Demi Chef de Partie

Role summary

Written by MyIslandJob from the job title and employer. See the employer's page for the full description.

The Demi Chef de Partie supports the kitchen team in preparing and presenting high-quality dishes according to Sofitel standards. Requirements typically include professional cookery training or relevant commercial kitchen experience, good food safety knowledge, reliable organisation, and the ability to work efficiently under pressure. The successful candidate is expected to assist with mise en place, maintain consistent portion and presentation standards, follow recipes, minimise waste, keep work areas clean, and comply with health and safety procedures. Flexibility is essential, as the role includes early mornings, evenings, weekends, and public holidays. A positive attitude, teamwork, attention to detail, and willingness to learn are important for progression within the kitchen brigade.

About the employer

Sofitel Auckland Viaduct Harbour is a luxury waterfront hotel located in Auckland’s Viaduct Harbour precinct. It is part of Sofitel, Accor’s internationally recognised luxury hospitality brand, which combines French elegance with local culture and personalised service. The hotel offers stylish accommodation, restaurants and bars, meeting and event facilities, wellness amenities, and views across the marina. Its kitchen teams work in a premium environment serving hotel guests, local visitors, corporate functions, and special events. As an Accor property, Sofitel Auckland provides access to international hospitality standards, structured training, employee benefits, and potential career mobility across the group’s global network. Employees are expected to deliver warm service, maintain professional standards, and contribute to an inclusive, collaborative workplace.