Kitchen and Food Production
Produces all food for the restaurant, room service, functions and off-site catering. The brigade plans and costs menus, receives and stores deliveries, follows the food safety program and trains apprentices and commis chefs in commercial cookery under the Executive Chef.
What the team is accountable for
- Menu planning, recipe costing and portion control
- Receiving, storing and rotating stock
- Food safety program, temperature and cleaning records
- Function and catering production schedules
- Apprentice supervision and kitchen safety
How we know it is working
Who works here
Mei-Ling Chao
Mei-Ling leads the kitchen brigade, owns the food safety program and has costed every menu at Harbour View for the past seven years.
Aaron Kowalski
Aaron runs the pass on dinner service, receives the morning deliveries and supervises the apprentices, and has been at Harbour View for three years.
Where the work is recorded
Stock and Purchasing Register
Records purchase orders, deliveries, stock on hand and stocktake variances for food, beverage and housekeeping consumables.
WHS Incident and Hazard Register
Logs injuries, near misses, hazards, responsible service refusals and food safety events with investigation and corrective action status.
Event and Function Bookings
Tracks every function enquiry, confirmed booking, function sheet detail and post-event billing at both venues.
Assessment tasks in this department
Documents the scenarios use
- Food Safety Policy Policy
- Food Safety Program Plan
- Receiving and Storing Stock Procedure Procedure
- Temperature and Cleaning Monitoring Register Register