Chef de Partie

Help shape what's next in our kitchen

Big things are coming to Sofitel Queenstown. In 2027 we begin a major refurbishment of our food and beverage spaces and launch new dining experiences. We're looking for a Chef de Partie who wants to help build them from the ground up.

This role is for a chef who wants more than a section to run. You'll help bring new menus and new outlets to life, all in one of the most beautiful places in the world.

Reporting to our Executive Chef, you'll run your section on your own and to a high standard. You'll also lead and develop the junior chefs and apprentices around you. Day to day you will:

• Run your section efficiently and cook every dish with precision and pride

• Train and guide junior chefs and apprentices

• Work with the Executive Chef on menu engineering and costing, and on the new menus coming with our 2027 refurbishment

• Keep food safety standards high and follow our Food Control Plan

• Manage ordering, stock rotation and waste so your section runs smoothly and sustainably

• Work closely with the restaurant team so service feels seamless

• Follow Food Safety Plan (FCP) and fill in on the tablets the requested information’s on a daily base – temperature, cooking and cleaning

• Check the required Food products you need for the operation and write the orders sheets / prep lists as requested

• Ensure products been ordered from the suppliers before leaving work or pass onto the next shift / Executive Chef

• Liaise with Restaurant employees regarding the availability of menu items, additions to the menu and any relevant changes.

• Ensure strict stock rotation and minimum wastage (FIFO)

• Train new staff members, work and guide Junior Staff on a daily basis to ensure all guidelines and procedures are followed at all times - co-ordinate the work of apprentices in the preparation and production of food as required.

• Level 4 Culinary qualification

• At least three years of commercial cookery experience, ideally including 5-star or European cuisine

• Confident running a section and guiding other chefs

• A good working knowledge of Food Control Plans and hygiene legislation

• Organised, calm under pressure and a clear communicator

• Available to work weekends and public holidays

• Keen to grow your career with Sofitel and Accor

• Flexibility to work a variety of shifts across our operations, AM & PM. 5 days on, 2 days off.