Cook

Prepare Food and Beverages for a cafeteria style setting, and functions at site, and surrounding areas. Prepare 400 to 600 meals daily in accordance with Australian health and sanitation standards for food preparation and handling.

ESSENTIAL RESPONSIBILITIES

Follow directions of Head Chef and Sous Chef for day-to-day operations in dining facility.

Operate all equipment in server and kitchen.

Perform role of Larder, stove and grill cook as required producing high quality. Healthy and appetizing cuisine for USA and Australian pallets.

Employ the batch method of food preparation to ensure a continuous supply of fresh food throughout the meal service period.

Ensure customer service is of the highest level in both preparation and presentation.

Ensure efficient, economic and effective use of resources and food product using first in first out method of stock control

Accountable for cleanliness of Dining Facility, ensuring the dining facility is in line with Australian Food and Health requirements

Ensure any items of faulty equipment or facility maintenance are followed up with a TF (trouble failure) to SSC helpdesk.

Ensure, promote, and maintain health and safety practices / compliances at site and within the workplace.

Any other reasonable duties as requested

QUALIFICATIONS

ESSENTIAL

Supervision Certificate in Australian Food Health and Sanitation Standards

Use of Micros Fidelio and Opera Hotel Management System

Cash Handling knowledge

SAP Experience

Graduate of Certified Cook trade school. Field : Hospitality relevant or related discipline

DESIRED

Management Certificate / Certificate IV in Business (Frontline Management).

Management Certificate / Certificate IV in Catering or Hospitality.

Management Certificate / Certificate IV in Training and Assessment).

Management Certificate in Australian Food Health and Sanitation Standards

Undergraduate Degree

TICKETS AND LICENCES

Drivers Licence

Hygiene (Food Handling)

EXPERIENCE AND SKILLS

3 to 5 years’ experience in Hospitality industry at the Cook level

Work ENVIRONMENT, PHYSICAL DEMANDS, AND MENTAL DEMANDS

Ability to lift items up to 10kgs independently

SECURITY CLEARANCE REQUIREMENT

It is a condition of employment that employees obtain and retain the appropriate level of security clearance and medical clearance applicable to each role. The employee will require a Top-Secret Positive Vetting (TSPV) Department of Defence Security Clearance (Australian) or TS / SCI (U.S.) clearance w / Poly.

STATEMENT OF WORK REQUIREMENTS

All personnel assigned shall be :

At least 18 years of age.

Able to fluently read, write and speak English

EHS REQUIREMENT

All Amentum personnel are responsible for understanding and complying with all site environmental, health and safety requirements. While Amentum is responsible for providing a safe workplace and is responsible for ensuring compliance with requirements of the EHS Handbook, each person is responsible for :

Completing work tasks in a safe manner

Reporting any unsafe acts or conditions to their supervisor and / or PMO / EHS Manager

Continuous adherence to the environmental, health and safety procedures outlined in the EHS Handbook during the performance of their work

Red-Carding a Job - Employee right and responsibility to “STOP WORK” if a job is unsafe or possess a danger to the environment

QUALITY REQUIREMENT

Quality is the foundation for the management of our business and the keystone to our goal of customer satisfaction. It is our policy to consistently provide services that meet customer expectations. Accordingly, each employee must conform to the Amentum Quality Program and carry out job activities in compliance with the Quality System documents and customer contracts. Each employee must read and understand their Quality Management and Customer Satisfaction responsibilities.

PROCEDURE COMPLIANCE

Each employee must read, understand and implement the general and specific operational, safety, quality and environmental requirements of all plans, procedures and policies pertaining to their job.