Elements and Performance Criteria
- Advise on menu items.
- Offer assistance with making food selections to customers courteously and with appropriate timing.
- Offer options and possible variations to customers where appropriate.
- Discuss, where appropriate, methods of cooking and different culinary styles with customers in clear and simple language.
- Respond to customers with special dietary or cultural needs, and provide accurate information and advice.
- Contribute to menu development.
- Plan the content of menus in consultation with appropriate kitchen staff.
- Balance menu suggestions in terms of cost and variety to reflect the type of enterprise and regional location.
- Plan menus to take into account various dietary needs and cultural requirements of customers.
- Take into consideration customer feedback and preferences in the menu development process.
- Where appropriate, undertake consultation with those responsible for the development of wine lists.
- Where appropriate, develop menus to ensure required profit margin is obtained for the enterprise.
- Develop menus to ensure that format and design are clear, accurate and appropriate to enterprise needs.
- Take into consideration particular target groups when developing menus.
- Update specialist food knowledge.