Demi Chef de Partie
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What you'll do
- To assist the Jr. Sous Chef, Executive Sous Chef and where necessary operate a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards.
- To organize an assigned section and ensure it runs efficiently and productively.
- Be familiar with the other kitchen sections, promoting flexibility and productivity.
- Ensure all food produced is in line with kitchen recipes and standards.
- Prepare and cook all food orders with a sense of urgency.
- Check all food is stored and handled as per current food health and hygiene regulations.
- Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
- Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
- Monitoring quality of dishes at all stages of preparation and presentation
- Discussing food preparation issues with Managers and kitchen and waiting staff
- Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
What they're looking for
- Minimum two (2) years commercial cookery experience in a similar role, preferably including 5 star experience.
- Holds a Level 5 Diploma in Professional Cookery.
- Has the aptitude and willingness to undertake further development with Sofitel.
- Physically fit and able to stand for the duration of a shift (8 hours).
- Organise time and work efficiently.
- Willingness to work weekends and public holidays due to the business needs
- Projects professional image at all times through personal presentation / interpersonal skills. Effective numeracy, verbal and written communication skills.
- Desire and ability to train and develop staff.
- Appreciates and maintains an effective outlet for stress.
- Initiates contacts and establishes rapport easily.
Summarised by NextRaise from the employer’s description, which follows in full below.
Full description from employer
Company Description
Sofitel - Chic, Passionate, Indulged, Special. Experience the very best of modern luxury at Sofitel Auckland Viaduct Harbour. Here you can indulge in a decidedly chic encounter that combines the spirit of Aotearoa with the French Art de Vivre.
The unmistakable influence of fashion has imbued Sofitel with a couture approach to service, from the fine attention paid to the smallest detail, to the elaborate flourishes that enchant and delight guests. As proud “Ambassadors” of l’Art de Vivre around the world, we are committed to delivering hospitality excellence and heartfelt service, in a manner that is tailor-made to our guests.
We are looking for ambassadors for Sofitel Auckland Viaduct Harbour as Part -Time Demi Chef de Partie. The ambassador should have an eye for detail, a passion for creating magnifique luxury experience for our guests and developing a wonderful team.
Job Description
Our Ambassador will:
- To assist the Jr. Sous Chef, Executive Sous Chef and where necessary operate a section of kitchen and ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes / standards.
- To organize an assigned section and ensure it runs efficiently and productively.
- Be familiar with the other kitchen sections, promoting flexibility and productivity.
- Ensure all food produced is in line with kitchen recipes and standards.
- Prepare and cook all food orders with a sense of urgency.
- Check all food is stored and handled as per current food health and hygiene regulations.
- Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations.
- Monitor daily kitchen food and product requirements and advise the supervisor of these well in advance.
- Monitoring quality of dishes at all stages of preparation and presentation
- Discussing food preparation issues with Managers and kitchen and waiting staff
- Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
Qualifications
- Minimum two (2) years commercial cookery experience in a similar role, preferably including 5 star experience.
- Holds a Level 5 Diploma in Professional Cookery.
- Has the aptitude and willingness to undertake further development with Sofitel.
- Physically fit and able to stand for the duration of a shift (8 hours).
- Organise time and work efficiently.
- Willingness to work weekends and public holidays due to the business needs
- Projects professional image at all times through personal presentation / interpersonal skills. Effective numeracy, verbal and written communication skills.
- Desire and ability to train and develop staff.
- Appreciates and maintains an effective outlet for stress.
- Initiates contacts and establishes rapport easily.
Additional Information
- Learn your Way - Access to our Docebo so you can Earn while you Learn!
- Benefits Your Way - Incredible Accor Heartist Benefits - discounted Food & Beverage + Accommodation Worldwide
- Complimentary meals on shift
- Accor's Parental Leave Scheme - up to 12 weeks for Primary Carer and up to 2 weeks for Secondary Carer
- Access to our Employee Assistance Program
Company
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