The company that brought you King of snake and Roca restaurants has opened a brand-new venue on Oxford terrace, Christchurch. Hugo, a modern French bistro restaurant. Our company is renowned for its world's class environments, highly professional kitchens delivering incredible food and fantastic service. Our company looks to identify talent, promote personal and professional growth. We are looking to employ an experienced Senior Chef de partie with a minimum of 5 years experience in a similar role. If you want a challenge and to be part of one of NZ leading hospitality companies please apply here. We offer a positive, professional, rewarding environment and are looking for the right people to work with, in delivering the excellent standards of cuisine we are famous for. This position is full-time with a minimum 30 hours per week. Pay rate for this position is between $28-$31 p/h depending on experience . Please apply if you have experience and enthusiasm, a high level of skill, ability to learn quickly. As a Senior Chef de partie at Hugo you will… Report to the Head/Sous Chef The Senior chef de Partie is a key member of the kitchen brigade, responsible for overseeing a designated section. This role requires exceptional culinary skills, leadership and the ability to maintain high standards of food quality, hygiene and presentation. The senior chef de Partie will work closely with the Sous Chef and Head Chef to ensure smooth operations, mentor junior staff, contribute to menu development, all while delivering an outstanding dining experience. Key responsibilities Prepare, cook and present dishes to the highest standards, adhering to recipes, portion sizes and presentation guidelines . Manage all aspects of your assigned kitchen section, ensuring consistency and quality. Ensure timely preparation of mise en place and efficient service during busy periods. Supervise and mentor junior chefs. Provide training on techniques, safety, and kitchen standards to improve team performance. Delegate tasks effectively to ensure smooth workflow during service. Collaborate with the Head and Sous Chef to develop new menu items, specials or seasonal dishes. Suggest innovative techniques, ingredients or presentations to enhance the menu. Assist in costing dishes to maintain profitability while meeting quality standards. Monitor and manage stock levels for your section, minimising waste and ensuring freshness. Assist in ordering ingredients and coordinating with suppliers to maintain quality and availability. Conduct regular stock checks and report any discrepancies. Adhere strictly to food safety regulations and maintain impeccable food standards ensure your section is clean, organised, and compliant with all health and safety guidelines. Manage time effectively to meet service demands, especially during peak hours. Coordinate with other sections of the kitchen to ensure seamless service and consistent plating. Troubleshoot any issues any issues in your section, such as equipment malfunctions or staffing challenges. Have a friendly, positive and warm personality. Be available to work on a roster basis, weekend and late nights required. In return we will offer you a fantastic working environment in a well-appointed kitchen, the chance to learn from a team of restaurant specialists, excellent pay based on your experience and the chance to take your career forward in one of the very best hospitality companies in Christchurch. Must be eligible to work in NZ or have a valid work visa.