Hotel or Entity
Mercure Queenstown Resort
Managed hotel
South Island
New Zealand
Mercure Queenstown Resort is a 148 room, 4 star property with the most spectacular view of Lake Wakatipu and the Remarkables.

Discover the hotel

Job Level


Fixed-term contract:



Full Time

Anticipated Start Date

Mora Barrientos Clara

+64 3 4425506


Level of Education
Areas of study
Professional experiences
3 to 5 years
Languages essential
English (Primary tongue)
Essential and optional requirements
The successful candidate:

-will have a minimum of 3 years chef experience (4 star accommodation services preferred).

-possess strong communication skills (both verbal and written).

-has the ability to manage and train staff.

-has proven team building and leadership skills.

-holds a professional Cookery Qualification

-has an immaculate grooming and presentation.

Key tasks

Overview of duties

• Helps provide smooth running services and a high standard of production by managing his/her section

• Works autonomously to produce dishes in compliance with cooking instructions

• Supervises the commis chefs’ and kitchen hands’ work

• Is responsible for the organisation, coordination and service for one area of the kitchen

Main responsibilities

Professional techniques / Production

• Produces and presents the dishes for the section in line with the cooking instructions and processes defined by the hotel and brand

• Ensures that dishes are well presented, of a high standard and at the right temperature

• Delivers dishes in good time to suit guests’ wishes

• Depending on the hotel, may be asked to receive deliveries, check and store merchandise

• Organises his/her work and timing to suit fluctuations in guest numbers, special events and particular guests

Team management

• Leads the team under his/her responsibility and creates a good working atmosphere

• Organises and supervises the work carried out by commis chefs, apprentices and kitchen hands in the area under his/her responsibility

• Informs the team about cost optimisation and the reduction of raw material wastage; tracks implementation

• Trains commis chefs, apprentices, kitchen hands and interns to a high standard ”

Management and administration

• Is actively involved in meeting the department’s targets:

– by following the cooking instructions to the letter

– by avoiding waste and loss of food items

– by respecting the procedures and internal audits applicable in the hotel

• Helps conduct inventories

• Helps manage stocks of equipment by avoiding breakages

Hygiene / Personal safety / Environment

• Ensures that the workplace remains clean and the safety of consumable goods by always respecting HACCP regulations

• Respects the instructions and safety guidelines for the equipment used

• Applies the hotel’s security regulations (in case of fire etc)

• Respects the hotel’s commitments to the “”Environment Charter”” (saving energy, recycling, sorting waste etc)