Kitchen Hand

PURPOSE OF THE POSITION

To assist the Cook in managing the meal and hospitality service for the facility, while adhering to ‘Best Practice’ and complying with legislative requirements associated with the preparation, storage and serving of food.

MINIMUM QUALIFICATIONS: Experience and qualifications appropriate to the position is desired. Willingness or the aptitude to learn and strong inclination towards the work is required.

RESPONSIBLE TO: Chef or Cook and the Facility Manager

KEY RESPONSIBILITIES

• Assist the Chef or Cook in the preparation, cooking, storage and serving of food

• Unload and put away food and other supplies

• Wash, peel and chop vegetables and other food

• Wash and clean utensils and dishes

• Clean benches, floors and other kitchen areas

• Dispose of rubbish

• Ensure the kitchen is clean and sanitary

• Implement all hygiene and Health & Safety regulations

• Handle, sort and distribute food items

• Champion the Group’s CARE values of Competence, Authenticity, Respectfulness and Empathy

• Other relevant tasks as may be assigned

PERSON SPECIFICATION: Demonstration of appropriate skills, knowledge and/or experience, or the aptitude to learn through orientation and training. Enjoys interacting with residents in order to determine their likes and dislikes.

PERSONAL QUALITIES

• Excellent rapport with the elderly

• Capacity to work as part of a team

• Good personal hygiene

• Excellent organisational skills

• Ability to follow directions and safety requirements

• Ability to multitask, prioritise and manage time effectively

• High aptitude for following workplace guidelines, procedures and policies