Chef de Partie: High-Volume Kitchen & Menu Mastery

Chris Behre; Sydney; On-site; AUD 60,000 - 85,000; Full time

Benefits offered by this job

Free on-site parking

Free gym membership

Club staff discounts

Job summary

Norths Collective seeks an experienced chef to join its team, delivering high-quality dishes in a fast-paced kitchen. You will prepare, cook, present and help manage menu changes while maintaining top hygiene and safety standards across rotating rosters, including days, nights, weekends and holidays.

The role emphasizes team leadership, cost control, and staff training within a dynamic club environment that connects several venues in the group.

Qualifications

• Experience in working under pressure in a fast paced and high volume kitchen.
• Understanding strict health and hygiene standards and Workplace Health & Safety legislation.
• Experience in food quality control.
• Be HACCP accredited.
• Current Food Safety Supervisor certificate or willing to obtain.

Responsibilities

• Overseeing the preparation, cooking and presentation of food.
• Assisting the Head Chef and Sous Chef where required.
• Financial performance by maintaining proper portion and stock control to keep food costs down.
• Creating tasting menus notes to provide to floor staff when changing the menu.
• Maintaining clean and orderly workspaces.
• Hygiene and food safety of the highest level in accordance with food safety guidelines and Club policies and procedures.
• Actively driving and supporting Work, Health and Safety Compliance activities.
• Directing and supporting those in your team.
• Training of junior kitchen team members demonstrated through policies and procedures and all training courses offered by Norths Collective.
• Maintain effective communication with all key stakeholders.

Job description

Norths Collective seeks an experienced chef to join its team, delivering high-quality dishes in a fast-paced kitchen. You will prepare, cook, present and help manage menu changes while maintaining top hygiene and safety standards across rotating rosters, including days, nights, weekends and holidays.

The role emphasizes team leadership, cost control, and staff training within a dynamic club environment that connects several venues in the group.