Elements and Performance Criteria
- Plan specialised cuisine.
- Plan authentic menus and menu items for a specialised cuisine to meet enterprise and customer requirements and achieve an appropriate balance.
- Take into account seasonal and general availability when developing menus and choosing menu items.
- Price menu items to achieve satisfactory profit levels and satisfy enterprise requirements.
- Develop promotional strategies to focus on menu items within a specialised cuisine.
- Plan decor and setting according to specialised cuisine, cultural considerations and enterprise focus.
- Select and purchase foods for menu items.
- Select menu items that are appropriate to the cuisine style, taking into consideration quality, price, seasonal availability and enterprise requirements.
- Source suitable suppliers of required standard and specialised food items.
- Select suppliers according to range, quality, price and enterprise requirements.
- Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
- Purchase standard and specialised food items according to quality currently presented.
- Minimise wastage through appropriate purchase and storage, taking into account any special requirements.
- Select and use equipment and techniques for preparation, cooking and service.
- Prepare, cook and serve a range of menu items.
- Prepare and cook a range of authentic menu items, typical of a specialised cuisine, using preparation, cookery and service techniques in keeping with the cuisine style.
- Observe steps, cultural requirements and major issues in the preparation, cooking and service of specialised cuisines.
- Prepare appropriate accompaniments and garnishes required for specific menu items.
- Serve menu items in correct sequence, using appropriate accompaniments and garnishes.
- Implement safe and hygienic practices.