Chef de Partie – Modern NZ Cuisine, Michelin-Listed Kitchen

The Rees Hotel, Luxury Apartments & Lakeside Residences; Queenstown; On-site; NZD 55,000 - 75,000; Full time

Benefits offered by this job

Duty meals

Barista coffee on shift

Uniform

Free parking

Employee Assistance Programme

Wellbeing initiatives

Job summary

The Rees Hotel, Luxury Apartments & Lakeside Residences in Queenstown is seeking a chef to join our talented True South team, delivering seasonal modern New Zealand cuisine with cultivated details and an outstanding wine cellar.

You will be part of a small, busy team, creating mouth-watering dishes from local produce, while adapting to dietary requirements and health standards. Shifts range across dinner and breakfast, with flexibility for various hours.

Qualifications

• Minimum of three years' relevant prior experience in high quality properties/restaurants.
• Passion for following culinary trends is essential.
• Ability to build and maintain strong and respectful work relationships.
• Understanding of food safety and impeccable hygiene practices.
• Effective English verbal and written communication skills.
• Available to work a variety of shifts including mornings, evenings, weekends and public holidays.

Responsibilities

• Plan and organize creation, preparation and cooking of high-quality dishes.
• Work independently with strong focus on impeccable food hygiene practices.
• Work across larder, hot-line and/or dessert sections depending on skill set.
• Prepare staff meals for the wider hotel.
• Please contact us for a full position description detailing key tasks and responsibilities.

Skills

English communication

Team player

Food hygiene

Culinary trends

Job description

The Rees Hotel, Luxury Apartments & Lakeside Residences in Queenstown is seeking a chef to join our talented True South team, delivering seasonal modern New Zealand cuisine with cultivated details and an outstanding wine cellar.

You will be part of a small, busy team, creating mouth-watering dishes from local produce, while adapting to dietary requirements and health standards. Shifts range across dinner and breakfast, with flexibility for various hours.