Chef de Partie

Opportunity-Permanent & Casual Vacancies

• Flexibility and Work-Life Balance: Enjoy minimal late-night shifts. We can work around your schedule.
• Professional Development: Mentoring, training, diverse culinary experiences and opportunities
• Exciting Changes: Be part of RMYCs redevelopment with brand new elevated dining, events, and providore in 2026!

About the role

Reporting to the Head Chef and Executive Chef, operating as an integral member of the Club’s Venue Team, this is a key role contributing to the overall Club success. The Chef de Partie (CDP) supports daily operations and ensures the smooth running of the kitchen, excellent creation, cooking, and presentation of food, in a professional and safe manner.

The CDP is responsible for the effective operation of their designated section, ensuring consistent quality, efficiency, food safety, and team coordination during service.

What you will do

• The primary function of the CDP is to work diligently and positively as part of the kitchen team following the high standards set by the Executive Chef and working as a team to deliver high quality products
• Provide a high standard of food and service and control wastage
• Produce all required menu items as set by the Executive Chef ensuring consistency and quality
• Participate in menu development and develop proficiency in the production of all menus
• Check daily stock receipt, rotation, and organisation of all the products in the cool rooms, fridges and freezers.
• Work across the venue’s kitchens as required maintaining a high standard
• Maintain cleanliness of all kitchen areas and equipment, including cool rooms, fridges, ovens, deep fryers, etc
• Always keep all work areas clean
• Maintain cleanliness of all kitchen areas at the end of each shift
• Ensure any “out of stock” items are communicated as per agreed process
• At the end of night shift, ensure all equipment is turned off and all fridges are locked
• Always leave prep lists for the next person on duty

Leadership

• Lead by example on shift, maintaining professionalism and consistency
• Support the training and development of junior kitchen team members
• Communicate clearly with chefs and FOH during service
• Uphold kitchen culture, standards, and Club values at all times

Workplace Health & Safety

• Responsible for the application of safe working procedures while on duty
• Inform the Executive Chef and Venue Manager of any matter affecting the safety, security, and wellbeing of members and guests, particularly in the kitchen area
• Follow any reasonable instruction given in relation to health and safety at work
• Report all incidents, including work-related injuries, near hits, potential hazards, property damage, immediately to Head Chef of Venue Manager

What you bring

• Experience as a chef in a high-performing environment
• Excellent customer service skills
• Flexibility with working hours
• Ability to work effectively and efficiently unsupervised
• Good verbal and written communication skills
• Must be an effective team player
• Must have a high level of personal grooming and hygiene standards
• Must have a positive and proactive attitude
• Commitment to achieving excellence in all aspects of the position, for the success of the Venue Team and for your own personal and professional development

Success Measures (Specific KPI’s)

• Contribute to new menu ideas
• Maintain standards for prep and food safety
• Consistent delivery of menu items to specification during service
• Section readiness and prep levels maintained for each service
• Compliance with food safety and hygiene standards with no critical breaches
• Positive contribution to menu development and kitchen culture
• Effective communication and handover between shifts