Chef (Multiple Positions) – Full-Time ASDIL PTY LTD

As a Chef, you will play a key role in managing daily kitchen operations and ensuring the efficient preparation and presentation of food. You will be involved in menu development, food production, quality control, staff guidance, inventory management, and maintaining compliance with food safety regulations. The role requires strong culinary skills, organisational abilities, and a commitment to delivering exceptional dining experiences.

Benefits

• Competitive salary package of $75,000 – $90,000 plus superannuation.

• Full-time permanent employment.

• Supportive and professional team environment.

• Career advancement opportunities.

• Ongoing training and professional development.

• Opportunity to contribute to menu innovation and kitchen operations.

• Stable employment with a growing hospitality business.

Task & responsibilities

• Develop and update menus that align with customer preferences, seasonal availability, and business objectives.

• Estimate food, labour, and operational costs to support efficient kitchen management and profitability.

• Order, monitor, and manage food supplies and kitchen inventory levels.

• Supervise food preparation and cooking activities to ensure consistency, quality, and timely service.

• Monitor dishes throughout preparation, cooking, and presentation to maintain high standards of taste and appearance.

• Collaborate with management and kitchen staff regarding menu planning, dietary requirements, and food preparation matters.

• Demonstrate cooking techniques and provide guidance to kitchen team members on food preparation procedures.

• Prepare, cook, and present a wide variety of dishes in accordance with established recipes and quality standards.

• Ensure compliance with food safety legislation, hygiene requirements, and workplace health and safety procedures.

• Train, mentor, and support kitchen staff to enhance productivity and performance.

• Implement food preservation, storage, freezing, and stock rotation procedures to minimise waste and maintain quality.

• Coordinate kitchen workflow and organise food production activities to meet service demands efficiently.

• Maintain a clean, organised, and safe kitchen environment at all times.

Qualification & experience

• Certificate III in Commercial Cookery or a relevant qualification.

• Minimum 1–2 years of relevant experience as a Chef.

• Strong knowledge of commercial kitchen operations and food safety standards.

• Ability to work effectively under pressure in a fast-paced environment.

• Excellent organisational, communication, and time-management skills.

• Strong attention to detail and commitment to food quality.

• Ability to work independently and as part of a team.