Chefs - all levels
Dimmi - Ascot · Opening early December

About us

Dimmi is the next venue from the team behind Corbett & Claude, with established restaurants across Brisbane CBD, Upper Mount Gravatt and Everton Park. We’re bringing that experience to a new 150-seat Italian restaurant in Ascot - warm, unpretentious and built to become a local favourite.

All our pasta is made in-house every morning. There’s a charcoal grill lit at the start of each day, and a short menu, done properly, every service.

We’re building a kitchen team with clear responsibilities and ownership of each section. You’ll learn the menu beyond your own station, work closely with the rest of the brigade and understand how the whole kitchen runs. We’re hiring across all levels, full-time and casual, with the kitchen team coming together in the weeks before opening.

You take pride in your work, turn up ready, and would rather build something than inherit it.

SOUS CHEF - Full-time

The Head Chef’s second, from the build onwards. A role for someone who thinks like a manager as much as a cook: planning ahead, owning the numbers, and solving problems before service starts. You’ll:

- Bring previous senior kitchen experience, leading a team and running service independently.

- Lead the pass and run the kitchen in the Head Chef’s absence.

- Build and own prep systems, recipe specs and section set-ups.

- Contribute to new dishes and specials, and help shape the menu as it develops.

- Take ownership of daily kitchen operations, including prep planning, ordering, stock control and food cost, while contributing to rostering and labour management.

- Train the team and maintain consistent standards, whether service is quiet or at full capacity.

CHEFS DE PARTIE / DEMI CHEFS - Full time or casual, multiple positions

Depending on your experience,



you’ll own a section outright or run one with support from the senior team:

- Own your section - pasta, grill or cold - from mise to close-down.

- Make fresh pasta by hand each morning: sheets, hand-cut shapes and filled pasta.

- Hold the standard on your dishes, plate for plate, through a full service.

- Start service ready, not catching up.

- If it interests you, there’s the chance to learn the management side - ordering, par levels, costings and specs.

- Experience with fresh pasta or charcoal grill is an advantage.

PREP CHEF - Full-time or casual

Mostly daytime hours, limited nights.

- Produce the pasta, stocks, sauces, braises and fillings the menu is built on.

- Own the daily production plan and flag shortages before they reach service.

- Help set standing orders and par levels so the kitchen runs without gaps or waste.

- Work to specs, yields and dates, and keep the cold room in order.

COMMIS CHEFS - Full-time or casual, multiple positions

- Learn each section properly, with someone showing you.

- Prep with care and attention to detail.

- Keep your station clean, organised and service-ready.

KITCHENHANDS - Casual

- Keep the kitchen moving through wash-up, prep support and a clean, ordered space.

- Work closely with the chefs and notice what’s needed before being asked.

WHAT YOU GET

- A chance to help build the kitchen and establish its standards from day one

- Rosters planned properly and respected

- Structured training and the opportunity to develop across sections

- Exposure to kitchen systems, food costing and operations as you progress

- Discounts across our venues

Italian experience is valued, not essential. Pride in your work is.

Ready to join us? Apply with your resume and let us know which role you’re interested in, your relevant experience and your availability to start.

Dimmi means “tell me.” Let’s create a story together.

📌 Chefs All Levels - Sous, CDP, Prep, Commis | Dimmi, New Venue in Ascot
🏢 Corbett & Claude
📍 Ascot