As a Food Service Assistant, your responsibilities are diverse and essential for maintaining a high-quality dining experience. Let’s break down your duties and qualifications:

Responsibilities:

Follow Chef’s Directions: You’ll work closely with the Head Chef to ensure smooth day-to-day operations.

Operate Equipment: Handle all kitchen and server equipment efficiently.

Cooking Roles: Prepare meals as a Larder, stove, and grill cook, catering to both American and Australian tastes.

Batch Cooking: Use the batch method to maintain a continuous supply of fresh food during meal service.

Customer Service: Prioritize excellent service in food preparation and presentation.

Resource Management: Efficiently use food products, following the first-in, first-out stock control method.

Cleanliness: Maintain a clean dining facility, adhering to Australian food and health standards.

Facility Maintenance: Report any faulty equipment or maintenance issues promptly.

Minimum Requirements:

• Supervision Certificate: Demonstrates knowledge of Australian food health and sanitation standards.

• Cash Handling Knowledge: Essential for handling transactions.

• Certified Cook Trade School Graduate: Formal culinary training.

• Driver’s License: Required for transportation.

Preferred Qualifications:

• Management Certificates: Consider pursuing certificates in Business (Frontline Management), Catering, or Hospitality.

• Training and Assessment: Certificate IV in Training and Assessment.

• Undergraduate Degree in Hospitality: A solid foundation for your role.

• Additional Certifications: CPR, White Card, Working at Heights, and Food Handling Hygiene (HSR Training).