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Job Offer: Chef De Partie:Job description:Chef De PartiePayment: Paid Position ($26 - $27.76)Job location: Queenstown Region: Otago/Queenstown/Wanaka practice: practice Necessary Listing Added: 12/09/2022 Chef De Partie Work Your Way to Mercure Queenstown Resort and join us as Chef de Partie. Mercure Queenstown Resort is a four star hotel with 148 guest rooms, located in a vantage point overlooking the amazing Remarkables Mountain Range and Lake Wakatipu views. Our kitchen manages the operation of Rises breakfast restaurant, South Eatery restaurant and caters for banquets in our two flexible options conference rooms. What is in Information technology for you: » Work Your Way - Speak with us about your desired work life balance and make Information technology a reality! » Free use and access of our gym, saunas, hot tubs and swimming pool » Meals & Parking included while on duty » Drycleaning service for work attire » Employee benefit card offering discounted rates in Accor worldwide » Learning programs through our Academies » Opportunity to develop your talent and grow within your property and across the world! » capability to make a difference through our Corporate Social Responsibility activities, like Planet 21 About the function » As a senior member of the kitchen team you will be responsible for: » everyday food preparation, production and implementation of menus. » Maintaining a high level of functionality and efficiency, demonstrating food cost control practices » Driving service standards to ensure the highest service delivery possible. » Gain your cookery qualification(s) whilst working with us through Service IQ » Minimum 30 hours a week » Rotating roster (must be able to work weekends and public holidays) » $26 - $27.76 per hour Key tasks » Organise an assigned section and ensure Information technology runs efficiently and productively. » Be familiar with the other kitchen sections, promoting flexibility and productivity. » Contribute to cost control through energy conservation, correct storage of all materials and use of equipment as per operating standards and manufacturers specifications. » Monitor everyday kitchen food and product requirements and advise the manager of these well in advance. » Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes. » Ensure all food produced is in line with kitchen recipes and standards. » Report any health or safety hazards to your manager or the Manager on Duty. » Maintain a clean and safe work area expertise and practice » A minimum of 2 years’ practice in a commercial kitchen. » Exceptional organizational and guest service delivery expertise » Thorough knowledge around kitchen hygiene, environmental and food safety standards. » Exceptional communication and interpersonal expertise, with a natural capability to effective communicate to a wide diverse audience » capability to work well in a busy environment, while maintaining high standard Skills:
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