Chef de Partie at Accor

Accor; Auckland; On-site; NZD 52,000 - 68,000; Full time

Benefits offered by this job

Docebo learning access

Accor Heartist benefits

Complimentary meals on shift

Parental Leave

Employee assistance program

Job summary

Sofitel Auckland Viaduct Harbour is seeking a Chef de Partie to join our luxury kitchen team. You will work with the Executive Chef to supervise kitchen operations and maintain high standards of presentation and hygiene.

We're looking for a detail-oriented leader with 3+ years in commercial cookery, willingness to work weekends, and the ability to mentor junior staff within a five-star environment. This is a full-time onsite role at Sofitel Auckland Viaduct Harbour.

Qualifications

• Minimum 3 years in a similar role in commercial cookery.
• Leadership experience is required.
• Willingness to undertake development with Sofitel.
• Physically fit to stand 8 hours.

Responsibilities

• Supervise kitchen and related outlets with Executive Sous Chef.
• Maintain hygiene, safety procedures and stock control.
• Coordinate menu prep and ensure supplies for service.
• Lead ambassadors and delegate duties to kitchen staff.

Skills

Leadership experience

Attention to detail

Communication skills

Education

Level 5 Diploma in Professional Cookery

Job description

Chef de Partie – Accor, Auckland City, New Zealand

Sofitel – Chic, Passionate, Indulged, Special. Experience the very best of modern luxury at Sofitel Auckland Viaduct Harbour. Here you can indulge in a decidedly chic encounter that combines the spirit of Aotearoa with the French Art de Vivre. The unmistakable influence of fashion has imbued Sofitel with a couture approach to service, from the fine attention paid to the smallest detail, to the elaborate flourishes that enchant and delight guests. As proud “Ambassadors” of l’Art de Vivre around the world, we are committed to delivering hospitality excellence and heartfelt service, in a manner that is tailor‑made to our guests.

We are looking for ambassadors for Sofitel Auckland Viaduct Harbour as Full Time Chef de Partie. The ambassador should have an eye for detail, a passion for creating magnificent luxury experience for our guests and developing a wonderful team.

Job Description

• Work with the Executive Chef or designated Junior Sous Chef’s to supervise all operational aspects of the Kitchen and related outlets.
• Ensure all Ambassadors are following procedures according to stipulated departmental and Hotel policies.
• Maintain strict hygiene and safety procedures.
• Be responsible for the kitchen in the absence of the Executive Sous Chef or designated Junior Sous Chef’s.
• Assist with the implementation and maintenance of programs to ensure high standards of cleanliness and organization within the kitchen and related outlets.
• Lead Ambassadors by setting a positive example.
• Coordinate menu preparation and ensuring adequate supplies are available for expected service.
• Liaise with Restaurant Ambassadors and Management regarding the availability of menu items, additions to the menu and any relevant changes and special requests.
• Supervision of kitchen.
• Delegate duties and responsibilities to kitchen employees to ensure service demands are met.
• Maintain excellent presentation standards and cost control for all food and beverage outlets.
• Prepare and present menu items showing variety and flair, within the cost margins.
• Ensure strict stock rotation and minimum wastage.
• Have stock control procedures implemented and maintained.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
• Monitor daily kitchen food and product requirements and advise Executive Chef or designated Junior Sous Chef’s of these well in advance.
• Monitoring quality of dishes at all stages of preparation and presentation.
• Discussing food preparation issues with Managers and kitchen and waiting staff.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.

Qualifications

• Minimum three (3) years commercial cookery experience in a similar role, preferably including 5 star experience or holds a Level 5 Diploma in Professional Cookery.
• Previous leadership experience.
• Has the aptitude and willingness to undertake further development with Sofitel.
• Physically fit and able to stand for the duration of a shift (8 hours).
• Organise time and work efficiently.
• Willingness to work weekends and public holidays due to the business needs.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Effective numeracy, verbal and written communication skills.
• Desire and ability to train and develop staff.
• Appreciates and maintains an effective outlet for stress.
• Initiates contacts and establishes rapport easily.

Additional Information

• Learn your Way - Access to our Docebo so you can Earn while you Learn!
• Benefits Your Way - Incredible Accor Heartist Benefits - discounted Food \& Beverage + Accommodation Worldwide Complimentary meals on shift
• Accor's Parental Leave Scheme - up to 12 weeks for Primary Carer and up to 2 weeks for Secondary Carer
• Access to our Employee Assistance Program