Lead Chef de Partie in Fine Dining Members Kitchen

RACV; Australia; Sur place; AUD 60 000 - 75 000; Plein temps

Résumé du poste

RACV City Club invites a skilled Chef de Partie to lead a section in the Members' Dining Room kitchen. You will deliver consistent, high-quality dishes to members, guests and visitors, while guiding apprentices and maintaining section discipline.

You'll oversee mise en place, stock rotation and waste minimisation, and contribute ideas to improve the member dining experience across RACV venues. A passion for cooking and presentation is essential.

Qualifications

• A chef's qualification (apprenticeship or Cert III in Commercial Cookery) and Food Handlers and OH&S certificates.
• Experience across several kitchen sections, 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 under pressure.
• Good portion control, recipe management and time management.
• Passion for cooking, flair for presentation, and pride in work.

Responsabilités

• Running your section, overseeing your station and ensuring mise en place is complete.
• Cooking across the kitchen, including baking, pastry and butchery; learning across sections.
• Developing junior chefs by training, inducting and giving feedback.
• Handling requisitions and stock rotation for your section to minimise waste.
• Sharing ideas with the team and RACV venues to improve the member experience.
• Keeping the kitchen clean, safe and compliant with health and safety standards.

Connaissances

Sauces

Cold larder

Vegetables

Butchery

Staff training

Formation

Trade qualification in Commercial Cookery

Food Handlers certificate

OH&S certificates

Description du poste

RACV City Club invites a skilled Chef de Partie to lead a section in the Members' Dining Room kitchen. You will deliver consistent, high-quality dishes to members, guests and visitors, while guiding apprentices and maintaining section discipline.

You'll oversee mise en place, stock rotation and waste minimisation, and contribute ideas to improve the member dining experience across RACV venues. A passion for cooking and presentation is essential.