Back to job details
Catering Production Manager
Feedwell
Basic Information
Upload resume
Some fields will automatically be filled by uploading your resume.
Choose pdf/doc file
First name
Last name
Email
Phone
Phone
Country
State (optional)
City
Street
Postal code
Application Questions
Which best describes your work rights? (Choose one)
Australian or New Zealand Citizen/Permanent Resident
Skilled or Sponsored Visa (e.g. 482, 190)
Partner Visa (e.g. 820/801)
Graduate Visa (485)
UK, Irish, or Canadian Working Holiday Visa (417) – with renewal or extension
Bridging Visa A (BVA) or B (BVB), my previous visa was Temporary Graduate, Partner, Skilled
Bridging Visa A (BVA) or B (BVB), my previous visa was Student, Working Holiday
Bridging Visa C (BVC) or E (BVE)
Student Visa (500)
Visitor/Tourist Visa
Working Holiday Visa from other countries (e.g. Italy, France, Germany, Taiwan, etc.)
Skilled or Sponsored Visa189
Temporary Protection Visa (785 or 786)
Temporary Graduate Visa (subclass 476, if not renewable or near expiry)
Not sure / I don’t know
Other – not listed above
Temporary Activity Visa (408)
When does your Visa expire? (if you're a citizen or permanent resident, select "Not Applicable")
Less than 12 months
1-2 years
Over 2 years
Not applicable - I am an Australian or New Zealand Citizen/Permanent Resident
Which best describes your experience? (Select all that apply)
Large-scale catering (hotel banquets, conferences, events)
Airline catering, cruise ships, or army kitchens
Food production facility or central kitchen
Small restaurant or café
QSR - Supervisor, assistant manager or manager
Other
What team size are you used to supervising?
Less than 5 staff
6–10 staff
11–20 staff
20+ staff
Which of the following did you do within your previous role? (select all that apply)
Managing staff rosters (e.g., scheduling shifts, managing availability, ensuring adequate coverage)
Training new recruits and the team
Involved with recruitment of Staff
Worked hands on while leading the team
Other
Have you been responsible for creating or adjusting rosters and keeping labour hours within budget?
Yes, I have been completely responsible for this and am confident in managing a roster of around 20 staff
Sometimes, I have had some experience with this.
No real experience with this yet.
What are you mainly looking for in your next job? (select your top 1 to 2)
A role that fits well with the experience I already have
A stable full-time role where I can work long term
A job while I study or explore other options.
A job to pay the bills right now.
A jobs that pays more
A role where I can grow
How long have you led a team for where you were completely responsible for their outcomes?
I have not been completely responsible for the team outcomes yet, but I have supervised/managed a team.
I have been completely responsible for the outcomes of a team for up to 1 year
I have been completely responsible for the outcomes of a team for 1-2 years
I have been completely responsible for the outcomes of a team for 2-3 years
more than 3 years
How do you feel about leading a team; training, supporting an aligning them as required?
I enjoy it – I like keeping a team focused and working together.
I prefer when people are mostly self-directed, but I do it when I have to.
I don’t really enjoy giving instructions or following up on tasks.
What type of work environment do you perform best in? (select one)
Structured and organised with clear expectations and processes.
Flexible and creative, with variety each day.
Independent and task-based, not too much interaction.
Do you have HACCP food safety knowledge and experience applying it in a commercial kitchen or food production environment?
Yes I have an excellent knowledge and know how to apply it.
I have some knowledge, may need some re training.
I have low to no knowledge in HACCP yet
Are you fully available for PM shifts, Monday–Thursday 1pm–9.30pm and Friday 11am–8.30pm?
yes, I can commit to these times consistently
I may not always be able to commit to these times.
No, I cannot commit to these times and I would like to discuss alternatives.
Tell us about one of your greatest achievements in running a kitchen or a team in your career so far?
What is your salary expectation?
What suburb do you live in?
What are your career aspirations? What are you hoping your career would look like in two to three years from now?
Additional Information
Cover letter (optional)