Are you looking for a step up? Or needing a new challenge? We are searching to fill our Sous Chef role for Cartwright Catering Group working on the Christchurch Tramway Restaurant.
About the Role - Sous Chef Full-time position - minimum 32 hours per week.
Fixed term or permanent position available.
The role involves afternoon preparation & evening service work in a friendly small team environment.
A key member of the team, reporting directly to the Head Chef. Assisting with their day to day duties, and being the sole charge on their days off.
Responsible for temp chefs as required and maintaining a positive team environment.
Responsible for delivering excellent quality cuisine to the Company's standards.
Position Description will be available from Interview stage.
Competitive market wage.
About you Passionate food knowledge & experience with fast paced Restaurants, events and the hospitality industry with minimum of 2 years experience.
The ability to multi task and work solo.
The ability to drive a manual small van.
Excellent communication, structures and time management skills.
Must have a friendly demeanour, and outward going personality.
A hands-on approach ensuring high team morale and environment.
Maintain a clean, safe and tidy work environment at all times.
Computer literate, ability to place orders while maintaining good stock management.
Understand and follow our Company's Food Control Plan.
About our Environment Our Company, Cartwright Catering Group is an established Hospitality industry provider which operates from Mona Vale Homestead, whilst also operating the Christchurch Tram Catering Contract, Percival Street Bakery and Catering external contracted events.
We are looking for the right person to fit into our small team, with an excellent can-do attitude!
If you believe you are the right person for this role, please apply today!
Your welcome to contact us if you have any questions before applying
We are not able to accept or offer sponsorship for this role at this time.
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?
Have you worked in a role which requires a sound knowledge of food provenance?
Do you have experience with menu planning & costing?
Do you have a current New Zealand driver's licence?
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