DK Hospitality Limited trading as The Empire 1950, is looking for a skilled Chef De Partie to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least two years of relevant professional kitchen experience with strong culinary skills OR a relevant Level 4 tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent or higher.

 

CHEF DE PARTIE

 

REPORTS TO Head Chef or Sous Chef/Director

 

INTER-RELATIONSHIPS

Head Chef/Sous Chef 

Commis Chef

Cook

Steward / Kitchenhand

 

POSSIBLE INTER-RELATIONSHIPS

Restaurant Manager / Front of House Supervisors

Front of House staff

Accounts department

Function co-ordinator

 

PRIMARY FUNCTION

To manage the operation of the kitchen following the Head Chef & Sous Chef’s guideline providing maximum quality in order to satisfy customer expectations.

DUTIES AND RESPONSIBILITIES

▪ Ability to stay calm and focused under pressure, while seamlessly adapting to the demands of the kitchen

▪ Demonstrate strong culinary skills, with a passion for creating delicious, innovative dishes

▪ Excellent understanding of food safety, hygiene and quality control standards

▪ Proven ability to lead, motivate and develop a kitchen team

▪ Strong communication and problem-solving skills

▪ Review policies to maintain standards for food safety in all food preparation areas.

▪ Review policies to maintain standards for health & safety at work in all food preparation areas.

▪ Ensure all equipment and work environments are operational.

▪ Inform the designated management if any hazards are identified that may affect work conditions

 ▪ Planning menu in conjunction with Head Chef and Restaurant Manager

▪ Order and maintain inventory to ensure efficient operations.

▪ Communicate with and support staff.

▪ Uphold morale in the kitchen.

▪ Maintain positive relationship between kitchen and front of house staff.

▪ Attend kitchen meetings.

▪ Any other duties the Head Chef or Sous Chef may reasonably require.

 

PREFERRED COMPETENCIES

TECHNICAL.

▪ A minimum of two years of relevant experience working in a professional kitchen.

▪ A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or equivalent may substitute the above stated work experience requirements

▪ Budgeting and menu costing skills

▪ Time management skills

 

INTERPERSONAL & PERSONAL SKILLS

▪ Creativity

▪ Communication skills (written and oral)

▪ Customer service skills

▪ Ability to receive instructions

▪ Committed to team, establishment and excellence

▪ Positive attitude

▪ Ability to work competently under pressure

▪ Reliable and flexible to change

 

WHAT WE OFFER:

  • Competitive pay
  • Opportunity to contribute creatively to menus and specials
  • Supportive management and positive work culture
  • Staff meals and potential career growth
  • The chance to be part of a respected, community-driven restaurant

 

Employer Questions

Your application will include the following question(s):

  • Which of the following statements best describes your right to work in New Zealand?

  • How many years' experience do you have as a Chef De Partie ?


  • Do you possess experience in team management?


  • Are you familiar with food safety and hygiene standards in a professional kitchen?


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