A School Based Apprenticeship and Traineeship (SBAT) in this award winning Winery | Accommodation | Microbrewery | Cider House | Cafe is being offered. If you are interested in this exciting opportunity, please contact CGLLEN for specific details of the student SBAT requirements- firstname.lastname@example.org or 5352 3266. Located in Pomonal (ten minutes from Halls Gap) Pomonal Estate is nestled alongside the Grampians National Park in Victoria, Australia. Owner/Operators Adam & Pep pride themselves on supporting locals and local producers from supplying local food for the seasonal menu, having local produce for sale, displaying and selling local artworks, supporting musicians with live performances and employing locals to be part of our wonderful and ever–growing team. Pomonal Estate has become a popular place for locals and tourists alike, offering a wide range of experiences including winery tours, Mt Cassel Villa Luxury Accommodation and a picturesque place to eat at the indoor and outdoor seated restaurant where people can relax, enjoy catching up with friends and family and enjoy some time out.
This opportunity for a student to join the team for placement as a Cook will see the development of a broad range of skills to apply to a career in hospitality. The experience will include hands on work in the kitchen and restaurant dining. Previous placements at Pomonal Estate have resulted in successful ongoing employment for students and Pep and Adam are looking for applicants who are enthusiastic and motivated to be successful in their placement. If you are motivated and enthusiastic about learning from a successful team of professionals at the Halls Gap Hotel, please talk to your Careers teacher about how to apply for this opportunity.
Skills You Might Learn
The student may have the opportunity to attain a broad range of skills while on work placement. These may include valuable employability skills such as;
• Problem solving.
• Follow instructions.
• Work under supervision.
• Industry specific OH&S.
The student may also attain vital industry specific skills which will relate to their SBAT study commitments and are applicable to:
• Hands-on practical experience.
• Observing and learning from industry qualified and experienced professionals.
• Working in real-life scenarios.
• Working with tools and equipment necessary to the occupation.
• Liaising and working with supervisors, colleagues, industry personnel, customers/clients and suppliers.
Typical Tasks & Duties
Students will be responsible for the following tasks.
- Assisting trained staff with kitchen operations.
- Engaging with customers related to kitchen service activities as advised by trained staff.
- Completing all related cleaning, set up and packing away tasks as assigned by assisting trained staff.
Students are permitted to learn how to use catering machines and food preparation equipment only if they are explicitly required in the performance criteria or assessment requirements of a unit of competency the student is undertaking as part of a VET qualification.
Students must have a positive attitude towards Hospitality: Cook, with a keen eye for detail and be self-motivated, have a consistent and good work ethic, and willing to listen and follow instructions.
Whilst the student is attending the work placement they are expected to:
• Student must be interested in Kitchen Operations/Cook as part of the Hospitality industry.
• Student must be willing to spend periods of time observing and to undertake necessary tasks as requested.
• Dress appropriately.
• Maintain interest and participate in tasks and work duties.
• Be well mannered and behave in a respectful and responsible manner.
• Be punctual.
• Follow management instructions.
• Have good communication skills.
• Act in accordance with Occupational Health and Safety (OHS) requirements.
• Work within the team.
• Listen and take advice from fellow workers.
• Respect other people’s belongings.
• Keep a note pad and pen handy to take notes for their own reference.
• Demonstrate the skills they have developed through their course.
Please discuss uniform requirements with the employer at the preplacement interview. Students will be expected to wear neat casual dress appropriate for the workplace, sturdy closed in toe and heal shoes are essential. Personal Protective Equipment will be supplied by the employer for tasks involving cleaning and maintenance activities.
Special Transport Requirements
The student or the parent/guardian (where the student is under 18 years of age) is responsible for the student’s transport to and from the workplace. If it is proposed that the student may need to undertake vehicle travel with their employer and/or supervisor during the arrangement (including transporting the student to and/or from the workplace), the student or the parent/guardian (where the student is under 18 years of age) must give their consent. If transport is presenting a problem, please contact CGLLEN to discuss available options and support that can be provided. Email: SWL@cgllen.org.au Phone: 03 5352 3266.
RELATED COURSES INCLUDE
- SIT20316 - Certificate II in Hospitality
- SIT20416 - Certificate II in Kitchen Operations
- SIT30616 - Certificate III in Hospitality
- SIT30816 - Certificate III in Commercial Cookery
- SIT30916 - Certificate III in Catering Operations