ABOUT THE HOTEL

With 200 bedrooms and a 90 seat restaurant; with street frontage along a busy Wellington street, Ibis Wellington is looking for someone who with a “hands on” approach who can take responsibility for this busy Kitchen.

This role is for someone who has an absolute passion for Food and can excite that passion in their team members through training, and leadership.

You will be reporting directly to the General Manager, If you think that you match the above description and have the below skills then we want to hear from YOU!!

Key Objective

The cost effective management of the Kitchen team to maximise Food and Beverage profitability. The overseeing the food preparation, production and implementation of menus which are designed to deliver innovative, safe food and does so by meeting market / customer needs and falls within budgeted guidelines are the main considerations.

KEY RESPONSIBILITIES

• Management and leadership of the hotel kitchen team.
• Management of the restaurant, grab & go (Room service), and conference food service operations on a day-to-day basis.
• Create a true multi site kitchen facility that use the collective people, and equipment resources efficiently to meet the needs of respective food outlets.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as a purveyor of consistent, quality and value for money cuisine.
• Respond to any changes in food styles and service trends as dictated by the market (hotel / customers)
• Ensure food standards, preparation, presentation and cooking techniques are established and monitored to meet Brand Standard guidelines and maintained at that level. Work with the kitchen teams and take corrective action where appropriate, and within company guidelines, if standards are not met.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire F&B Service team to meet Health & Safety regulations and HACCP food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Liaise with the Restaurant and Bar Manager / Supervisors and the Sales Manager / keeping the lines of communication open between the departments, extend this to other departments in the hotel.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson
• Any other duties assigned by your Manager.
• Strive to implement the Accor Asia Pacific Service Vision and demonstrate active use of the Accor Values.

Financial/Asset Responsibilities/Duties

• Assist in the development of the Annual Business Plan and Financial Budget; use this as a guide to control expenditure during the financial year.
• Facilitate the smooth running of the department through adequate supply of materials and equipment.
• Adhere to the department budget through the Purchase Order System and inventory controls.
• Pro-actively control costs by being aware of forecasted business and targeted profitability, whilst maintaining standards.
• Assist supervisors and staff to present neat, clean and functionally operating outlets to protect their long-term investment value.
• Carry out regular programmed maintenance on all service equipment.
• Maintain confidentiality and secure storage of all intellectual property and data bases, both hard copy and electronic.
• Utilise internet and email in conjunction with Accor Internet and Email policy.
• Report any damages to Hotel, guests or staff assets on the appropriate incident report form and investigate as required.

SPECIFIC REQUIREMENT

• Previous experience at a similar level
• A valid commercial cookery qualification
• Strong leadership skills and ability to manage, train and develop talent
• Strong organizational skills and ability to meet deadlines
• Excellent communication skills
• Passion and ability to drive and motivate the kitchen team
• Menu design and costing Experience
• Cost control Experience Experience
• Recruitment Experience
• Must be Vaccinated against COVID 19- as per the COVID Response (vaccinations) legislations act 2021
• NZ citizen, permanent resident or hold a current and valid work visa/permit

Benefits:

• Employee discount
• Employee mentoring program
• Professional development assistance
• Referral program