Chef de Partie — Lead a Section in a High-Energy Kitchen

IBIS; Wellington; On-site; NZD 52,000 - 76,000; Full time

Benefits offered by this job

Daily staff meals

Accor Academy access

Staff discounts: F&B and accommodation

Job summary

Ibis Wellington is seeking two Chef De Partie to join our busy kitchen team. You will work with the Head Chef and Sous Chefs to supervise daily operations, ensure high-quality food preparation, presentation and service, and maintain strict food safety standards.

Responsibilities include leading junior staff, delegating tasks, coordinating menus, and managing stock with attention to cost margins. A certificate in cookery and NZ work eligibility are required.

Qualifications

• Able to work under pressure in a fast-paced environment.
• Work cohesively as part of a team.
• Demonstrates passion for delivering high-quality culinary experiences.

Responsibilities

• Work closely with Head Chef and Sous Chefs to supervise daily kitchen operations.
• Take responsibility for your section, ensuring high-quality food preparation, presentation, and service.
• Maintain strict food safety, hygiene, and health & safety standards at all times.
• Lead and supervise junior kitchen team members, setting a positive and professional example.
• Delegate tasks effectively to ensure service requirements are met.
• Coordinate menu preparation and ensure adequate supplies for service.
• Monitor food quality at all stages of preparation and presentation.
• Prepare and present menu items with creativity, while adhering to cost margins.
• Maintain stock control, including rotation and minimising waste.
• Ensure proper storage and handling of all food per regulations.
• Keep work areas clean, organised and compliant at all times.

Skills

Work under pressure

Teamwork

Passion for cooking

Education

Certificate in Cookery

Job description

Ibis Wellington is seeking two Chef De Partie to join our busy kitchen team. You will work with the Head Chef and Sous Chefs to supervise daily operations, ensure high-quality food preparation, presentation and service, and maintain strict food safety standards.

Responsibilities include leading junior staff, delegating tasks, coordinating menus, and managing stock with attention to cost margins. A certificate in cookery and NZ work eligibility are required.