Lead kitchen operations to deliver high-quality meals for restaurant, room service, and conferences

Senior Chef De Partie

We are seeking a talented Senior Chef De Partie to join our amazing team at our beautiful Rotorua Hotel.

Our well-regarded Sudima Lake Rotorua kitchen team offers our guests room service, a la carte and buffet for breakfast, a la carte for lunch and dinner in our restaurant, and extensive conferencing.

We are currently seeking an experienced Senior Chef De Partie to join our team to produce creative, innovative and nutritious dishes.

This is a permanent full-time role with a minimum 30 hours per week based at Sudima Lake Rotorua and the hourly rate is $32.50 per hour.

Responsibilities include but are not limited to:

  • 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
  • Liaise 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.
  • Planning menus, estimating food and labour costs, and ordering food supplies
  • Monitoring quality of dishes at all stages of preparation and presentation
  • Discussing food preparation issues with Managers, Dietitians and kitchen and waiting staff
  • Demonstrating techniques and advising on cooking procedures
  • Preparing and cooking food
  • Explaining and enforcing hygiene regulations
  • May select and train staff
  • May freeze and preserve foods
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