Appendix

B – Position Descriptions

Position Description
Title Cook

Report Head Chef

Approved By Restaurant Manager

Primary duties
• Ensure the day-to-day purchase, delivery, storage, preparation, cooking, service and
presentation of food and drink is completed within organisational procedures.
• Assist head chef in menu planning.
• Prepare and cook a range of dishes and accompaniments.
• Maintain a high standard of preparation to minimise food wastage and spoilage.
• Take responsibility for meticulous personal hygiene.
• Comply with Food Safety standards.
• Ensure all aspects of the kitchen are thoroughly cleaned before and after food
preparation.
• Maintain stock and ensure stock control.
• Effectively supervise the performance of kitchen team members and delegate tasks
as required.
• Provide ongoing feedback to team members on performance and undertake
performance reviews.
• Work in a safe manner and in compliance with Workplace Health and Safety and
Food Safety regulations.
• Ensure all equipment used by staff is kept in safe working order and any faults are
brought to the attention of the Facility Manager for repair or replacement.

Required skills and attributes

• Communication Skills to:
o read workflow plans and orders
o understand instruction from the head chef
o communicate effectively with kitchen brigade and service staff
• Customer Service Skills to:
o Take special requests from customers
o Handle customer complaints
o Ensure a high level of presentation and attention to quality
• Teamwork skills to work as a team and create a great dining experience for customers
• Hand-Eye Coordination
• Sense of Taste and Smell
• Stamina to be able to stand for long periods and lift heavy objects from storage

Key Selection Criteria

• Demonstrated ability to maintain a high standard in preparation, ordering, storage
and food handling.
• Demonstrated ability to work in and organise a kitchen team within a busy
environment.
• Knowledge of and experience in menu planning for various dietary and nutritional
requirements.
• Working knowledge of legislative requirements including Workplace Health & Safety

and Food Safety Standards.

Qualifications and Experience Required

• Certificate III in Commercial Cookery or equivalent trade qualification
• Minimum 1-year experience working as cook in a commercial kitchen.
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Position Description
Title Kitchen hand

Report Head Chef

Approved By Restaurant Manager

Primary duties

Cleaning
• Wash and clean utensils and dishes, return to the kitchen and make sure they are
stored appropriately
• Clean food preparation equipment, floors and other kitchen tools or areas
• Clean up spillages when they occur
• Dispose of rubbish
• Ensure proper use of chemical/cleaning products and ensure they are stored
appropriately
• Follow all hygiene and Health and Safety regulations within the kitchen

Food Preparation
• Assist the chef or cook in the preparation and cooking of food, as required
• Follow direction toward portion control, cooking standards and wastage

General
• Maintain a positive and motivated work ethic in the kitchen at all times
• Handle, sort, store and distribute food items
• Follow instructions from the chef or cook

Required skills and attributes

• Communication Skills to:
o read workflow plans
o understand instruction from the head chef or cook
o communicate effectively with kitchen brigade and service staff
• Teamwork skills to work as a team and create a great dining experience for customers
• Hand-Eye Coordination
• Sense of Taste and Smell
• Stamina to be able to stand for long periods and lift heavy objects from storage

Key Selection Criteria

• Demonstrated ability to follow work instructions, organisational policies, and food
safety standards.

• Demonstrated ability to work in a kitchen team within a busy environment.

Qualifications and Experience Required

• Certificate II or higher level qualification in hospitality

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