Mordialloc VIC – Full Time Prep Chef

Yo My Goodness; Melbourne; On-site; AUD 55,000 - 75,000; Full time

Benefits offered by this job

Free meals

Professional development opportunities

Career progression

Job summary

Yo My Goodness in Melbourne is seeking a Full Time Prep Manager to lead the Prep Team, oversee food preparation, production and inventory, and maintain YOMG's high standards. You will coordinate with multi-site managers, ensure recipes, production schedules and stock levels are aligned, and mentor kitchen staff while delivering great customer service.

The role offers a daytime roster Tuesday to Saturday, 9:00 am to 5:00 pm, with no evenings, and includes opportunities for professional

Qualifications

• Certificate III in Commercial Cookery or higher qualification required.
• Experience leading a kitchen team and supervising staff.
• Strong inventory-management, stock-control and organisational skills.
• Sound understanding of food safety and workplace safety requirements.
• Excellent communication and interpersonal skills.

Responsibilities

• Manage the venue’s daily food preparation and production requirements.
• Lead, coach and develop Prep Team Members.
• Oversee ingredients, sauces and menu items per recipes and production schedules.
• Coordinate labour planning to ensure operational readiness.
• Ensure compliance with food-safety, hygiene and safety policies.
• Manage stock ordering, deliveries, FIFO and inventory levels.
• Maintain production records and safety documentation.
• Liaise with managers and head office regarding production planning and improvements.

Skills

Leadership experience

Inventory management

Food safety knowledge

Team collaboration

Communication skills

Education

Certificate III in Commercial Cookery

Job description

YOMG Mordialloc is now seeking a Full Time Prep Chef!

To succeed in this role, you will need:

• A Certificate III in Commercial Cookery or a higher relevant qualification.
• Availability to work at least 38 hours per week.
• Experience in commercial kitchen operations, food preparation and production.
• Previous leadership or supervisory experience in a kitchen environment.
• Strong inventory-management, stock-control and organisational skills.
• A sound understanding of food safety, hygiene and workplace safety requirements.
• The ability to lead and work effectively within a team.
• Excellent communication and interpersonal skills.
• A trustworthy and dependable approach, supported by strong references.
• A willingness to learn, develop and uphold YOMG’s standards.
• A genuine passion for hospitality, quality food and customer service.

About the role

Tuesday to Saturday, 9:00 am–5:00 pm — no evening shifts!

As Prep Manager, you’ll oversee the venue’s food preparation, production and inventory operations. You’ll lead the Prep Team, maintain YOMG’s quality and food-safety standards, and ensure the kitchen is fully prepared for each service period.

Key responsibilities

• Manage the venue’s daily food preparation and production requirements.
• Prepare and oversee ingredients, sauces and menu items in accordance with YOMG recipes, specifications and production schedules.
• Lead, supervise, coach and develop Prep Team Members.
• Allocate preparation tasks and assist with labour planning to ensure operational readiness.
• Ensure compliance with food-safety, hygiene, workplace health and safety, and company policies.
• Manage stock ordering, inventory levels, deliveries, storage and FIFO stock rotation.
• Conduct stocktakes, monitor variances and implement controls to minimise waste and manage food costs.
• Monitor product quality, freshness, shelf life and portion control.
• Maintain prep areas, cool rooms, freezers, storage spaces and equipment to YOMG standards.
• Complete production records, temperature logs, food-safety documentation, inventory reports and other operational records.
• Liaise with Multi-Site Managers, State Managers and Head Office regarding production planning, inventory needs and operational improvements.
• Support new-product launches, recipe implementation and team training.
• Investigate delivery issues, stock discrepancies and inventory variances.
• Maintain adequate stock levels while minimising waste and controlling costs.

About you

To succeed in this role, you’ll need:

• A Certificate III in Commercial Cookery or a higher relevant qualification.
• Availability to work at least 38 hours per week.
• Experience in commercial kitchen operations, food preparation and production.
• Previous leadership or supervisory experience in a kitchen environment.
• Strong inventory-management, stock-control and organisational skills.
• A sound understanding of food safety, hygiene and workplace safety requirements.
• The ability to lead and work effectively within a team.
• Excellent communication and interpersonal skills.
• A trustworthy and dependable approach, supported by strong references.
• A willingness to learn, develop and uphold YOMG’s standards.
• A genuine passion for hospitality, quality food and customer service.

What’s in it for you?

• A consistent daytime roster: Tuesday to Saturday, 9:00 am–5:00 pm.
• Free meals while working.
• Genuine opportunities for professional development and career progression.
• A supportive, energetic and people-focused workplace.

You’ll report to YOMG’s Multi-Site and State Managers.