Chef de Partie – Waterfront Hotel, Seasonal Menu

Employer Sponsored Jobs; Whangarei; In loco; NZD 36.000 - 52.000; Tempo pieno

Descrizione del lavoro

Whangarei, New Zealand – a celebrated hotel on the waterfront is seeking skilled Chefs de Partie to lead a station with responsibility for stock quality and portion standards. This permanent, full-time role runs 30 hours per week with a professional brigade; sponsorship for NZ work eligibility may be considered.

Key duties include maintaining menus, contributing dish concepts, preparing for daily trade and events, managing stock, ensuring dishes meet standards, and guiding junior staff while

Competenze

• Previous employment as a Chef de Partie in a quality kitchen.
• A genuine passion for fresh, seasonal food delivered to consistent standards.
• Dependable, energetic teamwork and a commitment to a positive, professional kitchen culture.

Mansioni

• Maintain knowledge of standing and daily menus, functions and specials.
• Contribute dish concepts and submit new menu items when the kitchen invites them.
• Ensure the section is prepared for daily trade, functions and special requirements.
• Manage stock levels and quality for the section, reporting shortfalls to the Head or Sous Chef.
• Deliver every component cooked properly, to standard and on schedule, preparing raw materials and stock against demand while limiting waste.
• Comply with recipes and the Food Control Plan, keep preparation and service areas hygienic, guide junior staff in their duties and report maintenance issues.

Conoscenze

Chef de Partie

Seasonal menu knowledge

Stock management

Hygiene practices

Descrizione del lavoro

Whangarei, New Zealand – a celebrated hotel on the waterfront is seeking skilled Chefs de Partie to lead a station with responsibility for stock quality and portion standards. This permanent, full-time role runs 30 hours per week with a professional brigade; sponsorship for NZ work eligibility may be considered.

Key duties include maintaining menus, contributing dish concepts, preparing for daily trade and events, managing stock, ensuring dishes meet standards, and guiding junior staff while