Elements and Performance Criteria
- Organise and prepare for food service.
- Calculate commodity quantities for a dish and determine requirements for quality and style according to recipes and specifications.
- Prepare a jobs checklist for food that is clear, complete and appropriate to the situation.
- Liaise with other team members about menu requirements and job roles.
- Follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
- Organise and prepare food items in correct quantities and according to requirements.
- Store food items appropriately in readiness for service.
- Cook and serve menu items for food service.
- Identify and use appropriate commercial equipment to produce menu items.
- Cook and serve menu items according to menu type and service style, using appropriate cookery methods.
- Meet special requests or dietary requirements of customers under direction.
- Work cooperatively as part of a kitchen team.
- Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
- Complete end of service requirements.