Chef

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 Role

Preparation of menu items as per company recipe, method and Head Chef instruction
All mis-en-place is prepared fresh with adequate prep, in time for service
Stock control and planning for variances in trading, minimisation of wastage
Working with the Head Chef / Purchasing Manager, to ensure adequate stock levels are maintained
Mentoring and training other team members in food preparation, and food-handling skills
Maintaining a clean and tidy section and kitchen at all times
Completing tasks and necessary record keeping required by the Food Control Plan
Good communication with other kitchen team members and FOH team

About You

Previous experience in a face-paced or high volume hospitality environment
A recognised qualification and proven professional experience is compulsory
Ability to maintain high standards of personal hygiene
Excellent 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 Plan
Flexibility to adjust working practices in accordance with business levels
An understanding that employment is subject to the vagaries of the weather and the hours of work cannot be guaranteed

Skills and Qualifications

Junior 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.