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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Chocolate Plate 2007

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The White House Balcony

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Waikanae Paddle Crab Raviloi

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Scampi Carpaccio

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Crème brûlée

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Sorbet

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Flat Oysters

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Lamb 2008

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Beef Fillet 2007

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Grillled Caryfish

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Duck 2007

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Main Dining Room

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“The White House is a place that we can confidently say is one of the finest dining experiences we’ve ever had”.

Tim Herbert

Sunday Star Times

May 2011

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Fodors Choice 2010 Distinction

Since 1988, Fodor's Travel has been awarding the Fodor's Choice distinction to only the very best hotels, restaurants and attractions around the world.  This distinction recognizes the White House Restaurant as a leader in its field for service, quality and value in the 2010 year.

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Silver Medalist DineOut People's Choice Awards 2012

"Unlike many other awards that get offered, the DineOut People's Choice Awards are based purely on your reviews from July 2011 until the end of June 2012. The judging panel isn't a known group on a known date, they are you and your everyday visits to restaurants up and down the country. It's not just one good meal they need to pull off, it's a whole year of excellence! A tough ask, so winners of the DineOut People's Choice Awards have shown themselves to be constantly fantastic."

                                                         

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The White House is Wellington On A Plate

FIRST WINNER: Paul Hoather of The White House.

LOCAL FLAVOUR: Victor's rabbit pie and Otaki carrots.

Creating sensational local dishes with plenty of local flavour has helped the White House restaurant take out top honours in Wellington on a Plate.

The Wellington on a Plate Award was introduced to the culinary festival this year to recognise the high quality menus that chefs across the region were putting together for the Dine Wellington programme.

Judged by food writers Anna Tait-Jamieson and David Burton, the White House's menu was lauded for its confidence and consistency through all three courses.

The spiced coconut caramel which complemented the restaurant's signature Waikanae crab cake was particularly noteworthy, Mr Burton said.

"The White House stays at the top of their game by constantly evolving their repertoire."

Chef Paul Hoather said the strong and varied menu came from close working relationships with many local food suppliers.

"We like dealing with small family businesses. For example, we've had a long term relationship with our rabbit supplier for 16 years."

The challenge of Wellington on a Plate was to produce excellent food that was budget-friendly to the general public, Mr Hoather said.

"We started planning our dishes way back in January. I wanted to focus on incorporating things like South Coast crayfish but using the tails instead to bring it into budget. It's about achieving that but still making it sensational."

It was a huge surprise to come away with the win against such stiff competition, Mr Hoather said.

"Considering that we are going into our 20th year of business this year, to win something like this is absolutely wonderful."

The White House was named a finalist alongside the menus from Matterhorn, Martin Bosley's and Logan Brown.

Picking the shortlist had been a challenge in itself, but Ms Tait-Jamieson said the White House's menu was well-deserving of the award.

Wellingtonians play a big part in the high quality of Wellington's hospitality scene, she said.

"I think the city in general has a well developed palate. Wellingtonians travel a lot and are interested in food; the customers are demanding and that keeps standards really high."

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Keeping it Clean at the White House

August 28, 2012 by annasalts

Last week I ate at the White House restaurant in Wellington. It was a family birthday and we ordered the winning Visa Wellington on a Plate menu. It was the second time in one week that I’d eaten the chef’s rabbit pie with Otaki carrots. The grower would have cried tears of joy to see how brilliantly his humble root vegetable was prepared – not just boiled but also dried, powdered and sous vide – it was a mini degustation of carrot. It goes without saying that the rabbit was excellent too; Chef Paul Hoather is into the detail. He even makes his own butter from cream he’s cultured himself. And that brings me to the funky dessert which was not on the Wellington on a Plate menu but it did contain cultured cream. He thought I should try it because he’d read my blog post on the edible condom I ate in Hong Kong (scroll down to Sex on the Beach). I think he was suggesting I wash my mouth out with soap.

Milk Curd, Pistachio Sponge Cake and Honey at the White House

Paul’s soap was a gloriously rich chilled down, dense version of crème anglaise, tasty because it was made with his own cultured crème fraiche. The bubble foam was somehow infused with honey and the loofah was pistachio. It was the most difficult part to create but it made the dish with its contrasting texture and undeniable wit. It’s on the degustation menu.

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David Burton's favourite Wellington restaurants

Food critic David Burton today named his top five Wellington restaurants during a live chat on Dompost.co.nz.

DAVID'S TOP FIVE RESTAURANTS

The White House

Logan Brown

Matterhorn

Martin Bosley's

The Larder

Honorable mentions went to Ortega Fish Shack and Capitol.

Mr Burton answered a barrage of questions from readers including curly queries like whether he accepts free meals - he doesn't, as it would compromise a review's credibility.

