Part-Time Chef de Partie — Growth & Training

Cook Brothers Bars; Auckland; On-site; NZD 17,000 - 27,000; Part time

Benefits offered by this job

Competitive pay

Training & development

Staff discounts

Cross-site opportunities

Supportive team

Job summary

Glass Goose Bar & Eatery in Auckland is seeking a Chef de Partie for a part-time, on-site role. You’ll help run a busy kitchen, maintain high standards, and work closely with the team to keep service smooth. Hours are approximately 12–15 per week, with competitive pay of NZD 28.00–35.00 per hour.

The role offers training and opportunities to work across all sites within Cook Brothers Bars. Ideal candidates bring NZ Register Diploma (ANZSCO Skill Level 2) and at least three years of experience,

Qualifications

• Strong communication in a busy kitchen environment.
• Ability to work efficiently within a team.
• Proactive and friendly approach to guests and colleagues.

Responsibilities

• Manage ordering and stocktaking to plan food costs.
• Help roster and control wage costs.
• Monitor quality of dishes from prep to plating.
• Communicate issues with managers and front-of-house.
• Demonstrate techniques and assist with cooking procedures.
• Prepare and cook to high standard.
• Understand food safety and cleaning standards.
• Ensure prep is complete before service.
• Maintain kitchen communication with FOH and head office.

Skills

Communication

Teamwork

Positive attitude

Energetic

Professional approach

Education

NZ Register Diploma ANZSCO Skill Level 2

Job description

Glass Goose Bar & Eatery in Auckland is seeking a Chef de Partie for a part-time, on-site role. You’ll help run a busy kitchen, maintain high standards, and work closely with the team to keep service smooth. Hours are approximately 12–15 per week, with competitive pay of NZD 28.00–35.00 per hour.

The role offers training and opportunities to work across all sites within Cook Brothers Bars. Ideal candidates bring NZ Register Diploma (ANZSCO Skill Level 2) and at least three years of experience,