Full Time <Chef de Partie> Required For Iconic Fine Dining Restaurant

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Your opportunity to work at the white house restaurant

The White House Restaurant is one of Wellington's premier restaurants, located in the heart of Oriental Bay, Wellington.

We are now in our 20th year of operations. During this time a number of restaurants have opened and closed, but our commitment to quality has never wavered and has seen us through.

With the departure of a long standing member of staff we are now seeking a Chef de Partie to join our team.

Our ideal applicant will be a hospitality professional who is looking to further their career by working for one of the best restaurants in the country.

This is a full time position and involves evening and weekend work. This is a challenging role and requires a level of experience in a fine dining environment.

Ideally you would have at least 3 years experience.

For more information about the White House Restaurant, go to www.whr.co.nz.

Please note that only suitable applicants will be contacted for an interviews.

You must hold a valid visa for New Zealand.

Please email your CV to info@whr.co.nz Attention: Marie Penny.

Applicants for this position should have NZ residency or a valid NZ work permit.

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Saikou salmon

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Seven textures chocolate

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White truffle Couliflower Amuse-bouche

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Pork Belly

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Laguiole Steak Knife

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Degustation- Cheese

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Crème Caramel

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Snow egg

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Degustation-Crudité

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VENISON

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Whitebait

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PORK

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Cannelloni

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Balcony Bar

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Home Made Butter

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Degustation-Duck

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Pea Risotto

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Yellow fin Saku tuna tartare

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F.O.D

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At the white house restaurant we grows and picks our own herbs & garnishs !!

It's 100% organic and they are absolutely fresh too !!

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Wellington Premier Wedding Venue

The White House Restaurant, in the centre of beautiful Oriental Bay, is one of the finest wedding venues in Wellington. No matter the weather the harbour views are breathtaking. We complement the stunning views with some of the best local cuisine, fine wines and service.Creating the ultimate wedding celebration that is intimate, exclusive and of the highest quality is our commitment to you.More than your perfect wedding venueLooking for wedding reception ideas or need help with the wedding planning? More than simply being the most comfortable and welcoming wedding venue near Wellington central, we also offer great wedding ideas. How about…

• A romantic venue for your wedding ceremony
• A fine dining experience for your wedding celebration
• An exclusive hen’s night experience, perhaps a champagne dinner?
• A stag night for the men - with whiskey or pinot noir tasting
• A stress-free rehearsal dinner
• A relaxing meal the day after to round off your celebrations
• A sophisticated and intimate Friday night wedding
• A sparkling champagne breakfast
• A casual wedding lunch
• A cocktail party - for something a little different
• An engagement party for you, your family and friends
  

Spacious venue for all size groupsWe can comfortably accommodate up to 50 seated guests in our main dining room or 40 people in our private dining room with exclusive use of the second floor bar area and balcony. We can accommodate larger parties in a cocktail setting.Speak to our Private Events Manager to arrange a time to view the restaurant and share your plans for your dream wedding.Phone 04 385 8555 or Email: info@whr.co.nzPlanning Your Wedding Celebration at the White HouseIn preparation for your wedding, we offer you the planning services and personalized attention you would expect from one of Wellington's premier destinations.  Our Private Event Manager will attend to all of your wedding reception requirements.CeremonyIn addition to the reception, you can have your ceremony with the Oriental Bay harbour vista as your backdrop.Reception RoomsAll of the following rooms provide a romantic setting for your celebration.The Main Dining Room is available for lunch or dinner and seats up to 50. This room is one our first floor and has a discreet yet contemporary elegant decor. The neutral decor is enhanced by antique lead light windows and natural wood while the large windows provide a light and airy atmosphere.The Private Dining Room is available for lunch or dinner and seats up to 40. Completely private this room features textured wall papers from France. Groups reserving the private dining room may also include exclusive use of the second floor bar area and balcony.  Either reception area can also accommodate cocktail parties of up to 80 guests. The floor layout can usually be adapted to accommodate the number of guests attending your event.Printed MenusWe offer menus which can be personalised with greetings and text of your choice. Dietary RequirementsIt is our pleasure to cater to you and your guests' dietary needs.  We can customise our menus to accommodate vegan, vegetarian, gluten free and allergy free dishes.  Please note that advance notice is required.  Wheelchair AccessPlease discuss any special access needs with our Private Events Manager so that we can best welcome your guests.Menu and Wine Selection   Your menu and beverage options must be submitted to your Private Events Manager, no later than five (5) working days prior to your event.  We are happy to accomodate all dietary requirements on request but please note that we may not be able to print them on your custom event menus.  Due to the seasonality of some ingredients, components of your menu are subject to change.Menus We can offer you a three-course set menu or aten-course menu degustation.  Alternatively our Executive Chef, Paul Hoather, can design a menu just for you.  Our Private Events Manager can meet with you to discuss your menu choices. For cocktail parties we offer a range of canapes and we can customise a canape menu to meet your needs.We have an extensive wine list and can tailor a beverage menu to complement the food and your preferences.For the menu degustation we can offer wine matching which gives you a fixed price for wine. Other beverages are charged on consumption.BYO    We do not allow any BYO food and/or beverage, except for wedding cakes and favours.  Wedding cakes brought in from an outside bakery can be delivered up to 24 hours before the event and we take all care but do not accept responsibility for any damage incurred before or during delivery.  We will check the condition of your cake upon delivery to ensure it is to your standard. Food and Beverage MinimumsWe do not have hire fees or room charges but we do require a minimum spend in order to confirm your reservation.  Current minimum spend requirements are:

• Private dining room for lunch is $2,500.
• Private dining room for dinner is $3,500.
• Main dining room for lunch is $5,000.
• Main dining room for dinner is $7,000.
• Private dining room with bar and balcony area for lunch $5,000.
• Private dining room with bar and balcony area for dinner is $7,000.
• Exclusive use of the whole restaurant (both floors) for lunch is $9,000.
• Exclusive use of the whole restaurant (both floors) for dinner is $12,000.
  

