Position Description

Section A / POSITION DESCRIPTION
Personal Details / Part 1
Name: / Date of this review:
Date of last review:
Reviewer:
Reviewer's Manager
Job Title: Cook (Tradesperson) Grade 4 (Level 5)
Reports To: Head Chef

Location:

Terms and Conditions of Employment: As per contract of employment, underpinned by the Registered and Licensed Clubs Award 2010 (“the Award”)
Primary Role / Part 2
To perform cooking duties as a demi chef or equivalent, having completed an apprenticeship or passed the appropriate trade test, and engaged in general or specialized cooking baking, pastry cooking or butchering duties.
To exercise responsibility for the direct supervision of other cooks and other kitchen/catering staff in the club’s kitchen and other catering services, including allocation of duties, preparation of rosters, approval of overtime and training of all kitchen staff in the absence of the Head Chef.
To act in-charge of the kitchen in the absence of the Head Chef.
Other duties as directed by the Head Chef.
To assist in the implementation of workplace policies and procedures as directed by the Management.
To participate as part of a team providing services to members and patrons.
Through the application of recognised Occupational Health and Safety practices, provide a safe and healthy work environment.
To perform all duties consistent with the policies of the Club and Statutory requirements.
Knowledge/Skills & Experience - Required / Part 3
·  Holds a Certificate III in Hospitality (Commercial Cookery) or equivalent.
·  Holds a current Food Handling Certificate.
·  Demonstrated management and leadership skills.
·  Ability to manage stock control and ordering with respect to food services.
·  Ability to develop and implement policies and procedures as required.
·  Ability to exercise initiative and sound judgement.
Knowledge/Skills & Experience –Desirable / Part 4
·  Demonstrated experience in applying Occupational Health and Safety initiatives in a workplace.

Key Performance Areas/Key Performance Indicators

Section B / Key Performance Areas/Key Performance Indicators (KPA's/KPI’s)
Executive goals KPA's / Major tasks within the KPA's / Targets KPI's / Results
1.Food Preparation/ Administration / Review menu in consultation with Head Chef and ensure meals are prepared accordingly.
Undertake cooking, baking, pastry cooking or butchering duties as required.
Meals prepared in accordance with menu in a timely manner.
Assist Head Chef to ensure food preparation is undertaken in accordance with food safety plan and food safety and Occupational Health and Safety (‘OHS’) regulatory requirements.
All food is prepared in a safe manner, as per the food safety plan and regulatory requirements.
Food Safety plan is appropriately documented.
All monitoring is documented / Assist Head Chef to ensure food storage is in accordance with food safety plan and regulatory requirements.
Food storage is meets food safety plan and regulatory requirements
Monitor supplies in accordance with volume/ menu requirements and budgetary considerations. Liaise with external parties with regard to the purchasing of supplies.
Adequate/ appropriate supplies maintained to ensure service delivery requirements are satisfied in accordance with budgetary requirements.
2. Occupational Health and Safety / Ensuring adherence to appropriate Occupational Health and Safety policies and procedures including:
Accident/ Incident reporting
Food Safety
Emergency Procedures
All accidents/incidents are reported. / Minimization of accidents/ incidents through application of appropriate practice
Manual Handling Procedures
Adherence to appropriate food preparation, storage and cleaning requirements as per documented food safety plan and regulatory requirements.
Participation in training/ education sessions regarding OH&S and specifically food safety.
Demonstrates a practical knowledge and understanding of Food Safety, OH&S and Emergency procedures.
3. Human Resource / Teamwork / Assist Head Chef in ensuring continuing staff development and evaluation.
Staff feedback generated through appropriate performance reviews. / Appropriate action undertaken to counsel staff where necessary, in accordance with relevant policy and procedure.
Provide training and assistance to kitchen staff as required.
Kitchen staff perform duties in accordance with Bistro service requirements.
Assists Head Chef in ensures appropriate staff rostering for service delivery requirements.
Appropriate number and skill mix of staff, are rostered to meet service delivery requirement.
4. Quality and Continuous Improvement / Seeks feedback from clients in regard to menus/ meals and service delivery. / Raises matters as required with Head Chef.
Menus/ meals and service delivery regularly reviewed in regard to client preference and requirements.
5. Professionalism / Accountability for own service delivery. / Service outcomes are achieved in accordance with best practice.
Comply with Workplace Discrimination and Harassment policy.
Adhere to Privacy and Confidentiality policies. / Demonstrate awareness and compliance to policy
Participate in performance review by pursuing objectives for on-going role development and participation in continuing education and development. / Demonstrated participation in in-service training sessions, attendances at conferences and short-courses relevant to work.
Demonstrate a responsibility towards own on-going education and seeking out learning opportunities
Interview Assessment Form

Purpose: To provide a process for selection of the suitable new employee against the Key Performance Areas (KPA's) of the position.

Outcome: A system to minimise risk in complaints regarding selection process.


Interview Assessment Form

Name:

Position Applied For:

Date & Time of Interview:

Interviewer/s:

Area of Assessment / Example Questions/ responses / Rating /Comments(circle what you believe is the level of competency)
1.
Low High
1 2 3 4 5
2.
Low High
1 2 3 4 5
3.
Low High
1 2 3 4 5
Name of interviewer:
Signature: / Total Rating
Performance Assessment

Purpose: To provide the ability for two way feed back regarding performance of the duties outlined in the Position Description.

Outcome: Proactive Management of staff relating to performance and achievement.


Performance Assessment

Performance Assessment / Part 1
Description / Excellent / Satisfactory / Mostly meets Position requirements / Consistently does not meet position requirements
Plan Tasks & Work Goals
1.
2.
3.
4.
5.
Behaviours
Overall
Individual's Comments / Part 2
Signature: Date:
Manager's Comments / Part 3
Signature: Date:
Staff Development

Purpose: To provide a system to encourage development and succession planning within the organisation and to the individual staff member.

Outcome: Continuous Improvement.


Staff Development Form

Staff Development Form / Part 1

Development Priority Area

/ Actions (include who is responsible)
Career Planning / Part 2

Readiness For Move

(circle which is applicable)
Ready for movement to different role or function at
same level
Ready for movement to a similar role or level in
different Team
Ready for promotion to next level
Too soon to call
Not relevant/applicable / Timeframe for next
Move where relevant
(circle which is applicable)
Not predictable at this time
1 year or sooner
1 – 2 years
2 – 4 years
Comments Reviewing Manager