Lead Chef de Partie — High-Volume Kitchen Leader

Swiftsure Arrowtown Ltd; Arrowtown; On-site; NZD 60,000 - 85,000; Full time

Benefits offered by this job

Discounts on dining

Discounts on wine across Swiftsure Vyd

Daily staff meal & drinks

Job summary

Swiftsure Arrowtown Ltd in Arrowtown, NZ, invites an experienced hospitality professional to join as a Senior Kitchen Supervisor. You will lead daily food preparation, coordinate with the Head Chef, supervise junior and Commis chefs, and ensure the highest quality in production, presentation and costs.

The role requires a minimum of two years in a high-volume venue, strong leadership, excellent communication, and a deep understanding of food safety.

Qualifications

• Minimum two years’ experience in a high-volume venue.
• Strong leadership, communication, and team-building abilities.
• Deep understanding of hospitality operations, food safety and costs.

Responsibilities

• Taking care of daily food preparation and duties assigned by seniors to meet standards.
• Coordinates daily tasks with the Head Chef.
• Supervise junior and Commis chefs.
• Estimate daily production needs and check quality of raw and cooked food.
• Ensure production, preparation, and presentation meet highest quality.
• Maintain awareness of all menu items, recipes, methods, and presentation standards.
• Operate and maintain department equipment; report malfunctions.
• Communicate effectively to maintain a secure, friendly working environment.
• Produce own work on deadline and support others to achieve it.
• Carry out other duties required by seniors and ensure compliance with health and safety standards.

Skills

Leadership

Communication

Team-building

Hospitality operations

Food safety

Costs awareness

Job description

Swiftsure Arrowtown Ltd in Arrowtown, NZ, invites an experienced hospitality professional to join as a Senior Kitchen Supervisor. You will lead daily food preparation, coordinate with the Head Chef, supervise junior and Commis chefs, and ensure the highest quality in production, presentation and costs.

The role requires a minimum of two years in a high-volume venue, strong leadership, excellent communication, and a deep understanding of food safety.