Elements and Performance Criteria
- Coordinate, organise and prepare for food service.
- Determine and calculate commodity quantities for a menu 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.
- Develop and 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 for different food service periods.
- 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.
- Adjust menu items and ingredients to meet special requests or dietary requirements of customers.
- Cook and serve menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
- Work cooperatively as part of a kitchen team and delegate tasks appropriately.
- Follow workplace safety and hygiene procedures according to enterprise and legislative requirements.
- Coordinate and complete end of service requirements.