Chef De Partie

Hourly Wage:                   $29.66 to $31.61 per hour

Employment Status:       Full-time (30+ hours per week)

Employment Type:          Permanent

Places of Work:               Queenstown, New Zealand

Known as the “Adventure City”, Queenstown provides the opportunity to test your adrenaline limits through the wide range of outdoor activities in the South Island such as bungy jumping and skiing. Located on the shores of Lake Wakatipu, explore a scenic hike offering views of the Southern Alps. 

Purpose

As Chef de Partie, You are responsible for the outlet(s) in the absence of the Head Chef or Sous Chef.  You’ve essentially been left (the kitchen equivalent of) the keys to the car! As the CDP you manage the kitchen, or a section of the kitchen to ensure everything runs smoothly, peacefully, efficiently.   You pride yourself in keeping everything calm and controlled on the surface, even if your feet are madly paddling below the waterline.  You ensure all food standards, preparation, presentation and cooking techniques are carried out according to recipes and departmental policies and procedures. A stickler for never letting standards slip – you ensure strict hygiene and safety procedures are adhered to at all times. 

Primary Responsibilities

• Food production, presentation and quality never slips below the standard – whether it be maintaining a clean and tidy workspace and equipment, and ensuring food handling, hygiene and storage is as it needs to be.  
• You will ensure preparation of mise en place items for readiness of current and proceeding shift, as well as ensuring par levels of dry goods are maintained
• Ensure all food produced is in line with kitchen recipes and standards, and prepare and cook with a sense of urgency, without compromising safety or quality.
• Organise your assigned section/outlet and ensure it runs efficiently and productively and support and assist your team as needed to ensure you all operate smoothly, like a well-oiled machine.
• You will monitor and control food wastage (as well as portion size and food cost) and assist in stocktake if required.
• Monitor and analyse guest feedback and ensure that value for money is maintained, at the same time exceeding guest’s expectations.
• Champion the right behaviour, attitude and outlook to ensure the rest of the team know they can rely on you, and follow your lead.
• Communication is key, so if there are any issues in the kitchen, or within the team (or other teams or stakeholders) you make sure the Head Chef is aware of any matters arising.

Skills, Experience and Requirements

• You hold formal Industry Trade Qualifications or have completed or are completing a Commercial Cookery Qualification.
• You hold a current Food Safety Supervisors Certificate.
• Experience in a chef capacity in a similar style and sized property.
• You can physically meet the demands for this role including frequent carrying of plates etc. and use of fine motor skills requiring hand dexterity to grip knives.
• Shifts to include frequent gripping of cleaning products and cloths used for wiping down and cleaning all kitchen areas.
• Shifts to include pushing and pulling, walking on uneven surfaces, including tiles, carpet and kitchen flooring.
• Shifts to include Regular lifting and relocating of delivered goods.
• Shifts to include Regular bending, reaching and lifting of all kitchen and floor equipment, utensils and crockery.
• Shifts to include frequent exposure to areas with higher temperatures.
• Shifts to include frequently engaging in preparation tasks with utensils and equipment at a waist high bench.
• Immaculately presented – you have exceptional grooming and always wear the appropriate uniform and name badge, with pride! You make sure your team always look the part too.
• Exceptional communication skills - Multilingual would be viewed as an advantage, with spoken and written English at a proficient level.
• Shift work will be required on a rotating roster and may include late shifts. Flexibility is a must.