Apprentice Chef

About The Royal Sydney Golf Club

The Royal Sydney Golf Club, founded in 1893, is one of Australia’s most prominent social and sporting institutions. Our staff are professional, engaged and recognised for their skill and talent. We all work together to progress the Club and to uphold its traditions; we aim for excellence, to lead and support each other, and to enjoy the experience.

Position Purpose
The 1st Year Apprentice Chef is an entry-level training position designed to develop the practical skills, knowledge and professional standards required to become a qualified chef.

Working under qualified chefs, the apprentice will gain experience across the Club’s kitchen operations while completing a Certificate III in Commercial Cookery.

Key Responsibilities

• Assist chefs with daily food preparation, mise en place and service.
• Develop basic knife skills and cooking techniques.
• Follow recipes, portion and presentation standards.
• Assist with receiving, storing and rotating food.
• Maintain a clean, organised and safe workstation.
• Follow food safety, hygiene, allergen and HACCP procedures.
• Correctly label, date and store prepared food.
• Learn the safe use and care of commercial kitchen equipment.
• Work collaboratively with kitchen and front-of-house teams.
• Attend TAFE and complete required apprenticeship coursework and assessments.
• Follow reasonable directions from senior chefs and management.

Training & Development

Where operationally possible, the apprentice will rotate through different Club kitchens and sections, developing skills in:

• Food preparation and knife skills
• Stocks, sauces and basic cookery
• Meat, poultry and seafood
• Cold kitchen, salads and vegetables
• Pastry and desserts
• À la carte and function service
• Food safety and allergen management
• Stock control, portioning and waste reduction

Skills & Attributes

• Genuine interest in becoming a qualified chef.
• Enthusiasm for food and cooking.
• Reliable, punctual and willing to learn.
• Ability to follow instructions and accept feedback.
• Good communication and teamwork.
• Professional presentation and personal hygiene.
• Commitment to completing the apprenticeship and TAFE requirements.

Performance Expectations

During the first year, the apprentice should demonstrate progressive improvement in practical skills, organisation, food safety, teamwork and the ability to complete basic kitchen duties with increasing independence.

Our Objective
To develop a well-rounded future chef through structured training, mentoring and practical experience across the Club’s food operations