Commercial Cookery in Australia: Job Opportunities and Roles in Hotels, Restaurants, Airlines, and Catering

This article explores the job opportunities and roles in the commercial cookery sector of Australia's hotels, restaurants, airlines, and catering. It also covers the main areas of hygiene, preventive measures, and HACCP within a large commercial catering organization.

Running head: CULINARY
Culinary
Name of student:
Name of university
Author note

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Commercial Cookery in Australia.
Hotels
The hotel industry is one of the significant sectors in the economy of Australia. The commercial
hotel services in the continent are significant consumers of the services and the goods that are
locally supplied (Powell, Ryan & Lamb, 2017) . This sector is different from other commercial
cookery sector of Australia since the sector includes varied range of job opportunities and
employment within the hotel sector. The sector furthermore provides employment opportunities
to a wide number of people across the country.
The hotel sector Designation Job Role and
description
Administrative Level Director/ Head of the
management
Ownership
Hotel manager Management of the
operations
Executive Level Assistant Hotel manager Assisting the manager
H.R Manager Recruitment
Operational Level Customer
Representative
Communication with
the customer
Floor lead Managing the floor
operation
Chefs Cooking
Hotel supporting staff Other works in the
ground field

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Restaurants
The restaurant sector of Australia is the largest contributor to the visitor economy. With the
altering social trends, it has driven the solid revenue growth for the commercial restaurant
services over the last few years (Hugo et al., 2018). The industry has offered various job
opportunities to the local people in the field of culinary. The industry allows the consumers to
combine the experiences of dining with the leisure and helps the people to avoid the regular
hassle to prepare food.
Designation Job Role
Owner Ownership
Chief Executive Officer Management
Chief Financial Officer Finance
Chief Operations Officer operations
Regional Managers Territorial plan
Franchise Owners Assisting the managers
Restaurant Managers Looking after the entire
restaurant operations
Executive Chef Cooking
Waiters Serving the guests
Cleaners Sweeping
Airlines

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The airline industry in Australia currently has number of airlines operating all over the world.
The industry has undergone much of the structural changes and has built up its market share. The
industry comprises of small segments like gliding, autogyros, hand gliding and ultra light aircraft
(Suhardjanto & Ajibroto, 2017).
Designation Job role
Owner of the airline company Ownership
Board member Board decisions
Vice president Assisting and taking board decisions
CEO management
Pilots and co-pilots Flying airplane
Marketing and Accounts Head accounts
Sales Head sales
Flight Attendants airhostess
Airline administrative support administration
Ground staff Ground work
Airline ticket agent ticketing
Catering
The catering service in the Australian market has grown solidly over the last few years. The
business firms in the Australian market have been increasingly outsourcing their requirements of
the catering which has been enhancing their growth patterns for decade. Outsourcing and the
catering industry in Australia allows the business organization to aim on their core operations

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and allow the operations team with one of the established supply chains to undertake the
procedure of catering.
Designation Job Role
Owner Ownership
Vice President Board work
Finance Director finance
Marketing Director marketing
Marketing managers Mangers of marketing
Catering Sales manager Sales of the catering
Purchase manager Purchasing raw material
Head of the cooks cooking
Catering assistants assistance
Bakery and cooks Cookery and bakery
Assistant cooks Assistant to cooking
Mid or senior management role
The chosen role-
The CEO (Chief Executive Officer) of Restaurant industry in Australia.
One of the most important positions in any of the sectors and any of the company in the globe is
the position of a chief executive officer. The position is a senior level management role. Being a
CEO of restaurant industry is quite more specific than the other executive management position I
other sector companies or business units.

