We are seeking four Chef de Partie to join a hospitality group operating across three food and beverage venues in Akaroa, Canterbury. These are permanent, full-time roles offering a minimum of 32 hours guaranteed per week at $27–$30 per hour. The successful candidates will manage a designated kitchen section, maintain food quality and consistency, and supervise junior kitchen staff across a multi-venue operation.

We are seeking four Chefs de Partie to manage designated kitchen sections for a hospitality operation based in Akaroa, Canterbury, operating across three food and beverage venues. The roles are permanent and full-time, with a minimum of 32 hours guaranteed per week. Hours are worked on a rotating roster including weekends. Deployment across venues may be required from time to time.

Key responsibilities include:

  • Managing a designated kitchen section, ensuring consistent quality and presentation of all dishes prepared within that station
  • Planning and organising the preparation and cooking of dishes in accordance with menu specifications and service requirements
  • Monitoring and maintaining food quality at all stages of preparation, cooking, and plating
  • Managing inventory for their station, including ordering in accordance with kitchen procedures and delegated authority, stock control, and minimising wastage
  • Portion control and adherence to approved recipes and specifications
  • Monitoring and recording wastage, food yield and cost
  • Correct storage, stock rotation, labelling and FIFO
  • Prompt communication of stock shortages to senior kitchen management
  • Supervising and directing junior kitchen staff and commis chefs
  • Training and developing junior staff in cooking techniques, kitchen procedures, and food safety standards
  • Liaising with senior kitchen management regarding menu development, seasonal changes, and service requirements
  • Care of kitchen equipment and reporting maintenance issues promptly
  • Completion of required food safety and Food Control Plan documentation
  • Ensuring compliance with food safety, hygiene, and workplace health and safety requirements

Requirements:

  • A relevant qualification at NZQF Diploma level (Level 5–6) or overseas equivalent, or
  • At least three years of relevant commercial kitchen experience at a comparable level
  • Ability to manage a kitchen section independently and maintain quality under pressure
  • Experience supervising or directing junior kitchen staff
  • Sound knowledge of cooking methods, ingredients, kitchen equipment, and food preparation techniques
  • Ability to work effectively across multiple venues as operationally required

Pay: $27.00 – $30.00 per hour

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