Chef de Partie

Chef De Partie

We are seeking an experienced Chef De Partie to join our busy kitchen team at Sudima Christchurch Airport Hotel. This is a varied hotel kitchen environment where you will work across à la carte restaurant service, room service, conferencing and events. With a diverse operation and changing service demands, no two shifts are quite the same.

This is a full time position with a guaranteed minimum of 32 hours per week, paid at $31.00 per hour.

As a Chef De Partie, you will take ownership of your section while supporting the wider kitchen operation. You will prepare and deliver high quality food in line with Sudima standards, contribute to an efficient service and help develop junior chefs and kitchen assistants.

For someone looking to continue building their career, this role provides exposure to different areas of a hotel kitchen, opportunities to contribute to menu development, further training and the opportunity to progress towards senior kitchen roles.

Our kitchen operates seven days a week, so you will work across a rotating roster that includes weekdays, weekends and public holidays, with a mix of shifts based on operational requirements.

We understand that flexibility works both ways and aim to provide a supportive and well organised working environment while meeting the needs of our guests and hotel operation.

Responsibilities include organising and working in the kitchen service operations for the restaurant, room service and conference on a day-to-day basis so that they run efficiently and productively. Liaising with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

Coordinate food production and ensure food produced is in line with kitchen recipes and standards in preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen team members and take corrective action where appropriate, and within company guidelines, if standards are not met.

Encourage and support junior chefs and kitchen assistants with training and personal development plans. Ensure employee personal presentation is consistent with Sudima brand standards including correctly presented uniform and name badges, correcting and counselling employees when necessary.

Effectively communicate by briefing and debriefing employees, and actively encouraging transparent communication with other departments within the hotel. Control wastage costs by following efficient preparation methods and standard recipes.