Sous Chef - Sudima Christchurch City
HIND Management, New Zealand
Job Description
Who We Are - Ko Wai Matou
Hind Management has recently been awarded HRD's Five Star Employer of Choice Award for 2022. Our people love coming to work every day and we think you will too! We’re looking for positive people, working with us means getting unlimited opportunities to develop yourself and your career, being part of a community and company culture that’s passionate about putting people first. And it means having the flexibility and opportunity to work how you work best, with lots of different people all working with one goal in mind.
About The Role - Te mahi
We are currently seeking a skilled and passionate Sous Chef to join our team at Sudima Christchurch City.
As Sous Chef, you will have the opportunity to showcase your expertise and creativity in our well-equipped kitchen. Your leadership skills will be put to the test as you assist in guiding and inspiring a dedicated team of culinary professionals. Together we will deliver exceptional dining experiences that exceed our guests' expectations.
If you thrive in a dynamic environment, possess a wealth of culinary knowledge, and have a proven track record in team leadership, we invite you to take on this exciting role with us.
This full-time permanent role (40 hours per week) is based at Sudima Christchurch City.
Responsibilities | Nga haepapa
- Assisting the Head Chef in overseeing all aspects of the kitchen operations, including food preparation, cooking, and presentation, while maintaining high-quality standards.
- Collaborating with the Head Chef to create innovative and enticing menus that reflect the hotel's culinary concept and meet the expectations of the 4.5-star clientele.
- Ensuring strict adherence to food safety and hygiene standards, including proper handling, storage, and disposal of ingredients, as well as maintaining a clean and organized kitchen environment.
- Supervising and mentoring the kitchen staff, providing guidance, training, and support to foster a positive and productive work atmosphere.
- Managing the inventory of kitchen supplies, ordering ingredients, and coordinating with suppliers to maintain an adequate stock level while minimizing wastage.
- Assisting with controlling food costs by monitoring portion sizes, minimizing food wastage, and suggesting cost-effective ingredient alternatives without compromising quality.
- Conducting regular inspections to ensure that all dishes leaving the kitchen meet the hotel's standards in terms of taste, presentation, and overall quality.
- Overseeing plating and presentation to ensure they meet the expectations of our guests.
- Assisting in executing all kitchen service including regular restaurant service, room service as well as conferencing and events.
- Ensuring compliance with all health and safety regulations in the kitchen, including fire safety, equipment maintenance, and staff training.
- Maintaining open and effective communication with other departments, such as front-of-house staff and management, to ensure smooth operations and exceptional guest satisfaction.
Requirements
About you | Ko koe tenei
- Previous experience working as a Sous Chef in a medium to large restaurant.
- Expert in product quality and presentation skills
- In-depth knowledge of kitchen operations, including food preparation, cooking techniques, portion control, and food safety standards.
- Strong leadership qualities, including the ability to inspire, mentor, and guide kitchen staff to achieve their best performance.
- Previous experience catering to large conferences and events.
- Experience working in fast-paced, high-pressure environments and the ability to adapt quickly to changing circumstances and guest demands.
- A genuine passion for cooking and a commitment to delivering exceptional dining experiences to guests.
- A dedicated and hardworking attitude, leading by example with a hands-on approach to kitchen operations.
- Comprehensive knowledge of health and safety regulations, as well as food hygiene standards, ensuring strict compliance in all aspects of kitchen operations.
- Relevant culinary qualifications and certifications are preferred, demonstrating a commitment to professional growth and development.
- Flexibility to work varied shifts, including weekends and holidays, to meet the demands of the business.
- Candidates must have the legal right to work in New Zealand to be considered for the role.
Benefits
He kura te tangata - We are all valued
- Discounts at our hotels, restaurants and spas across our network
- Staff, family and friends rates at our hotels.
- Meals on duty and uniform provided.
- Exce