|
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 in the performance criteria is detailed below. |
|
System of production will be determined by the size of operation and style of cuisine, including: | small or family-run kitchens within which employees are multi-skilled and perform multiple rolesfast food outletslarge, formal kitchens with clearly-defined and limited job roles and responsibilities. |
| |
Operational procedures may include those related to: | work tasks and responsibilitiesfood hygiene and safetyOHSsecurity. |
| |
Control systems may include those related to: | stockstoragecosts and budgetsportion controlsecurity. |
| |
Staffing needs may include: | managerial and supervisory staffoperational stafftraining and development. |
| |
Equipment and fittings may include: | stoves and ovens, including specialised items such as tandoori ovenssteamersgrills and barbecuesturbo and gas woksfreezers, chillers and refrigeratorsgeneral storagebenchessinksutensils for preparation and presentationserviceware, including cutlery, chopsticks, china and glasswareequipment required for specific cuisines. |
| |
Relevant others may include: | employers, managers and supervisorsemployees and work colleaguescustomersofficers of government and regulatory authoritiesindustry professionals and advisers. |
| |
Legislative and regulatory requirements may include those related to: | OHSfood hygiene and safetylocal council requirementsemployment, such as equal employment opportunity, industrial awards and anti-discrimination. |
| |
Particular hazards for Asian kitchens may include: | turbo and high-temperature woksvertical barbecuesopen-flame stovesdeep-fryerscleaversslippery floorselectrically-operated equipment. |