and organized kitchen environment.
• Supervising and mentoring the kitchen staff, providing guidance, training, and support to foster a positive and productive work atmosphere.
• Managing the inventory of kitchen supplies, ordering ingredients, and coordinating with suppliers to maintain an adequate stock level while minimizing wastage.
• Assisting with controlling food costs by monitoring portion sizes, minimizing food wastage, and suggesting cost-effective ingredient alternatives without compromising quality.
• Conducting regular inspections to ensure that all dishes leaving the kitchen meet the hotel’s standards in terms of taste, presentation, and overall quality.
• Overseeing plating and presentation to ensure they meet the expectations of our guests.
• Assisting in executing all kitchen service including regular restaurant service, room service as well as conferencing and events.
• Ensuring compliance with all health and safety regulations in the kitchen, including fire safety, equipment maintenance, and staff training.
• Maintaining open and effective communication with other departments, such as front-of-house staff and management, to ensure smooth operations and exceptional guest satisfaction.