Chef de Partie – Luxury Hotel Kitchen

About the role

Join Sofitel Wellington’s award‑winning kitchen as a Chef de Partie. In this full‑time position you will be responsible for a specific section of the kitchen, ensuring that every dish meets the brand’s high standards of quality, presentation, and consistency.

Key responsibilities

• Supervise daily kitchen operations in collaboration with the Executive Chef and Sous Chefs.
• Prepare, present and plate menu items with creativity while adhering to cost margins.
• Maintain strict food safety, hygiene and health‑and‑safety standards at all times.
• Lead and mentor junior kitchen team members, delegating tasks to meet service requirements.
• Coordinate menu preparation, monitor stock levels, enforce stock rotation and minimise waste.
• Liaise with restaurant ambassadors and management regarding menu availability, changes and special requests.
• Ensure all food is stored and handled according to health regulations and keep the work area clean and organised.
• Support training and development of junior staff and communicate daily product requirements to senior kitchen leadership.

Required profile

• Previous experience in a luxury hotel or 5‑star environment (preferred).
• Level 5 Diploma in Professional Cookery (preferred).
• Full New Zealand working rights.
• Proven leadership or supervisory experience.
• Strong organisational and time‑management abilities.
• Ability to work efficiently under pressure while maintaining attention to detail.
• Professional presentation and behaviour at all times.
• Excellent verbal and written communication skills.
• Physical fitness to stand for up to 8 hours per shift.
• Willingness to work weekends and public holidays as required.

Required skills

What we offer

• Opportunity to work in a prestigious 5‑star hotel brand.
• Dynamic team environment with professional development support.
• Full‑time schedule (40 hours per week) in a vibrant city setting.