Chef de Partie: Lead Your Station in Members' Dining Room

RACV; Melbourne; On-site; AUD 65,000 - 90,000; Full time

Job summary

RACV City Club Melbourne is seeking a Chef de Partie to lead a section in our Members' Dining Room kitchen. You’ll deliver consistent, high‑quality dishes to our members, guests and visitors while helping junior team members improve and grow.

You’ll run your station, oversee mise en place, cook across the kitchen, train apprentices and manage stock with minimal waste. A strong focus on presentation, portion control and safety will be essential, as you share ideas with the team across RACV venues.

Qualifications

• Trade qualification as a chef (apprenticeship or Cert III in Commercial Cookery) and Food Handlers and OH&S certificates.
• Experience across several sections of a commercial kitchen, ideally in a 4–5 star hotel or similar.
• Strong skills in sauces, cold larder, vegetables and butchery.
• Experience training staff on the job and leading a section calmly under pressure.
• Good portion control, recipe management and time management.
• A passion for cooking, flair for presentation, and pride in your work.

Responsibilities

• Running your section. You'll oversee your station, make sure mise en place is complete, and delegate tasks so service runs smoothly.
• Cooking across the kitchen. Your work will include cooking, baking, pastry and butchery, and you'll keep learning across every section.
• Developing junior chefs. You'll train, induct and support apprentices, cooks and chefs, and give regular, constructive feedback.
• Keeping things efficient. You'll handle requisitions and stock rotation for your section and keep waste to a minimum.
• Contributing ideas. You'll share ideas with the team and with chefs across RACV's other venues to keep improving the member experience.
• Keeping the kitchen safe. You'll keep the kitchen clean and hygienic and help maintain health and safety standards.

Skills

Trade qualification as chef

Food Handlers certificate

OH&S certificate

Education

Apprenticeship or Cert III in Commercial Cookery

Job description

RACV City Club Melbourne is seeking a Chef de Partie to lead a section in our Members' Dining Room kitchen. You’ll deliver consistent, high‑quality dishes to our members, guests and visitors while helping junior team members improve and grow.

You’ll run your station, oversee mise en place, cook across the kitchen, train apprentices and manage stock with minimal waste. A strong focus on presentation, portion control and safety will be essential, as you share ideas with the team across RACV venues.