Chef de Partie – Upscale Restaurant

About the role

Join the award‑winning Lombardi restaurant at Hotel St Moritz in Queenstown as a Chef de Partie. You will work within a high‑performance kitchen team to deliver exceptional food quality, presentation, and service in an upscale hospitality environment.

Key responsibilities

• Prepare and cook menu items in your designated section with speed and precision.
• Ensure all dishes meet established recipes, standards, and presentation guidelines.
• Coordinate with the Executive Chef and Sous Chef to align production with service demands.
• Monitor stock levels, advise the supervisor of requirements, and control waste through efficient preparation.
• Maintain strict food safety, hygiene, and health regulations throughout storage and handling.
• Keep the work area, equipment, and section clean and organized at all times.
• Support kitchen hand shifts and contribute to a safe, collaborative work environment.

Required profile

• Minimum 1 year experience in a similar role (Commis or CDP); patisserie experience is a plus.
• Background in a 5‑star or upscale establishment is advantageous.
• Flexibility across kitchen sections and a high standard of food presentation.
• Creative flair for menu development and strong leadership to guide the brigade.
• Good understanding of New Zealand food safety requirements and effective verbal communication.

Required skills

• Food safety compliance
• Recipe execution
• Kitchen equipment operation
• Menu development

What we offer

• Competitive salary with benefits such as daily staff meals and uniform laundry allowance.
• Anniversary stays with food‑and‑beverage credit.
• Extensive training and development through Accor leadership programmes.
• Opportunities for sponsorship for exceptional talent.