Chef de Partie

Join us at Accor & Pullman Auckland, where life pulses with passion!​

As a pioneer in the art of responsible hospitality, the Accor Group gathers more than 45 brands, 5,600 hotels, 10,000 restaurants, and lifestyle destinations in 110 countries. While each brand has its own personality, where you will be able to truly find yourself, they all share a common ambition: to keep innovating and challenging the status-quo.​

By joining us, you will become a Heartist®, because hospitality is, first and foremost, a work of heart.​

You will join a caring environment and a team where you can be all you are. You will be in a supportive place to grow, to fulfil yourself, to discover other professions and to pursue career opportunities, in your hotel or in other hospitality environments, in your country or anywhere in the world!​

Everything you will do with us, regardless of your profession, will offer a deep sense of meaning, to create lasting, memorable and impactful experiences for your customers, for your colleagues and for the planet.

At Pullman Auckland, we see the familiar differently, delivering pioneering experiences blending innovative work+ event spaces with vibrant social atmosphere for business, leisure and local guests.

Our service promise, ‘Progress Together, Anytime, Anywhere,’ empowers us to embrace others progress as our own by seeking opportunities, connect with meaning and make an impact.

A visionary change agent who actively seeks opportunities and forges meaningful connections to create a lasting impact.

Hospitality is a work of heart,​
Join us and become a Heartist®.

Ready for a sizzling career move? You will play a pivotal role in our kitchen working alongside a fantastic team. The food you prepare, cook and serve makes our guests smile and wanting more.

What you will be doing:

• Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to property recipes and standards
• Maintaining a high level of functionality and efficiency, demonstrating food cost control practices
• Driving service standards to ensure the highest service delivery possible
• Keep track of the daily food and product needs for the kitchen and inform the Executive Chef in advance
• Actively share ideas, opinions and suggestions to improve the environment and menus
• Communicate effectively with the rest of the team and thrive for guest feedback
• Have the ability to work early mornings, afternoons, evenings, and late nights
• Have the availability to work a rotating roster across 7 days a week