• 1 year or more of previous culinary experience preferably within a Hotel / Resort environment
  • Working towards a career in culinary or a Red Seal Certification
  • Holds a Food Safe Level 1 Certification
  • Has basic understanding of kitchen operations
  • Is self-disciplined with a sincere desire to provide an elevated guest experience
  • Self-starts on tasks and can respond to varying business volumes as they relate to impacts on the kitchen
  • Is physically capable of working in a fast-paced environment and safely lift heavy loads around 35kg



  • Responsible for all aspects of food preparation and delivery on assigned station
    • Follows standard operating guide
    • Ensures quality and quantity of all food production on assigned station
    • Inspects all food products on delivery
    • Ensures accurate portion control
    • Ensures standard recipes are followed
    • Ensures health and safety guidelines are followed
  • Responsible for operating a station in assigned kitchen
    • Inspects all food products at the assigned station
    • Ensures the assigned food station is up to department standards
    • Ensures opening and closing procedures are followed of assigned station
    • Adheres to cleaning schedule and ensures daily cleaning details are met as per established schedule and guidelines
  • Responsible of all health and safety records for the station
    • Completes all daily cooling records
    • Ensures all equipment at station is up to health and safety standards
    • Reports any deficiency of equipment to Sous Chef

Food Service:

  • Responsible for communicating any changes or shortage of food items on station
    • Ensures the station is fully set up 30min prior to food service
    • Ensures special requests for large groups reservations are prepared in a timely manner
    • Supports chefs of creation of specials
    • Restocks the station for next shift
  • Ensures quality food products are delivered in a timely manner
    • Timing of food service as per established time line
    • Accuracy of food presentation
    • Breakfast food service time should be around 7-10 min
    • Lunch food service time should not exceed 15 min
    • Dinner food service time bar not to exceed 15 min, restaurant 15-25 min


Guest Experience:

  • Assists with the correct preparation of all special dietary requests as per established guidelines
  • Assists with the correct preparation of all allergy requirements (serious and non-serious) as per established guidelines
    • Handles allergies with precision and ensures all plating guides are accurate of allergen information
    • Monitors and advises if products need to be changed
  • Ensures daily specials are of 4-star quality and unique
    • Daily specials align with the concept of the established vision of the restaurant

Team Commitment / Leadership:

  • Shows dedication to a creative and positive work environment
    • Collaborates with all F&B team members
  • Communicates with all F&B team members
    • Ensures operational information is passed to all shift leaders
      • Completes prep-lists daily
      • Passes on 86 list to next shift
      • Communicates orders from banquet kitchen in a timely manner

Policies & Agreements:

  • Policy & Procedure Manual Agreement
  • Computer / LAN Agreement
  • Confidentiality Agreement
  • Employee Handbook agreement

More Information

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Company Information

The Working Holiday Club has become the industry leader by providing authentic working holiday experiences to youths across the globe in the most sought after locations/employers.

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LTD ABN 81 158 198 059