Lunch reservations must be vacated by 5pm and dinner reservations must be vacated by 1am.In the event that the minimum spend is not attained, the difference will be applied as a service charge.Please note: All costs quoted include GST and are valid to 31 March, 2013.GuaranteesWe require a minimum guaranteed number of guests confirmed five (5) working days prior to your event.  This number is not subject to reduction thereafter.  In the event that additional, unexpected guests should attend we are happy to accomodate them where possible.PaymentA deposit of 20% of the minimum spend is required to secure and guarantee, your reservation.  We welcome payments via all major credit cards.  For your convenience we have a deposit form which we ask you to complete and return to us via email, fax or post. Your deposit is refundable provided cancellation is given seven (7) days prior to your event.  Your deposit is also redeemable on your final bill.Parking and TransportWe do not have any allocated parking available for your use.  There is usually  parking available along Oriental Parade. Signs are posted stating parking charges and durations along Oriental Parade. Oriental Parade is on the bus route 14 and 24.Taxi services that we regularly use for our guests include:

• Wellington Combined Ph (04) 384 4444
• Green Cabs (environmentally friendly) 0508 447 336 Freephone
• Corporate Cabs Ph (04) 387 4600
  

HotelsThe following hotels are in close proximity to the restaurant:

• Ohtel, 66 Oriental Parade Ph (04) 803 0600
• Museum Hotel, 90 Cable St Ph (04) 802 8900
• Copthorne Hotel Oriental Bay, 100 Oriental Bay Ph (04) 385 0279
  

Recommended Service ProvidersCelebrant

• Sharon Penny Ph 027 657 5512
  

Photographer

• Kathryn Wilson Photography Ph (04) 972 0210 or 021 872 333 www.kathrynwilsonphotography.com
• Sabrina Hyde Photography Ph 021 489 688 www.Sabrina.co.nz
  

Floral Decoration and Theming

• Scent Floral Boutique Ph (04) 499 9040 or 021 261 9035www.scentboutique.co.nz
• Charlotte Wood Events Ph (04) 972 7437 or 027 372 5015www.charlottewoodweddingplanner.com
• Vikkis' Flower Shop Ph (04) 472 4155 www.vikkisflowershop.co.nz
  

Live Music

• David Greer Music Ph 027 441 9012 or 08004BANDSwww.davidgreermusic.co.nz
  

Cake Artists

• Pandoro Panetteria Ltd Ph (04) 385 4478
• Janus Bakkerij Ph 0800 4JANUS www.janus.co.nz
• Snowflakes Cakes and Catering Ph 027 340 9854www.snowflakes.co.nz
  

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Bar Lounge Top Floor

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Food on ice from Paul

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White House Martini

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WHR Cheese Board

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Braised Lamb Shoulder and Lamb Rack

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Pumpkin Ravioli

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Private Dining Room

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A great review of the Folium trade masterclass by Raymond Chan
Lunch at The White House
The White House Restaurant on Oriental Parade, and Paul Hoather's fine and contemporary cuisine has come into the spotlight again, and is enjoying a great deal of positive comment from public and hospitality trade. Such is the fickle nature of restaurant appreciation, as Paul has always been a superb chef! Attendees to the Folium Vineyard launch were treated to a three course luncheon. Diners were given choice of three entrees and three mains to select from, followed by three cheeses to enjoy with the wines after the tasting. www.whr.co.nz

The entrée choices were:
•Waikanae crab cake, spiced coconut caramel
•Victor's rabbit pie, Otaki carrots
•Chicken liver parfait, Greytown apple, micro salad
My choice was the pie, with perfect pastry, rich, buttery, but crisp, and moist cubes and cuts of rabbit with plenty of salty gravy. Comforting, yet not heavy in any way. Weight for weight, ideal with any of the Pinot Noirs, with the rabbit mildness allowing the red wine fruit to feature, and the meatiness absorbing the tannins. As the Sauvignon Blancs were restrained in varietal expression, they did not clash with the gentle rabbit flavours, but the acidity was a a good cutting foil for the richness and textures of the food. The pie was a very workable match with both wines.

Choices for the mains were:
•Pirinoa Station lamb, braised lentils, mint gel
•Blue cod, Lavender's Green preserved lemon, potato, watercress, crayfish bisque
•Turkey, Parkvale mushroom, tarragon, turkey jus
I chose the turkey which was surprisingly subtle in flavour, the mushroom also being so. To me the Pinot Noirs were stronger in fruit expression than the food elements, but texturally there was a closer association. Nothing clashing, and the contrasting not a feature, I longed for the lamb cutlets that neighbouring diners had!

The three cheeses were all excellent, perfect in temperature and distinctively different in flavours and textures and at good maturity:
•Gorgonzola Dolce
•Camembert du Bocage
•Black Jack Vintage Cheddar
served with blushing pear, walnut bread