Chef de Partie: Lead a Section & Shape New Menus

Accor; Queenstown; On-site; NZD 44,000 - 46,000; Full time

Benefits offered by this job

Uniform supplied

12 weeks' paid parental leave

Staff meals

All Heartist discounts

24/7 gym access

Free ski hire

Job summary

Sofitel Queenstown is seeking a Chef de Partie to lead a section with precision and pride, while training junior chefs and apprentices. You will collaborate on menu engineering and costing for the 2027 refurbishment, ensuring high food safety standards and FIFO stock control.

Join a flagship NZ luxury hotel and help shape a major new F&B chapter, with hands-on mentoring from our Executive Chef and opportunities for career growth within Accor.

Qualifications

• Level 4 Culinary qualification.
• At least three years of commercial cookery experience, ideally including 5-star or European cuisine.
• Confident running a section and guiding other chefs.
• Good working knowledge of Food Control Plans and hygiene legislation.
• Organised, calm under pressure and a clear communicator.
• Available to work weekends and public holidays.
• Keen to grow your career with Sofitel and Accor.
• Flexibility to work a variety of shifts across our operations, AM & PM. 5 days on, 2 days off.

Responsibilities

• Run your section efficiently and cook every dish with precision and pride.
• Train and guide junior chefs and apprentices.
• Work with the Executive Chef on menu engineering and costing, and on the new menus coming with our 2027 refurbishment.
• Keep food safety standards high and follow our Food Control Plan.
• Manage ordering, stock rotation and waste so your section runs smoothly and sustainably.
• Work closely with the restaurant team so service feels seamless.
• Follow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base.
• Check the required Food products you need for the operation and write the orders sheets / prep lists as requested.
• Ensure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive Chef.
• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.
• Ensure strict stock rotation and minimum wastage (FIFO).
• Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed.

Skills

Section leadership

Food safety knowledge

Calm under pressure

Communication

Team mentorship

Flexible shifts

Education

Level 4 Culinary qualification

Tools

Food Control Plans

Hygiene regulations

Job description

Sofitel Queenstown is seeking a Chef de Partie to lead a section with precision and pride, while training junior chefs and apprentices. You will collaborate on menu engineering and costing for the 2027 refurbishment, ensuring high food safety standards and FIFO stock control.

Join a flagship NZ luxury hotel and help shape a major new F&B chapter, with hands-on mentoring from our Executive Chef and opportunities for career growth within Accor.