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Catering Assistant (G189-18CA)

Commercial Operations, Strategy, Finance, IT and Commercial Operations

Tussock Café is a vibrant student and staff café on Massey University's Wellington Campus, that provides a full range of café meals and menu items. The kitchen team has a part time role for a cold preparation cook/ catering assistant.

Location:Wellington
Term:Permanent
Salary:$35,360 (paid pro rata)
Applications close:11:45 p.m. on 1 July 2018

Position overview

A vibrant student and staff café on Massey University's Wellington campus, Tussock Cafe provides fresh and creative food Monday to Friday from 8am to 4pm. The kitchen has a part time role that has the responsibility of cold preparation daily for a range of sandwiches and associated menu items.
A hardworking individual is sought with previous experience that demonstrates an ability to show flair and imagination in this style of food preparation.
As a team member within a small brigade this position contributes to the product quality and reputation of the operation.

Job description

Purpose statement

Undertakes the production of quality sandwich items specified on the daily production sheet by the Head/Duty Chef. Contributes to the introduction of new items that are relevant to the student and staff market.

Responsible to

Head Chef

Key accountabilities

•Food Preparation: - Supports the production of quality food items for sale, including baking lines, sandwiches, rolls and other cold items by:
• Preparing for the cafe cabinets and the packaging of items for the front of house sales.
• Making and presentation of sandwich & roll varieties and cold food items in a hygienic and professional manner.
• Preparing fillings for night and weekend functions and where possible the following day.
• Preparing fillings and make items required for deliveries.
• Assisting in the Ordering of bread / bread varieties as required for extra orders.
• Collating deliveries and orders on a timely basis so that they can be uplifted and delivered on time.
• Contributing to the innovation and variety of produce for the food cabinet and special orders by recommending and trialing new items for sale, and by adding new recipes to the master recipes list.

•Front of House:
Liaise with the other Front of House staff for in house function requirements.
Provide the required service delivery according to the demands of the daily run sheet and the level of business experienced within the Café.

•Clearing and Cleaning: - Helps to maintain a clean and tidy operation by:
• Assisting in the Processing of dihes from the clearing of tables and function rooms
• -Carrying out cleaning of the work areas, chillers, display cabinets and utensils on a daily basis to the schedule set by the Head Chef
• Rubbish removal

•General Support Functions: - Undertakes other support duties as may be required including:
• Liaise with the delivery person to ensure orders are complete, correctly labeled and ready 10 minutes prior to run sheet requirements. This may well include advising other members of the kitchen brigade of their specific productions on the daily run sheet.
• Goods receipt – checking and signing for various deliveries as required
• Storing goods correctly, ensuring that they are labeled and dated according to the Executive Chef’s schedule.
• Accurate stocktaking as directed

•Team membership - be a proactive member of the kitchen brigade and the whole staff including management, front of house and casual staff.

•Personal presentation – attend in a consistently high standard of personal presentation and personal hygiene, maintaining uniforms to a specified standard.

Person specification

Qualifications

Food Handling certificate

Experience

Previous experience in a similar position is an advantage.

Personal attributes and behaviours

A demonstrated desire and enthusiasm to work in a hospitality/catering setting
Understands the need and importance of meeting customers’ needs with a service focus.
Takes pride in own work and makes a positive contribution to the team
The ability to meet quality standards and production outputs for food preparation
The ability to work to and fulfil a roster

 

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