New Restaurant jobs

About the Role

Radisson RED Auckland is looking for a passionate and experienced Chef de Partie to join our Food & Beverage culinary team working 40 hours per week on rotating shifts.

As a Chef de Partie, you will play an important role in delivering consistently high-quality food across our hotel kitchen and F&B operations. You will work closely with the Sous Chef, Chef de Cuisine and wider kitchen team to maintain food quality, presentation, hygiene and efficient service.

This is an excellent opportunity for a chef who enjoys working in a dynamic hotel environment and has experience across high-volume, premium or international hospitality operations.

Key Responsibilities

• Prepare and cook food to the required hotel and outlet standards, ensuring consistent quality, flavour and presentation.
• Take responsibility for an assigned section of the kitchen during preparation and service.
• Complete mise en place and ensure the section is fully prepared for service.
• Follow recipes, portion specifications and presentation standards.
• Work efficiently during high-volume breakfast, lunch, dinner, events and other F&B service periods.
• Maintain high standards of food safety, hygiene and kitchen cleanliness in accordance with HACCP and New Zealand food safety requirements.
• Monitor food quality, freshness, storage and correct stock rotation.
• Assist with receiving, storage, ordering and inventory control as required.
• Minimise food waste and support effective food cost management.
• Assist with menu preparation, seasonal dishes and recipe development where required.
• Communicate effectively with Sous Chefs, Chefs and the wider F&B team to ensure smooth service.
• Support and guide Commis Chefs and junior kitchen team members when required.
• Ensure kitchen equipment and work areas are maintained in a clean, safe and organised condition.
• Follow hotel policies, health and safety requirements and operational procedures.
• Contribute to a positive, collaborative and professional kitchen environment.

About You

We are looking for someone who has:

• At least 2 years' relevant professional commercial kitchen experience with previous experience working as a Chef de Partie, Sous Chef or in a comparable chef position.
• Or a relevant Culinary Arts qualification or Diploma, or equivalent relevant professional experience.
• Strong knowledge of food preparation, cooking techniques and food presentation.
• Good understanding of HACCP and food safety practices.
• Experience working in a high-volume hospitality, restaurant or hotel environment.
• The ability to work efficiently under pressure while maintaining quality and consistency.
• Strong organisational and time-management skills.
• Good communication and teamwork skills.
• A professional approach to hygiene, food safety and kitchen standards.
• Flexibility to work a roster including mornings, evenings, weekends and public holidays.

Desirable Experience

Experience in:

• Luxury hotels or premium restaurants
• Prior RHG Hotel experience
• International or multicultural kitchen environments
• High-volume hotel F&B operations
• Italian or contemporary cuisine
• Menu development and recipe standardisation
• Food cost control and stock management

Pay: $30.00 – $32.00 per hour

Expected hours: 40.0 per week

Work Location: In person