ELEMENTS | PERFORMANCE CRITERIA |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1 | Prepare galley for service | 1.1 | Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements |
1.2 | Menus are checked against catering supplied and are prepared for distribution as required |
1.3 | Dry stores are checked for availability |
1.4 | Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards |
2 | Receive, check and store goods | 2.1 | Food and equipment are checked against passenger load figures and checklists |
2.2 | Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures |
2.3 | Non-exchange equipment is inspected for defects and appropriate action is taken as required |
2.4 | Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures |
2.5 | Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified |
3 | Check and maintain galley | 3.1 | Galley is inspected and maintained to ensure it is clean, well lit and at the correct temperature |
3.2 | Defects and problems with galley equipment are identified and reported in accordance with workplace procedures |
3.3 | Catering checklist is used with required levels of speed and accuracy |
3.4 | Foods and goods are correctly issued in accordance with passenger requests |
3.5 | Security in galley area is maintained in accordance with regulatory requirements and workplace procedures |
3.6 | Familiarity with store area is maintained and used to enable smooth workflow |
3.7 | Hazards are identified, risks are assessed and hazard management is implemented |
3.8 | Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures |
4 | Respond to breakdown in galley or cabin equipment | 4.1 | Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures |
4.2 | Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures |
4.3 | Passengers are kept informed of the nature of the problem and action taken as required, in accordance with workplace procedures |
4.4 | Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy |
5 | Prepare equipment for use | 5.1 | Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene |
5.2 | Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus |
6 | Prepare and present food for service | 6.1 | Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements |
6.2 | Food for menu items is correctly identified |
6.3 | Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements |
6.4 | Food is monitored to ensure food quality is in accordance with workplace procedures |
6.5 | Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served |
6.6 | Food is portioned in accordance with workplace procedures, recipes, product and service standards |
6.7 | Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures |
7 | Carry out galley service | 7.1 | Crew are advised when meal service is due to commence |
7.2 | Meal service operations are monitored and additional food is prepared as required |
7.3 | Work is completed effectively in conjunction with other crew members to ensure timely, quality food service |
7.4 | Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required |
7.5 | Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures |
7.6 | Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures |
8 | Clean galley and equipment | 8.1 | Unused food items are returned to correct storage area in accordance with workplace procedures |
8.2 | Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements |
8.3 | Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements |
8.4 | Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements |
8.5 | Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures |
8.6 | Waste is identified and sorted in accordance with regulatory requirements and workplace procedures |
9 | Prepare galley for landing | 9.1 | Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements |
9.2 | Stock levels are checked and additional stock is ordered as required to meet passenger load requirements for next sector |
9.3 | Appropriate action is taken to ensure compliance with quarantine regulations is maintained |
9.4 | Non-exchange items are sorted and stored in accordance with workplace procedures |
9.5 | Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented |
9.6 | Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations |
9.7 | Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures |