Elements and Performance Criteria
- Prepare food for service.
- Portion and plate food.
- Ensure that sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served.
- Portion food according to enterprise policies and standard recipes.
- Plate food and present neatly and attractively, without drips or spills, to the enterprise requirements for the specified dish, taking into consideration eye appeal, colour and contrast, temperature of food, service equipment, and classical and innovative arrangement styles.
- Serve food to be displayed in public areas in appropriate serviceware at the correct temperature, in an attractive manner, without drips or spills and giving attention to colour.
- Work in a team.