Centre Cook

Mandatory Requirements - Education/Qualifications/Licenses 

·        Experience working in a kitchen in Australia as an understanding of current food safety laws is the responsibility of the cook

·        Minimum certificate III in cookery

·        Current Anaphylaxis Management

Windsor Community Children’s Centre

Role Description

Position Title: Cook

Reports to: Centre Director and Food Safety Supervisor

Internal Relationships: Centre staff, children and parents

WCCC Statement of Commitment to Child Safety

Windsor Community Children’s Centre:

·        has zero tolerance for child abuse

·        actively works to listen to and empower children

·        has systems to protect children from abuse, and will take all allegations and concerns very seriously and respond to them consistently, in line with the organisation’s policies and procedures

·        is committed to providing a safe environment for all children

·        is committed to promoting physical, emotional and cultural safety for all children, including Aboriginal children, children from culturally and/or linguistically diverse backgrounds and children with a disability.


Job Summary

To plan and provide high quality, nutritious meals in a safe and hygiene environment.

Accountability and Extent of Responsibility

1.      Key Responsibilities

·        Prepare nutritionally balanced meals for all of the center's children

·        Responsible for preparing morning tea, lunch and afternoon tea

·        All food provided to the children will take into account children that have allergies, special diets and religious dietary requirements

·        Ensure that all meals served are in accordance with the, Australian Dietary Guideline and other government agencies

2.      Menu Planning

·        Plan and prepare a vegetarian (with fish once a week at a minimum) menu

·        Work with the set menu in place and prepare the meals accordingly

·        Plan for and cater for all children’s dietary requirements including: anaphylaxis to food, food allergies, cultural dietary requirements and personal beliefs dietary requirements

·        To effectively manage time so that meals are prepared in a timely manner

·        Actively take part in risk minimisation assessments and actively plan for children with anaphylaxis and food allergies, intolerances and sensitivities

·        Take into consideration special needs for the 0-2 year old children

·        Ensure food is presented to children is in an appealing manner

·        Seek an external review of menu (every 3 months) and incorporate recommendations into menu

·        Plan menu (every 3 months) based on seasonal produce

3.      Nutrition

·        Plan a nutritionally balanced menu in accordance with the Australian Dietary Guidelines

·        Ensure that every lunch meal has a protein component in it – as per the recommendations in the Australian Dietary Guidelines (serving portions and food ratios and taking range from the five food groups)

·        Incorporate a variety of cultural food choices in to the menu

4.      Children and Families

·        Work with the educators and centre management to ensure a comfortable, inviting, stimulating, caring meal time atmosphere is maintained

·        Treat each child as an individual and respond to their needs accordingly

·        Work with room educators and individual families to maintain up to date records in respect to all food allergies, intolerances and religious requirements

·        Ensure that children’s dietary requirements are displayed for easy reference as access (whilst maintaining confidentiality)

·        Invite small groups of children at different times in the process of food preparation

·        Assist in the preparation and maintenance of resources and other dietary needs are met within the menu planning and meal preparation

·        Respect different cultures and child rearing practices

5.      Hygiene and Safety

·        Maintain effective personal hygiene practices

·        Maintain and adhere to Workplace Occupational Health and Safety at all times

·        Maintain, review (annually) and update Food Safety Program Plan (apart of the HACCP Team and supporting the Food safety supervisor)

·        Maintain current Food Safety records

·        Maintain a tidy, clean and hygienic kitchen free from debris and clutter

·        Ensure that all educators and other persons adhere to effective hand washing practices before entering the kitchen

·        Seek an external review of food hygiene and safety on an annual basis and incorporate any recommendations into policy and practices

·        Ensure that equipment is respected and maintained to an optimal level of safety

·        Perform daily cleans (cupboards doors, fridge door, bench tops, serving trolleys)

·        Perform weekly cleans (wipe out fridge shelves, wipe down all cupboard shelves, check through expiry of all foods in dry store cupboard, wipe down shelving in dry store cupboard)

·        Kitchen door to be closed and latched at all times

·        Ensure adequate cleaning supplies are kept in the kitchen

·        Ensure that all chemicals in the kitchen are stored in compliance with Work Health and Safety.

