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QUEENSLAND CORRECTIVE SERVICES
APPENDIX – DUTY STATEMENT (EXAMPLE)
Availability: Public
Implement Date: 1 March 2010
Refer procedure – Employment of Offenders
Examples of Duty Statements.
CLEANER (UNIT NAME)/MESS WORKER (LEVEL 1)
a)
b)
c)
Unit Cleaners are to ensure the Accommodation Unit / Exercise Yard and Unit
Kitchen remain in a clean and hygienic condition at all times.
Serve all meals in a fair and unbiased manner.
Maintain kitchen hygiene standards as set by the centre’s Food Safety
Supervisor.
(Demonstrates the key tasks of: perform routine tasks, undertake basic tasks and use
relevant tools)
KITCHEN HAND (LEVEL 1)
a)
b)
c)
To unload and assist to store all food and non food commodities purchased. To
clean and wash all static Kitchen equipment including walls and floors.
Pan Wash - to wash and dry all cooking and serving equipment used in the
kitchen.
To load and unload the unit trolleys with food and rations under the direction of a
Trade Instructor Caterer.
(Demonstrates the key tasks of level 1 positions: perform routine tasks, undertake basic
tasks and use relevant tools)
COOK ASSISTANT (LEVEL 2)
a)
b)
Vegetable preparers - to prepare the vegetables and salad items as per the daily
menu under the direction of a Trade Instructor Caterer.
Officers Mess Salad Assistant Cook - to prepare salads for service in the
Officers Mess in accordance with the daily menu, under the direction of a Trade
Instructor Caterer.
(Demonstrates the key tasks of level 2 positions: perform basic food preparation tasks in a
moderate range of areas; apply a defined range of skills, take part in a group to perform
tasks, perform basic training under direction)
COOK (LEVEL 3)
a)
To prepare and cook Officers mess food in accordance with the daily menu
under the direction of the Senior Cook and Trade Instructor Caterer.
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b)
c)
d)
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To prepare and cook the offender's food in accordance with the daily menu
under the direction of the Senior Cook and Trade Instructor Caterer.
To train new workers under the direction of the Senior Cook and Trade
Instructor Caterer.
To organise a group of workers to prepare a set volume of food according to a
preset menu.
(Demonstrates the key tasks of level 3 positions: perform cooking tasks according to a
theoretical basis; Take limited responsibility for the formation of work groups and output;
apply a range of well developed cooking skills and perform training under direction.)
SENIOR COOK (LEVEL 4)
a)
b)
c)
d)
To perform all the duties as required in levels 1 to 3 to ensure the safe and
efficient running of the kitchen.
To organise workers into work groups and be responsible for identifying issues
and planning responses.
To develop and implement processes that ensure the quality of food produced
and that all hygiene requirements are met.
To organise a training process for workers under the direction of the supervising
cook and Trade Instructor Caterer.
(Demonstrates the key tasks of a level 4 positions: perform a broad range of cooking
related operations, applying solutions, developing processes and taking responsibility for
outcomes.)
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