15 Chef De Partie jobs in New Zealand

We are seeking a highly experienced and qualified Chef De Partie specializing in authentic Sri Lankan cuisine to join our team in Auckland. 

This is a permanent, full-time role guaranteeing a minimum of 30 hours per week, with a pay rate of $24.00 per hour. The position requires availability to work across a 7-day roster.
Key Responsibilities
    • Prepare, cook, and present authentic Sri Lankan dishes with high standards and consistency.
    • Plan and develop menus, ensuring a balance of tradition and innovation.
    • Supervise kitchen operations, stock management, and quality control.
    • Train, mentor, and lead junior kitchen staff to maintain performance and efficiency.
    • Ensure compliance with food safety, hygiene, and workplace health standards.
    • Work across all shifts as required, including weekends (7 days rostered work).
Requirements
    • A tertiary qualification (Bachelor’s degree) in Culinary Arts or a related discipline.
    • Minimum of 10 years’ proven experience as a Chef specializing in Sri Lankan cuisine.
    • Strong skills in traditional Sri Lankan cooking methods, spices, and presentation.
    • Ability to work under pressure in a fast-paced kitchen environment.
    • Excellent communication and leadership skills.
    • Flexibility to work across a 7-day roster.
What We Offer
    • Permanent full-time role with guaranteed minimum hours.
    • The opportunity to showcase and share the unique flavors of Sri Lanka in Auckland.
    • Supportive and culturally diverse workplace.

Distinction Dunedin Hotel, 6 Liverpool Street, Dunedin, the city’s premier hotel, is seeking a motivated and experienced Chef de Partie.

Our in-house restaurant - Parcels; offers exceptional dining in both our main space and unique private vaults. 

Open year-round for breakfast, lunch, and dinner, Parcels serves hotel guests and locals alike, including conference groups, tour groups, private diners, and à la carte guests.

The ideal candidate will be a good all-rounder with flare, a can-do attitude and a strong passion for quality food.

Reporting directly to the Head Chef and General Manager your role will involve:

1. Produce quality cuisine across the range of outlets in our hotel
2. Ensuring the kitchen area, utensils, and equipment are kept clean and organised, complying with hygiene and safety standards.
3. Collaborating with other members of the kitchen staff to guarantee customer satisfaction and maintain food quality and consistency.
4. Monitoring stock and ingredients within the kitchen, reporting shortages to the Sous Chef or Head Chef.
5. Assisting with the creation of new dishes or menu items
6. Managing and carrying out kitchen administrative tasks as required, such as maintaining health and safety records.

The ideal candidate will have:

1. Minimim 2 years experience as a chef
2. A professional approach and a passion for the industry
3. Excellent communication skills
4. A positive work attidue and flexibility with shifts 

Hours of work are based on a rotating roster Monday to Sunday, weekends, school holidays and public holidays . 

This role would be ideal for someone who wants to build a career in a progressive, fast growing New Zealand owned Hotel chain. An excellent opportunity for future growth in an exciting industry. 

What we Offer:

Full time position with a minimum of 30 hours per week. An hourly rate of $30 per hour. 

Culture and Benefits 

• Group hotel discounts
• Free use of hotel gym
• Opportunities for progression

We look forward to hearing from you.

DKA Hospitality Limited trading as Cableways Bar & Bistro, is looking for two skilled Chef de Partie to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least one year of professional kitchen experience, strong culinary and time management skills, and a team-focused attitude.

CHEF DE PARTIE 

REPORTS TO  Head Chef/Director

INTER-RELATIONSHIPS

Sous Chef 

Commis Chef

Trainee / Apprentice

Steward / Kitchenhand

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors

Front of House staff

Accounts department

Function co-ordinator

PRIMARY FUNCTION

To manage the operation of the kitchen following the Head Chef & Sous Chef’s guideline - providing maximum quality in order to satisfy customer expectations.

DUTIES AND RESPONSIBILITIES

▪  Ability to stay calm and focused under pressure, while seamlessly adapting to the demands of the kitchen

▪  Strong culinary skills, with a passion for creating delicious, innovative dishes

▪  Excellent understanding of food safety, hygiene and quality control standards

▪  Proven ability to lead, motivate and develop a kitchen team

▪  Strong communication and problem-solving skills

▪  Review policies to maintain standards for food safety in all food preparation areas.

▪  Review policies to maintain standards for health & safety at work in all food preparation areas.

▪  Ensure all equipment and work environments are operational.

