Executive Chef - Lead High-Volume Buffet & Growth

EVT Limited; Rotorua; Hybride; NZD 90 000 - 140 000; Plein temps

Avantages offerts par ce poste

Dining and stays discounts across EVT

Movie tickets and cinema discounts

Seasonal perks at Thredbo

Rapid career growth

Paid parental leave

Community and volunteering

Résumé du poste

EVT Limited's Rydges Rotorua is seeking an Executive Chef to lead Chapman's Restaurant and Bar and the hotel's events program. You will set culinary standards, manage a busy kitchen, and partner with the F&B Manager to deliver outstanding guest experiences in a high-volume environment.

The role requires strong leadership, exceptional culinary skills, and a focus on food safety, cost control, and staff development.

Qualifications

• Experience delivering high-volume buffet service in a hotel or resort.
• Lead and run a hotel or large-scale kitchen day to day.
• Strong culinary skills and trend awareness.

Responsabilités

• Manage food production across Chapman's Restaurant, Bar and events to maximise quality and profitability.
• Lead high-volume, high-quality buffet service, approving all food leaving kitchen and maintaining standard recipes.
• Achieve budget targets for food cost, labour cost and operating supplies.
• Hire, train and supervise chefs and kitchen staff, building a productive team.
• Ensure food safety, hygiene and OH&S practices.
• Roster kitchen staff to meet service and financial targets.

Connaissances

Buffet leadership

High-volume kitchen

Culinary excellence

Food safety & OH&S

Staff rostering & leadership

Budgeting & cost control

Communication & team-building

Grooming standards

Description du poste

EVT Limited's Rydges Rotorua is seeking an Executive Chef to lead Chapman's Restaurant and Bar and the hotel's events program. You will set culinary standards, manage a busy kitchen, and partner with the F&B Manager to deliver outstanding guest experiences in a high-volume environment.

The role requires strong leadership, exceptional culinary skills, and a focus on food safety, cost control, and staff development.