SKDSV PTY LTD ATF SKS FAMILY TRUST's HotBox kitchen is a fully-equipped, HACCP-aligned commercial operation built for high-volume, consistent service, delivering fresh, made-to-order dishes across dine-in, takeaway, and catering. The team runs tight prep lists and FIFO stock control, with daily temperature logs, allergen segregation, and cleaning schedules that meet Australian Food Safety Standards. Seasonal menus are developed around locally sourced produce, with recipe cards and portion guides to lock in quality and GP targets while minimising waste. Chefs work to clear station responsibilities, a rostered training plan, and documented SOPs for food handling, equipment use, and WHS. The result is a fast, reliable “hot box” pass where plates leave the line on time, every time, with the same flavour, presentation, and safety our customers expect.
· Prepare, cook, and present dishes in line with the established menu and customer expectations.
· Ensure all food handling, storage, and preparation meet the highest hygiene and food safety standards.
· Supervise the plating, garnishing, and overall presentation of meals to maintain consistency and visual appeal.
· Develop and manage staff rosters, adhering to labour budgets and operational requirements.
· Plan seasonal and specialty menu items, forecasting ingredients and resource needs accurately.
· Analyse and monitor food and labour costs in coordination with management to ensure profitability.
· Provide training, guidance, and professional development to kitchen team members.
· Monitor and manage cost of sales, including portion control and waste reduction.
· Inspect raw ingredients and prepared food to confirm freshness, quality, and compliance with standards.
· Check deliveries to verify the quantity and quality of stock received.
· Adapt meals to meet dietary restrictions and special requests.
· Design, test, and refine new recipes, exploring innovative flavours and cooking techniques.
· Control stove, oven, and grill temperatures to achieve proper cooking results.
· Build and maintain positive relationships with suppliers, negotiating for quality and cost efficiency.
· Oversee the quality of dishes throughout all stages of preparation and final service.
· Organise and manage inventory to ensure stock is available while reducing wastage.
· Work effectively under pressure while remaining adaptable to customer preferences and event requirements.
· Delegate responsibilities to kitchen staff and resolve operational issues promptly.
· Enforce correct storage, handling, and labelling of food in line with hygiene legislation.
· Ensure compliance with health and workplace safety standards while maintaining a clean, orderly, and efficient kitchen.