The GIANTS are on an exciting journey both on and off the field. With teams in the AFL, the AFL Women’s League and Super Netball competitions, the GIANTS truly are a club like no other.

On field, the AFL team has quickly grown into one of the competition’s most exciting teams with several players becoming household names across the country. Likewise, the on-field achievements of our AFL Women’s and GIANTS Netball teams are seeing the club connect with more fans and followers than ever before.

Off field, the club’s exciting, innovative, and fresh brand is growing as it engages with members, fans, the community and key stakeholders across Western Sydney, Canberra and Nationally.

The GIANTS’ AFL and AFL Women’s teams are based at the club’s elite training and administration facility in Sydney Olympic Park, with GIANTS Netball based adjacent at Netball Central.

At the heart of our brand, there’s a GIANT in all of us, is the belief that everyone is a GIANT and by living our values and commitments we will deliver on our purpose – To create a club like no other that delivers the best family entertainment, wins premierships and enriches the lives of people in Western Sydney, Canberra and broader communities.

Position Description

The Chef De Partie will assist the Head of Catering in managing kitchen and café operations, supervising café staff, and ensuring the quality and consistency of the food and beverage served. You will show a passion for cooking and hospitality as well as strong leadership skills and an understanding of catering and café operations.

Roles and Responsibilities

• Oversee the café operation in the absence of the head of catering.
• Collaborate with the head of catering on café business.
• Be able to manage casual staff and train if required.
• Organise and complete catering and café orders.
• Deliver offsite catering when required.
• Be available to work a rotating roster including nights and weekends.
• Show strong leaderships and teamwork ethics.
• Maintain a clean and organized kitchen.

Desired Skills and Knowledge

• 2 years’ experience as a qualified chef in a commercial kitchen.
• Completed apprenticeship or relative completed diploma in culinary arts.
• Excellent organizational and time management skills.
• Experience in medium to large scale catering operations.
• Ability to manage a small team.
• Ability to create and produce menus items.
• Knowledge of food safety standards.
• Some knowledge in managing a café budget, including food and labour costs.