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Elements and Performance Criteria

1. Organise and prepare for food service or production.
   • Determine and calculate ingredient quantities to meet organisational requirements for quality and style according to recipes and specifications.
   • Complete mise en place lists that are clear, complete and appropriate to the situation.
   • Liaise with other team members about menu requirements, workgroup and job roles.
   • Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.
   • Complete food organisation and preparation according to different workgroup, food production and service requirements.
2. Cook and present 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, adjusting where required.
   • Adjust menu items and ingredients to meet special requests or dietary requirements of customers.
   • Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.
   • Work supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships.
   • 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 pack down according to organisational procedures.
   • Store food items appropriately to minimise food spoilage, contamination and waste.
   • Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.
4. Deal effectively with issues, problems and conflict in the kitchen.
   • Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.
   • Identify issues, problems and conflict encountered in the workplace.
   • Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.

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, cook and serve menu items for a minimum of 48 complete service periods in a commercial kitchen, that cover a combination of:

breakfast

dinner

lunch

during the above service periods, prepare, cook and present items for at least two of the following different menu styles:

à la carte

set menu

buffet

cyclical

during the above service periods, prepare, cook and serve items from the following food types that meet industry and organisational quality requirements:

appetisers and salads

fish and shellfish

hot and cold desserts

meat, poultry and game

stocks, sauces and soups

vegetables, fruit, eggs and farinaceous products

during the above service periods:

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

work professionally as part of a team and coordinate team activities in line with kitchen roles and responsibilities, and organisational requirements

respond to special customer requests and dietary requirements

prepare, plate and present dishes within the typical time constraints of a commercial kitchen.

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Knowledge Evidence

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

basic principles and methods of cookery

culinary terms commonly used in the industry

characteristics of food from all main food categories

features of standard recipes

organisational procedures for:

planning, preparing and storing food

workplace safety and hygiene

end of shift

cleaning procedures

post-shift debrief or handover

preparations for the next food service period

re-stocking

storing food items

strategies for conflict management

essential principles and practices related to:

planning and organising work

food safety and hygiene

kitchen safety and cleanliness

varying requirements of different food service periods and menu types

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

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