Jade Palace Restaurant, operated by Galaxy Feast Limited, is located in Lake Tekapo, one of New Zealand's most popular tourist destinations.

As the only Chinese restaurant in Lake Tekapo, we serve both local customers and a large number of domestic and international tourists throughout the year. Our restaurant operates in a busy, fast-paced environment, particularly during peak tourist seasons, when there is a high demand for freshly prepared, authentic Chinese cuisine.

We are seeking experienced and skilled Chef de Parties to join our kitchen team. The successful candidates will be responsible for independently managing designated kitchen sections, preparing a wide range of Chinese dishes, maintaining consistent food quality and presentation, and ensuring efficient food preparation and timely service during busy operating periods.

Key Duties and Responsibilities

  • Independently prepare, cook, season and present a variety of authentic Chinese dishes using professional cooking techniques, including stir-frying, steaming, braising, roasting and deep-frying.

  • Take responsibility for the daily operation of designated kitchen sections, ensuring all food preparation and cooking activities are organised and completed efficiently.

  • Plan and coordinate daily food preparation, ingredient quantities, cooking schedules and kitchen workflow according to expected customer demand and restaurant bookings.

  • Manage cooking priorities and coordinate with other chefs to ensure timely preparation and service of multiple orders during busy lunch and dinner periods.

  • Assist the Head Chef in planning and developing menus, seasonal specials and new dishes to cater to the preferences of both domestic and international tourists.

  • Develop and standardise recipes, cooking methods, portion sizes and food presentation to maintain consistency across all services.

  • Monitor food quality, taste, texture, cooking temperatures and presentation standards before dishes are served.

  • Estimate food requirements, monitor stock levels and assist with ordering and receiving ingredients to ensure adequate supplies during peak tourist seasons.

  • Inspect the freshness and quality of meat, seafood, vegetables and other ingredients, ensuring proper storage, stock rotation and minimal food wastage.

  • Assist with food costing, portion control and ingredient usage to maintain food quality while controlling kitchen operating costs.

  • Supervise, train and guide junior chefs, cooks and kitchen assistants in food preparation, cooking techniques, kitchen procedures and food safety practices.

  • Coordinate with the Head Chef and Sous Chef to allocate kitchen duties, maintain effective communication and ensure smooth daily kitchen operations.

  • Ensure compliance with New Zealand food safety requirements, the restaurant's Food Control Plan, and workplace health and safety procedures.

  • Maintain the cleanliness and proper operation of cooking equipment, kitchen utensils and food preparation areas.

  • Adapt kitchen preparation and cooking schedules to changing customer volumes, tour group bookings and seasonal tourism demand while maintaining consistent food quality and service standards.

If you are interested in this opportunity and meet the above requirements, please contact us for further information or submit your CV with a cover letter.

We welcome applications from suitably qualified candidates.

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