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Elements and Performance Criteria

Required Skills

Required skills include

Note The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

access workplace information to identify stock control requirements

select fit and use personal protective clothing andor equipment

confirm supply of necessary product equipment and materials

liaise with other work areas eg warehouse

confirm equipment status and condition as required

consistently apply workplace policies and procedures industry codes of practice relevant legislation and statutory requirements in regard to stock control

consistently apply safe work practices in the manual handling and moving of stock according to OHS legislation regulations and codes of practice

interpret and apply manufacturer instructions with regard to handling stock and using relevant equipment

receive incoming goods according to workplace policies and procedures This may include

keeping goods separate from storeroom stock

ensuring stock does not block paths or fire exits

correctly identifying stock using labels and packaging

interpreting delivery notes

checking goods against delivery note

identifying discrepancies

confirming discrepancies with delivery person

implementing theft minimisation procedures

process incoming goods according to workplace procedures This may include

unpacking goods

storing in correct location

inputting updating stock records

disposing of packaging

dispatch outgoing goods according to workplace procedures This may include

interpreting dispatch documentation

selecting and picking goods

checking product quality and specification

packaging wrapping and labelling for safe transit

completing paperwork

updating stock records

storing safely ready for pick up

rotate stock and reorder and maintain stock levels according to workplace policies and procedures This may include

checking sellby dates vintages and product quality and packaging and label design

checking and coordinating shelf fridge and storeroom stock

identifying and removing faulty products

interpreting stock and order schedules

calculating stock requirements

completing stock ordering documentation manual or electronic

liaising with suppliers

correctly identifying product specifications

accurately and effectively assist with stocktaking and cyclical counts according to workplace policies and procedures This may include

isolating storage areas

correctly identifying and recording product specifications

identifying correct quantities

completing accurate calculations

monitoring stock movement and sales

including all stock eg displays fridge storeroom and shelves

interpret and process information accurately and responsibly

apply skills and techniques in following set routines and procedures

correctly and effectively use electronic labelling ticketing and stocktaking equipment as required

apply communication and numeracy skills associated with

stock records and delivery and dispatch documentation

stock counts and units

shut down equipment as required

record workplace information

maintain work area to meet housekeeping standards

use oral communication skillslanguage to fulfil the job role as specified by the organisation including questioning active listening asking for clarification and seeking advice from supervisor

work cooperatively within a culturally diverse workforce

Required knowledge includes

Note The following required knowledge should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace

purpose and principles of stock control

links to related work areas and activities

quality characteristics of products and packaging materials

OHS hazards and controls

operational aspects of workplace policies and procedures in regard to

stock levels and excess stock

product quality

packaging standards

correct unpacking of goods

outofdate missing or damaged stock

equipment use and maintenance

stock price and code labelling

correct handling and storage of goods

delivery documentation

stock record documentation

dispatch documentation

suppliers external and warehouse

stocktaking and cyclical counts

manual handling and lifting techniques

basic legislation and statutory requirements including

serving and selling liquor cellar door sales only

industry codes of practice

consumer law cellar door sales only

visitor and customer OHS as they apply in the workplace

likely causes of inaccuracies and preventive or corrective action required

procedures and responsibility for reporting problems

housekeeping requirements and procedures

recording requirements and procedures

Evidence Required

The evidence guide provides advice on assessment and must be read in conjunction with the performance criteria required skills and knowledge range statement and the Assessment Guidelines for the Training Package

Overview of assessment

Assessment must be carried out in a manner that recognises the cultural and literacy requirements of the assessee and is appropriate to the work performed Competency in this unit must be achieved in accordance with food safety standards and regulations

Critical aspects for assessment and evidence required to demonstrate competency in this unit

Evidence of ability to

ensure incoming goods are received unpacked checked and stored correctly

correctly undertake pricing coding and tagging if required

follow correct stocktaking procedures

monitor rotate and reorder stock as required

ensure stock returns to suppliers are dispatched correctly and required documentation completed

Context of and specific resources for assessment

Assessment must occur in a real or simulated workplace where the assessee has access to

personal protective clothing and equipment as required

work procedures including advice on company practices safe work practices food safety quality and environmental requirements

instructions information specifications and schedules as required

equipment services and corresponding information as required

products and materials as required

internal and external customers and suppliers as required

cleaning procedures materials and equipment as required

documentation and recording requirements and procedures

Method of assessment

This unit should be assessed together with core units and other units of competency relevant to the function or work role

Guidance information for assessment

To ensure consistency in ones performance competency should be demonstrated on more than one occasion over a period of time in order to cover a variety of circumstances cases and responsibilities and where possible over a number of assessment activities

Range Statement


The range statement relates to the unit of competency as a whole. It allows for different work environments and situations that may affect performance. Bold italicised wording, if used in the performance criteria, is detailed below. Essential operating conditions that may be present with training and assessment (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) may also be included.
Policies and procedures	Work is carried out in accordance with workplace procedures, licensing requirements and legislative requirements
Workplace information	Workplace information can include: Standard Operating Procedures (SOPs) workplace policy and procedures in regard to stock control procedures specifications work notes instructions or verbal direction from manager, supervisor or senior staff
Cellar door outlet	A cellar door outlet is a tasting and sales operation open to the public conducted by a winemaking enterprise. The size, type and location of the sales or distribution outlet or function may vary

Stock	Stock may include: wines and spirits from the cellar door company’s own range wine and other products and merchandise from other producers or enterprises
Staff	Staff in cellar door operation may: be full time, part time or casual include staff who work in other areas of the enterprise
Information systems	Information systems may be: print or screen based
Equipment	Equipment may be: electronic or manual and should include that which is required to perform stock control procedures according to workplace policies and procedures
Materials	Materials may vary and may include: sales orders internal workplace transfer documentation stock sheets
Stock recording	Stock recording may be: manual or electronic
Stocktake	Stocktake may be: cyclical or compliance driven
Stock control	Cellar door stock control may include: checking incoming or existing stock and special orders
Stock handling	Stock may be moved: manually or mechanically
Suppliers	Suppliers may be: external or internal to the enterprise (e.g. a warehouse)
Production destination	Product destinations may be: external (e.g. customers) internal to the enterprise (e.g. another department)