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Executive Sous Chef, Sous Chef, Chef de Partie

Executive Sous Chef, Sous Chef, Chef de Partie

Job Title: Executive Sous Chef, Sous Chef, Chef de Partie
Contract Type: Permanent
Location: Christchurch
Industry:
Reference: 2879303
Contact Name: Ben Crossen
Job Published: September 10, 2019 11:46

Job Description

The Distinction Hotel Group prides itself on providing an international standard of hotel accommodation for the discerning traveller. 100% New Zealand owned and operated, they operate 13 hotels in New Zealand, with 6 hotels in the South Island. We are looking for committed and professional chefs to join our team, throughout the South Island.

Executive Sous Chef
Reporting to the Executive Chef you will be directly responsible for maintaining all aspects of the kitchen and culinary service in their absence. Ensuring you are hand on running a kitchen, including a section and overseeing the team.
  • 6+ years with experience in a la carte & banqueting
  • Previously held a Sous Chef role for a minimum of 2 years
  • Great communication skills
  • HACCP experience and solid understanding
Sous Chef
Reporting to the Executive Chef / Executive Sous Chef you will be directly responsible for maintaining all aspects of the kitchen and culinary service in their absence. Ensuring you are hand on running a kitchen, including a section and overseeing the team.
  • 4+ years with experience in a la carte & banqueting
  • Previously held a Junior Sous Chef role for a minimum of 1 year
  • Great communication skills
  • HACCP experience and solid understanding
Chef de Partie
2 years full time cooking experience. Shifts worked will be as required to meet business demands. Team players who are professional yet enthusiastic and fun, creative and able to multi task and a desire to be the best.
  • Customer focused, willing to learn and cope well under pressure.
  • Must be conscientious, reliable, responsible and have the ability to work well in a small team environment.
  • Chef de Partie able to manage shifts in the absence of the senior Chefs.
  • Be competent in a la carte service and / or banquets and able to work in a busy kitchen with an extensive menu.
  • Produce great food and have input to new menu's with a banquets experience.
Demi, Commis & Kitchen Hands:

These roles are be ideal for those who want to build a career or return to the industry in a progressive, fast growing, New Zealand owned hotel chain. An excellent opportunity for future growth in this exciting industry.