Chef de Partie — Fast-Paced Kitchen, Multi-Site & Perks

Cook Brothers Bars; Auckland; On-site; NZD 41,000 - 83,000; Full time

Benefits offered by this job

Competitive pay

Training & development

Staff discounts across venues

Work across multiple sites

Supportive environment

Job summary

La Zeppa in Auckland is seeking a Chef de Partie to join our fast-paced kitchen team. This full-time, permanent role offers a minimum of 30 hours per week with potential up to 60 hours, focusing on high standards and culinary development.

You will prepare and cook to a high standard, monitor food quality, manage stock, and collaborate closely with front-of-house and management to maintain smooth service and cost control.

Qualifications

• NZQCF Level 4+ culinary qualification or equivalent.
• 2+ years of relevant experience in a commercial kitchen.
• Ability to work efficiently in a high-volume environment.

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

High-volume environment

Team communication

Independent working

Food safety

Education

NZQCF Level 4+ or equivalent

2 years in commercial kitchen

Job description

La Zeppa in Auckland is seeking a Chef de Partie to join our fast-paced kitchen team. This full-time, permanent role offers a minimum of 30 hours per week with potential up to 60 hours, focusing on high standards and culinary development.

You will prepare and cook to a high standard, monitor food quality, manage stock, and collaborate closely with front-of-house and management to maintain smooth service and cost control.