Chef De Partie

Jora New Zealand will close on 9th September 2026. Thank you for being with us, we are cheering you on as you continue your career journey. Kapiti Coast Hospitality Limited trading as Boundary Tap & Kitchen, is looking for a skilled Chef De Partie to join our kitchen team. You’ll be responsible for managing the kitchen, preparing high-quality dishes, and maintaining food safety standards. The ideal candidates will have at least two years of relevant professional kitchen experience with strong culinary skills OR a relevant Level 4 tertiary qualification in Cookery or Hotel Management & Catering Technology or equivalent or higher. CHEF DE PARTIE REPORTS TO Head Chef or Sous Chef/Director INTER-RELATIONSHIPS Head Chef/Sous Chef Cook POSSIBLE INTER-RELATIONSHIPS Restaurant Manager / Front of House Supervisors Front of House staff PRIMARY FUNCTION To manage the operation of the kitchen following the Head Chef & Sous Chef’s guideline providing maximum quality in order to satisfy customer expectations. DUTIES AND RESPONSIBILITIES Ability to stay calm and focused under pressure, while seamlessly adapting to the demands of the kitchen Demonstrate strong culinary skills, with a passion for creating delicious, innovative dishes Excellent understanding of food safety, hygiene and quality control standards Proven ability to lead, motivate and develop a kitchen team Strong communication and problem-solving skills Review policies to maintain standards for food safety in all food preparation areas. Review policies to maintain standards for health & safety at work in all food preparation areas. Ensure all equipment and work environments are operational. Inform the designated management if any hazards are identified that may affect work conditions Planning menu in conjunction with Head Chef and Restaurant Manager Order and maintain inventory to ensure efficient operations. Communicate with and support staff. Uphold morale in the kitchen. Maintain positive relationship between kitchen and front of house staff. Attend kitchen meetings. Any other duties the Head Chef or Sous Chef may reasonably require. PREFERRED COMPETENCIES TECHNICAL. A minimum of two years of relevant experience working in a professional kitchen. A Level 4 or higher qualification in Cookery/Hotel Management & Catering Technology or equivalent may substitute the above stated work experience requirements Budgeting and menu costing skills INTERPERSONAL & PERSONAL SKILLS Communication skills (written and oral) Ability to receive instructions Committed to team, establishment and excellence Ability to work competently under pressure Reliable and flexible to change WHAT WE OFFER: Competitive pay Opportunity to contribute creatively to menus and specials Supportive management and positive work culture Staff meals and potential career growth The chance to be part of a respected, community-driven restaurant #J-18808-Ljbffr