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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. |
Customers include regular or first-time visitors to the enterprise, or those making contact by telephone. |
Workplace requirements may include: | enterprise ethical and customer standardsenterprise standard for greeting and thanking the customerenterprise-specific requirementsOH&S requirementsorder formsQuality Assurance(QA) requirementsStandard Operating Procedures (SOPs)the ability to perform the task to production requirementswork instructions. |
Customer requirements may include: | advice on enterprise products and servicesdifferent cultural and ethnic needsimmediate purchase of customer-selected items. |
Customer orders may be taken: | by emailby faxby phoneface to face. |
Procedures for following up customer enquiries may include: | contacting customer when additional information, product or service is availablerecording in order bookreferring to another staff member, butcher or managertelephoning or writing to a supplier. |
Customer complaints may include: | concerns about productsadvice givenservice provided by the enterprise. |
Communication may include: | clear oral responsescompleting workplace documentationeffective listeninginteracting with people from a range of cultural, social and ethnic backgroundsreading and interpreting workplace documentationrecognition and use of non-verbal communication strategiesrecognition of cultural diversityuse of communications technology. |
Range of products may include: | a range of meats (e.g. veal, beef, lamb, mutton, pork, chicken, game, venison, kangaroo, emu)BBQ spitsdry stockmanufactured goodssmallgoodsspecial cuts. |
Range of services may include: | coordinating with promotionsdemonstrationsingredientsrecipestaste preferencesvalue-added products, ingredients. |
OH&S requirements may include: | enterprise OH&S policies, procedures and programsOH&S legal requirementsPersonal Protective Equipment (PPE) which may include:coats and apronsear plugs or muffseye and facial protectionhead-wearlifting assistancemesh apronsprotective boot coversprotective hand and arm coveringprotective head and hair coveringuniformswaterproof clothingwork, safety or waterproof footwearrequirements set out in standards and codes of practice. |
Regulatory requirements may include: | Export Control Actfederal and state regulations regarding meat processing and food handlinghygiene and sanitation requirementsrelevant Australian Standardsrelevant regulations. |
Mathematical skills may include: | following basic flow charts, mimic panels and numerically-sequenced tasks and proceduresreading and interpreting analogue and digital measures, including clocks, scales, pressure gauges, thermometers and cash registersrecognising out-of-specification, acceptable or unacceptable range on simple graphs and chartsrecognition and accurate copying of numbers relating to temperature, time, volume, weight and quantityroutine simple calculations using specified fixed formulas and proceduresunderstanding and accurately using terms, such as hotter or cooler, heavier or lighter, slow or fast, increasing or decreasing, and lower or higher in own workuse of calculators. |