Chef de Partie

Market Hospitality Group Ltd; Hawke's Bay; On-site; Full time

Job summary

A prominent hospitality group in New Zealand seeks a talented Chef de Partie to lead a dynamic kitchen section. The ideal candidate has proven experience in Asian cuisine and strong leadership skills. This hands-on role requires excellent communication and collaboration skills. We offer a competitive salary, a supportive team, and opportunities for career development in a creative kitchen environment.

Benefits

Competitive salary commensurate with experience

Structured career development and training opportunities

Dynamic and supportive team environment

Qualifications

• Proven experience as a Chef de Partie or Demi Chef de Partie in a reputable restaurant.
• Deep knowledge and passion for Asian ingredients and culinary traditions.
• Exceptional communication and interpersonal skills.

Responsibilities

• Lead your designated section ensuring quality and timely execution.
• Oversee preparation and maintain organization within your section.
• Ensure compliance with hygiene and food safety regulations.

Skills

Section Leadership

Knife Skills

Quality Control

Teamwork

Time Management

Education

Culinary school diploma or equivalent NVQ/City & Guilds qualification

Tools

Wok

Grill

Plancha

Job description

At Madame Social, we blend the vibrant traditions of Asian cuisine with bold, contemporary creativity. Our menu is an exciting journey across flavors, textures, and techniques, redefining expectations. We pride ourselves on using the freshest ingredients, innovative presentation, and providing an exceptional dining experience. Our kitchen is a dynamic, collaborative, and passionate environment where talent thrives.

The Role:

We seek a talented and motivated Chef de Partie to join our brigade. You will be responsible for leading a specific section (e.g., Wok, Grill, Larder, Sauce, Pastry), ensuring the highest standards of food preparation, quality, consistency, and presentation. This is a hands-on role requiring strong technical skills, leadership, and a deep passion for modern Asian flavors.

Key Responsibilities:

• Section Leadership: Take full ownership of your designated station during service, ensuring seamless operation, timely execution, and impeccable quality of all dishes leaving your section.
• Preparation & Mise en Place: Execute and oversee all preparation for your section according to recipes, standards, and timelines, maintaining impeccable organization.
• Quality & Consistency: Ensure every dish meets the restaurant's exacting standards for taste, presentation, temperature, and portioning. Maintain consistency across all services.
• Modern Asian Fusion Expertise: Demonstrate proficiency in preparing and presenting modern Asian fusion dishes. Understand core Asian ingredients (soy, miso, fish sauce, aromatics, spices, noodles, rice varieties, etc.) and contemporary techniques.
• Recipe Adherence & Development: Follow established recipes precisely while contributing creative ideas for specials and menu development under the guidance of senior chefs.
• Hygiene & Safety: Maintain the highest levels of cleanliness, sanitation, and food safety (HACCP) within your section and the entire kitchen. Ensure compliance with all health regulations.
• Stock & Waste Management: Assist with stock rotation, ordering for your section, minimizing waste, and ensuring accurate inventory levels.
• Teamwork & Communication: Work collaboratively and communicate effectively with all members of the kitchen brigade, front-of-house staff, and management. Assist colleagues during peak times.
• Training & Mentorship: Guide and support Commis Chefs and Demi Chef de Parties within your section, fostering a positive and productive learning environment.
• Adaptability: Thrive in a fast-paced, high-pressure service environment. Be flexible and willing to assist in other sections as needed.

Required Skills & Qualifications:

Proven experience as a Chef de Partie or Demi Chef de Partie in a reputable, high-volume restaurant, preferably with experience in Asian cuisine (Japanese, Chinese, Thai, Korean, Vietnamese) and/or Modern/Fusion concepts.
Solid understanding of modern cooking techniques and classical fundamentals.
Exceptional knife skills and proficiency with kitchen equipment relevant to your section (e.g., wok, grill, plancha).
Deep knowledge and passion for Asian ingredients, flavors, and culinary traditions.
Strong organizational skills and ability to manage time effectively under pressure.
Meticulous attention to detail regarding food quality, presentation, and hygiene.
Excellent communication and interpersonal skills. Ability to lead by example.
Ability to work efficiently as part of a team and take initiative independently.
Commitment to maintaining the highest standards of cleanliness and food safety.
Culinary school diploma or equivalent NVQ/City & Guilds qualification preferred.
Flexibility to work evenings, weekends, and holidays as required.

What We Offer:

The opportunity to work with exciting, high-quality ingredients in a creative and innovative kitchen.
Competitive salary commensurate with experience.
Structured career development and training opportunities within a growing concept.
A dynamic, supportive, and passionate team environment.

This is a minimum contract hours of 38 hours per week.

If you are a creative, driven, and skilled chef passionate about pushing the boundaries of Asian cuisine, we want to hear from you!

To apply, please submit your CV and a Cover Letter outlining your relevant experience and why you are passionate about modern Asian fusion cuisine.