Elements and Performance Criteria
- Plan and prepare for field catering operations
- Determine catering situation requirements and develop a catering plan
- Plan and organise personnel, stores and equipment required to complete task
- Apply operational work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions
- Brief and task catering team in accordance with catering plan
- Ensure personnel are familiar with the correct operation of field catering equipment in accordance with manufacturer instructions
- Develop and communicate food safety plan to team members
- Coordinate preparation of stores and equipment to ensure they are operational, and are ready for use and deployment
- Organise suitable transport to move personnel and equipment to catering activity
- Transport dangerous cargo in accordance with government regulations and operational procedures
- Confirm and monitor competence of team members
- Liaise with outside agencies, as required
- Supervise the establishment of a field kitchen
- Site field kitchen in accordance with environmental procedures
- Task staff to establish field catering facilities and monitor progress against catering plan
- Coordinate setting up of catering stores and equipment to ensure facility is operational and ready for use
- Identify and manage problems with establishment or unexpected situations as they occur, in accordance with catering plan
- Coordinate support from outside agencies
- Set up safety equipment prior to commencing catering operations
- Maintain field catering operations
- Calculate required resources to operate field facility and conduct resupply, as required
- Maintain equipment in accordance with manufacturer procedures
- Identify and respond to defective performance and incorrect processes or procedures in accordance with organisational procedure
- Report on activity and compile returns
- Control waste management
- Establish method of waste disposal and waste disposal facilities in accordance with relevant government regulations, food safety standards and environmental regulations
- Brief and manage team members on waste disposal in accordance with operational procedures and regulations
- Keep worksite clean during work operations, and keep waste disposal containers covered and sanitised
- Take precautions to ensure spilt fuel, lubricants and chemicals do not pollute the environment
- Cease field operations
- Task staff to pack up field catering facilities
- Supervise pack up in accordance with catering plan
- Conduct stocktake of equipment
- Coordinate loading of stores and equipment to ensure that transportation is suitable for task
- Refurbish site in accordance with workplace environmental procedures
- Facilitate debriefing and evaluation of field activity