Chef de Partie

Job description

Company Description

Now is the time to join our growing kitchen team as we evolve our food and beverage story with exciting forward plans. We are looking for a chef de partie with passion, talent and a willingness to develop and learn, under the mentorship of our Award Winning Executive Chef.

Join the French inspired Sofitel Queenstown Hotel & Spa, celebrating one-of-a-kind luxurious Hotel experiences for our guests, in the heart of beautiful Queenstown.

Why join us?

·  We are steaming ahead with exciting development of our food & beverage story, including  enticing menu development  and  investment  and upgrading of our outlets
·  Receive  unparalleled training , development and support from Executive Chef excelled trainer
·  Build your career with the  New Zealand Luxury Hotel of the  Year  and  Australasian Hotel of the Year 2023 HM Award winner
·  We offer  competitive pay  with  benefits  including daily staff meals and dry-cleaned uniform and laundry allowance
·  Discounted Hotel stays , food and beverage rates and Spa treatments, worldwide - for yourself and for friends and family, across our entire network.
·  Ongoing reward and recognition  incentives and awards
·  Opportunities for further development and  worldwide career progression  within Accor - travel the world with us!
·  Free gym  access
·  Free ski hire  during winter months.
·  Refer a friend incentive - earn  $600 bonus
·  Anniversary Stay  with Food & Beverage spend
·  Work Your Way  - speak with us about your desired work life balance and make your perfect balance a reality.

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.

Job Description

Person Specifications 

·  Three years commercial cookery experience in high quality establishments preferred;
·  Ability to run the section without supervision and guide other chefs;
·  Clear understanding on the Food Control Plan and hygiene legislation;
·  A passion for delivering outstanding culinary offerings that delight guests;
·  Clear communication skills and willingness to continue learning;
·  Level 4 Cookery course standard.