How would you describe your role as Raw Material Specialist and Lead Trainer here at The Dinner Ladies?
My role sits right at the heart of quality, consistency and food safety. It’s about making sure that what we bring into our kitchen meets our standards. As a trainer, I work with the team to help them understand not just what we do, but why we do it.
What does a typical day look like for you (if there is one)?
No two days are the same, and that’s what I enjoy most. Some days start with checking incoming ingredients and reviewing their quality. Other days involve working with suppliers, supporting the warehouse team and helping the quality assurance team with NCRs. Alongside this, I spend time training team members on food safety and quality so they feel confident in what they do.
How did you first find your way into food and kitchens?
I have always been drawn to food. When my mum used to cook, I would watch the whole process without even realising how much time had passed. Seeing how food brought comfort to my family really stayed with me. Over time, my interest grew into a career where I combine my attention to detail with my passion for quality and safety. It just feels like my happy place.
What’s your earliest food memory that still sticks with you?
I still remember my mum making Chicken Choila (a classic Nepalese dish) from scratch. The variety of ingredients and the care and love she put into it left a big impression on me. The aroma would fill the whole room, and my whole family would finish the dish in no time.
If we weren’t interviewing you about work, what would you be talking about right now?
Probably travelling and food. I love exploring new places and trying different cuisines. It’s so interesting to see how the same ingredient can be used in so many ways across cultures.
What’s something people would be surprised to learn about how much goes into “checking quality”?
People often think that quality is just a visual check, but it’s much more than that. We look at size, colour, aroma and consistency. Even a small variation can impact the final dish. It’s a careful balance between technical standards and how it works in the kitchen.
Can you walk us through the journey of an ingredient — from arrival to being in someone’s freezer?
The ingredient journey starts well before arrival, with supplier approval and specification. When ingredients arrive, we carry out quality checks before accepting them. From there, they’re stored correctly and prepared by our experienced team into wonderful Dinner Ladies meals. Every step is monitored, so by the time it reaches a customer’s freezer, it’s something we’re proud of.
What’s a small detail most people would never notice, but you care deeply about?
Consistency in size and colour. It might seem small, but it makes a big difference to presentation and cooking quality.
What separates a good meal from a Dinner Ladies' meal?
Consistency, care and great flavour. The Dinner Ladies team delivers the same quality every single time, creating food customers can rely on, and they take pride in what they do.
If you could tell customers one thing about what happens behind the scenes, what would it be?
There is a lot of care and attention behind every meal — from ingredient selection to preparing the final dish — to make sure it’s always high quality and consistent.
What does “a job well done” look like to you at the end of the day?
For me, it’s knowing we’ve met our quality and FSANZ food safety standards, delivered a great dinner, and that our team has done their best. That’s what gives me satisfaction.
Do you have a favourite Dinner Ladies dish and why?
It’s hard to pick just one, but over time I’ve found myself gravitating towards new products. Currently, my favourite is the Greek lemon chicken with roast baby potatoes. It has juicy, lemony chicken, crispy roast potatoes and herby flavour, and it’s super easy — just pop it in the air fryer and it’s ready in 20 minutes.
