Aayush Shrestha

- Ensure food and beverages are prepared as instructed by the Chef Manager.

- With minimal supervision, complete delegated catering tasks according to ARRCS policies and procedures.

- Adheres to all standard food preparation procedures and ensures all personal hygiene guidelines are adhered to.

- Ensure that the residents’ dietary and nutritional needs are being met and their individual preferences are considered.

- Actively contribute to the Catering Team discussions regarding resident care and enhancing service levels.

- Demonstrate an understanding of nutritional needs and food textures in an aged care environment.

- Demonstrate understanding for the purpose of regular auditing within catering.

- Assist the Chef Manager with data collection for various reporting processes.

- Undertake necessary tasks as advised by your manager, including supervision of Catering Team Members when undertaking the relief Chef Manager role.

- Assist in orientation and undertaking buddy shifts with new employees to ensure their understanding of food services standards, shift work flows and routines to be adhered to.

• Responsible for supporting the kitchen chefs during shifts by carrying out a wide range of tasks, in particular the cleaning of kitchen utensils and equipment.
• Assisting in the basic preparation of food under the supervision of the Head Chef.
• Deciding on the quantities of food to be cooked and size of portions to be served.
• Maintaining the correct level of fresh, frozen and dried foods in the store room.
• Liaising with managers and kitchen staff regarding customers orders.
• Making sure of leftover foodstuffs, waste and uncooked products are properly disposed of.
• Carrying out regular temperature checks on fridges, freezers and food storage areas.
• Conforming at all times with health and hygiene regulations.

• Enhanced culinary skills by assisting in the preparation of various dishes under the guidance of experienced chefs.
• Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
• Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
• Maintained well-organized mise en place to keep work consistent.