By
Rachel Hickling
In
July last year POCK Michael Oleksyn attended the Telstra Stadium
for four weeks to observe the functions and routines carried out
by catering staff.
He wanted to check the viability of conducting an exchange program
for Navy Cooks to enhance their bulk catering knowledge and practical
experience.
With the main galley of HMAS Cerberus serving approximately 2500
meals a day and the Kuttabul and Watson main galleys serving 250
and 130 meals a day respectively, bulk catering experience becomes
a crucial factor in meeting customer demand and providing quality
and timely service.
Recently, another trial at the stadium was conducted to provide
a better insight into the duties involved for Navy personnel.
LSCK Travis Lovell spent a week working alongside civilian chefs.
His duties included preparing meals for a three course function
for 950 guests, and preparing and serving meals for a Rugby ‘Double
Header’ in the stadium’s brasserie.
Sodexho, which is the parent company to Serco Sodexho Defence
Services, provides the catering services at Telstra Stadium. Their
catering is run from a Central Production Unit and is structured
to meet the massive demands for major events.
The staff breakdown of the catering team is very similar to that
of the Navy galley system, with a PO/CPOCK equivalent in charge
down to SMNCK level.
Due to limited posting options, SMNCKs completing their training
have little opportunity to gain bulk catering experience. In the
eastern states there are only four galleys in which they can consolidate
their training: the main galleys at HMAS Cerberus and Kuttabul
and the Wardroom galleys at Kuttabul and Watson.
Consequently, Sodexho can provide significant follow-on training
and experience to Navy chefs in bulk catering but within a familiar
structure.
Under this concept an extended training program for Navy cooks
could be run, comprising a week in the Kuttabul main galley, 4-6
weeks at the stadium and another fortnight at Kuttabul. This program
would allow hands-on training in a professional bulk catering
environment and consolidation of that training within the Navy
workplace.
The bulk catering experience program is considered beneficial
for junior cookery staff and the Navy as a whole.
Members selected for the program would benefit through additional
bulk catering experience, exposure to new and modern methods of
cooking and food trends, working with larger teams, using large
galley equipment and working with a full Hazard Analysis and Critical
Control Plan.
The exercise exposes SMN/ABCKs to the hard work involved in the
profession commercially and will give them a greater sense of
worth to the RAN.
With further support from the Supply world this would be a satisfactory
venture for all concerned, both in Navy and Sodexho.
