Chef de Partie

Mövenpick Hotel Auckland, part of the Accor family, is looking for a Chef de Partie to join the on‑site kitchen team in Auckland’s central business district. You’ll be working alongside a skilled group in a MICHELIN Guide‑recognised dining setting at BODA Restaurant, where New Zealand produce meets bold Korean flavours. The hotel blends modern comfort with Swiss hospitality across 207 rooms, offering a real home base for someone who loves hands‑on cooking and precise kitchen operation.

This role is well suited to someone comfortable in a hotel‑level kitchen who can take ownership of a section, maintain high standards, and fit into a team that prizes quality and consistency. The standards are clear, and you’d be supporting day‑to‑day operations, ensuring food safety and timely service across restaurant, bar, in‑room dining, and events. You’ll need to be flexible with shifts and rosters that cover early mornings through late nights.

Under the guidance of the Executive Chef, you’ll contribute to a kitchen that values collaboration, creativity within brand guidelines, and a positive, inclusive culture. The right candidate will bring practical experience and a hands‑on approach that keeps the kitchen running smoothly, even during busy periods.

Day‑to‑Day Kitchen Responsibilities

You will help ensure consistency in preparing both à la carte and buffet items by following property recipes and standards while upholding stringent food safety, allergen management, and HACCP practices. Collaboration with the wider kitchen team is essential to meet service timelines across the restaurant, bar, in‑room dining, and events, and you’ll have opportunities to contribute ideas for menu development and seasonal specials that stay within brand guidelines. Training and mentoring junior team members will be part of your role, as will maintaining a safe, inclusive work environment where quality and efficiency come first.

Maintaining equipment and a clean, compliant workspace is part of the job, with issues reported promptly so that operations stay uninterrupted. You’ll also support inventory control, monthly stocktakes, and cost management initiatives to help the kitchen run efficiently. The position requires the ability to work across a rotating roster seven days a week, including early mornings, afternoons, evenings, and late nights.

The Right Candidate for Chef De Partie

• Must have a minimum of 2 years’ experience in a commercial kitchen, preferably in a hotel environment.
• Experience managing an assigned section of the kitchen.
• Exceptional organisational skills and a proven ability to deliver guest‑focused service.
• Experience in hotel or high‑volume, quality‑driven environments.
• Thorough understanding of kitchen hygiene, environmental and food safety standards.
• Exceptional communication and interpersonal skills, with an ability to engage with a diverse audience.
• Ability to work well in a busy setting while maintaining high standards.

• Hospitality certifications are preferred but not required.
• Experience in hotel kitchens or other high‑volume, quality‑driven environments is a plus.
• Solid knowledge of kitchen hygiene and food safety practices is desirable.
• Strong team player who stays collaborative under pressure.
• Comfort with brand guidelines and willingness to contribute to menu development when appropriate.

Pay and Practical Details for the Auckland Role

The position is based on site at Mövenpick Hotel Auckland in the heart of the city. Shifts cover early mornings through late evenings, with a rotating roster across seven days a week, so you’ll need flexibility. The hotel sits within the Accor network, which offers access to development and training resources like the Accor Academy, including Learn Your Way and Typsy, and a benefits program known as Heartist Benefits with discounts on F&B and accommodation worldwide. Other perks include dry cleaning of uniforms, a diverse and inclusive culture, parental leave, and access to an Employee Assistance Program. The company emphasises its commitment to diversity and inclusion and offers reasonable adjustments during recruitment if needed.

Tips for Applicants for Chef De Partie at Mövenpick Auckland

1>Lead with your relevance. Put your 2 years of experience in a commercial kitchen or hotel‑environment roles at the top of your resume, and clearly note any section you’ve managed, along with the brands or standards you’ve worked to.

Show you can prove the must‑have skills. Provide concrete examples of how you’ve managed a section, kept food safety and HACCP controls, and delivered consistent quality while coordinating with a team to meet service timelines across multiple outlets.

Prepare for the interview by sharing how you maintain brand standards in daily cooking and how you mentor junior staff. Be ready to discuss your approach to kitchen hygiene, allergen handling, and daily operations within a high‑volume environment, plus a real story of how you supported a busy service.

Ask a thoughtful question. Inquire about how seasonal menus are developed within brand guidelines, and whether there are opportunities to use Accor Academy resources to broaden your skills or to participate in the Heartist benefits program for staff wellbeing and development.