Chef de Partie

Employer Sponsored Jobs; Whangarei; On-site; NZD 36,000 - 52,000; Full time

Job summary

Whangarei, New Zealand – a celebrated hotel on the waterfront is seeking skilled Chefs de Partie to lead a station with responsibility for stock quality and portion standards. This permanent, full-time role runs 30 hours per week with a professional brigade; sponsorship for NZ work eligibility may be considered.

Key duties include maintaining menus, contributing dish concepts, preparing for daily trade and events, managing stock, ensuring dishes meet standards, and guiding junior staff while

Qualifications

• Previous employment as a Chef de Partie in a quality kitchen.
• A genuine passion for fresh, seasonal food delivered to consistent standards.
• Dependable, energetic teamwork and a commitment to a positive, professional kitchen culture.

Responsibilities

• Maintain knowledge of standing and daily menus, functions and specials.
• Contribute dish concepts and submit new menu items when the kitchen invites them.
• Ensure the section is prepared for daily trade, functions and special requirements.
• Manage stock levels and quality for the section, reporting shortfalls to the Head or Sous Chef.
• Deliver every component cooked properly, to standard and on schedule, preparing raw materials and stock against demand while limiting waste.
• Comply with recipes and the Food Control Plan, keep preparation and service areas hygienic, guide junior staff in their duties and report maintenance issues.

Skills

Chef de Partie

Seasonal menu knowledge

Stock management

Hygiene practices

Job description

Whangarei, New Zealand Full-time Posted 21 Oct 2026

From $32 per hour Visa sponsorship

About the role

A celebrated hotel on the Northland waterfront, with plenty of history behind it, needs skilled Chefs de Partie to strengthen its kitchen. The employer's priority is a section chef who can take full responsibility for a station: stock held at the correct quality and volume, and each part of a dish finished to standard and sent when it is called.

The positions are permanent and full-time at 30 hours per week, inside a professional and supportive brigade that puts fresh, seasonal food and consistent standards first. The hotel prefers applicants who hold New Zealand work eligibility, and it notes that sponsorship may be considered.

• Maintain a working knowledge of the standing and daily menus, functions and specials
• Contribute dish concepts and submit new menu items when the kitchen invites them
• Ensure the section is prepared for daily trade, functions and special requirements
• Manage stock levels and quality for the section, reporting shortfalls to the Head or Sous Chef
• Deliver every component cooked properly, to standard and on schedule, preparing raw materials and stock against demand while limiting waste
• Comply with recipes and the Food Control Plan, keep preparation and service areas hygienic, guide junior staff in their duties and report maintenance issues

Requirements & eligibility

• Previous employment as a Chef de Partie in a quality kitchen
• A genuine passion for fresh, seasonal food delivered to consistent standards
• Dependable, energetic teamwork and a commitment to a positive, professional kitchen culture