We are an accredited employer.

Multiple positions available.

Permanent positions, 30/40 hours guaranteed.

Rotating roster with weekend and public holiday work.

Managing daily food preparation, production and implementation of menus which are designed to deliver innovative, safe food which meet market / customer needs and fall within budgeted guidelines.

• Hands on supervision of the restaurant, room service, and conference food service operations on a day to day basis.
• Meet and where possible exceed customer and guest expectations, enabling the Food & Beverage operation of the hotel to be recognised as purveying consistent, quality and value for money cuisine.
• Ensure food standards, preparation, presentation and cooking techniques meet Brand Standard guidelines and are maintained at that level. Work with the kitchen team and take corrective action where appropriate if standards are not met.
• Strive continually for innovative, quality, value for money food which is presented and served in the most complimentary way.
• Ensure the highest possible standard of hygiene is practiced and maintained by the entire Kitchen team to meet Health & Safety regulations and food preparation guidelines.
• Cultivate a positive work environment where learning and personal development are benchmarks by which quality improvement is driven.
• Work closely with the Restaurant and Bar team and the Conference Sales Manager / Conference Coordinators to meet food and beverage operational objectives.
• Co-ordination of the stewarding team to meet the kitchen’s requirements.
• Maintain food costs at budgeted levels by careful preparation, service and storage of food product.
• Coordinate daily food requirements with purchasing with consideration for delivery times, shelf life and storage capabilities.
• Assist in the development of the Annual Business Plan and Financial Budget, use this as a guide to controlling 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.
• Be pro-active in controlling costs being fully aware of forecasted business and targeted profitability whilst maintaining standards.
• Establish on-going On Job Training Programme within the department to meet service standards. Use department procedure manuals as a base for all service procedures training.
• Properly induct new staff into the team, department and hotel in the first week of their employment.
• Ensure that all staff under your control carry out their duties in accordance with the service standards and procedures manuals to meet departmental / hotel service standards and brand standards.
• Effectively use the results of Voice of Guest and guest questionnaires to improve product and service delivery.
• Openly communicate with staff ensuring regular briefings occur and all relevant information is passed onto staff.
• Delegate duties so all aspects of the shift are covered
• Lead by example maintain good staff morale.
• Develop weekly staff rosters.

Qualified with a minimum of 2 years experience in a similar role.

Have a high standard in food presentation

Be able to demonstrate creativity and flair in menu development

Be able to use leadership skills to maintain an effective work group

Understanding of NZ food safety requirements

Organise time and work efficiently

Have effective verbal communication skills

• Short term accommodation to help you on your feet!
• 'Work Your Way' - speak with us about your desired work life balance and make your perfect balance a reality.
• Your loyalty card entitling you to discounted Hotel stays, 25% off food and beverages across Accor Hotel outlets, 50% discount on breakfasts and discounted Spa treatments worldwide.
• Daily staff meals provided.
• Ongoing reward and recognition incentives and awards.
• Opportunities for further development and worldwide career progression within Accor.
• Work for a world-leading Global hotel company.