Chef de Partie

Job Summary
We are seeking three experienced Chefs de Partie to join our kitchen team, with specialisations in Chinese noodle and pastry/flatbread preparation, Beijing roast duck and general Chinese cuisine.

Key Responsibilities:

• Take responsibility for daily food preparation and cooking activities within the assigned kitchen section, ensuring all work is carried out efficiently and in accordance with the restaurant's menu, recipes and established food quality standards.
• Independently prepare and cook dishes within the assigned section, including preparing ingredients, sauces, stocks, seasonings and other components required for daily service.
• Apply specialised culinary skills relevant to the assigned section, including fresh noodle, various flatbread and dough preparation, soup and broth preparation, or the marinating, preparation and roasting of Beijing roast duck.
• Organise and prioritise daily preparation tasks according to customer demand and service requirements, ensuring dishes are completed on time and meet the restaurant's standards for flavour, quality, consistency and presentation.
• Monitor ingredient availability and stock levels within the assigned section, ensure proper storage and rotation of food items, and report replenishment requirements to the Head Chef or restaurant owner.
• Operate and monitor kitchen equipment relevant to the assigned section, ensuring equipment and utensils are kept clean and in good working condition.
• Maintain cleanliness and hygiene of the assigned workstation and ensure all food preparation, storage and cooking activities comply with New Zealand food safety requirements and the restaurants food control procedures.
• Work collaboratively with other kitchen staff to support daily kitchen operations and ensure smooth and efficient food preparation and service.

Requirements

• At least two years of relevant work experience, or a level 4 qualification or above .
• Demonstrated experience in preparing and cooking Chinese cuisine in a busy commercial restaurant environment.
• Practical cooking skills and experience relevant to the assigned kitchen section, such as Chinese noodle and flatbread preparation, Beijing roast duck, or general Chinese cuisine.
• Good knowledge of food safety, food handling and kitchen hygiene practices.
• Ability to work efficiently under pressure in a fast-paced kitchen environment and work effectively as part of a team.