Demi Chef De Partie

Sofitel; Auckland; On-site; NZD 55,000 - 75,000; Full time

Benefits offered by this job

Docebo learning access

Accor Heartist benefits

Complimentary meals

Parental Leave

Employee Assistance Program

Job summary

Sofitel Auckland is seeking a capable kitchen professional to support the Jr. Sous Chef and Executive Sous Chef while managing a section to high standards.

You will organise your section for efficiency, ensure recipes and health standards are followed, and handle urgent food orders with accuracy. A positive, collaborative approach and weekend availability are essential.

Qualifications

• Minimum two years of commercial cookery experience.
• Preferably with 5 star experience.
• Physically fit to stand for a shift (8 hours).
• Willingness to work weekends and public holidays.

Responsibilities

• Assist the Jr. Sous Chef and Executive Sous Chef and operate a kitchen section according to standards.
• Organise assigned section to run efficiently and productively.
• Be familiar with other kitchen sections to promote flexibility.
• Ensure all food is prepared in line with recipes and standards.
• Prepare and cook all orders with a sense of urgency.
• Check all food is stored and handled per health regulations.
• Keep work area and equipment clean at all times.
• Monitor daily kitchen food and product requirements and notify supervisors.
• Monitor quality of dishes at all stages of preparation and presentation.
• Discuss issues with Managers and kitchen/waiting staff.
• Control wastage costs by following standard methods and recipes.

Skills

Time management

Organisation

Staff development

Education

Level 5 Diploma in Professional Cookery

Job description

Job Description

• To assist the Jr. Sous Chef, Executive Sous Chef and where necessary operate a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards.
• To organize an assigned section and ensure it runs efficiently and productively.
• Be familiar with the other kitchen sections, promoting flexibility and productivity.
• Ensure all food produced is in line with kitchen recipes and standards.
• Prepare and cook all food orders with a sense of urgency.
• 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 the supervisor 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 two (2) years commercial cookery experience in a similar role, preferably including 5 star experience.
• Holds a Level 5 Diploma in Professional Cookery.
• 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