·        Ensure hygienic handling and correct storage of food and drink at all time

6.      General / Policies

·        Regularly order and maintain adequate supplies of stores and ascertain accuracy of food orders delivered to service

·        Organise orders of bulk food buying and make provisions for weekly supply of fresh food when indicated/required

·        Attend staff meetings as required

·        Participate in on going professional development

·        Appropriate planning and ordering of foods from approved suppliers whilst working within the allocated budget

·        Actively participate and contribute to the food safety program (if required), the National Quality Standards, the EYLF and VYELF

·        Work in accordance with the National Law and keep up to date in relation to the Department of Health guidelines and other community standards as required

·        Maintain the philosophy of the centre and abide by the Australian Early Childhood Association Code of Ethics and centre policies and practices

·        Comply with all Occupational Health and Safety principles and practices by reporting workplace accidents and hazards as well as implementing action for identified hazards

·        Comply with DEECD regulations and other regulatory / legislative requirements

·        Solve day to day problems by using effective communication

·        Maintain neat, appropriate appearance, personal hygiene and clothing and wear closed in shoes

·        Maintain effective and precise communication channels with centre management and educators through the use of a communication book

·        Maintain positive and flexible approach to change

·        Undertake duties delegated by centre management

7.      Knowledge, Skills and Attributes

·        Experience in preparation of food for children

·        Understanding of duty of care towards children and commitment to meet duty of care at all times

·        Ability to work unsupervised

·        Knowledge of the nutritional requirements of children 0-5 years

·        Knowledge of children’s allergies and intolerances and the ability to adapt the menu to suit individual children’s requirements

·        Knowledge of hygienic food preparation storage and cooking practices

·        Good level of interpersonal and communication skills

·        Ability and commitment to maintain confidentiality

·        Effective and proficient time management and organisational skills

·        A genuine desire and a commitment to support health and nutrition

8.      Occupational Health and Safety

The OHS Act places the responsibility on employees for:

·     taking care of their own safety and the safety of others who may be affected by their actions

·     co-operating with reasonable OHS actions taken by the Approved Provider, including:

-     following OHS rules and guidelines

-     helping to ensure housekeeping is of the standard set out in service policies

-     attending OHS training as required

-     reporting OHS incidents

-     co-operating with OHS investigations

-     encouraging good OHS practices with fellow employees and others attending the service

-     assisting the Approved Provider with tasks relating to OHS, such as conducting OHS inspections during working hours

-     following all guidelines that are set out for the return to work of an injured employee

·     not interfering with safety equipment provided by the Approved Provider

·     practicing emergency and evacuation procedures (refer to Emergency and Evacuation Policy)

·     ensuring the physical environment at the service is safe, secure and free from hazards for children (refer to Child Safe Environment Policy)

·     identifying hazards at any time and reporting these promptly to the Nominated Supervisor or OHS Representative

·     completing the Hazard Identification Form and the Safety Action Plan (located in the staff room) in conjunction with the OHSR

·     maintaining a clean environment daily, and removing tripping/slipping hazards as soon as these become apparent

·     keeping up to date with current legislation on child restraints in vehicles if transporting children (refer to Road Safety and Safe Transport Policy)

·     annually reviewing their awareness of policies and procedures and signing the OHS acknowledgement form to inform and update their knowledge about OHS issues

·     implementing and reviewing this policy in consultation with the Approved Provider, Nominated Supervisor, educators, staff, contractors and parents/guardians.

·   working co-operatively with the employer to make reasonable efforts to actively participate in the planning for the return to work after an injury

·        certificate

·        Current Working with Children Card

·        Food Safety Certificate

·        Protecting Children - Mandatory reporting and other Obligations for the Early Childhood Educator – online training


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