Level 2 Hospitality or Clerical service. Employees at this level will normally have satisfactorily completed the appropriate standard of training at an introductory level. Level 2 employees are required to perform work above and beyond the skills of a Level 1 employee and may be engaged in structured training at a Basic Level so as to enable them to work at Level 3. Indicative roles of a level 2 employee include that of the lower level plus: • Xxxxxx • Food & Beverage Service Person (including only basic cashiering duties) • Café Attendant • Junior Storesperson • Stadium Attendant • Cook (basic cooking duties only) Indicative tasks of a Level 2 employee include duties of a lower level plus: ▪ supplying, dispensing or mixing of liquor, including cleaning of bar area and equipment, preparing the bar for service, taking orders and serving drinks, employees to be over the age of eighteen years when handling liquor; ▪ selling of other goods on sale; ▪ assisting in a cellar; ▪ undertaking general waiting duties of both food and/or beverages including cleaning of restaurant equipment, preparing tables and sideboards, taking customer orders, servicing food and/or beverages and clearing tables, and under general supervision greeting and seating guests; ▪ receipt of monies, operation of cash registers, use of electronic swipe input devises; ▪ serving from a snack bar, buffet or meal counter; ▪ heating of pre-prepared meals and foods; preparing simple food items such as sandwiches, salads and toasted foodstuffs; ▪ specialised non-cooking duties in a kitchen; ▪ completion of a simple documents such as stock requisitions or wastage slips; ▪ setting up for functions; internal ordering and/or replenishment of supplies; ▪ performs a range of basic clerical and routine office duties such as filing, photocopying, collating, delivering messages, answering telephone, etc; ▪ receiving, handling, storing and distributing goods not involving the control of the store or cellar; ▪ taking reservations and taking telephone orders.
