Cook
Mister Bianco

This work experience is a Back of House role at Mister Bianco, a popular Mediterranean restaurant located on High street, Kew. They are happy to host enthusiastic students studying a Certificate in Hospitality. Mister Bianco are keen to host students who take the industry seriously, are reliable, and willing to learn.

For 1 day per week placements - Placements should only be for a maximum of 5 weeks. Students can seek an additional 5 weeks (20 weeks maximum, as per guidelines) should both the student and employer agree after a successful first placement.

This placement aligns with Certificate II in Hospitality/Kitchen Operations
via the following Units of Competency:
SITXWHS001 Participate in safe work practices
BSBTWK201 Work effectively with others
SITXFSA001 Use hygienic practices for food safety

To find out more about Mister Bianco, please visit their website at: www.misterbianco.com.au

To express an interest in this opportunity, please fill out this form: https://forms.gle/1qERioDb6Xqnsr278

Skills You Might Learn

Students completing placement at Mister Bianco have the potential to gain the following skills: Knife skills, team work, communication, inventory control, food safety, food preparation, food presentation, initiative and time management, knowledge of industry

Typical Tasks & Duties

Students completing placement can expect to: Assist cooks/chefs within the working kitchen, food preparation, inventory/stock control, preparation and plating of some dishes, wash and clean utensils/dishes and benches used in the kitchen.

Student Requirements

Students should have a keen interest in kitchen operations, be punctual, enthusiastic and willing to learn. Having neat presentation and a polite manner is also important.

Dress Requirements

Chef uniform to be worn with appropriate closed-toe footwear. Changing rooms are available on site.

Special Transport Requirements

Accessible via Public Transport.

RELATED COURSES INCLUDE

• SIT20316 - Certificate II in Hospitality
• SIT20416 - Certificate II in Kitchen Operations