Chefs | DIDO | 2:1 | Chinchilla / Dalby
Core
Prepare and deliver high-quality meals in dynamic site kitchens for village residents on a 2:1 roster.
Role type
Line Chef (Mass Catering)
Builds
Daily meal production for residential villages
Domain
Hospitality / Mass Catering / Rural Australia
Deliverable
production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work -> physical/clinical work (Note: Corrected to 'food production' based on context, but strictly following the allowed list 'physical/clinical work' is a mismatch. Re-evaluating allowed list: 'production ML models | product features | dashboards & analysis | research | client delivery | infrastructure | physical/clinical work'. None fit perfectly. 'client delivery' is closest for catering, but 'physical/clinical work' is wrong. Let's look at the instruction: 'one of: ...'. I must choose one. 'client delivery' implies B2B. 'physical/clinical work' implies healthcare. This is a generic food service role. I will select 'client delivery' as it involves delivering food to a client site, or perhaps the prompt implies a specific set. Wait, the prompt says 'one of: ...'. I will use 'client delivery' as the closest fit for serving a specific client group, though 'food production' would be ideal. Actually, looking at the list again, none are perfect. I will use 'client delivery' as it's the only one involving serving a specific end-user group in a service context, or I might have to omit if none fit? No, 'Deliverable' is required. I will use 'client delivery' as the act of providing meals to the village residents is a delivery of service to a client.
Required skills
Mass catering volume cooking, HACCP knowledge, Food Safety Supervisors certification, Line Chef experience, Certificate III or IV Commercial Cookery
Preferred skills
FIFO Chef experience, Australian Citizenship or Full working rights
Technologies
Commercial kitchen equipment
Responsibilities
Prepare and deliver high-quality meals in dynamic site kitchens, work 2:1 roster (two weeks on, one week off), maintain food safety standards
Seniority
Mid-level, hands-on IC