Elements and Performance Criteria
- Preparemenus
- Carry out stock control and ordering
- Requirements for food and ingredients are estimated based on planned menus
- Stock is purchased, received, stored and transferred according to identified vessel/rig requirements and established procedures
- Records of purchases, invoices and other documentation related to stock control and ordering are kept in accordance with established procedures
- Effective stock control procedures are applied, including stock taking and reconciliation
- Storage areas are maintained and stock transferred according to OH&S and health regulations