Google Links

Follow the links below to find material targeted to the unit's elements, performance criteria, required skills and knowledge

Elements and Performance Criteria

1. Prepare for catering operations
2. Information is sourced and analysed to identify catering factors to be considered in supporting operations
3. Logistics information management systems and planning tools are utilised in scheduling and coordinating catering
4. Catering equipment maintenance is scheduled within constraints of delivering catering support to operations
5. Catering facility establishment is monitored to promote a functional and technically efficient catering operation
6. Instructions are prepared and delivered to implement and coordinate catering operations
7. Technical advice is provided to management and stakeholders
8. Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures
9. Ensure compliance with food safety
10. Resources required to meet food safety requirements are accessed and made available
11. Observance of food safety programs is monitored
12. Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer
13. Food recall or quarantine notices are acted on to ensure food safety
14. Manage food service
15. Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements
16. Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel
17. Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably
18. Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support
19. Consistent quality in service and food product is supervised to meet food standards and catering support requirements
20. Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements
21. External stakeholders are liaised with during ongoing monitoring of catering support requirements
22. Processes and procedures relating to food usage and resource accounting are monitored
23. Minimise waste and manage food and waste disposal
24. Opportunities to reduce waste are identified and acted on within catering facility
25. Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently
26. Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection
27. Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards
28. Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards

Range Statement

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

Non-essential conditions can be found in the Companion Volume Implementation Guide.

---

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:

displaying resilience by continuing to move forward despite operation difficulty identifying relationships between organisational goals and recognising how own efforts contribute to achieving these goals leading a team liaising and negotiating with stakeholders providing catering support in a field environment using appropriate information technology and software utilising information technology systems related to catering.

---

Knowledge Evidence

Evidence required to demonstrate competence in this unit must be relevant to and satisfy all of the requirements of the elements, performance criteria and include knowledge of:

awareness of common microbiological, physical and chemical hazards related to foods handled catering cost control strategies catering documentation and accounting procedures different menu systems used to support operations (such as cyclic menus) factors that influence menu development five food groups and how these are integrated into a menu food recall procedures within own level of responsibility food storage, processing and handling requirements food waste minimisation methods layout and design principles of a field catering facility legal obligations for food safety and quality options for responding to non-compliance in food safety organisational programs and systems for managing and supporting quality and food safety principles of a hazard analysis and critical control points (HACCP) based approach to managing food safety procedures for identifying unsafe and/or non-conforming practices or food product relationship between diet and nutrition with individual performance and operational capability relevant work health and safety (WHS)/occupational health and safety (OHS) and environmental procedures and guidelines suitable standard for materials, measuring devices, equipment and utensils used in work area waste collection, recycling, handling and disposal.

---