Chef De Partie & Commis Chef

About Us

First Mates, Last Laugh is centrally located on Westhaven Marina, overlooking the yachts and Auckland city.

Owned and operated by renowned restauranteur Judith Tabron, we have quickly become a local's favourite, with our warm and inviting atmosphere that feels like home and a getaway all at once.  Our delicious food, eclectic cocktails and thoughtful beverage selection have been welcomed with rave reviews!

This is an exciting opportunity to join our passionate team, to support our Executive Chef and contribute to our creative culinary offerings.

Let's Eat! Let's Drink! Let's Work!

Are you passionate about food, creativity, and delivering exceptional dining experiences? We are looking for a talented and motivated Chef to join our friendly and passionate team in a fast-paced, fun, and rewarding environment.

While the primary focus of this role is preparing and delivering high-quality food that consistently exceeds guest expectations, this position offers so much more. We are seeking a chef who takes pride in their craft, enjoys collaborating with others, and is eager to contribute ideas that help drive our business forward.

At our venue, your creativity and innovation are valued and encouraged. You'll have the opportunity to showcase your skills, contribute to menu development, and work alongside a supportive team committed to excellence. Whether you're looking to further develop your culinary abilities or take the next step in your career, we provide a workplace where growth and development are genuinely supported.

Primary Function

Reporting to the Executive Chef and Sous Chef, you will be responsible for managing your designated kitchen section while ensuring all dishes are prepared, cooked, and presented to the highest standards.

This role requires strong culinary expertise, attention to detail, and a commitment to delivering exceptional food experiences for our guests. You will play a key role in maintaining product quality, consistency, food safety, and kitchen efficiency while working in a fast-paced hospitality environment.

Key Responsibilities

• Manage and oversee a designated section of the kitchen.
• Prepare, cook, and present menu items in accordance with company recipes and standards.
• Ensure consistency, quality, and presentation of all dishes.
• Follow direction from the Executive Chef and Sous Chef.
• Maintain high standards of food safety, hygiene, and kitchen cleanliness.
• Monitor stock levels and assist with stock rotation and waste minimisation.
• Work collaboratively with the wider kitchen team to ensure smooth service operations.
• Assist with training and supporting junior kitchen staff when required.
• Contribute ideas for menu improvements and seasonal specials.

What We're Looking For

• Minimum of two years' experience as a Chef in a busy commercial kitchen.
• Strong knowledge of food preparation techniques and kitchen operations.
• Excellent organisational and time management skills.
• Ability to work efficiently under pressure.
• Commitment to maintaining high food quality and presentation standards.
• Understanding of food safety and hygiene regulations.
• Positive attitude, strong work ethic, and team-focused approach.
• Flexibility to work evenings, weekends, and public holidays as required.

Hours & Availability

Minimum 30 hours per week guaranteed.

Must be available to work evenings and weekends.

Flexibility to work additional hours during busy periods.