Chef de Partie

What does this hotel kitchen need from its next Chef de Partie? Range, pace and reliability. The employer is an award-winning country hotel in the mountains of the Southern Alps near Queenstown, and with a busy run of weddings and functions, service changes constantly.

On the shortlist side, the must-haves are a minimum of 2 years in a comparable high-volume kitchen and solid Kiwi / western cooking. The job is full-time and permanent, starts immediately and offers a minimum of 30 hours a week on a 4-day roster that includes nights and weekends, with a commitment until mid-April 2027 as the summer season closes.

Citizens, permanent residents and those with at least 6 months on their work visa will be preferred, though sponsorship may be available to the right candidate.

To stand out, match your English CV to the duties listed here, especially times you ran a section or the pass without a senior chef on shift. Tailor your Chef de Partie CV with Build AI CV and keep your culinary certificates ready to share.

• Stay on top of all menus, functions and specials, both daily and ongoing
• Lead service and the kitchen with efficiency on days the senior chef is not working
• Work grills, microwaves, deep-fat fryers and similar equipment safely, setting and adjusting temperatures
• Look after daily cleaning of prep and service zones
• Keep stock at the correct quality and level
• Make sure each element of every plate is cooked well, meets standard, leaves on time and follows the recipe

• 2 years' experience in a commercial kitchen setting
• Kiwi / western cuisine cooking background
• Hospitality, cookery or culinary qualification preferred
• Can work fast
• Can work safely
• Excellent spoken communication skills
• Availability for rostered weekends and nights plus a commitment until mid-April 2027