WE PUT THE WORLD ON VACATION

Travel + Leisure Co. is the world’s leading vacation ownership and travel membership company, with a dynamic and growing portfolio of resort, travel club, and lifestyle travel brands. Our dedicated associates help the company achieve its mission to put the world on vacation. Innovation and growth keep our work interesting and fun. Every day is a chance to learn something new and turn vacation inspiration into exceptional experiences for millions of travelers worldwide.
Grand Mercure Puka Park Resort boasts a majestic mountainside location at Pauanui Beach on the beautiful Coromandel Peninsula on New Zealand’s North Island. The secluded luxury lodge is set amidst 25 acres of New Zealand native bush, on Mt Pauanui in the Coromandel Peninsula. Only two hours’ drive from Auckland, the Resort is known for its distinctive product, service, and outstanding hospitality.
You will have the opportunity to bring your love of exceptional food & service to life, providing our guests a memorable experience to match their surroundings at our resort at the award winning Miha Restaurant.

YOUR EXPERIENCE AND SKILLS INCLUDE:

• Strong leadership skills with the ability to provide guidance and direction to a kitchen brigade.
• Customer driven focus & a passion for food.
• Trade qualifications and previous experience in a similar role having done a la carte service.
• Working knowledge of workplace health & safetyprocedures & food safety standards.
• Ability to work flexibly over a variety of shifts including weekends, mornings & evenings.

• Managing the culinary operations reporting directly to the Head Chef of the Resort, including supervising the culinary brigade and overseeing services.
• Be responsible for providing high quality dishes, from concept creation, preparation, cooking, right through to presentation, at the highest standard.
• Prepare and present menu items showing variety and flair, delivering an exciting and profitable product.
• Order, maintain and manage stock and par levels while reducing wastage.
• Assist in roster preparation and managing manning levels in line with budget requirements.
• Maintain strict food hygiene and safety ensuring all workstations are tidy and equipment is maintained, serviced, and cleaned in line with protocols and procedures.