Position Description Apprentice Chef Position title: 9060 Position number: Physical 3BR Position classification: Strategic & Shared Services Division: Batchelor Location of position: 4 years Tenure of position: Part time load to complete Cert III & IV in Commercial Cookery with – the view of permanency on successful completion of both certificates. Catering Manager Immediate supervisor: Nil Positions supervised: Nil Special features of position: Position overview As an Apprentice you will work within the Catering Team which will provide on-the-job experience with practical skill based training in the areas of planning, preparing, cooking and presenting a wide variety of food styles to assist in the provision of meals and related services for students and staff at Batchelor. Detailed Statement of Duties Participate in environmentally sustainable work practices Use food preparation equipment Produce dishes using basic cookery methods Produce soups Produce vegetables and fruit dishes Produce poultry dishes Produce seafood dishes Produce meat dishes Produce cakes, pastries, breads and dessert dishes Produce and serve foods for buffets Plan basic menus Prepare food to meet special dietary requirements
Position Description Position title: Apprentice Chef Position number: 9060 Position classification: Physical 3BR Division: Strategic & Shared Services Location of position: Batchelor Tenure of position: 4 years Part time load to complete Cert III & IV in Commercial Cookery – with the view of permanency on successful completion of both certificates. Immediate supervisor: Catering Manager Positions supervised: Nil Special features of position: Nil Position overview As an Apprentice you will work within the Catering Team which will provide on-the-job experience with practical skill based training in the areas of planning, preparing, cooking and presenting a wide variety of food styles to assist in the provision of meals and related services for students and staff at Batchelor. Detailed Statement of Duties Participate in environmentally sustainable work practices Use food preparation equipment Produce dishes using basic cookery methods Produce soups Produce vegetables and fruit dishes Produce poultry dishes Produce seafood dishes Produce meat dishes Produce cakes, pastries, breads and dessert dishes Produce and serve foods for buffets Plan basic menus Prepare food to meet special dietary requirements
9060_Apprentice-Chef1.docx