Ability to: identify relevant information, such as sales volumes and purchasing patterns and any conditions that could influence sales estimate how much and what type of product is required and the time it should be available (this estimate can be for one day or according to workplace requirements) estimate dough weight compared to finished product weight determine optimum batch size, number and timing, taking account of process stages, equipment capacity and availability of labour produce or complete a production schedule covering each stage of the production process regulate dough/batter maturity and proving of yeast products so they arrive at the oven at the optimum time and condition develop a production schedule (where a workplace has an existing production schedule format, assessment can be based on completing production schedule details - where there is no established format, the assessee is required to produce a production schedule to describe a daily production requirement) use oral communication skills/language competence to fulfil the job role as specified by the organisation, including questioning, active listening, asking for clarification and seeking advice from supervisor work cooperatively within a culturally diverse workforce |