Chef de Partie

Our signature restaurant 'Lombardi' at Hotel St Moritz, is a greatly admired eatery for locals and visitors alike. A refreshing departure from a ‘Hotel Restaurant’, this award-winning establishment offers global opportunity within the bespoke MGallery collection.

In this role you will work with the kitchen team to ensure that food standards, presentation and cooking techniques are carried out according to established standards and recipes to the expectations of a upscale restaurant.

• Minimum of 2 years experience in a similar role.
• Previous experience in a 5 star/upscale establishment advantageous
• Have a high standard in food presentation
• Be able to demonstrate creativity and flair in menu development
• Be able to use leadership skills to maintain an effective work group
• Understanding of NZ food safety requirements
• Organise time and work efficiently
• Have effective verbal communication skills

Bring passion and dedication to excellence, and we will recognise your contribution with a variety of benefits, rewards and development opportunities:

• Discounted Hotel stays, food and beverage rates and Spa treatments, worldwide - for yourself and for friends and family, across our entire network.
• Daily staff meals provided.
• We also offer laundry allowance and anniversary stays with F&B credit to enjoy.
• Receive unparalleled training, development and support from Accor and MGallery training programmes.
• Ongoing reward and recognition incentives and awards.
• Opportunities for further development and worldwide career progression within Accor.
• Work for a world-leading Global hotel company.
• Enjoy working in the heart of beautiful Queenstown with our diverse and professional team

Our commitment to Diversity & Inclusion:

We are an inclusive company, and our ambition is to attract, recruit and promote diverse talent. We offer reasonable adjustments to support you. If you require an adjustment to be made during the recruitment process, you're welcome to let us know.

Detailed duties:

• To ensure that food standards, preparation, presentation and cooking techniques are carried out according to established recipes and procedures.
• To implement safe food techniques in line with current Health and Hygiene regulations.
• To present consistent and quality menu / buffet food items and dishes.
• Organise each food service so that it runs 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 kitchen brigade to met food preparation and service requirements.
• 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 Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Any other reasonable request as required by Hotel Management.
• Establish on-going On Job Training within the department to meet brand and service standards.  Use department procedure manuals as a base for all service procedures and training.
• Induct new staff into the team, department and hotel in the first week of their employment using the orientation checklist.
• Openly communicate with staff ensuring regular briefings occur with all relevant information passed onto staff.
• Delegate duties so all aspects of the shift are covered, ensure concise handover to the next shift.
• Manage staff within guidelines outlined in the Accor Employee handbook and Hotel fact-sheet.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Ensure employees attend training programmes and meetings to constantly improve skills and knowledge.

Permanent position, 30 hours guaranteed, changeable roster, $31-33 p/hr.