Position Description

Section A / POSITION DESCRIPTION
Personal Details / Part 1
Name: / Date of this review:
Date of last review:
Reviewer:
Reviewer's Manager
Job Title: Kitchen Attendant Grade 1 (Level 1)
Reports To: Kitchen Attendant Grade 3 or Head Chef

Location:

Terms and Conditions of Employment: As per contract of employment, underpinned by the Registered and Licensed Clubs Award 2010 (“the Award”)
Primary Role / Part 2
To perform general cleaning duties within a kitchen or food preparation area and scullery, including the cleaning of cooking and general utensils used in a kitchen and restaurant.
To assist employees who are cooking including assembly and preparation of ingredients for cooking or general pantry duties.
To assist in the implementation of workplace policies and procedures 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 policies of the Club and Statutory requirements.
Knowledge/Skills & Experience - Required / Part 3
  • Holds a current Food Handling Certificate.
  • Ability to take direction and work as part of a team in the kitchen.
  • Ability to implement day to day policies and procedures as directed.

Knowledge/Skills & Experience –Desirable / Part 4
  • Good communication skills.
  • Ability to show initiative and judgement in the workplace.

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
1.Kitchen Duties / General cleaning duties within the kitchen or food preparation area and scullery, including the cleaning of cooking and general utensils used in the kitchen. / All kitchen areas are cleaned in accordance with regulatory requirements.
Assisting cooks/ chef in preparation of meals. / Assistance is provided as required. Meals prepared in a timely manner.
Assembly and preparation of ingredients for cooking. / Ingredients prepared and available for cooking.
General pantry duties. / Duties undertaken in a timely manner.
Ensure food storage is in accordance with food safety plan and regulatory requirements. / Food storage is meets food safety plan and regulatory requirements
2. Occupational Health and Safety / Comply with appropriate Occupational Health and Safety policies and procedures including:
Accident/ Incident reporting
Food Safety
Emergency Procedures
Manual Handling Procedures / All accidents/incidents are reported.
Minimization of accidents/ incidents through application of appropriate practice
Adherence to appropriate food preparation, storage and cleaning requirements as per documented food safety plan and regulatory requirements.
Participation in training/ education sessions regarding OH&S and specifically food safety. / Demonstrates a practical knowledge and understanding of Food Safety, OH&S and Emergency procedures.
3. People/ Teamwork / Participates in appraisal/ performance review process. / Staff feedback generated through appropriate performance reviews.
Actively participates as a member of the team, through the establishment and maintenance of constructive relationships within the team. / Kitchen/ Bistro service requirements satisfied.
Recognises the role of other team members in the delivery of a quality service. / All staff contribute to the an effective service.
4. Professionalism / Accountability for own service delivery. / Service outcomes are achieved in accordance with best practice.
Comply with Workplace Discrimination and Harassment policy.
Adhere to Privacy and Confidentiality policies. / Demonstrate awareness and compliance to policy
Participate in performance review by pursuing objectives for on-going role developmentand participation in continuing education and development. / Demonstrated participation in in-service training sessions, attendances at conferences and short-courses relevant to work.
Demonstrate a responsibility towards own on-going education and seeking out learning opportunities
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.

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)
1.
Low High
1 2 3 4 5
2.
Low High
1 2 3 4 5
3.
Low High
1 2 3 4 5
Name of interviewer:
Signature: / Total Rating
Performance Assessment

Purpose: To provide the ability for two way feed back regarding performance of the duties outlined in the Position Description.

Outcome: Proactive Management of staff relating to performance and achievement.

Performance Assessment

Performance Assessment / Part 1
Description / Excellent / Satisfactory / Mostly meets Position requirements / Consistently does not meet position requirements
Plan Tasks & Work Goals
1.
2.
3.
4.
5.
Behaviours
Overall
Individual's Comments / Part 2
Signature: Date:
Manager's Comments / Part 3
Signature: Date:
Staff Development

Purpose: To provide a system to encourage development and succession planning within the organisation and to the individual staff member.

Outcome:Continuous Improvement.

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