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Elements and Performance Criteria

1. Organise and prepare for food service or production.
   • Calculate ingredient quantities according to recipes and specifications.
   • Prepare a job checklist for food preparation and service that is clear, complete and appropriate to situation.
   • Follow instructions about menu requirements and job roles.
   • Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
   • Complete food organisation and preparation according to different food production and service requirements.
2. Cook menu items for food service or production.
   • Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
   • Cook menu items according to menu type and service style, using appropriate cookery methods.
   • Work cooperatively as part of a kitchen team.
   • Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
   • Maintain cleanliness and tidiness of the work environment.
3. Complete end of shift requirements.
   • Complete end of shift procedures according to organisational practices.
   • Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.
   • Participate in post-shift debrief or handover.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food organisation and preparation must include:	cleaning and preparing vegetables and other ingredients preparing and portioning food types, ingredients and dishes selecting and using service-ware and equipment.
End of shift procedures must include:	cleaning procedures post-shift debrief or handover preparing work area for the next food service or production period restocking storing food items updating stock inventory.

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Performance Evidence

Evidence of the ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

safely and hygienically prepare and serve menu items to industry and organisational quality standards for a minimum of twelve complete service periods (shifts) that cover a combination of:

breakfast

dinner

lunch

special function

multi-task and integrate technical and other skills to respond to multiple demands simultaneously

respond to special customer requests

perform designated kitchen roles as part of a team to achieve production requirements during the above service periods

work professionally undertaking tasks according to team responsibilities and organisational requirements

prepare dishes appropriate to each of the above service periods within the typical workplace time constraints of a busy commercial kitchen.

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Knowledge Evidence

Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit:

culinary terms commonly used in the industry and organisation

characteristics of different foods from all main food categories prepared in the organisation

features and interpretation of standard recipes

basic principles and methods of cookery

established roles and responsibilities in food preparation and production processes

organisational procedures for:

planning, preparing and storing food

end of shift

workplace safety and hygiene

essential principles and practices related to:

food safety and hygiene

kitchen safety and cleanliness

safe operational practices using essential functions and features of equipment in use.

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