Senior Chef de Partie/Junior Sous

Mise En Place Hospitality Limited; Tauranga; On-site; NZD 36,000 - 44,000; Full time

Job summary

Solera, in Tauranga (Bay of Plenty), is seeking an experienced Senior Chef de Partie or Junior Sous to oversee a designated kitchen section in a busy à la carte environment. This is a full-time, permanent role offering 30+ hours per week and a pay rate of NZ$26–NZ$32 per hour, depending on experience.

You will prepare, cook, and present dishes to Solera’s standards, coordinate with the Head Chef and wider kitchen team, assist with stock and safety measures, and contribute to the training of

Qualifications

• Proven experience in a professional à la carte kitchen.
• Ability to work efficiently in a fast-paced service environment.
• Strong organisation and attention to detail.
• A positive attitude and team-focused approach.

Responsibilities

• Preparing, cooking, and presenting dishes to Solera’s standards
• Running a designated section during service
• Portioning, plating, and finishing dishes with sauces and garnishes
• Coordinating with the Head Chef, Sous Chef, and wider kitchen team
• Assisting with stock checks, food storage, and receiving goods
• Maintaining food safety, hygiene, and equipment standards
• Training and supporting junior kitchen staff and apprentices

Skills

A la carte kitchen

Fast-paced service

Strong organisation

Team player

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.

Solera is one of the Bay of Plenty’s leading restaurants, known for refined à la carte dining, strong systems, and a professional kitchen culture. We are expanding our team and are looking for Senior Chef de Partie/Junior Sous

Full-time, permanent | 30+ hours per week

Pay rate: $26 - $32 per hour (depending on experience)

We are seeking experienced Senior Chef de Partie or Junior Sous Chef to manage a designated section of the kitchen and deliver consistently high standards during service in a busy à la carte environment.

Applicants must be currently based in New Zealand.

Key responsibilities include:

• Preparing, cooking, and presenting dishes to Solera’s standards

• Running a designated section during service

• Portioning, plating, and finishing dishes with sauces and garnishes

• Coordinating with the Head Chef, Sous Chef, and wider kitchen team

• Assisting with stock checks, food storage, and receiving goods

• Maintaining food safety, hygiene, and equipment standards

• Training and supporting junior kitchen staff and apprentices

What we’re looking for:

• Proven experience in a professional à la carte kitchen

• Ability to work efficiently in a fast-paced service environment

• Strong organisation and attention to detail

• A positive attitude and team-focused approach

Why Solera?

We take pride in developing skilled, disciplined chefs and maintaining a professional, supportive kitchen environment. Whether you are looking to grow with us long-term or gain experience at a high level, Solera offers an excellent platform to do so.