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Elements and Performance Criteria

1. Prepare and provide takeaway food and beverages
2. Food and beverage items are prepared and presented to passengers in a form consistent with workplace procedures and manufacturer instructions
3. Hazards are identified, risks are assessed and control measures are implemented
4. Stock is checked for spoilage and expiry dates on a regular basis in accordance with workplace procedures
5. Out-of-date stock is disposed of in accordance with workplace procedures
6. Maintain and control stock
7. All stock is stored in accordance with workplace procedures and relevant health regulations
8. Stock is rotated on a regular basis in accordance with workplace procedures, and food regulations and guidelines
9. Food that does not meet health requirements is disposed of in accordance with workplace procedures and regulatory requirements
10. Serve customers
11. Customer requirements are ascertained using appropriate inquiries in a courteous manner
12. Correct product and pricing information is clearly displayed
13. Specials are promoted and sales opportunities are identified and optimised
14. Complete financial control procedures
15. Financial transactions are accurately carried out in accordance with regulatory requirements and workplace procedures
16. Financial reconciliation is carried out as required
17. Cash is securely handled and stored in accordance with workplace procedures

Range Statement

Range is restricted to essential operating conditions and any other variables essential to the work environment.

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Performance Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria on at least one occasion and include: applying relevant health and hygiene workplace procedures applying relevant workplace procedures when operating the on-train buffet car communicating and negotiating effectively with others when operating an on-train buffet car completing documentation related to operating an on-train buffet car identifying job hazards and taking required action to minimise, control or eliminate identified hazards implementing contingency plans interpreting and following operational instructions and prioritising work maintaining and controlling stock modifying activities depending on operational contingencies, risk situations and environments monitoring buffet equipment performance and taking appropriate action as required monitoring work activities in terms of planned schedule operating and adapting to differences in equipment in accordance with operating procedures reading and interpreting relevant instructions, procedures, information and labels reporting and/or rectifying identified problems, faults or malfunctions in accordance with workplace procedures selecting and using relevant equipment and food stock when operating an on-train buffet car serving customers in accordance with health, hygiene and workplace procedures working collaboratively with others when operating an on-train buffet car working systematically with required attention to detail without injury to self or others, or damage to goods or equipment.

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Knowledge Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements and performance criteria and include knowledge of: applicable state/territory legislated rail safety requirements, codes of practice and/or health and hygiene guidelines communication and negotiation requirements when operating an on-train buffet car documentation and record requirements equipment, and materials used when operating an on-train buffet car, and health/hygiene precautions and procedures that should be followed in their use problems that may occur when operating an on-train buffet car and appropriate action that can be taken to resolve these problems relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental protection procedures and guidelines relevant products, pricing structures, consumer laws and trade practice requirements workplace health and hygiene procedures and standards for operating an on-train buffet car.

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