Chefs

Batch Winery; Auckland; On-site; NZD 55,000 - 70,000; Full time

Benefits offered by this job

Competitive remuneration

Staff discounts on food and wine

Ongoing training and development

Opportunity to work at Waiheke Island

Supportive and professional team

Job summary

Batch Winery on Waiheke Island is seeking a Chef de Partie for a seasonal fixed-term period from October 2026 to March 2027. You will prepare, cook, and present dishes to Batch Winery standards, while managing a section during service and ensuring consistency and quality.

The role requires at least two years in a commercial kitchen, a culinary qualification, and the ability to work evenings, weekends, and public holidays.

Qualifications

• Minimum 2 years in a commercial kitchen.
• Experience as a Chef de Partie.
• Knowledge of food safety and kitchen hygiene practices.
• Ability to work efficiently under pressure.
• Excellent organisational and time management skills.
• Strong communication and teamwork abilities.
• Availability to work evenings, weekends, and public holidays as required.

Responsibilities

• Prepare, cook, and present menu items to Batch Winery standards.
• Manage a designated section during service.
• Ensure consistency, quality, and presentation of all dishes.
• Assist with menu development and seasonal specials.
• Monitor portion control and minimise wastage.
• Maintain high standards of cleanliness and organisation within the kitchen.
• Work collaboratively with chefs and front-of-house staff.
• Assist in training and mentoring junior kitchen team members.
• Support the Head Chef and Sous Chef in daily kitchen operations.
• Foster a positive, respectful, and professional workplace culture.
• Adhere to all food safety regulations and company policies.
• Ensure safe handling, storage, and rotation of food products.
• Maintain accurate temperature and cleaning records.
• Follow all health and safety procedures and contribute to a safe working environment
• Assist with stock control and ordering.
• Monitor stock levels and report shortages.
• Help receive and correctly store deliveries.
• Contribute to cost control through efficient use of ingredients.

Skills

2+ years kitchen experience

Chef de Partie experience

Food safety and hygiene

Work under pressure

Organisational and time management

Communication and teamwork

Evenings/weekends/public holidays

Education

Culinary qualification

Job description

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey.

• Must be able to relocate to Waiheke Island for the summer.
• Seasonal fixed term position from October 2026 to March 2027

Key Responsibilities

Food Preparation and Service

• Prepare, cook, and present menu items to Batch Winery standards.
• Manage a designated section during service.
• Ensure consistency, quality, and presentation of all dishes.
• Assist with menu development and seasonal specials.
• Monitor portion control and minimise wastage.
• Maintain high standards of cleanliness and organisation within the kitchen.

Teamwork and Leadership

• Work collaboratively with chefs and front-of-house staff.
• Assist in training and mentoring junior kitchen team members.
• Support the Head Chef and Sous Chef in daily kitchen operations.
• Foster a positive, respectful, and professional workplace culture.

Food Safety and Compliance

• Adhere to all food safety regulations and company policies.
• Ensure safe handling, storage, and rotation of food products.
• Maintain accurate temperature and cleaning records.
• Follow all health and safety procedures and contribute to a safe working environment

Stock and Inventory

• Assist with stock control and ordering.
• Monitor stock levels and report shortages.
• Help receive and correctly store deliveries.
• Contribute to cost control through efficient use of ingredients.

Skills and Experience

Essential

• Minimum 2 years' experience in a commercial kitchen.
• Experience as a Chef de Partie
• Knowledge of food safety and kitchen hygiene practices.
• Ability to work efficiently under pressure.
• Excellent organisational and time management skills.
• Strong communication and teamwork abilities.
• Availability to work evenings, weekends, and public holidays as required.

Preferred

• Relevant culinary qualification.
• Experience in winery, restaurant, or high-volume hospitality environments.
• Passion for local produce and food and wine pairing.

What We Offer

• Competitive remuneration
• Opportunity to work at one of Waiheke Island's leading hospitality destinations.
• Supportive and professional team environment.
• Staff discounts on food and wine.
• Ongoing training and development opportunities.
• The chance to contribute to memorable guest experiences in a stunning winery setting.

Equal Opportunity Employer

Batch Winery is committed to creating an inclusive workplace where all employees are treated with respect and provided equal opportunities for growth and development.