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Elements and Performance Criteria

1. Prepare galley for service
   • Galley equipment, bar carts and other applicable food service items are checked to ensure levels of stock and equipment are appropriate to level of service and sector requirements
2. Menus are checked against catering supplied and are prepared for distribution as required
3. Dry stores are checked for availability
4. Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards
5. Receive, check and store goods
   • Food and equipment are checked against passenger load figures and checklists
6. Defects and shortages are identified and reported to appropriate person/department in accordance with workplace procedures
7. Non-exchange equipment is inspected for defects and appropriate action is taken as required
8. Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures
9. Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified
10. Check and maintain galley
    • Galley is inspected and maintained to ensure it is clean, well-lit and at the correct temperature
11. Defects and problems with galley equipment are identified and reported in accordance with workplace procedures
12. Catering checklist is used with required levels of speed and accuracy
13. Foods and goods are correctly issued in accordance with passenger requests
14. Security in galley area is maintained in accordance with regulatory requirements and workplace procedures
15. Familiarity with store area is maintained and used to enable smooth workflow
16. Hazards are identified, risks are assessed and hazard management implemented
17. Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures
18. Respond to breakdown in galley or cabin equipment
    • Breakdown in galley or cabin equipment is identified, recorded in equipment failure log and notified to a senior crew member in accordance with workplace procedures
19. Appropriate strategy for dealing with breakdown is formulated in conjunction with the pilot in command (PIC) and/or other flight or cabin crew in accordance with workplace procedures
20. Passengers are kept informed of the nature of the problem and action taken as required in accordance with workplace procedures
21. Alternative action is taken as appropriate to maintain cabin service in accordance with agreed strategy
22. Prepare equipment for use
    • Equipment needed for service is checked for cleanliness and is prepared for use in accordance with workplace procedures and regulatory requirements for safety and hygiene
23. Carts and/or serving equipment are set up in accordance with workplace procedures for relevant menus
24. Prepare and present food for service
    • Food items are prepared in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
25. Food for menu items is correctly identified
26. Oven temperatures are set at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes, and food hygiene regulatory requirements
27. Food is monitored to ensure food quality is in accordance with workplace procedures
28. Sufficient supplies of clean, undamaged crockery are made available at temperatures appropriate to food being served
29. Food is portioned in accordance with workplace procedures, recipes, product and service standards
30. Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures
31. Carry out galley service
    • Crew are advised when meal service is due to commence
32. Meal service operations are monitored and additional food prepared as required
33. Work is completed effectively in conjunction with other crew members to ensure timely, quality food service
34. Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken as required
35. Towels are prepared hygienically at appropriate times and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures
36. Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures
37. Clean galley and equipment
    • Unused food items are returned to correct storage area in accordance with workplace procedures
38. Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements
39. Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements
40. Equipment is cleaned in accordance with workplace procedures, manufacturer instructions and regulatory requirements
41. Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures
42. Waste is identified and sorted in accordance with regulatory requirements and workplace procedures
43. Prepare galley for landing
    • Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
44. Stock levels are checked and additional stock ordered as required to meet passenger load requirements for next sector
45. Appropriate action is taken to ensure compliance with quarantine regulations is maintained
46. Non-exchange items are sorted and stored in accordance with workplace procedures
47. Feedback on galley service provided is sought from other crew members and problems that may have been experienced are appropriately documented
48. Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations
49. Galley administrative and feedback documentation is completed 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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