Chef de Partie

Immerse yourself in the world of Sofitel Wellington, where French elegance meets New Zealand hospitality in our intimate 129-room luxury sanctuary nestled in the vibrant capital city of New Zealand. Sofitel embraces this spirited atmosphere and rests harmoniously within the shadow of the Botanic Gardens and the Wellington coastline. Every detail, from bespoke furnishings to personalized touches, reflects our La Maison commitment to creating transformative experiences that linger in the memory long after departure. Enjoy modern luxury with authentic and lively experinces.

Sofitel Wellington invites you to elevate your career as a Chef de Partie, where luxury meets impeccable service.

As a Full-time Chef de Partie, you play a key role in ensuring the consistency, quality, and excellence of our kitchen operations. You will support the Executive Chef and Sous Chefs while taking ownership of your section and leading your team with professionalism and pride.

Sofitel Wellington, Where Life Lives.

Primary Responsibilities:

• Work closely with the Executive Chef and Sous Chefs to supervise daily kitchen operations
• Take responsibility for your section, ensuring high-quality food preparation, presentation, and service
• Maintain strict food safety, hygiene, and health & safety standards at all times
• Lead and supervise junior kitchen team members, setting a positive and professional example
• Delegate tasks effectively to ensure service requirements are met
• Coordinate menu preparation and ensure adequate supplies are available for service
• Liaise with Restaurant Ambassadors and Management regarding menu availability, changes, and special requests
• Monitor food quality at all stages of preparation and presentation
• Prepare and present menu items with creativity, consistency, and flair, while adhering to cost margins
• Maintain excellent stock control, including strict stock rotation and minimising waste
• Ensure all food is stored and handled in line with food health and hygiene regulations
• Keep work areas, equipment, and your section clean, organised, and compliant at all times
• Monitor daily food and product requirements and communicate needs to senior kitchen leadership in advance
• Support the training and development of junior kitchen team members.

This role is Full-Time (40 hours per week) – Must hold full NZ working rights.