Get ready to ride the culinary slopes with us - our food outlets are the bustling heartbeats of the ski areas, and we need a Chef ready to carve through the challenge of feeding thousands at altitude! If you're not afraid to mix a dash of adventure with a sprinkle of seasoning, then keep reading. We're on the lookout for a Chef to be part of an epic team, dishing out mouth watering mountain cuisine across various outlets and diverse menus.In this role, you will be producing the highest quality products while adhering to all food hygiene practices and to all health and safety policies. It's not just about cooking; it's about crafting an unforgettable winter dining experience. So, if you're ready to bring your culinary magic to the snowy stage, join us on this frosty gastronomic adventure!About the RolePreparation of menu items as per company recipe, method and Head Chef instructionAll mis-en-place is prepared fresh with adequate prep, in time for serviceStock control and planning for variances in trading, minimisation of wastageWorking with the Head Chef / Purchasing Manager, to ensure adequate stock levels are maintainedMentoring and training other team members in food preparation, and food-handling skillsMaintaining a clean and tidy section and kitchen at all timesCompleting tasks and necessary record keeping required by the Food Control PlanGood communication with other kitchen team members and FOH teamAbout YouPrevious experience in a face-paced or high volume hospitality environmentA recognised qualification and proven professional experience is compulsoryAbility to maintain high standards of personal hygieneExcellent communication and teamwork skills we want our chefs to be able to respectfully and kindly ask for help from their peers or delegate tasks to kitchen hands on their section on any given shift.Ability to be fluid and adaptable as and when business levels rise and fall with unpredictable weather, events and other factors.Regular performance reviews with Head chef to ensure you are contributing to our Food Control Plan record keeping and staying within the parameters set out in training week.A good working knowledge of Food Control Plan requirements, and ability to assist with documentation and implementation of all facets of the NZSki Food Control PlanFlexibility to adjust working practices in accordance with business levelsAn understanding that employment is subject to the vagaries of the weather and the hours of work cannot be guaranteedSkills and QualificationsJunior Chef roles will need to hold London City and Guilds, or National Certificate in Cookery Level 3-4, a minimum of 3 years experience in a fast-paced environment is preferable.Senior Chef roles require London City and Guilds, or National Certificate in Cookery Level 3-4, and a minimum of 3 years experience in a high volume, bulk catering or hotel environment. Experience working with Food Control Plans a must.Further InformationPayrate: $30.00 - $35.00 per hourLocation: Queenstown, The Remarkables and Coronet PeakFull time, minimum 30 hours per week, fixed term
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