Demi chef /Cook - Lansdowne Gardens

POSITION DESCRIPTION | DEMI CHEF | COOK

OPAL FOOD PHILOSOPHY

We strive to deliver an outstanding resident food experience every day.

This is achieved through the deep personal relationship we have with each resident, our understanding of their preferences and how we include resident choice wherever possible. Our dedicated team of chefs lovingly prepare a range of meals and snacks fresh from the kitchen every day.

Food enjoyment plays a key role in ageing well. Eating healthy, enjoyable meals and snacks improves quality of life and health outcomes.  Our food services team are devoted to creating enjoyable food experiences for all residents, particularly as their dietary requirements and preferences change. 

POSITION PURPOSE:

The key purpose of the role is to be responsible for preparing and delivering dietary and catering requirements to residents, providing nutritional meals, and ensuring a safe, high quality service that meets resident’s needs.

The role contributes to making Opal a great place to work by having good work relationships with other team members and behaving in a way that support Opal’s values.

This position reports to the Head Chef/Hospitality Manager or General Manager (depending on the care community size).

KEY RESPONSIBILITIES

1. Outstanding Customer Service

• Meet or exceed the Opal Service Signatures.
• Ensure outstanding customer experience at every meal.
• Ensure meals are prepared and served in line with resident dietary requirements and restrictions.
• Know resident preferences and ensure residents have choice at every meal.
• Create Hero Moments.
• Proactively seek customer feedback.
• Review customer feedback and identify and implement improvements.
• Respond to and resolve customer complaints and issues immediately.
• Full participation in Opal Voice of Customer surveys.

2. Culinary Services

• Create nutritious meals and snacks in line with meal service timelines and requirements.
• Create food experiences for customers.
• Participate in the creation of the seasonal menu.
• Provide meal experiences for Additional Services customers.
• Provide catering for care community events.
• Maintain knowledge of the complete menu, daily specials, and available items.
• Check the quality and presentation of dishes before serving.
• Ensure food and beverages are delivered in a timely manner.
• Ensure the dining room ambience is in line with Opal Service Signatures
• Maintain clean, organised kitchen, stores, serveries and sculleries.
• Limit noise in dining areas wherever possible.

3. People & Leadership

• Work cohesively with the Head Chef and food services team.
• Follow Opal Values/ Opal Hospitality policies to ensure that residents are provided with high quality and nutritious meals. Follow/procedures/practices and demonstrate professional behaviours accordingly.
• Act as an Opal ambassador and speak positively about Opal with team member/residents/community.
• Support open and respectful communication of issues.
• Ensure effective flow of information to all housekeeping team members.
• Participate in annual performance/development reviews, positively responding to feedback.
• Follow the agreed roster. 
• Follow the daily food service schedule and food matrix.
• Solve the daily food services issues and where necessary escalate problems to Head Chef/Hospitality Manager/General Manager.
• Follow the agreed actions that come from the Opal team member surveys and team member meetings.
• Participate in team member education sessions and e-Learning.
• Allow team member to raise issues about matters that are impacting on them “without fear”.
• Ensure effective teamwork through support, communication and sharing of duties.
• Ensure the delegated activities are completed accurately and timely.
• Follow the Work Safety Policies and ensure team members do not act in a dangerous manner when using equipment.
• Cover Head Chef role as requested.

4. Quality

• Deliver all food safety requirements outlined in the Opal Food Safety Plan daily, including documenting hot and cold probe temperatures, probing food prior to serving/taking to residents. Ensure that food is plated correctly and presented well.
• Follow WHS legislation, policies/procedures/practices.
• Follow the manual handling procedures/practices.
• Follow the correct use of food services procedures, kitchen equipment, personal protective equipment/clothing.
• Report all compliments, complaints and feedback to the Head Chef/Hospitality manager/General Manager.
• Ensure compliance with mandatory reporting and participate positively in mandatory training.
• Ensure all food processing cooking and storage equipment are operated according to manufacturer’s recommendations.
• Report any maintenance, losses or breakages to the Head Chef/Hospitality Manager/General Manager.
• Follow the Work Safety Policies and ensure team members do not act in a dangerous manner when using equipment.
• Conduct all food services in line with Opal Sustainable Practices guidelines.

5. Commercial

• Place orders in line with Opal procurement guidelines.
• Receive deliveries in line with Opal processes.
• Ensure ingredients are ordered in a timely way.
• Follow First-In-First-Out principles.
• Work with Head Chef to ensure effective stock management.
• Ensure work practices minimise wastage.
• Seek approval from manager prior to incurring any expense.

KEY PERFORMANCE INDICATORS:

• Customer satisfaction.
• Values oriented work performance/ positive behaviours.
• Positive team feedback.
• Proactive professional development through improved skills/ performance outputs.
• On time completion of all mandatory education and e-Learning modules.
• Demonstrated adherence to WHS and Quality Systems.
• Food safety audit compliance.
• Follow all Opal processes as outlined in the OMS.

KEY COMPETENCIES:

• Clear passion for food.
• Intermediate cooking skills, including knife skills.
• Outstanding customer service.
• Values oriented team leadership.
• Ability to deliver high quality meal experiences consistently.
• Ability to lead teams.
• Excellent interpersonal/communication skills.
• Excellent time management skills.
• Ability to remain calm and professional in all circumstances.
• Demonstrated understanding of legislative requirements (WH&S, Fire/Evacuation, Infection Control/chemical storage and handling).

EXPERIENCE/QUALIFICATIONS

• Cert. IV in Commercial Cooking or trade qualification.
• Current Food Handling Certificate or Food Safety Supervisor Certificate.
• 5 years’ cooking experience in an appropriate and equivalent role.
• Current police check (within last 3 months).