Head Chef

We need someone whose heart beats for food and who can spark that same excitement in their team through top-notch training and leadership. 

Your mission: cost-effectively manage the Kitchen team to maximize Food and Beverage profitability. This involves overseeing food preparation production and menu implementationcreating innovative safe dishes that meet market and customer needs while staying within budgeted guidelines.

Key Responsibilities for Success

• Management and leadership of the hotel kitchen team.
• Overseeing the restaurant and grab & go menu (Room service) and daily food service operations.
• Creating a multi-site kitchen facility that efficiently utilizes people and equipment resources for respective food outlets.
• Exceeding customer and guest expectations positioning the hotels Food & Beverage operation as a provider of consistent quality and value-for-money cuisine.
• Adapting to changes in food styles and service trends as dictated by the market.
• Ensuring food standards meet Brand Standard guidelines and are consistently maintained.
• Maintaining the highest hygiene standards and adhering to Health & Safety regulations and HACCP food preparation guidelines.
• Fostering a positive work environment that values learning and personal development.
• Liaising with other departments in the hotel for seamless operations.
• Coordinating the stewarding team to meet the kitchens requirements.

Financial Responsibilities

• Assisting in developing the Annual Business Plan and Financial Budget.
• Controlling expenditure through the Purchase Order System and inventory controls.
• Proactively controlling costs while maintaining standards.
• Ensuring neat clean and functional outlets to protect long-term investment value.
• Conducting regular maintenance on all service equipment.
• Maintaining confidentiality and secure storage of intellectual property and databases.

Qualifications :

• Previous experience at a similar level.
• Valid commercial cookery qualification.
• Strong leadership and talent management skills.
• Organisational skills and ability to meet deadlines.
• Excellent communication skills.
• Passion and ability to drive and motivate the kitchen team.
• Experience in menu design cost control and recruitment.
• NZ citizen permanent resident or hold a current and valid work visa/permit.

Additional Information :

At Ibis Wellington were all about not just building your career but ensuring you have a blast along the way! We believe in celebrating your accomplishments with a bunch of awesome employee perks and programs including:

• Learn your Way - Access to our Accor Academy so you can Earn while you Learn!
• Daily staff meals are on us while youre on duty.
• Incredible Accor Heartist Benefits - including discounted Food & Beverage Accommodation Worldwide
• Accors Parental Leave Scheme: Supporting you in all stages of life.
• Join in on staff celebrations and get recognised for your tenure.
• Accors refer-a-friend bonus
• Uniform provided & laundered
• Access to our Employee Assistance Program

Join us at Ibis Wellington where your career journey is as exciting as the destination!

Our Commitment To Diversity & Inclusion

We are an inclusive company and our ambition is to attract recruit and promote diverse talent.

Why work for Accor

We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day making sure that work brings purpose to your life so that during your journey with us you can continue to explore Accors limitless possibilities.

By joining Accor every chapter of your story is yours to write and together we can imagine tomorrows hospitality. Discover the life that awaits you at Accor visit what you love care for the world dare to challenge the status quo! #BELIMITLESS

Remote Work :

No

Employment Type :

Full-time