Lead Prep Chef - High-Volume Kitchen & Team Lead

YOMG; City Of Swan; On-site; AUD 30,000 - 39,000; Full time

Benefits offered by this job

Employee discount

Professional development

Hands-on team environment

Job summary

YOMG is seeking an organised Prep Chef to lead daily kitchen preparation and ensure readiness for every service period. You will plan high-quality food prep in the right quantities and at the right time, guiding two or more team members during shifts.

You will maintain recipe and food safety standards, use stock and forecast information to minimise shortages, waste and overproduction, and train team members to complete production, food safety, cleaning and temperature records.

Qualifications

• Experience in high-volume food preparation, kitchen production or a similar role.
• Strong planning, organisation and recipe discipline.
• Sound food safety, allergen, cooling, storage and traceability knowledge.
• Confidence leading a preparation shift and coaching team members.
• Food Safety Supervisor certification or willingness and eligibility to obtain it promptly.

Responsibilities

• Turn forecasts, stock levels and service needs into clear daily preparation plans.
• Prepare and oversee ingredients, sauces and menu components to recipe and yield standards.
• Allocate tasks, coordinate breaks and verify preparation is completed on time.
• Check taste, texture, weight, temperature, labelling and shelf life.
• Maintain pars and support ordering, receiving, stock rotation and stock counts.
• Control portions, batches, yields and overproduction to minimise waste.
• Train team members and complete production, food safety, cleaning and temperature records.

Skills

High-volume prep

Planning & organisation

Food safety knowledge

Team leadership

Forecasting & stock control

Job description

YOMG is seeking an organised Prep Chef to lead daily kitchen preparation and ensure readiness for every service period. You will plan high-quality food prep in the right quantities and at the right time, guiding two or more team members during shifts.

You will maintain recipe and food safety standards, use stock and forecast information to minimise shortages, waste and overproduction, and train team members to complete production, food safety, cleaning and temperature records.