Position: Chef

Business Name: AN ENTERPRISES SA PTY LTD

Trading as:Ind’O’Mex

Location: McLaren Vale SA 5171

Job type: Full-time (38 hours)

Salary: $76,000 – $86,000 per year plus superannuation

(Advertisement run by Efficient Recruitment services Pty ltd on behalf of AN ENTERPRISES SA PTY LTD)

Position Overview:

We are looking for an experienced Chef who can manage kitchen operations, prepare a variety of dishes, and uphold our commitment to quality and customer satisfaction. The ideal candidate will have a broad culinary background and the ability to work efficiently in a fast-paced environment.

The Chef is responsible for planning, costing and directing the kitchen so that Indomex’s Indian–Mexican fusion offering stays consistent, profitable and true to the restaurant’s style: bold Indian spices with Mexican formats (burritos, tacos, quesadillas, fajitas, enchiladas, nachos and loaded fries) alongside classic curries, biryanis, tandoori items, naan and chef specials such as Nariyal Murgh, Prawn Malabar, Goat Masala/Vindaloo, Kashmiri Elaichi Lamb and Barra Goan. The role is kitchen leadership and commercial control, not line cooking alone.

Benefits

What We Offer:

• Competitive salary package + superannuation.
• A supportive and inclusive work environment.
• Opportunities for professional development and career advancement.
• Staff discounts on meals.

Task & responsibilities

Duties & Responsibilities:

Menu Planning & Development

Plan, cost and update the Indian–Mexican fusion menu, including chef specials, feast deals and seasonal items. Keep recipes commercially viable and consistent with house style (curries, biryanis, tandoori, burritos, tacos, quesadillas, fajitas, nachos and loaded fries).

Recipe Costing

Cost every dish for portion size, yield, labour and waste before it goes on the menu. Adjust recipes or pricing when ingredient costs change.

Budgeting & Food Cost Control

Monitor kitchen food cost, portion control and waste. Protect profitability across Indian mains, Mexican mains, entrees, rice, naan and add-ons.

Purchasing & Inventory

Forecast usage, order supplies and conduct stocktakes. Use local produce where practical and keep perishable stock within safe, usable limits.

Kitchen Operations

Organise daily workflow, mise en place and service so dine-in, pickup and delivery leave the pass on time and to standard.

Roster & Team Leadership

Prepare kitchen rosters, lead the team on the floor and allocate sections during service.

Staff Training

Train and coach kitchen staff in house recipes, techniques and presentation so quality does not depend on one person.

Quality Assurance

Check dishes at every stage of preparation and plating. Maintain consistency of flavour, temperature and presentation.

Hygiene & Food Safety

Enforce food safety, hygiene and allergen procedures across the kitchen.

Supplier & Waste Management

Manage suppliers, FIFO rotation and waste reduction so food cost and quality stay under control.

Service Liaison

Work with front-of-house on specials, spice levels, dietary requests and timing for group and feast orders.

Menu Review

Review sales mix and customer feedback and recommend which dishes to keep, refine or replace.

Qualification & experience

Skills & Experience Required:

To be considered for this role, you must meet the following requirements:

• Qualification: Minimum Certificate IV in Commercial Cookery or an equivalent qualification AQF level or above.
• Work Experience: One years or more of Full-Time experience as a Chef in a fast-paced kitchen environment.
• Culinary Expertise: Proficiency in preparing a variety of cuisines, including BBQ, seafood, and fast-food items.
• Leadership Skills: Demonstrated ability to lead and manage a kitchen team effectively.
• Time Management: Excellent organizational skills with the ability to multitask and prioritize.
• Communication: Strong interpersonal and communication skills.
• Flexibility: Willingness to work various shifts, including evenings, weekends, and public holidays.