The Job description.

Our job description sets out the duties and responsibilities of your role. If you need any clarification or additional information, just ask your Program Manager. To ensure we can continue to provide Good Food and Good Things, all employees need to understand their job role and expectations. We ask that you read the job description carefully, paying special attention to the physical requirements of the Kitchen Assistant role.

Job Description: Kitchen Assistant

POSITION: Kitchen Assistant

RESPONSIBLE TO: Head Chef, Program Chefs, Program Manager

HOURS: Minimum hours are 15 hours per week

APPRAISAL: After 6 weeks (formal feedback - 80% attendance rate required)

QUALIFICATION: No qualifications required

APPLICABLE AWARD: Hospitality Industry Award 2010

PRINCIPLE RESPONSIBILiTY:

The principle responsibility of a Kitchen Assistant is to work closely with the chefs and other team members, in order to maintain consistency in the food prepared and throughout the entire kitchen. A Kitchen Assistant must fully understand any instructions given to them by the Head or Program Chefs. This position requires you to work calmly and professionally in a fast-paced kitchen environment and to communicate well with fellow team members. Ad hoc duties will be required at times, as directed by the chefs. Kitchen Assistants are required to have good physical stamina. You will be required to stand all day and move fresh produce and/or kitchen appliances.

KEY RESPONSIBILITIES:

Preparation/Service duties

Check in with chefs upon arrival for briefing
Check prep lists for each shift and complete prep based on recipes provided on the day
Listen and understand instructions given by the chefs by during service periods
Preparation in a timely manner using correct equipment
Ensure all prepared dishes meet the high standards required by Two Good

Ensure all kitchen areas & equipment are clean, hygienic and well maintained
Ensure knowledge and practice of Food Safety techniques, storage and labelling at all times including rotating stock as required
Ensure correct storage, labelling and rotation of deliveries and stock
Package and label prepared food for Two Good shelter meals
Liaise with chefs about kitchen checklist.
Ensure all stoves, ovens, hoods, fridges & sections are pulled apart and cleaned as required.
All staff are required to do all jobs, including cleaning, dishes and any other ad hoc tasks.
Participate in safe work practices
Work effectively with others
Participate in the coaching program, maintain regular contact with your coach and participate in the Mock Interviews and all program activities

GROOMING, UNIFORM & PRESENTATION:

As a team member of Work Work and Two Good you are required to uphold the highest presentation standards. All staff must ensure their hair is neat and tied back either wearing a hairnet or cap as provided. Nail polish and false nails are not permitted and must be removed before shift. Two Good T-shirts, aprons, and hair nets must be worn with long pants and compliant shoes (leggings are not appropriate).

COMMUNICATION, ARRIVING ON TIME & RECORDING HOURS

You are required to arrive on time for shifts. That means being dressed and ready for your shift BEFORE the start time of your shift. You are required to communicate with the Head Chef if you are running late or are sick as soon as you can. Sign in on your shift after putting away your belongings in your locker and sign out prior to collecting them at the end of your shift.

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