▪  Inform the designated management if any hazards are identified that may affect work conditions.

▪ Order and maintain inventory to ensure efficient operations.

▪  Communicate with and support staff.

▪  Uphold morale in the kitchen.

▪  Maintain positive relationship between kitchen and front of house staff.

▪  Attend kitchen meetings.

▪  Any other duties the Head Chef or Sous Chef may reasonably require.

PREFERRED COMPETENCIES

TECHNICAL .

▪  A minimum of one year experience working in a professional kitchen.

▪  Computer skills: Microsoft Office, restaurant management software

▪  Budgeting and menu costing skills

▪  Time management skills

INTERPERSONAL & PERSONAL SKILLS

▪  Creativity

▪  Communication skills (written and oral)

▪  Customer service skills

▪  Ability to receive instructions

▪  Committed to team, establishment and excellence

▪  Positive attitude

▪  Ability to work competently under pressure

▪ Reliable and flexible to change

The Ranch Bar & Grill 111 Town Centre Te Anau gateway to Fiordland National Park. We are on the search for a committed and experienced Chef de Partie to join our team.

The Ranch Bar & Grill 111 Town Centre Te Anau gateway to Fiordland National Park. We are on the search for a committed and experienced Chef de Partie to join our team.

 This role is a full-time position with a minimum of 32 hours a week on a rotating 7-day week roster. Starting hourly rate is $32 an hour for the right applicant. 

The successful applicant needs to be confident to work both alone and within a team environment. With 3-4 years of experience in similar roles a must. We are a fast-paced restaurant serving an all-day A la carte menu. 

Duties & Responsibilities : 

• Be familiar with daily & ongoing menus functions & specials 
• Offer ideas for new dishes and menu items 
• Ensure individual's sections responsibilities are met 
• Ensure stock is on hand in the right quantities 
• Familiar with Food control plans via Chomp App
• Prepare & cook raw materials to the required standard 
•  Follow instructions and recipes carefully 
• Frying experience knife skill salad making & strong meal presentation skills are essential dessert-making skills an advantage 
• Ensure work areas are kept to a clean standard and cleaned daily to meet hygiene regulations 

Overall the person needs to be: 

• A great team player & able to work under pressure 
• Self-motivated & responsible 
• Fun & friendly attitude 
• Capable of working efficiently under pressure
• Honest & reliable 
• Proactive 
• Ability to work flexible shifts on rotating rosters. 

If this sounds like you please get in touch and send through a CV with references. 

Employer questions  

• Your application will include the following questions: 
• Have you worked in a role which requires well developed knife skills? 
• How many years' experience do you have as a chef de partie? 
• How would you rate your English language skills? 
• Do you have experience in a role which requires relationship management experience? 

‘Casa’ is a new Italian restaurant on the waterfront of Ahuriri, Napier. We are putting together an awesome team who are all passionate about their roles and are always looking to innovate. 

Applicants must have the appropriate visa be available to work in New Zealand.

This is a permanent, full-time role offering 5 rostered shifts in 7 day period. We operate 11am – late, 7 days a week, so you’ll need to be able to work a range of shifts across any given week and weekend. 

You’ll like the idea of working in an energetic, fast-paced and social environment where no two days are the same. You’ll be a smooth team player, super reliable and a strong communicator. Someone who cares about the quality of their work. Someone with high standards, self-discipline and a hunger to learn more. 

Ideally, you’ll have 2 years experience in an autenthic Italian cuisine kitchen. However, what we truly want is someone with the right attitude – so please apply if that's you!

The primary purpose of the Chef de Partie is to support the Head Chef and Sous Chef. You’ll be a leader, trainer and mentor to Junior Chefs and Kitchen Hands. By supporting the Head Chef and Sous Chef your purpose is to absorb skills needed to effectively lead a team of Chefs, understand menu costings & development and run a kitchen efficiently and innovatively.

Key skills:

• Preparation of the food, menu and stock management. 
• Knowledge of raw materials, production process, quality control, and costs. 
• Ability to execute and follow a food control plan 
• Consistency with prep, cooking, and plating to a high level. 
• Responsible and sole charge of your section. 
• Knowledge of sourdough and bread baking.

We offer a 50% discount on food and beverage at our restaurants, and flexible rostering. This is a full-time role with a minimum of 30 hours guaranteed per week at our eatery in Ahuriri, Napier, Hawke’s Bay.

If this sounds like a bit of you then please send us your CV and a brief cover letter about yourself. 

We can’t wait to hear from you!