Chef de partie

About Us:

Manly Golf Club located in Manly - NSW, is one of the Sydney’s leading private clubs and a multi-award-winning events and wedding venue. We provide quality à la carte dining, cater for weddings, corporate functions, golf events and large-scale functions.

We are seeking a talented and passionate Chef de Partie to join our professional kitchen team and contribute to the consistent delivery of high-quality food across our restaurant, functions and banquet operations.

Salary Range: $75,000 - $80,000 per annum

Role: Full-time

Location: Manly, NSW 2093

Key Responsibilities:

• Plan, organise and coordinate food preparation and cooking requirements for à la carte dining, weddings, functions, events and banquet services.

• Run an allocated kitchen section independently and efficiently, ensuring smooth preparation and service.

• Contribute to menu planning and estimate food quantities, ingredient requirements and associated food costs for daily service, functions and events.

• Prepare high-quality mise en place and ensure ingredients are appropriately prepared and available for service.

• Prepare, cook and present dishes in accordance with established recipes, quality standards, presentation requirements and portion specifications.

• Monitor the quality of dishes at all stages of preparation and presentation to maintain consistency and culinary standards.

• Liaise with the Executive Chef, kitchen team and relevant staff regarding food preparation and service requirements.

• Coordinate food supply requirements, monitor inventory and maintain appropriate stock levels for the allocated kitchen section.

• Manage stock rotation, food storage and appropriate preservation of ingredients and prepared foods.

• Monitor portion control, food costs and wastage and contribute to effective kitchen cost management.

• Demonstrate cooking techniques and provide guidance and training to junior kitchen staff regarding food preparation, cooking procedures and presentation standards.

• Work collaboratively with the kitchen team during busy à la carte, function and banquet services.

• Maintain and enforce high standards of food safety, hygiene, cleanliness and workplace safety throughout kitchen operations, ensuring established food safety procedures are followed.

• Support the Executive Chef and wider kitchen team in the efficient day-to-day operation of the kitchen.

Skills & Qualifications:

• Minimum 1-2 years of experience working as a Chef in a professional kitchen environment.

• Minimum Certificate IV in Commercial Cookery or higher qualification.

• Strong culinary knowledge, food preparation skills and cooking techniques.

• Previous experience independently running a kitchen section.

• Experience working across à la carte dining, functions and banquet catering.

• Sound knowledge of menu planning, food preparation, portion control, stock management and food-cost control.

• Strong knowledge of food safety, hygiene and safe food-handling requirements.

• Ability to supervise, guide and support junior kitchen staff during preparation and service.

• Ability to work efficiently under pressure in a fast-paced kitchen environment.

• Excellent time management, organisational and teamwork skills.

• Full availability, including weekends.

• A current Food Safety Supervisor (FSS) certificate will be highly regarded.

Australian citizens/permanent residents preferred. Only shortlisted candidates will be contacted.

Please answer the following when applying:

• Do you have full Australian working rights?

• Do you have at least 1-2 years of professional experience working as a Chef?

• Do you hold a Certificate IV in Commercial Cookery or higher qualification?

• Do you have experience independently running a kitchen section?

• Do you have experience working across à la carte dining, functions and/or banquet catering?

• Do you have experience supervising or guiding junior kitchen staff?