Chef de Partie

About the role

Sudima Auckland Airport is seeking an experienced Chef de Partie to join its prestigious kitchen team. You will work across room service, à la carte, buffet breakfast and dinner operations, delivering high‑quality dishes while supporting food cost management.

Key responsibilities

• Prepare and present excellent quality dishes to brand standards for restaurant, bar, conferencing and room service.
• Organise each shift – place orders, complete prep, maintain a clean and hygienic kitchen environment.
• Support the Head Chef and mentor junior kitchen staff.
• Adapt menus to dietary requirements and uphold food safety and hygiene standards.
• Plan menus, estimate food and labour costs, and order supplies.
• Monitor dish quality at every preparation stage and address issues with managers, dietitians and service staff.
• Demonstrate cooking techniques, enforce hygiene regulations, and may select, train, or supervise staff.
• Freeze and preserve foods as needed.

Required profile

• Great attitude with at least three years of relevant kitchen experience (formal NZQF Diploma preferred).
• Experience in a busy kitchen environment.
• Strong planning, organising and multitasking abilities; able to work under pressure.
• Flexible to work rostered shifts, including weekends, late nights and public holidays.
• Hands‑on experience with various kitchen equipment such as grillers and pasta makers.
• Calm under pressure with excellent time‑management skills.
• Familiarity with sanitation and food safety regulations.

Required skills

• Operation of grilling equipment
• Use of pasta makers
• Menu planning
• Food cost management
• Food safety and hygiene compliance

What we offer

• Full‑time permanent position (minimum 30 hours/week) on a rotational roster.
• Hourly rate of $30.28.
• Opportunity to work in a dynamic, collaborative hotel kitchen environment.