Notorious Espresso

Business information:

Owner: Hadi Chami

History of Cafe:

The story of how Notorious Espresso came to existence began back in 2017 when they sold their original cafe on Collins Street and moved out here to the western suburbs to help bring the experience of specialty coffee. They found the shop with a narrow shop front to help bring the feel of the city into the little cafe. The cafe opened in 2018 after some renovations and is now one of the most well known cafes within Watton Street.

This cafe is also dedicated to supporting people with different needs, whether it means they can’t have dairy, gluten, or just a request to change something to day with the meal, they do their best to meet your needs. With a menu that changes often they are always looking to cater to these needs from the beginning.

Staffing:

The work environment that workers could expect when working within the Notorious Espresso cafe is an average shift length of about 6 hours but for every shift that is 5 plus hours receives a 30 minute lunch break. The cafe doesn’t hire often but on average every 5 months or so. The training of new staff is that they explain how to complete different tasks and then throw them into the deep end to see if they will sink or swim. This is efficient for them as it helps them find good hard working and fast learning staff quicker.

Barista

The barista is the one in charge of making the coffee orders. and There are normally 2 people making the coffees, hot chocolates and teas at one time. Though this does change depending on how busy they are and how busy the other workers are. They also call out the coffee orders once they are made.

Role and responsibility:

Keeping the coffee machine clean
Ensuring there is enough coffee for the day
Ensure there is milk for the day and that it is kept fresh
Make coffees/teas/hot chocolates
Take orders and payments when needed

Qualifications:

Food handlers
Barista certification

Waiter/Waitress

The waiter is the main customer service person greeting people as they enter the restaurant and directing them to a free table. They would also normally ask if a person has a booking and if not but they have multiple tables free they will ask whether they want to sit inside or outside or at a table or a booth. The waiter is the one that checks in on the table and sees if they are ready to order, takes that order and brings the order to the table.

Role and responsibility:

Prepare tables for guest
Welcoming customers into the restaurant
Collecting orders and putting them into the system set up for said orders to be made
Serving the food as soon as it is ready
Cleaning up the tables once the customers are finished
Processing the payment for the food

Qualifications:

Food handlers
RSA

Manager

The Manager on duty is the one that everyone reports to, they are also the ones that normally have to go and deal with complaints and conflicts. The manager on duty is also responsible for the upkeep of the ohs procedures and ensuring that everyone is following them and staying safe. If there is an OHS incident report that needs to be filled out it is normally done by the manager on duty then given to the appropriate personnel - such as a higher manager or just have a meeting with the managers - to see what needs to be changed to stop it from happening again.

Role and responsibility:

Prepare tables for guest
Welcoming customers into the restaurant
Collecting orders and putting them into the system set up for said orders to be made
Serving the food as soon as it is ready
Cleaning up the tables once the customers are finished
Processing the payment for the food
Discussing the menu with the chef
Organising events within the restaurant
Help organising private functions
Organising the budget
Handling any complaints handed in
Hiring and training new staff
Take bookings

Qualifications:

Food handlers
RSA
Education training in accounting or hospitality

Chef

The chef/s is the person/s that is not seen as much by the customers as they are in the back of the kitchen cooking and preparing food, usually they are the busiest of the employees. They are also the employee that has the biggest OHS report based around as there are so many different incidents that can occur within the kitchen.

Role and responsibility:

Keeping kitchen clean
Understanding of menu
Understanding of how each dish is meant to be cooked
Plan menus in line with the restaurants needs and wants
Monitoring the quality of the food handed out
Understanding and enforcing OHS and food safety guidelines
Train new kitchen staff

Qualifications:

Food handlers
RSA
Cert 3 in commercial cookery

OHS

The OHS procedures of the business are an important way that the owners ensure their staff and customers are kept safe. The way they do this is by keeping a strong record of incidents in an incident report book. The manager on duty will file the report then the next time that Hadi is in he goes through the report and sees what needs to be done to prevent the incidents from reoccurring.

Common OHS concerns for the cafe:

Broken glass wear
Injuries such as burns or cuts
Standing for long periods of time causing damage to the joints and back
Lifting hazard (especially in the kitchen lifting deliveries)
Spills and slips
Cross contamination
Hazardous substances such as cleaning products
Customers who can become aggressive verbally and physically

Things that have happened because of covid

Like many things covid also impacted this small but well renowned cafe. At times this cafe had to close down, meaning they had months where they did not make a profit and lost money and when they were allowed to reopen they had to put in some new safety procedures.

Some of those safety procedures have been to add a way for customers to check in to help with contact tracing. Social distancing rules for customers and also having the social distancing between the tables, this affects how many people they could have within the business and slowed down how much profit they could make. They have required customers to wear a face mask within their business. A covid safe plan had to be written up in line with the government requirements to be able to reopen the business. They also have hand sanitizer placed around the cafe for customers to use if they would like to.

Entitlements

This local café falls under the Restaurant Industry Award [MA000119] clause 2 and schedule A. This award outlines what is expected the owners do for their workers.

some of those things are:

wages and penalty rates
break times and how long of a shift the employee must do to receive a break
annual leave
public holidays
max hours for a week before overtime is paid

MacKillop College Risk Assessment - notorious.docx

Risk Assessment

Page updated

Report abuse