Junior Sous Chef

Hourly Wage:$30-$37.50 per hour

Employment Status:       Full-time (30+ hours per week)

Employment Type:          Permanent

Places of Work:                Otago

TFE hotels is one of New Zealand’s leading hospitality establishments. We trade as A by Adina, Adina Hotels, Vibe Hotels, Quincy, Travelodge Hotels, Rendezvous and Collection by TFE Hotels.

We are currently recruiting for Sou Chefs/Junior Sou Chefs to work in Otago due to business demands.

Purpose

As one of our Sous Chefs/Junior Sou Chefs, you will help the Executive/Head Chef with leading, motivating and developing the team to deliver fabulous dishes, consistently and efficiently. You are a culinary superstar in the making – driving food concepts, quality standards, and consistency – all within budget and efficiency guidelines.

Primary Responsibilities

Every day will be different; however your core responsibilities will be to:

• Maintain excellent presentation standards that are in line with market trends.
• Ensure all food orders are prepared and cooked with a sense of urgency whilst ensuring quality and presentation is maintained.
• Liaise with Food and Beverage (F&B) service team members regarding the availability of menu items, additions and any changes to the menu.
• Assist Executive Chef/Head Chef with menu preparation and ensuring adequate supplies are available for expected service.
• Encourage and engage chefs to demonstrate their “creative flair” and create new menu items by embracing the Go MAD philosophy.
• Work with the senior F&B team to resolve any guest complaints regarding the quality of food.
• Supervise and lead the kitchen in the absence of the Executive Chef/Head Chef.
• Instruct, coach, train and develop all chefs and cooks by actively demonstrating best practice cooking techniques.
• Foster communication between the kitchen team, front line team members, management and with other departments within the hotel.
• Monitor grooming and presentation of all team members to ensure standards of personal hygiene meets council and hotel requirements.
• Ensure Food Safety Program is followed and adhered to by all kitchen staff
• Stock Management including but limited to ordering, stocktake and stock rotation
• Menu engineering including, food costing and menu pricing
• Rostering and workforce planning including labour cost management
• Sourcing talent including interviewing, shortlisting and hiring and performance Management
• Managing consistency and product across conference and events
• Ensure food items delivered to the kitchen are of the highest quality of produce.
• Assist in menu costings as required establishing pricing that will provide value for customers while contributing to maximising revenues.
• Monitor and control food wastage, maintaining a close eye on portion size and assist with food cost.
• Assist in the completion of daily market list and placement of orders to ensure delivery on a timely basis.

Skills, Experience and requirements

• You will have:

• at least two years of relevant work experience in a comparable role or a role that is of at least Chef De Partie level; or

• a combination of a relevant diploma qualification and at least 1 year of relevant work experience in a comparable role or a role that is of at least Chef De Partie level.

• Shift work will be required and may include early and late shifts. Flexibility is a must.

• Weekend and public holiday shifts are required.

• You can meet the physical demands for this role including constant standing & walking, frequent lifting and moving of objects up to 20 kgs.

Ideally you will also have (these are preferences and not mandatory requirements):

• Exceptional communication skills - Multilingual would be viewed as an advantage, with spoken and written English at a proficient level.
• Immaculately presented – you have exceptional grooming and always wear the appropriate uniform and name badge, with pride! You make sure your team always look the part too.