Chef de Partie

We are Hospitality International Group Limited. Due to business development, we are currently seeking a Chef de Partie at our venue, Settlers Country Manor.

Settlers Country Manor is a premium venue located in Kumeu, West Auckland, offering a magnificent setting for wedding receptions and ceremonies, event spaces, luxury accommodation, dining experiences, and catering facilities.

Main Responsibilities:

The Chef de Partie will be responsible for preparing, cooking, and presenting menu items to the restaurant's standards, managing an assigned kitchen section, supporting safety and hygiene compliance, and assisting the Head Chef or Sous Chef with daily operations and menu design. This role requires the ability to work independently within the designated section while coordinating effectively with other kitchen staff during preparation and service.

Key Responsibilities:

Food Preparation and Cooking

• Prepare, cook, and present dishes according to the restaurant’s menu, recipes, and presentation standards.
• Manage a designated kitchen section, such as grill, sauce, larder, pastry, or hot kitchen.
• Ensure all dishes are prepared consistently and to the required quality standard.
• Assist with menu preparation, recipe development, and seasonal menu changes when required.

Kitchen Section Management

• Organise and supervise daily tasks within the assigned kitchen section.
• Ensure ingredients, equipment, and workstations are prepared before service.
• Monitor portion control, food quality, and presentation.
• Coordinate with other kitchen sections to ensure smooth and timely service.

Food Safety and Hygiene

• Follow all food safety, hygiene, and sanitation procedures.
• Ensure food is stored, labelled, handled, and prepared safely.
• Maintain a clean and organised workstation at all times.
• Comply with the Food Control Plan and relevant health and safety requirements.

Stock and Inventory Control

• Check stock levels and assist with ordering ingredients for the assigned section.
• Minimise food waste through proper storage, preparation, and portion control.
• Report shortages, spoilage, or quality issues to the Sous Chef or Head Chef.

Teamwork and Supervision

• Work closely with the Head Chef, Sous Chef, and other kitchen staff.
• Assist in training junior chefs, commis chefs, and kitchen hands.
• Provide guidance to junior staff during preparation and service.
• Maintain a professional and cooperative attitude in a busy kitchen environment.

Operational Support

• Assist with daily kitchen opening and closing procedures.
• Help ensure food is served efficiently during busy service periods.
• Report equipment faults, maintenance issues, or safety hazards.
• Support the kitchen team with other duties reasonably required by management, provided those duties are consistent with the Chef de Partie position.

Candidate Requirements

Minimum Skills, Qualifications, and Experience

• A relevant culinary or professional cookery qualification at NZQF Level 4 or higher, or at least 3 years of relevant practical experience in commercial cookery or a similar kitchen role.
• Previous experience working as a Chef de Partie, Demi Chef, Commis Chef, or similar kitchen role.
• Strong knowledge of cooking techniques, food preparation, and kitchen operations.
• Ability to manage a kitchen section independently.
• Good understanding of food safety, hygiene, and health and safety standards.
• Ability to work under pressure in a fast-paced environment.
• Good communication and teamwork skills.
• Willingness to work rostered shifts, including evenings, weekends, and public holidays.

Personal Attributes

• Reliable, punctual, and well-organised.
• Able to maintain high standards during busy service periods.
• Detail-oriented with a strong focus on food quality and presentation.
• A team player with a positive attitude.
• Flexible and willing to assist across different kitchen sections when required.
• Committed to maintaining a clean, safe, and professional kitchen environment.

Physical Requirements

• Ability to stand for long periods during preparation and service.
• Ability to lift and carry kitchen supplies, ingredients, and equipment safely.
• Ability to work in a hot, busy, and physically demanding kitchen environment.
• Willing to take a drug test when legally required by the employer or government agencies.