When asked to name his pick for the single best Wellington eaterie with main courses less than $40, he gave the crown to Ortega Fish Shack in Mt Victoria and also gave it an honorable mention in his top five.

He also said it was not his fault if a restaurant struggled following one of his reviews.

"Any consequences for the restaurant are to be regretted, but in the end, it's word of mouth that makes or breaks a restaurant, not a review," he wrote.

"In today's much-changed media landscape, my review is only one of hundreds on the Net."

Mr Burton also took a pot shot at New Zealand's "food police", saying a street food culture similar to Asian countries could never develop here.

"We're far too obsessed with hygiene in NZ," he wrote, "but having said that, there are some good stalls at the Sunday Harbourside Market (next to Chaffers Marina) these days."

Staff sometimes altered their service when they recognised him, but this was an "occupational hazard" in Wellington, he said.

"While they can improve the service, they can't change the menu or the decor.

"Besides, some ethnic eateries have never heard of the Dominion Post, let alone me!"

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PAUL HOATHER, Executive Chef and owner

“Growing up my father was often in the kitchen making Chinese dishes and other meals he learnt from his travels abroad.  One of his favourite dishes to make was pork pies like the ones he used to eat when he was a lad in the UK. Because of my father’s influence I learnt that it was OK to be a male in a kitchen.  I started cooking with the Edmonds cookbook making hokey pokey and other sweet dishes to impress my friends.  I also have an incurable sweet tooth.

I started The White House in 1992 in Willis St, after 21 years in kitchens having started formal cooking at The Rutherford Hotel in Nelson when I was 15.  After the Rutherford I headed overseas to the UK and Australia before returning to Wellington.  I’ve been in Wellington since the 1980s and was Head Chef of iconic restaurants such as Plimmer House, Champerelle and La Spaghettata.

When I opened The White House I took a very pragmatic approach to the name.  We first opened in a little old cottage which was painted white – hence The White House Restaurant.

I love what I do, cooking, giving our guests a wonderful memory, working with great produce and being part of an enthusiastic team in the kitchen. I love that we are a small business, a small family if you like. It’s always been family supported, all on the back of hard work. It’s how we like to work.

I put a lot into every meal at the restaurant and I take it to heart when something doesn’t work.  Sometimes things go wrong, and it cuts me, I get upset. But the buck stops with us. What tells me are the plates coming back to the kitchen, if there’s something left over I always question it. I can’t help it; it becomes a habit from a life of working in kitchens. For me every night is a live performance.

My biggest pleasure at the restaurant is going out to see our guests, to talk with them and hear what they have to say about their experience with us.

When I’m not at the restaurant you can find me at home in Brooklyn with my wife and two English Pointers or out riding my Ducati 1198 motorbike.  The motorbike is my time alone and a chance to clear my head.  I am a passionate hunter and gatherer and have spent many years fly fishing around NZ, white baiting on the West Coast and bird shooting in Central Otago.

If you ever have any questions about cooking, the ingredients we use, need a recipe or you just want to visit our restaurant kitchen please don’t hesitate to drop me an email at info@whr.co.nz.  I look forward to continuing to serve you wonderful culinary memories.”

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THE WHITE HOUSE RESTAURANT

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ADDRESS 232 Oriental Parade Oriental Bay Wellington Region: Wellington Licence: Licenced+BYO Cuisine: Modern European Add to 'My Restaurants'Let us know if The White House Restaurant has closed CONTACT Phone: 04-385 8555 Fax: 04-382 9749 Website: www.whr.co.nz Email: info@whr.co.nz

OPEN

Lunch Wednesday to Sunday from 11.30am

Dinner seven nights

COMMENTS

ABOUT US

For 20 years The White House has consistently ranked amongst the capital’s finest restaurants. With Head Chef and owner Paul Hoather at the helm since inception it has gained both a national and international reputation and has won numerous awards. It’s his creativity, his unparalleled experience, and his passion for exceptionally fine food that make every meal an experience par excellence.

Paul chooses only the best organic, seasonal ingredients. While some of are imported, wherever possible they source from local producers, small boutique suppliers, and even their own roof top garden.

Not surprisingly, you’ll find The White House’s wine list is a fitting complement for such fine fare. Their cellar offers an extensive selection including some very rare vintages alongside exquisite local and boutique wines.

Pair all this with an unrivalled level of service and stunning views over the harbour, and it’s easy to see how The White House earned its first class moniker.

Savour the full White House experience with lunch Wednesday to Sunday and for dinner 7 days a week

BYO Wine Sunday Night ($10 Corkage)

OVERALL DINEOUT SCORE BASED ON 70 REVIEWS

Total		8.6
Food		8.7
Dessert		8.6
Presentation		8.9
Service		8.5
Environment		8.4
Toilets		7.5
Child Friendly	Yes