CHEF DE PARTIE

Position purpose

The Chef de Partie is responsible for the effective operation of an assigned kitchen section at Lime Café, working under the direction of the Head Chef and will be gauranteed minimum of 30 Hours per week. The position prepares and cooks menu items, organises section-level preparation and service, maintains food quality and safety, manages ingredients and stock within the section, and supports junior kitchen staff as required. The Chef de Partie follows the Head Chef’s kitchen plans, recipes and procedures and contributes practical ideas for menu and service improvements.

Key duties and responsibilities

Food preparation and section operations

• Take responsibility for setting up, organising, stocking and maintaining an assigned section of the kitchen before, during and after service.
• Prepare, season, cook and present dishes within the section according to menu specifications, recipes, portion controls and food presentation standards.
• Organise mise en place and coordinate the sequence and timing of preparation and cooking tasks to support prompt service.
• Monitor cooking temperatures, techniques, food quality and consistency at each stage of preparation and presentation.
• Communicate promptly with the Head Chef and front-of-house staff regarding service timings, special requests, allergens and any problems affecting orders.
• Assist other kitchen sections when directed by the Head Chef and when required by service needs.

Menu standards and improvement

• Follow current menu recipes and preparation methods and maintain accurate section-level recipes and production notes.
• Demonstrate sound understanding of ingredients, preparation techniques, dietary requirements and allergen controls relevant to the menu.
• Offer ideas for seasonal specials, dishes, presentation and improvements, subject to the Head Chef’s approval.
• Identify food quality or preparation issues, report them to the Head Chef and implement agreed improvements.

Food safety, hygiene and equipment

• Maintain a clean, organised and hygienic workstation and follow the business’s Food Control Plan and applicable food safety requirements.
• Apply safe food handling, storage, cooling, heating, temperature monitoring, labelling and stock-rotation procedures.
• Complete food safety and cleaning records relevant to the section accurately and on time.
• Use kitchen tools and equipment safely, report faults or hazards promptly and follow appropriate health and safety procedures.
• Identify and report any food safety, allergen or hygiene concerns to the Head Chef immediately.

Ingredient control and waste reduction

• Monitor ingredients, food supplies and preparation requirements within the assigned section and advise the Head Chef of shortages.
• Check the quality and condition of ingredients used in the section and store food appropriately to protect freshness and safety.
• Follow portioning, storage and rotation practices to minimise waste and support agreed food cost targets.
• Assist with stocktakes and inventory checks as directed by the Head Chef.

Teamwork, support and professional conduct

• Work cooperatively with the Head Chef, other chefs, kitchen hands and front-of-house colleagues to achieve efficient service.
• Provide practical instruction, guidance and assistance to commis chefs and kitchen hands within the assigned section where directed.
• Participate in kitchen training, team meetings, procedural updates and performance discussions.
• Follow the Head Chef’s operational direction, raise concerns appropriately and maintain punctual, respectful and professional conduct.
• Undertake other reasonable and lawful tasks consistent with the Chef de Partie position.

Minimum qualifications and experience

A relevant NZQCF Level 5–6 diploma (or equivalent relevant qualification), OR at least three years of relevant professional experience in commercial food preparation and cooking in place of the formal qualification. The employer will assess whether applicants demonstrate the competencies needed to manage an assigned kitchen section.

Applicants must demonstrate practical competence in commercial food preparation and cooking, the ability to organise and maintain an assigned kitchen section, sound knowledge of food hygiene and safety, and effective communication and teamwork.

Key performance expectations

• Food from the assigned section meets agreed quality, presentation, portioning and service-time standards.
• The section is prepared, organised, stocked and maintained for each service.
• Food safety practices, allergen controls and records are followed consistently.
• Ingredients are handled and rotated appropriately, with avoidable wastage minimised.
• Effective communication, teamwork and timely escalation of issues to the Head Chef.