About Us:

My Muscle Chef (MYMC) is Australia’s premium fresh ready-made meal and functional food and beverage company. Based in Sydney NSW, we are growing quickly to extend our position as the online direct to consumer and retail industry leader in an industry that is experiencing explosive growth.

Since 2013, we have experienced continuous growth & hold enormous ambition to remain an industry leader. We are seeking high energy individuals to join our entrepreneurial team and culture to help us unlock our next phase of hyper growth.

MYMC Values:

We pride ourselves on a set of values that tangibly guide our behaviours and decisions, so we can grow the business and enjoy a world-class working experience.

1. Find a Better Way.
2. Walk in our Customers' Shoes. Everyday.
3. Challenge Ideas and Champion Solutions.
4. Integrity is Stronger than Muscle.
5. Enjoy the Journey!

About the role:

This role is based at our Yennora facility starting from Sunday to Thursday. The shift hours are 4pm till 12am.

Key Responsibilities but not limited too:

• Overall setting up the process to collect the data from the ERP (Microsoft Dynamics F&O) and storing, processing as per the Kitchen's requirement. This includes Batching files that need to be reconstructed based on volume and usage of equipment.

• Analysing the data using Microsoft Excel to plan for the cooking production. This provides the weekly production information and vessel utilization etc. to the Chefs to plan the cooking schedule.

• Preparing the tracker report for cooking and batching schedules for live tracking. Every batch Excel sheet tracker needs to be linked to ERP for live tracking.

• Checking the Raw Material data and communicating with the warehouse team for the appropriate allocation for production.

• Analysing weekly stock takes data and interpret findings to know the variance and cost analysis. This is crucial to find any discrepancies in Raw Material from warehouse to kitchen as there is no ERP in kitchen.

HACCP & Quality responsibilities

• Ensuring that all employees understand the company’s Quality Policy.

• Ensure that all staff attend relevant training as required.

• Ensure that all products are manufactured as per the implemented safety and quality system.

• Ensure that all HACCP monitoring forms are completed as required.

• Ensure that all products are manufactured within the food safety and quality system requirements.

Skills & Experience:

• Previous experience in a food manufacturing, commercial kitchen, or production environment
• Strong proficiency in Microsoft Excel, including advanced functions and linking spreadsheets
• Preferable experience working with ERP systems - Microsoft 360 F&O (e.g., data extraction, validation, live tracking)
• Understanding of inventory management and production planning processes
• Background in data analysis and reporting to support operational decision-making
• Knowledge of kitchen equipment usage and food batching processes
• Experience in cost analysis or stocktake variance reporting​​​

What we offer you:

• Enjoy discounted meals & $1 meals and snacks on site
• Free parking on site
• Training & Career Development Opportunities
• A supportive & rewarding team environment
• Reward & Recognition Program