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Elements and Performance Criteria

1. Plan food production requirements.
   • Determine food production requirements.
   • Choose food production processes to ensure nutritional value, quality and structure of foods.
   • Select appropriate in-house food production system to meet food production requirements.
   • Select and collate standard recipes for use of food production personnel.
   • Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.
   • Develop food preparation lists for use of food production personnel.
2. Organise availability of supplies for food production period.
   • Calculate required food supplies for food production period.
   • Check stores for availability and quantity of required stocks.
   • Order or purchase additional stock.
3. Coordinate kitchen operations.
   • Supervise food production processes to ensure food safety.
   • Oversee and adjust kitchen work flow to maximise teamwork and efficiency.
   • Control production sequence of food items to enable smooth work flow and minimise delays.
4. Monitor the quality of kitchen outputs.
   • Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.
   • Check that items match recipes and menu descriptions.
   • Ensure that food items are of consistent quality and meet organisational standards.
   • Conduct final check on food items before they are served, stored or despatched from kitchen.
   • Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.
   • Supervise safe storage of food.

Range Statement

Specifies different work environments and conditions that may affect performance. Essential operating conditions that may be present (depending on the work situation, needs of the candidate, accessibility of the item, and local industry and regional contexts) are included. Range is restricted to essential operating conditions and any other variables essential to the work environment.
Food production requirements must include consideration of:	customer requirements meal quantities required menu items organisational standards portion control special customer requests special dietary requirements standard recipes timeframe type of food to be prepared.
Order or purchase of stock may involve one or more of the following:	ordering direct from suppliers ordering through central stock ordering system personally purchasing food supplies through an inspection and quality selection process transferring stocks from central storage to food production storage area.
Checking must involve:	customer feedback feedback from kitchen staff formal audits against organisational standards taste tests visual inspection of presentation.

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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:

supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:

development of:

kitchen workflow schedules

mise en place lists

food preparation lists

calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence

coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories:

bulk cooking

cook chill for extended life

cook chill for five day shelf life

cook freeze

fresh cook.

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Knowledge Evidence

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

for at least three of the hospitality and catering organisations detailed in the unit’s application:

comprehensive details of food production processes for:

receiving

mise en place

preparing or cooking

post-cooking storage

reconstitution

re-thermalisation

serving

critical control points in food production where food hazards must be controlled

menus and recipes for items produced in performance evidence

indicators of quality food products:

appearance and visual appeal

colour

consistency

moisture content

mouth feel and eating properties

plate presentation

portion size

shape

taste

texture

types of food service styles:

à la carte

buffet

set menu

table d’hôte

bulk cooking operations

functions and events

festivals

use of designated decorations, garnishes or sauces

types of food production systems and their characteristics for different production methods specified in the performance evidence

range of formats and content for:

kitchen workflow schedules

mise en place plans

food preparation lists.

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