Junior Sous Chef

Overlooking scenic Lake Tekapo, in the heart of New Zealand’s central South Island, is Peppers Bluewater Resort. The resort is comprised of one, two and three bedroom suites and villas set amongst the purest natural landscape of Mt Cook & Mackenzie region. Guests can enjoy stunning views from Rakinui Restaurant & Bar and experience the farm to table dining concept. Many a special event has taken place at Peppers Bluewater with the team creating bespoke weddings and conferences. On your days off immerse yourself in the peaceful lifestyle by enjoying the abundance of relaxing activities Lake Tekapo has to offer such as horse-riding, hot pools and stargazing.

Purpose

As Junior Sous Chef, you will be the culinary partner to our Head or Executive Chef, contributing to the creation of remarkable dishes that captivate our customers. Your role will be instrumental in overseeing kitchen operations, food preparation, and menu innovation, ensuring every guests culinary journey remains a smooth and delightful one!

Location: Peppers Bluewater Resort, State Highway 8, Lake Tekapo 7945, New Zealand

Contract Type: Permanent Full Time

Weekly Hours: Minimum 30, Maximum 40

Pay Rate: $32 – $33 NZD per hour
Minimum Qualification and Experience: NZ Diploma equivalent OR 3 years’ experience in a similar role

Primary Responsibilities

• Run your own section of the kitchen, ensuring service is smooth and assist with other sections if they require help
• Supporting the Head / Executive Chef with seasonal menu creation ensuring we remain authentic to the direction of the establishment whilst managing food costs
• Provide supervision and guidance to junior chefs, supporting the on boarding and ongoing development of junior kitchen team members to create an inclusive, high performing culture in line with company values
• Assist with administrative elements of the department including but not limited to rostering, stock take, ordering and end of month reporting
• Ensure compliance with food safety, hygiene, HACCP and workplace health and safety legislation and regulation

Skills & Experience

• Proven experience as a Chef de Partie or similar role in a reputable culinary establishment with leadership abilities and track record of effectively managing kitchen teams
• Strong culinary skills and a passion for creating exceptional dishes
• The possession of a Certificate III in Hospitality (Commercial Cookery) – Essential
• Passionate about food and cooking, with a modern approach to menu planning and design
• Personal presentation & communication skills are imperative, along with positive energy & attitude
• Flexibly to work across a range of shifts including weekends and public holidays as required

Accor Benefits

• ALL Heartist Membership – Take advantage of discounts on accommodation and food & beverage worldwide!
• Family & Friends Discounts – Available on a range of accommodation, services and events for those who mean the most to youhttps://careers.accor.com/global/en/job/junior-sous-chef-in-state-highway-8-7945-lake-tekapo-nzl-jid-100811