Dynamic Chef de Partie: Lead Kitchen & Hospitality

St Paul'S Collegiate (Hamilton); New Zealand; On-site; NZD 48,000 - 64,000; Full time

Job summary

Hilton in New Zealand seeks a Chef de Partie to lead a culinary station, ensuring dishes meet standards and guest expectations.

You will supervise line cooks, maintain cleanliness, manage storage, support cost control, and uphold health and safety regulations while delivering hospitality with warmth and precision.

Ideal candidates will thrive under pressure, work flexible shifts including weekends, and contribute to an award-winning culture that values integrity, leadership and teamwork.

Qualifications

• Technical education in hospitality or culinary school preferred.
• Basic Food and Hygiene Training Certification.
• HACCP certified or equivalent HACCP experience.
• At least 1 year of experience as a Demi Chef de Partie with an international hotel brand of a similar calibre
• Strong English communication skills, including verbal, listening and written communication.
• Ability to work with a wide range of products and ingredients.
• Innovative, proactive, and reliable.
• Ability to work under pressure and in a multicultural environment.
• Cost awareness.
• Strong stress management skills.
• Excellent problem-solving ability.
• Ability to prioritise tasks effectively and manage competing demands.
• Commitment and determination to follow Hilton procedures and standards.
• Planning and time management skills.
• Sound decision-making skills.
• Available to work shifts, including weekends and public holidays.
• Computer skills are advantageous

Responsibilities

• Prepare great tasting dishes: Season, cook, and test dishes according to standard recipes, ensuring consistency in taste and presentation
• Supervise the kitchen team: Oversee line cooks to ensure and provide support as needed in the absence of senior chefs to ensure smooth and efficient operations
• Maintain kitchen cleanliness: Keep all work areas clean, tidy, and free of cross-contamination
• Ensure food quality and storage compliance: Monitor ingredient quality, ensuring proper storage and stock rotation
• Assist with cost management: Contribute to controlling food costs, improving gross profit margins, and meeting departmental financial targets
• Inspire and develop the team: Supervise and support team members, monitor performance, provide coaching, and foster a positive and productive work environment
• Uphold regulatory standards: Maintain compliance with health, safety, sanitation and alcohol awareness regulations, ensuring the highest standards of guest and team member well-being

Skills

English communication

Cost awareness

Stress management

Time management

Education

Culinary education

HACCP certification

Hygiene training

Job description

Hilton in New Zealand seeks a Chef de Partie to lead a culinary station, ensuring dishes meet standards and guest expectations.

You will supervise line cooks, maintain cleanliness, manage storage, support cost control, and uphold health and safety regulations while delivering hospitality with warmth and precision.

Ideal candidates will thrive under pressure, work flexible shifts including weekends, and contribute to an award-winning culture that values integrity, leadership and teamwork.