Based in Brightwater’s Catering Facility in Malaga, George Webb and Robert O’Connor prepare the main meals every day for our 700 aged care clients.
Dishing up more than 1,000 meals per day, George and Robert start prepping, chopping, boiling, baking and roasting at 5am every morning, ensuring our resident’s meals are tasty, nutritious and ready to be delivered to Brightwater’s homes on time.
George Webb has been with Brightwater for six years, and has been cooking with Robert since he joined the team two years ago.
Robert has 20 years’ experience in kitchens across hotels, fine dining restaurants, catering, mining and aged care.
“Working at Brightwater Catering seemed like the perfect opportunity for me to put my cooking experience to good use,” said Robert O’Connor.
“George focuses on the wet dishes such as curries, soups, stews and casseroles, whereas I do the roasts and mise en place,”
“There are four of us in the kitchen; including Caroline who makes all of the sweet dishes, and Tara who prepares the vegetables.”
George said the Catering team work together to make sure the supply chain operates like a well-oiled machine.
“Once we’ve prepared the meals, they go into the blast chiller room to bring them down in temperature - ready for the packing team, who separate the meals out site by site and load onto the numerous trolleys and roll them into the cool room. From here, the meals are loaded into two trucks; one of the drivers delivers to all of our northern suburbs homes and the other driver delivers to the south.”
“It’s great, everyone gets on, and the whole team interacts throughout the day to make sure things run smoothly.”
George and Robert have recently started cooking up dishes from the new menu, which rolled out to aged care homes in February. The team toured Brightwater’s aged care homes to get to know staff and the different types of kitchens they have, and to guide the staff on how best to heat and serve the new dishes
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