Chef de Partie

What this hiring manager wants is clear: a Chef de Partie who can own a section in a hotel kitchen without being chased. The property is an iconic, historic waterfront hotel in Northland, and the roles are permanent and full-time at 30 hours a week.

Expect to be judged on three things: how well you control stock for your station, whether every element of a plate goes out on time and correctly cooked, and how you fit a supportive, professional team that cares about fresh, seasonal food. Candidates with New Zealand work eligibility are preferred; sponsorship may be considered.

To stand out, mirror the duties below: name the stations you have run, menu ideas you have contributed and how you have coached junior cooks, and put that section experience at the top of your CV. Match your CV to this waterfront kitchen brief in Build AI CV.

• Stay across the everyday and rotating menus, upcoming functions and specials
• Bring dish ideas forward and put up new menu items when invited
• Set your section up for daily service plus function and special needs
• Run your section's stock at the correct quality and quantity, raising any shortfalls with the Head or Sous Chef
• Make certain each component is cooked properly, meets the standard and lands on time
• Cook from the recipes, follow the Food Control Plan and keep prep and service areas clean
• Prep raw ingredients and stock in line with demand to keep waste down, coach junior staff and log maintenance problems

• Time spent as a Chef de Partie in a quality kitchen
• Passion for fresh, seasonal food
• A drive for consistent standards
• Strong teamwork backed by reliability and energy
• Commitment to building a positive, professional kitchen culture