Chef de Partie

Market Hospitality Group Ltd; Hawke's Bay; On-site; NZD 52,000 - 68,000; Full time

Benefits offered by this job

Competitive salary

Structured training & development

Job summary

Market Hospitality Group Ltd – Napier City, North Island is seeking a talented Chef de Partie to lead a designated station and uphold the highest standards of taste, presentation and hygiene. This hands-on role requires strong technical skills, leadership, and a passion for modern flavours.

You will mentor Commis Chefs and Demi Chefs, maintain HACCP compliance, and work collaboratively in a fast-paced brigade, with evenings and weekend shifts as required.

Qualifications

• Solid understanding of modern cooking techniques and classical fundamentals.
• Exceptional knife skills and proficiency with kitchen equipment relevant to your section.
• 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.

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 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 within your section and the entire kitchen. Ensure compliance with 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.
• Training & Mentorship: Guide and support Commis Chefs and Demi Chef de Parties within your section, fostering a positive learning environment.
• Adaptability: Thrive in a fast-paced, high-pressure service environment. Be flexible and willing to assist in other sections as needed.

Skills

Modern cooking

Knife skills

Organization

Leadership

Food safety

Communication

Teamwork

Flexibility

Evenings/weekends availability

Mentorship

Education

Culinary school diploma or NVQ/City & Guilds

Job description

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

Market Hospitality Group Ltd – Napier City, North Island

At Market ST, we are a modern and vibrant food experience with bold, contemporary creativity. Our menu is an exciting journey across flavours, 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. Grill, Larder, Sauce, Pastry - specify if you have a preference), 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 flavors.

Key Responsibilities:

1. 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.
2. Preparation & Mise en Place: Execute and oversee all preparation for your section according to recipes, standards, and timelines, maintaining impeccable organization.
3. Quality & Consistency: Ensure every dish meets the restaurant's exacting standards for taste, presentation, temperature, and portioning. Maintain consistency across all services.
4. 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.
5. Recipe Adherence & Development: Follow established recipes precisely while contributing creative ideas for specials and menu development under the guidance of senior chefs.
6. 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.
7. Stock & Waste Management: Assist with stock rotation, ordering for your section, minimizing waste, and ensuring accurate inventory levels.
8. 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.
9. Training & Mentorship: Guide and support Commis Chefs and Demi Chef de Parties within your section, fostering a positive and productive learning environment.
10. Adaptability: Thrive in a fast‑paced, high‑pressure service environment. Be flexible and willing to assist in other sections as needed.

Required Skills & Qualifications:

• Solid understanding of modern cooking techniques and classical fundamentals.
• Exceptional knife skills and proficiency with kitchen equipment relevant to your section.
• 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.