Sous Chef

Job Description

The Mercure Queenstown Resort kitchen manages the operation of Rises, South Eatery and banquets for our two flexible conference rooms. The kitchen caters for special events and supports hotel seasonal promotions .

As a Sous Chef part of our kitchen brigade, you are fully responsible for the smooth kitchen operation while on duty, maintaining the highest food safety and hygienic standards of an A graded commercial kitchen. You will assist our Head Chef with menu design as well as training of kitchen team members/apprentices. You will ensure recipes are followed to effectively manage food cost in line with budget guidelines.

Work Experience

Previous experience as a Chef at a supervisory level (min 1 year)

Proven ability to manage and lead a successful team.

Ability to work autonomously in a variety of operational shifts (including early mornings, weekends and public holidays if/when required)

Hotel commercial kitchen experience is preferred.

Level 4 Industry qualification or overseas equivalent is desired.

Excellent verbal and written English.

**Please ensure you have valid New Zealand Work rights to be able to apply for this role. Please specify your immigration visa status in your application.

Benefits

Daily staff meals and dry-cleaned uniform and laundry allowance.

Your Bienvenue card entitling you to discounted Hotel stays, food and beverage rates and Spa treatments.

Opportunity to grow

Please email Tristan at: hH1994-KC1@accor.com