We have exciting opportunities for experienced Line Chefs to deliver exceptional quality and service to our residents at Hail Creek Village, located in Hail Creek, Central Queensland.
This role would see you working a 14/7 roster (10 hour days) and is either FIFO ex Brisbane or DIDO for locals.
The annualised salary is $101910 FAR (including super).
The Role:
Apply basic communication skills:
Follow routine instructions
May be required to draft simple correspondence
Receive and relay information
Apply catering control principles:
Carry out catering control procedures (portion control, stock control, food storage)
Identify procedures for reducing wastage during ordering, storage and processing of food
Minimise waste by recycling
Clean and maintain kitchen premises:
Ensure equipment is cleaned, sanitised and stored appropriately
Ensure floors are swept and mopped
Ensure Kitchen areas have adequate supplies to maintain standards during service
Ensure kitchen floors are swept, mopped or vacuumed after service
Handle waste and linen
Develop and update industry knowledge:
Seek internal training opportunities appropriate for position as agreed with manager
Update skills, knowledge and qualifications and licenses to maintain a high level of competence
Maintain consumer satisfaction:
Ensure that personal hygiene and presentation standards are maintained
Gather consumer feedback and pass the information on to management
Strive to exceed consumer expectations
Prepare, cook and present food:
Assemble and prepare ingredients
Complete end of service requirements
Cook and serve menu items for food service
Establish and maintain quality control
Portion and plate food
Prepare dairy, dry goods, fruit and vegetables
Prepare meat, seafood and poultry
Receive and store kitchen supplies:
Receive delivery of supplies
Ensure supplies are stored correctly
Rotate and maintain supplies
Notify Manager when more supplies are needed
Work with colleagues and customers:
Communicate effectively in the workplace
Maintain personal presentation standards
Work effectively in a team
Develop menus to meet special dietary and cultural needs:
Develop menus and meal plans to meet dietary and cultural requirements.
Evaluate meals and menus
Identify the dietary and cultural requirements of customers
Plan, prepare and display a buffet
Take responsibility for ordering and stock control
Coach others in their job skills:
Coach colleagues on the job
Follow up on progress
Prepare for on-the-job coaching
May be required to work night shift (overnight)
Follow company policies and procedures
Perform other duties within his/her capabilities as required by supervisor or manager
The Person:
• Minimum Cert III in Commercial Cookery
• Bulk Catering Experience
• Experience working in remote locations on roster arrangements (desirable)
• Excellent knowledge of all kitchen procedures and operations
• Must have own reliable transport and valid driver’s license (essential)
• Experience with hygienic work practices and appropriate HACCP guidelines
About ESS
Compass Group is a world leader in catering and support services. ESS is the market leading support services division of Compass Group, partnering with major companies throughout the oil and gas, mining and construction, and defence sectors.
As a Team Member with Compass Group, you will have the support, infrastructure, systems and processes you would expect from a global organisation. As an employer of choice, we recognise high performance and foster individual development.
If you want to work for a global organisation that can provide career progression like no other, apply today for an immediate start!
This role would see you working a 14/7 roster (10 hour days) and is either FIFO ex Brisbane or DIDO for locals.
The annualised salary is $101910 FAR (including super).
The Role:
Apply basic communication skills:
Follow routine instructions
May be required to draft simple correspondence
Receive and relay information
Apply catering control principles:
Carry out catering control procedures (portion control, stock control, food storage)
Identify procedures for reducing wastage during ordering, storage and processing of food
Minimise waste by recycling
Clean and maintain kitchen premises:
Ensure equipment is cleaned, sanitised and stored appropriately
Ensure floors are swept and mopped
Ensure Kitchen areas have adequate supplies to maintain standards during service
Ensure kitchen floors are swept, mopped or vacuumed after service
Handle waste and linen
Develop and update industry knowledge:
Seek internal training opportunities appropriate for position as agreed with manager
Update skills, knowledge and qualifications and licenses to maintain a high level of competence
Maintain consumer satisfaction:
Ensure that personal hygiene and presentation standards are maintained
Gather consumer feedback and pass the information on to management
Strive to exceed consumer expectations
Prepare, cook and present food:
Assemble and prepare ingredients
Complete end of service requirements
Cook and serve menu items for food service
Establish and maintain quality control
Portion and plate food
Prepare dairy, dry goods, fruit and vegetables
Prepare meat, seafood and poultry
Receive and store kitchen supplies:
Receive delivery of supplies
Ensure supplies are stored correctly
Rotate and maintain supplies
Notify Manager when more supplies are needed
Work with colleagues and customers:
Communicate effectively in the workplace
Maintain personal presentation standards
Work effectively in a team
Develop menus to meet special dietary and cultural needs:
Develop menus and meal plans to meet dietary and cultural requirements.
Evaluate meals and menus
Identify the dietary and cultural requirements of customers
Plan, prepare and display a buffet
Take responsibility for ordering and stock control
Coach others in their job skills:
Coach colleagues on the job
Follow up on progress
Prepare for on-the-job coaching
May be required to work night shift (overnight)
Follow company policies and procedures
Perform other duties within his/her capabilities as required by supervisor or manager
The Person:
• Minimum Cert III in Commercial Cookery
• Bulk Catering Experience
• Experience working in remote locations on roster arrangements (desirable)
• Excellent knowledge of all kitchen procedures and operations
• Must have own reliable transport and valid driver’s license (essential)
• Experience with hygienic work practices and appropriate HACCP guidelines
About ESS
Compass Group is a world leader in catering and support services. ESS is the market leading support services division of Compass Group, partnering with major companies throughout the oil and gas, mining and construction, and defence sectors.
As a Team Member with Compass Group, you will have the support, infrastructure, systems and processes you would expect from a global organisation. As an employer of choice, we recognise high performance and foster individual development.
If you want to work for a global organisation that can provide career progression like no other, apply today for an immediate start!
