Madur Limited, known for delivering quality services, is seeking a Chef de Partie to join its team in Waipiata, Otago. The ideal candidate must be skilled, reliable, and able to work efficiently in a fast-paced kitchen environment.

Key Duties

  • Manage and oversee a designated section of the kitchen, ensuring smooth and efficient preparation and service of menu items.
  • Prepare, cook, and present high-quality dishes in accordance with the hotel’s recipes, portion standards, and presentation guidelines.
  • Organise and prepare all required ingredients, components, and equipment in advance to ensure the kitchen section is fully prepared for efficient lunch and dinner service.
  • Maintain consistency in taste, portion control, and presentation across all dishes served.
  • Supervise and support commis chefs and kitchen assistants working within the assigned section.
  • Assist the Head Chef and Sous Chef in menu planning, seasonal updates, and development of new dishes reflecting the hotel’s style and customer preferences.
  • Monitor stock levels within the section and notify senior kitchen staff of ordering requirements.
  • Ensure proper storage, labelling, and rotation of food items in compliance with food safety standards. 
  • Minimise food wastage through effective preparation planning and stock management.
  • Maintain cleanliness and organisation of the assigned section, adhering strictly to health, hygiene, and safety regulations.
  • Ensure safe operation and maintenance of kitchen equipment within the section.
  • Work collaboratively with the kitchen team to deliver efficient service during busy periods and special events

Required to work for a minimum of 30 hours per week and will be paid between $27-$32 per hour.

Other Requirements:

  • Minimum 1 year of relevant work experience or at least a relevant Level 4 qualification. 
  • Availability to work on weekends and late evenings as required.
  • Physically fit and capable of standing for extended periods.
  • Able to work efficiently under pressure in a fast-paced kitchen environment.
  • Strong teamwork, communication, and coordination skills.
  • Ability to support and guide junior kitchen staff when required
  • Good understanding of food safety regulations and kitchen hygiene standards.
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