A scenic Matakana destination offering a unique blend of art, nature, and adventurous experiences, with a warm, family-friendly team environment.

Our client has owned this business for 30 years, establishing it as a scenic destination in Snells Beach, New Zealand, where visitors can enjoy a one-of-a-kind combination of natural beauty, art, and fine wine. Over the years, they have continuously evolved their offerings, providing an adventurous and memorable experience for guests of all ages. The business has fostered a warm, family-like atmosphere among their team, ensuring a welcoming environment for both employees and customers alike.

Primary Function: The Chef de Partie will oversee the Platters, Prep, and Dessert sections of the kitchen. This role involves ensuring the maximum quality of food while maintaining efficient labour costs.

Top Priorities:

• Be prepared for service
• Produce high-quality food
• Produce food quickly and efficiently
• Maintain clear communication during service
• Ensure excellent organisation and hygiene

Duties & Responsibilities:

• Collaborate with the Head Chef and General Manager to develop and refine the menu.
• Prepare and cook all items related to the menu and functions, ensuring they meet the establishment’s standards and satisfy customer expectations.
• Plan and organise workflows to ensure timely preparation, ordering food items as required.
• Cost recipes and assist in the development of menu items, adhering to budgetary constraints.
• Keep recipe books up to date and organised.
• Ensure kitchen equipment is functioning and the work environment is safe and operational.
• Maintain prep work in anticipation of days off, ensuring proper handover and organisation.
• Mentor and train staff to maintain high culinary standards, sharing knowledge and best practices.
• Foster a positive team morale within the kitchen.
• Communicate effectively with staff and other departments to ensure smooth operations.
• Attend kitchen meetings and contribute to team discussions.

Competencies: Technical:

• National Certificate (Level 4) in Cookery or equivalent industry experience.
• Recent completion of NZQA Food Safety Hygiene or Food Safety Programme course (within the last 3 years).
• Strong training and mentoring skills.
• Proficiency in computer skills and kitchen software.
• Excellent budgeting and menu costing abilities.
• Strong organisational skills.
• Knowledge of wine & food pairing.

Interpersonal:

• Excellent communication and customer service skills.
• Strong team player with a collaborative mindset.
• Ability to follow instructions and work well with others.

Personal:

• Strong commitment to the team, the establishment, and excellence in the kitchen.
• Positive attitude and enthusiasm for high-quality food preparation.
• Capable of working competently and efficiently under pressure.
• Flexible and adaptable to change.
• Reliable and dependable with a strong work ethic.

Reporting To: Head Chef
Responsible For: Trainee Cook, Steward, Kitchenhand
Possible Interrelationships: Duty Manager, Supervisors, Accounts Department, Wait Staff

JOB REFERENCE #3880389