Chef de Partie

Role summary

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

The Chef de Partie is responsible for managing an assigned kitchen section, preparing and cooking dishes to Sofitel’s quality standards, and maintaining consistent presentation, taste and portion control. Requirements typically include previous experience in a professional hotel or restaurant kitchen, sound knowledge of cooking techniques, food safety and hygiene standards, and the ability to work efficiently under pressure. A relevant culinary qualification is advantageous. The successful candidate is expected to be reliable, well organised, creative and team focused, while communicating effectively with chefs and colleagues. Flexibility to work weekends, public holidays and varied shifts is essential. The role also involves maintaining a clean workstation, controlling food waste, following health and safety procedures, and supporting junior kitchen team members.

About the employer

Sofitel Queenstown Hotel & Spa is a luxury hotel located in the centre of Queenstown, New Zealand, a destination known for alpine scenery, adventure activities and international tourism. The property forms part of Sofitel, Accor’s French-inspired luxury hospitality brand, which operates hotels and resorts around the world. Sofitel Queenstown combines contemporary accommodation with French elegance, local character, dining, conference facilities and spa services. Its restaurants and bars focus on high-quality cuisine and attentive service, creating opportunities for chefs and hospitality professionals to work in a premium environment. Employees join a multicultural team serving leisure travellers, corporate guests, wedding parties and visitors attending Queenstown’s busy events and tourism seasons. As an Accor property, the hotel may also offer staff benefits, training, career development and access to the group’s international hospitality network.