Chef de partie

We are seeking an experienced Chef de partie to join our talented kitchen team. As chef de partie you will play a crucial role in the day to day operations of our busy kitchen preparing great quality dishes. This is a full time position based in a very busy sports bar in Rotorua, We are seeking an individual who thrives in a high energy fast paced environment and can work as a pivotal member of the team. Key Responsibilities : Support the Head Chef and work with the kitchen team to prepare food that consistently exceeds customer expectations and produce menu items to the highest standard. --Oversee the operation of the kitchen while monitoring the kitchen productivity. --Offer ideas for new dishes and submit new items on the menu -- Ensure individual sections and responsibilities are prepared to meet daily, operational, and special requirements, including ordering necessary food supplies. ----Ensure that recipes and measurements are strictly followed to maintain consistency, quality, and cost control, while also managing food costs and actively implementing cost-saving measures. -- Carry out food preparation tasks in the kitchen to ensure readiness for dish assembly and cooking. --Prepare and cook appropriate amounts of stock to meet demand but avoid waste. --Rotate through different sections to develop your skills and broaden your experience. --Impart knowledge and training to junior kitchen team members. --Follow food safety and hygiene standards and ensure compliance in all areas of food preparation. --Ensure all equipment is well maintained and operational and work environments are kept clean and organized. --Interact with staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication --A solid understanding of kitchen service along with proficiency in the mechanics of a busy service. --A desire to make your mark and contribute to the team and success of the restaurant. What We Are Looking For --NZQA Diploma in Cookery or equivalent qualification, or 3 years’ experience in a professional kitchen in a comparable venue. --A solid understanding of kitchen operations and service flow. Permanent --Full time (minimum 30 hours per week), on a roster system that can include weekends, evenings and some public holidays. What To Do Next If you're excited to be part of this innovative team,send us your cv, we'd love to hear from you!