Reports to: Head Chef
Organisation: Southern Cross Campus Services
Classification: Hospitality Industry (General) Award 2020 Cook Grade 1 (Level 2)
With appropriate level of training - Hospitality Industry (General) Award 2020 Cook Grade 2 (Level 3)
Responsibilities:
Casual role assisting the Head Chef to prepare, cook, and present dishes according to the menu and company standards.
Food Preparation:
· Prepare, cook, and present dishes according to the menu and company standards.
· Ensure all food is prepared with attention to detail, consistency, and timely execution.
· Assist with menu planning and development, including input on new dishes and specials.
· Maintain high standards of food hygiene and ensure the kitchen is kept clean and organized.
· Follow all food safety regulations and guidelines, including proper storage, labelling, and disposal.
· Monitor portion and waste control to maintain cost efficiency.
· Maintain knowledge of dietary restrictions and food allergies and prepare food accordingly.
· Ensure kitchen equipment is used properly and report any malfunctions or maintenance needs.
Safety and Operations:
· Maintain a safe and clean work environment.
· Advise supervisors of any repairs or maintenance issues in kitchen service area.
· Report all incidents and hazards via RiskWare.
· Report suspicious or unauthorized activities to Head Chef, management or security personnel.
Core Responsibilities:
· Adhere and agree to any start and finish times within finalised rosters. All changes and amendments must be approved by Head Chef.
· Attend staff meetings and training sessions to stay informed on policies and procedures.
· Use initiative and judgement, dedicating full attention and effort to job responsibilities during work hours.
· Follow SCU Staff Code of Conduct.
· Regularly check staff email, memos or other communications.
· Maintain accurate time sheets and submit in a timely manner.
· Undertake other duties as assigned by management to ensure smooth operation of the venues.