Personal Details Part 1. Primary Role Part 2

Transcription

1 Position Description Section A POSITION DESCRIPTION Personal Details Part 1 Name: Job Title: Cook (Tradesperson) Grade 5 Reports To: Club Manager Location: Terms and Conditions of Employment: As per contract of employment, underpinned by the Registered and Licensed Clubs Award 2010 Date of this review: Date of last review: Reviewer: Reviewer's Manager Primary Role Part 2 To perform cooking, butchering, or pastry cooking duties as required. To be ultimately responsible 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. To manage stock control of the club s kitchen and other catering services including ordering of stock as necessary. To manage the development of apprentice cooks and other staff in the kitchen and other catering services. To develop and implement workplace policies and procedures as necessary or 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 Vision, Mission and Values and policies of the Organisation 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. SIAG

2 Knowledge/Skills & Experience Desirable Part 4 Demonstrated experience in applying Occupational Health and Safety initiatives in a workplace.

3 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 Occupational Health and Safety SIAG Review menu and ensure meals are prepared accordingly. Undertake cooking, baking, pastry cooking or butchering duties as required. Ensure food preparation is undertaken in accordance with food safety plan and food safety and Occupational Health and Safety ( OHS ) regulatory requirements. Ensure food storage is in accordance with 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. Ensuring adherence to appropriate Occupational Health and Safety policies and procedures including: Accident/ Incident reporting Food Safety Emergency Procedures Meals prepared in accordance with menu in a timely manner. 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. Food storage is meets food safety plan and regulatory requirements Adequate/ appropriate supplies maintained to ensure service delivery requirements are satisfied in accordance with budgetary requirements. All accidents/incidents are reported. Minimization of accidents/ incidents through application of appropriate practice

4 3. Human Resource Management 4 Quality and Continuous Improvement 5. Professionalism Manual Handling Procedures Participation in training/ education sessions regarding OH&S and specifically food safety. Ensures continuing staff development and evaluation. Provide training and assistance to kitchen staff as required. Ensures appropriate staff rostering for service delivery requirements. Seeks feedback from clients in regard to menus/ meals and service delivery. Accountability for own service delivery. Adherence to appropriate food preparation, storage and cleaning requirements as per documented food safety plan and regulatory requirements. Demonstrates a practical knowledge and understanding of Food Safety, OH&S and Emergency procedures. Staff feedback generated through appropriate performance reviews. Appropriate action undertaken to counsel staff where necessary, in accordance with relevant policy and procedure. Kitchen staff perform duties in accordance with Bistro service requirements. Appropriate number and skill mix of staff, are rostered to meet service delivery requirement. Menus/ meals and service delivery regularly reviewed in regard to client preference and requirements. Service outcomes are achieved in accordance with best practice.

5 Comply with Workplace Discrimination and Harassment policy. Adhere to Privacy and Confidentiality policies. Participate in performance review by pursuing objectives for on-going role development and participation in continuing education and development. Demonstrate awareness and compliance to policy Demonstrated participation in in-service training sessions, attendances at conferences and shortcourses relevant to work. Demonstrate a responsibility towards own on-going education and seeking out learning opportunities

6 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.

7 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) Low High 3. Low High Low High Name of interviewer: Total Rating Signature:

8 Performance Assessment Purpose: Outcome: To provide the ability for two way feed back regarding performance of the duties outlined in the Position Description. Proactive Management of staff relating to performance and achievement.

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

10 Staff Development Purpose: Outcome: To provide a system to encourage development and succession planning within the organisation and to the individual staff member. Continuous Improvement.

11 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) Timeframe for next Move where relevant (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 Not predictable at this time 1 year or sooner 1 2 years 2 4 years Too soon to call Not relevant/applicable Comments Reviewing Manager