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Chef de Partie Job Opening In Queenstown – Now Hiring SOFITEL

Chef de Partie

    New Zealand Jobs Expertini Expertini › New Zealand › Jobs › Queenstown › Supervisors Of Food Preparation And Serving Workers › Chef De Partie

Job description

Job Description

​​​​​​​Elevate your culinary skills to new levels of excellence. Here you can share and grow your knowledge, learning from passionate and experienced people every day. We will encourage you to explore your creativity and extend your repertoire, bringing joy to our guests with every mouthful.​​​​​​​


Qualifications

  • Level 4 Culinary qualification;
  • Three years commercial cookery experience in high quality establishments preferred;
  • Ability to run the section without supervision and guide other chefs;
  • Clear understanding on the Food Control Plan and hygiene legislation;
  • A passion for delivering outstanding culinary offerings that delight guests;
  • Clear communication skills and willingness to continue learning;
  • Flexibility to meet hotel rostering needs including weekend and public holidays.


Additional Information

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent.

We offer reasonable adjustments to support you.

If you require an adjustment to be made during the recruitment process, you're welcome to let us know.

    ________________________________________________________________________________________

    Detailed Duties:

    • Work with the Executive Chef and Sous Chef to supervise all operational aspects of the Kitchen and related outlets.

    • Ensure all team are following procedures according to stipulated departmental SOP and Hotel policies.

    • Maintain the Food Hygiene Law as per FCP and follow Hotel safety procedures.

    • Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
    • Work without supervision and run the section efficiently and accordingly to the specified SOP, Menus and special requests
    • Be familiar with the other kitchen sections, promoting flexibility and productivity.
    • Prepare and cook all food orders with urgency
    • Check all food is stored and handled as per current food health and hygiene regulations described in FCP and used equipment is cleaned properly after use
    • Follow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base – temperature, cooking and cleaning
    • Check the required Food products you need for the operation and write the orders sheets / prep lists as requested
    • Ensure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive Chef
    • Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
    • Ensure strict stock rotation and minimum wastage (FIFO)
    • Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed at all times - co-ordinate the work of apprentices in the preparation and production of food as required.
    • Keep all working areas clean and tidy.  Ensure all equipment is maintained, serviced and cleaned.  Report any problems, broken equipment or any hazard to the Sous Chef or Executive Chef.
    • Be aware of product pricing during purchases, ensuring best purchase pricing for the kitchen is archived at all times
    • Have involvement in Menu engineering and costing, have an understanding of Food Cost Calculations and knowledge in the financial control of Kitchen Budgets

    Full Time, changing roster including mornings, days and evenings.

    $31-33 p/hr

    Required Skill Profession

    Supervisors Of Food Preparation And Serving Workers


    • Job Details

    Unlock Your Chef de Potential: Insight & Career Growth Guide


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    The Work Culture

    An organization's rules and standards set how people should be treated in the office and how different situations should be handled. The work culture at SOFITEL adheres to the cultural norms as outlined by Expertini.

    The fundamental ethical values are:

    1. Independence

    2. Loyalty

    3. Impartiapty

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    5. Accountabipty

    6. Respect for human rights

    7. Obeying New Zealand laws and regulations

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    SOFITEL interview tips for Chef de Partie

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    Other Openings

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