Elements and Performance Criteria
- Confirm special dietary requirements and select ingredients.
- Confirm dietary and cultural food requirements of the customer.
- Liaise with others to clarify requirements.
- Recognise potential health consequences of overlooking special dietary requirements of customers.
- Access special dietary recipes and select specialised ingredients.
- Identify from recipes and packaging, ingredients that may cause health consequences due to food allergies or intolerance.
- Exclude ingredients from dishes as requested by the customer.
- Prepare foods to satisfy nutritional and special dietary requirements.
- Follow recipes to produce dishes for those with special dietary requirements.
- Modify menu items to meet different dietary requests by excluding or substituting ingredients while maintaining equivalent nutritional value.
- Communicate specific dietary requirements for food preparation to other team members.
- Select appropriate ingredients to ensure optimum nutritional quality of dishes.
- Use appropriate equipment and cooking techniques for specific diets.
- Employ suitable preparation and cooking techniques to retain optimum nutritional values.
- Present prepared food.
- Present nutritionally balanced food in an appetising and attractive manner.
- Visually evaluate dish and adjust presentation as required.
- Store dishes in appropriate environmental conditions.
- Minimise waste to maximise profitability of food items prepared.
- Clean work area, and dispose of or store surplus and re-usable by-products according to organisational procedures, environmental considerations, and cost-reduction initiatives.