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Key performance indicators-roles and responsibilities
It takes lots of responsibilities, specific skills along with high level of dedications to become a
CEO. Some of the important roles and qualities required in the position of a CEO are the
following.
The ownership- Often the CEO of a restaurant owns the business and appoints themselves the
chief executing officer of the restaurant chain. It is the responsibility of the CEO to look after the
operations and ensure that the business and the restaurant are running smoothly.
Commitment- The CEO oversees all the aspects of the business he is involved and works on the
odd hours and on the holidays (Fabbri et al., 2017). The business and the commercial restaurant
service of culinary in Australia is a fast paced environment and the CEO has thus the
responsibility to ensure sufficient commitment onwards the organization.
Education- The CEO must have a 4 year degree in the field of hospitality and hotel management
from a renowned university and must also ideally ensure learning on the job trainings and
relevant knowledge.
Leadership- It is the primary responsibility of the CEO to lead his team of employees of the
organization. He must stay aimed and focused under utmost pressure and targets improvement
and profit in the fast paced and chaotic market of restaurants.
Duties- It is the duty of the CEO that judges and evaluates his or her effectiveness over the job
role. The CEO must know to deal with the employees and ensure relevant customer
relationships. Encouraging the employees, enabling healthy workplace environment, promoting

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employment equality and showing proper respect to the employees are some of the important
factors that enhances the role of the CEO.
Timeline chart
The above explains the timeline chart for reaching the pinnacle of the career in each and every
sector in the Australian commercial culinary. The timeframes at each of the designation differs
since the higher the level of designation, the higher level of experience is required to take the
responsibility of the company or the business unit.

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3 main areas of hygiene within the commercial catering organization
The processing of the food and manufacturing industry in Australia is a challenging sector since
it constantly craves higher level of standards for the maintenance of high quality hospitality
services in order to maintain the level of expectations.3 of the main areas of targeted hygiene that
are of main concern and needs to be addressed and improved in the field of commercial catering
organization includes the following.
 Ensuring that the tools and the utensils used in the catering services and clean and
sanitized and are stored and stacked in clean places.
 Keeping the hands clean and sanitized and ensure the hygiene of the water that is used in
cooking
 Chilling and food contamination
Preventive measures used with FSANZ guidelines
Food Standards Australia New Zealand (FSANZ) primary objective in development of the food
standards is to enable protection of thee public health and the safety (McSweeney, Calvo &
Billman-Jacobe, 2016). Some of the general principles of FSANZ guidelines with relevant
preventive measures include
 To identify and evaluate the manufactured foods under the generic requirements for the
production of food safety
 Ensure relevant measures related to hazards and measures related to hazard control
 Harmonization and international approach towards to equivalence determination.
 Consultation of experts and community people
 Objectivity and scientific basis

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 Ensuring food and water hygiene in case of food contamination
HACCP within a large commercial catering organization
HACPP is a systematic approach towards the evaluation, identification and control of the food
safety hazards on the basis of some of principles (El-Razik, Hassan & Gadallah, 2016).
Principles:
1. Conducting hazard analysis
2. Determination of the critical control points
3. Establishment of the critical limits
4. Establishment of the monitoring procedures
5. Establishment of corrective actions
6. Establishment of the verification procedures
7. Establishment of the record keeping and procedures of documentation.
HACCP is a system of management for the addressing the food and safety by the analysis of the
chemical, biological and physical hazards from the manufacturing, raw materials, distributions
and productions. It is the responsibility of the management of the organization to successfully
implement the HACPP plan.

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Reference
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for the Production of Egyptian Kishk (A Traditional Fermented Cereal-Milk
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Fabbri, A., Grundy, Q., Mintzes, B., Swandari, S., Moynihan, R., Walkom, E., & Bero, L. A.
(2017). A cross-sectional analysis of pharmaceutical industry-funded events for health
professionals in Australia. BMJ open, 7(6), e016701.
Hugo, C., Isenring, E., Sinclair, D., & Agarwal, E. (2018). What does it cost to feed aged care
residents in Australia?. Nutrition & Dietetics, 75(1), 6-10.
McSweeney, P., Calvo, J., & Billman-Jacobe, H. (2016). Food safety program design for a food
manufacturing process--Case Study.
Powell, R., Ryan, M., & Lamb, S. (2017). The impact of the mining boom on the dining industry
in Western Australia. Australasian Journal of Regional Studies, The, 23(2), 243.
Suhardjanto, D., & Ajibroto, N. (2017). Ownership Structure and Financial Performance: An
Empirical Study of Listed Airlines Industry in Asia and Australia. Review of Integrative
Business and Economics Research, 6, 121.