AboutUs:

At The Big Group, we are all about the essence of true hospitality, made for the 21st century. From sourcing ingredients, training our staff, and curating the details, the greatArt of Australian Hospitalityis its ability to flex from formal to relaxed, ultra-contemporary to authentically multicultural, and to show everyonea good time. When it comes to our team, Fun is Fundamental! We believe that a dynamic and enjoyable work environment is key to delivering exceptional service. Our team is passionate, energetic, and dedicated to creating memorable experiences for our guests while havinga great timedoing it!

Our Venues:

Ormond House,Luminare, The Glasshouse and State Library Victoria provide stunning event spaces for corporate dinners, conferences, cocktail parties, weddings, private occasions, milestone celebrations, and everything in-between. They are four distinct venues that epitomise elegance and sophistication. With the beauty and abundant light of the generously sized Glasshouse, the urban sophistication and breathtaking skyline views atLuminare, the timeless charm and historic grandeur of Ormond House, or the multiple captivating spaces within the landmark State Library Victoria, each space offers a unique backdrop for unforgettable events. In addition to our venues, we also have a Production Kitchen in North Melbourne to support the volume of events within our venues.

Position Overview:

We are looking for a Production Dispatch Chef to join our Production Kitchen team. This role is to coordinate the labelling, sorting and dispatch of all food leaving the production kitchen with a high level of organisation and attention to detail.



This role is also responsible for ensuring all food items are accounted for in the correct quantity, meet quality standards, packed and are ready for logistics pick up at the required time. Availability during the major events period, from August to March is also compulsory.

Main Duties:

- Collating all food requirements for individual events and signing off before logistics pick up.
- Ensuring the items match the production lists of the job and meet TBG food standards.
- Use chef acumen and product knowledge to identify any discrepancies immediately and follow up with chefs to resolve.
- Maintain labelling, FIFO/rotation, stock control and organisation of storage areas at the Production Kitchen.
- Be the main point of contact for leaders and event supervisors on behalf of the production kitchen, including after-hours to address issues.
- Receive, check and store all deliveries arriving at Production Kitchen, ensuring the correct items are received as per invoice, at the right temperature, correct quantity and meet expected quality standards.
- Ensure all invoices are kept and passed along to the appropriate area, ensuring to communicate any discrepancies with deliveries.

Skills/Experience Required:

- At least 3 years’ experience working in production and catering during major events.
- Strong knowledge and exceptional standards of inventory control and stock management.
- Robust understanding of a Dietary Matrix, WHS requirements (manual Handling) and HACCP principles.
- Exceptional organisation, communication and administrative skills.
- Excellent attention to detail to be able to capture inconsistencies and quality that does not meet standard.

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📌 Production Dispatch Chef (Melbourne)
🏢 The Big Group
📍 Melbourne