Culinary | Listed 07 November

QT Queenstown – Chef de Partie

Work type
Full time

Incomparable views over the crystal clear Lake Wakatipu and breathtaking peaks of the Southern Alps set the scene at QT Queenstown.

Sitting pretty in nature’s playground, this lush lakeside resort emulates nostalgic alpine and après-ski ambiance – perfect for the pleasure seeking adventurer.

Get your luxury with a side of the signature QT quirk in your new favourite place to stay and play in the stunning Southern Alps.

QT Queenstown is now seeking experienced, talented, passionate and creative chefs to be part of our amazing kitchen.

About the business 
Our passion is people. Designers, housekeepers and chefs, DJ’s, engineers, porters, baristas and accountants. We’re for the passionate. The progressive. We include. We nurture talent and promote internally. When you work here, you don’t just come to work, you bring yourself to work. Of course we love great food. Natural service. Beautiful art, elegant design. Cocktails. Music. Luxury. QT is part of EVENT Hospitality & Entertainment, a proudly Australian-owned company with over 100 years’ experience in hospitality, entertainment and leisure in Australian & New Zealand. 

Our quirky 5 star hotel operates Lil Red, Bazaar Restaurant, Reds Bar and Queenstown’s largest Conference & Events venue. Awarding winning Executive Chef, Ryan Henley, leads the team and provides development and progression to fulfil your dreams.

We are after a Chef de Partie to join the culinary team at QT Queenstown.

Minimum 2 years experience required in a high quality establishment

This is a full time position with minimum 40 hours per week.

To learn more about us, please visit or

Benefits & perks

Renowned for our refreshingly local, down-to-earth experiences.

Incredible team member discounts from your first day on-the-job.

50% off stays at EVENT hotels – Rydges, QT, Atura, JUCY Snooze and more

Rapid career growth opportunities through our EVENT network.

Local community involvement, volunteering and charitable giving. 

Australia and NZ’s largest and most diverse experiences company
* Preference will be given to either New Zealand citizens or Permanent Residents.

Job description


To effectively assit and co-ordinate the production of food to all areas of the hotel and maximise profitability.

Responsible for all prepared food items that leave his or her kitchen.

Ensuring the entire kitchen production is maintained to the highest culinary standards.

Ensuring that all foods are stored and prepared in a safe and hygienic manner.

Ensuring that all sections and staff are ready for service.

Ensuring that all standard recipes and production specifications are maintained.

Responsible for the day to day running of kitchen section activities.

To work diligently towards reaching all budgetary targetsPosition requirements and detail

To ensure that the Hotel’s kitchens produce a high quality food product at all times.

To check quality and accuracy of all daily deliveries of food and non-food related items.

To possess detailed food and menu knowledge pertaining to your role and manage all kitchen section requirements accordingly.

To supervise, check and correct all food preparation and rotation requirements for service.

To anticipate and attend to the guest’s needs and desires immediately.

To prepare, cook and serve food on sections as required.

To delegate duties to Chefs of a lower grade.

To liaise with Chefs with regard to the restaurant and banquet functions.

To liaise with the F & B Manager and outlet Supervisors to ensure a smooth running operation.

To ensure that all standard recipes are followed in all outlets.

To monitor the rotation of stock in all storage facilities. Closely monitor ordering and related par levels to achieve food cost targets.

To minimise food spoilage and wastage.

To Ensure all mis en place standards and volumes are maintained.

To maintain yourself appearance in accordance with the hotel’s grooming standards.

To maintain a clean & safe working environment.

To have a full knowledge of, and practice the hotel’s established occupational health and safety guidelines (OH&S).

To attend all scheduled meetings.

To perform any other duties as directed by the General Manager and/or Food & Beverage Manager and Executive Chef.


To present a standard of food that consistently meets the expectations of guests and internal customers of the hotel.

To rectify arising customer problems or complaints. 

Products and Services

To keep up to date on menu trends and recipes.

To ensure the protection and maintenance of all operating equipment. 

To inspect supplies, equipment, and work areas for cleanliness and functionality.

Personnel & Training

To supervise cooks and other food preparation workers.

Maximizing the productivity of the kitchen staff.

Kitchen members are working productively and harmoniously together as a team.Authorities

Responsible for other Chefs, kitchen hands and stewards.

Represent and maintain professional working relationships with all departments and managers

Apply now