Section Chef De Partie – Chinese Kitchen, Fast-Paced

Wok & Roll Nz Limited; Dunedin; On-site; NZD 30,000 - 34,000; Full time

Benefits offered by this job

Full-time permanent employment

40 hours per week

Job summary

Golden Island Restaurant in Dunedin is seeking experienced Chefs de Partie to join the kitchen team. You will manage an assigned section, prepare and present dishes to established standards, and work with the Head Chef to develop menus and improve dishes.

Ideal candidates have 2+ years in a commercial kitchen with knowledge of Chinese cooking techniques, strong organisational skills, and the ability to lead junior staff during service. Applicants must be flexible with shifts.

Qualifications

• At least 2 years of relevant experience in a commercial kitchen or relevant cookery qualification.
• Sound knowledge of professional Chinese food preparation and cooking techniques.
• Ability to independently manage an assigned kitchen section during service.
• Good organisational and time-management skills.
• Understanding of food safety, hygiene and kitchen health and safety requirements.
• Reliable, responsible and able to work well in a kitchen team.
• Available to work rostered shifts, including evenings, weekends and public holidays.

Responsibilities

• Take responsibility for the day-to-day operation of an assigned kitchen section.
• Prepare, cook and present dishes according to established recipes and standards.
• Organise mise en place before service and ensure readiness for busy periods.
• Prepare ingredients including cutting, portioning, marinating and prep work.
• Apply cooking techniques such as stir-frying, steaming, braising, roasting and deep-frying.
• Monitor ingredient quality, freshness and condition for the section.
• Check dishes before service for consistency in taste, appearance and portions.
• Coordinate with other sections to complete orders accurately and on time.
• Assist Head Chef with menu planning, development and new dish ideas.
• Assist with recipe development, portion control and presentation standards.
• Manage ingredient availability, food costs and efficient use of ingredients.
• Assist with trialling new dishes and evaluating them before menu introduction.
• Monitor stock levels for the section and notify Head Chef about orders.
• Receive and check food supplies and ensure proper storage.
• Follow stock rotation, labelling and storage procedures to minimise waste.
• Control wastage and ensure efficient use of ingredients.
• Guide and provide day-to-day instructions to junior chefs and kitchen staff.
• Assist training of junior kitchen staff in culinary techniques and safety.
• Ensure staff complete duties to required standard and maintain a clean workstation.
• Maintain food safety and hygiene standards in line with regulations.
• Ensure kitchen equipment is used safely and report maintenance issues.
• Follow workplace health and safety procedures and maintain a safe environment.
• Communicate with Head Chef on service requirements, stock levels and issues.
• Assist senior chefs with stocktaking and other duties as required.
• Carry out other duties as directed by Head Chef.

Job description

Golden Island Restaurant is looking for experienced and motivated Chefs de Partie to join our kitchen team.

The successful candidates will take responsibility for their designated kitchen sections and work closely with the Head Chef and other kitchen team members to ensure food is prepared and presented consistently to the restaurant’s standards.

Key Responsibilities

• Take responsibility for the day-to-day operation of an assigned section of the kitchen.

• Prepare, cook and present dishes according to established recipes, portion requirements and presentation standards.

• Organise and complete mise en place before each service and ensure the assigned section is fully prepared for busy service periods.

• Prepare ingredients, including cutting, portioning, marinating and other preparation required for cooking.

• Apply appropriate cooking techniques such as stir-frying, steaming, braising, roasting, deep-frying and other methods required for menu dishes.

• Monitor the quality, freshness and condition of ingredients used within the assigned section.

• Check dishes before service to ensure consistency in taste, appearance, portion size and overall quality.

• Coordinate food preparation and cooking with other kitchen sections to ensure customer orders are completed accurately and on time.

• Assist the Head Chef with menu planning and development, including suggesting new dishes, seasonal menu items and improvements to existing dishes.

• Assist with recipe development, food preparation methods, portion control and presentation standards for new and existing menu items.

• Consider ingredient availability, food costs and efficient use of ingredients when contributing to menu planning.

• Assist with trialling and evaluating new dishes before they are introduced to the menu.

• Monitor stock levels for the assigned kitchen section and advise the Head Chef of ingredients and supplies that need to be ordered.

• Receive and check food supplies where required and ensure ingredients are stored correctly.

• Follow appropriate stock rotation, labelling and storage procedures to maintain freshness and minimise food wastage.

• Control food wastage and ensure ingredients are used efficiently and economically.

• Guide and provide day-to-day instructions to junior chefs, cooks and kitchen assistants working within the assigned section.

• Assist with training junior kitchen staff in food preparation, cooking techniques, portion control, presentation and kitchen procedures.

• Ensure junior kitchen staff complete assigned preparation and cooking duties to the required standard.

• Maintain a clean, organised and hygienic workstation throughout preparation and service.

• Ensure food is handled, prepared, cooked and stored in accordance with food safety and hygiene requirements.

• Ensure kitchen equipment and utensils are used safely and correctly and report any maintenance or equipment issues.

• Follow workplace health and safety procedures and assist in maintaining a safe working environment.

• Communicate effectively with the Head Chef and other kitchen team members regarding service requirements, stock levels and operational issues.

• Assist senior chefs with stocktaking and other kitchen operational duties when required.

• Carry out other reasonable duties associated with the Chef de Partie position as directed by the Head Chef.

Requirements

To be considered for this position, applicants should:

• Have at least 2 years of relevant experience in a commercial kitchen or relevant cookery qualification.

• Have sound knowledge of professional Chinese food preparation and cooking techniques.

• Be capable of independently managing an assigned kitchen section during service.

• Have good organisational and time-management skills.

• Be able to maintain consistent food quality and presentation during busy service periods.

• Be able to provide guidance and support to junior kitchen staff.

• Have a good understanding of food safety, hygiene and kitchen health and safety requirements.

• Be reliable, responsible and able to work effectively as part of a kitchen team.

• Be available to work rostered shifts, including evenings, weekends and public holidays as required.

What We Offer

• Full-time permanent employment.

• 40 hours of work per week.

Culinary Expertise

• Prepare and present a variety of dishes, ensuring high quality and taste.
• Develop and test new recipes to enhance the menu offerings.
• Maintain consistency in food presentation and portion control.
• Adapt dishes based on seasonal ingredients and guest preferences.
• Oversee kitchen operations, ensuring cleanliness and organization.
• Manage inventory and order supplies to maintain stock levels.
• Train and mentor junior kitchen staff on culinary techniques.
• Implement and enforce food safety and hygiene standards.
• Collaborate with front-of-house staff to ensure seamless service.

Tools & Equipment

• Proficient in using commercial kitchen equipment such as ovens, grills, and fryers.
• Familiarity with food processors, mixers, and sous-vide machines.
• Knowledge of knife skills and proper handling of kitchen tools.
• Experience with inventory management software for tracking supplies.
• Understanding of temperature control systems for food safety.

Food Safety & Certifications

• Hold a valid Food Safety Certificate or equivalent qualification.
• Knowledge of HACCP principles and implementation in kitchen practices.
• Experience in allergen management and dietary restrictions.
• Familiarity with local health regulations and compliance standards.
• Commitment to ongoing training in food safety and culinary trends.

Compensation

The hourly wage for this position ranges from $22 to $25, commensurate with experience and skills.

About the latest Section chef de partie chinese kitchen fast paced Jobsin Dunedin !