Chef de Partie: Fast‑paced Kitchen Mastery & Growth

Cook Brothers Bars; Christchurch; On-site; NZD 39,000 - 47,000; Full time

Benefits offered by this job

Competitive pay

Training & development

Staff discounts

Opportunities across sites

Supportive team

Job summary

Cook Brothers Bars in Christchurch is seeking a Full-Time, Permanent Chef de Partie to join our busy kitchen team. This role suits someone who aims for high standards, thrives in a fast-paced environment, and wants to develop culinary skills.

The position offers a minimum of 30 hours per week, with potential up to 60 hours. Key duties include cooking to a high standard, stock control, rostering, and maintaining food safety and hygiene in line with the Food Control Plan.

Qualifications

• A relevant culinary qualification at NZQCF Level 4 or higher.
• At least 2 years of relevant experience in a commercial kitchen.
• Ability to work efficiently in a high-volume environment.
• Strong communication skills and the ability to work well within a team.
• This level of skill is required to ensure safe food handling, consistent quality, and the ability to work independently in a high-volume kitchen.

Responsibilities

• Preparing and cooking dishes to a consistently high standard
• Monitoring food quality at all stages of preparation and presentation
• Completing ordering and stocktaking to manage food costs
• Managing rosters and monitoring wage costs
• Ensuring all food is prepped and portioned prior to service
• Demonstrating cooking techniques and advising on procedures
• Maintaining clear communication between kitchen, front-of-house, and management
• Following the Food Control Plan and maintaining required cleaning and hygiene standards
• Discussing food preparation issues with managers and team members

Skills

Strong communication

Teamwork

Education

NZQCF Level 4+ culinary qualification

Job description

Cook Brothers Bars in Christchurch is seeking a Full-Time, Permanent Chef de Partie to join our busy kitchen team. This role suits someone who aims for high standards, thrives in a fast-paced environment, and wants to develop culinary skills.

The position offers a minimum of 30 hours per week, with potential up to 60 hours. Key duties include cooking to a high standard, stock control, rostering, and maintaining food safety and hygiene in line with the Food Control Plan.