$28 – $30 per hour, minimum 32 hours per weekWhen you join EVT, you are joining one of Australia and New Zealand's leading experience companies. EVT encompasses Entertainment businesses that excite every sense, Ventures driven by a passion for new opportunities and Travel businesses that always feel local and authentic. At EVT, we're the shakers and the Daymakers. The experience creators. The possibility makers and opportunity takers. We aim to make a positive impact on our people, communities and environment, every day.About RydgesAustralian & New Zealand owned and operated for more than 30 years, Rydges operates quality city, suburban, and resort-style hotels in key destinations across Australia and New Zealand, with a refreshingly down-to-earth approach. Rydges provides genuine local hospitality with quality essentials alongside its trademark too easy service.About Rydges RotoruaImmerse yourself in the cultural heart of New Zealand at Rydges Rotorua. This 203-room hotel, on the edge of Whakarewarewa Forest, with a backdrop of geothermal geysers and world-class mountain bike tracks is led by a team with a passion for genuine Kiwi hospitality. Are you ready to join us?About the roleJoin our team to provide dishes for our Chapmans Restaurant and extensive Event venues offering both buffet and a la carte options.Food Preparation: Prepare and cook dishes according to the restaurant's recipes and quality standards.Quality Control: Maintain high standards of food quality, taste, and presentation, and regularly taste and adjust dishes, as necessary.Station Management: Oversee your designated section of the kitchen, ensuring all food items are prepared and presented to perfection.Inventory Management: Assist in monitoring and managing inventory levels, including ordering supplies as needed.Safety and Hygiene: Adhere to food safety and hygiene standards, and ensure your station is clean, organised, and properly maintained.Training: Assist in training and mentoring junior kitchen staff, providing guidance on cooking techniques and best practices.Menu Innovation: Work closely with the sous chef and head chef to develop new dishes, create specials, and contribute to menu development.Flexibility to work various shifts, including evenings, weekends, and holidays.Skills & ExperienceExperience in a high turnover buffet environment is an advantage.At EVT, we want our people to experience our businesses and be brand and experience advocates. So, we make sure access to amazing 'Elevate Perks' are available to all staff from day dot.50% off stays at EVT hotels QT, Rydges, Atura, Lylo and more.$2 movie tickets, plus Moonlight, Gold Class, Candy Bar discounts and more.Rapid career growth opportunities through our EVT network.Local community involvement, volunteering and charitable giving.Your application will include the following questions:How many years' experience do you have as a chef de partie?Which of the following statements best describes your right to work in New Zealand?
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