Chef De Parties and Head Chef

Perks & Benefits

Job Description

Duchess Out Pty Ltd (trading as the Rec Northam)

197 Duke Street, Northam WA 6401

Full Time Roles

Chef De Parties and Head Chef

Multiple roles available

Salary: $80,000 – $100,000 plus superannuation

(depending on experience and seniority)

How to apply:

Applications open on 2 October 2026 and close on 1 November 2026.

Please send your CV to info@businessnest.com.au. Please include the job role title in your email.

Key Responsibilities

Duties and Responsibilities

Prepare, cook and present high-quality meals in accordance with venue standards.
Assist with the day-to-day operation of the kitchen and food service.
Prepare and cook dishes across all sections of the kitchen as required.
Maintain consistent food quality, presentation and portion control.
Assist with menu preparation, development and implementation.
Supervise and support junior chefs, cooks and kitchen staff when required.
Assist with training and development of kitchen team members.
Monitor food preparation and service to ensure timely delivery during busy periods.
Assist with stock control, ordering, receiving and rotation of food supplies.
Monitor food wastage and assist with maintaining food cost controls.
Ensure correct storage, handling and labelling of food products.
Maintain kitchen cleanliness, organisation and equipment standards.
Comply with food safety, hygiene, WHS and relevant regulatory requirements.
Assist senior kitchen management with daily kitchen operations and service planning.
Work collaboratively with the kitchen and front-of-house teams to ensure efficient service.

Skill & Experience

Qualification and Experience

Relevant commercial cookery qualification, preferably Certificate III or IV in Commercial Cookery or equivalent.
Relevant experience working as a qualified Chef in a commercial kitchen environment.
Experience across multiple sections of a busy kitchen.
Demonstrated knowledge of food preparation, cooking techniques and presentation.
Strong understanding of food safety, hygiene and safe food handling requirements.
Ability to work effectively in a high-volume, fast-paced environment.
Experience with stock rotation, portion control and minimising food wastage.
Ability to work independently and as part of a kitchen team.
Ability to supervise and assist junior kitchen staff where required.
Good communication, organisational and time-management skills.
Availability to work a flexible roster, including evenings, weekends and public holidays.