We are looking for enthusiastic and motivated individuals to join the team!

Our restaurants offer an elevated dining experience showcasing local and seasonal produce. The Chef de Partie will assist the Head Chef and Sous Chef in all areas of the kitchen operations including the preparation and service of the menu.

Key responsibilities will include:

• Assist with the planning, preparation and service of guest menus for each dining period to ensure the highest standard in all areas of kitchen operations
• Support the Head Chef and Sous Chef to design bespoke menus for special events/weddings
• Supervise cooks and kitchen assistants with cooking techniques and kitchen procedures
• Cooking for guests, requiring flexibility with menus and attention to guest’s special dietary needs, allergies, preferences and requests
• Assist, when required, with the preparation of healthy and tasty daily employee meals for club/resort staff, where possible, utilising excess food to minimise food waste and cost
• Continuously monitor the quality of all food served and ensure that it is of the highest standard, maintaining portion control and minimising wastage
• Plan alongside the Head Chef and Sous Chef to ensure stock levels are maintained at appropriate levels, and are kept securely and under the correct conditions applicable to each type of commodity stored
• Economically and efficiently prepare for dining periods so that appropriate quantities are cooked and portion sizes are controlled
• ·Ensure all areas satisfy the most stringent food, hygiene, health and safety and statutory requirements, including any food storage, preparation and service areas at the Club
• Ensure all food is washed, cut and prepared correctly and efficiently before it is cooked
• Conduct temperature monitoring and accurate record keeping

About you

You will be an experienced chef and bring enthusiasm and energy to this exciting new role! Teamwork will be second nature to you and allow you to work collaboratively to deliver exceptional service.

Other attributes that would contribute to your success would include:

• Three years professional chef experience required
• High-end professional experience is desirable
• Certificate in basic food hygiene or similar work experience
• Experience in training and managing entry level chefs is preferred but not required
• Confidence in managing multiple sections in a busy a la carte kitchen with emphasis on consistency and creativity
• Ability to work flexible hours as required including nights, weekends, and holiday
• Current and full NZ Drivers licence and vehicle

Please note our role will cover a minimum of 32 hours per week.