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Elements and Performance Criteria

1. Prepare for meal service
   • Food is prepared hygienically in accordance with workplace procedures and regulatory requirements
2. Equipment used in food preparation is maintained in a safe and hygienic condition at all times in accordance with workplace procedures and regulatory requirements
3. Equipment, implements and utensils are used in a safe manner throughout the preparation and serving of food or dishes
4. Work practices and methods of service adopted during meal service operations are in accordance with workplace procedures and standards, ensuring the safety of staff and passengers
5. Menus and wine lists are sourced and consulted on to ensure product knowledge
6. Prepare, lay and set tables
   • Tables are laid and set with appropriate cloths in accordance with workplace procedures and standards
7. Tables are prepared to workplace standards, with the appropriate equipment and utensils for a given menu
8. Clean, prepare and display mobile service unit
   • Mobile service unit is checked to ensure it is cleaned to workplace standards in preparation for service
9. Mobile service unit equipment is checked to ensure it is clean and serviceable
10. Items for salad preparation and garnishing are prepared and displayed on mobile service unit in accordance with workplace procedures and customer service standards
11. Mobile service unit is set up in accordance with regulatory requirements, and workplace procedures and standards
12. Advise passengers about food and non-alcoholic beverage selection
    • Dish names and specialities are explained to passengers
13. Ingredients of dishes and preparation methods are explained and shown to passengers to assist them in selecting dishes appropriately relative to their dietary requirements, as required
14. Appropriate advice is politely given to passengers to assist them in selecting non-alcoholic beverages at the appropriate time
15. Plate and serve a range of foods from mobile service unit
    • Appropriate portions of foods are correctly positioned on plates in accordance with workplace procedures and standards prior to leaving the galley
16. Appropriate accompaniments are selected to suit passenger meal choice
17. Meal choice is presented to passenger in accordance with regulatory requirements, and workplace procedures and standards
18. Work in cooperation with galley operator
    • Liaison with galley staff is established and maintained to ensure correct preparation, presentation and timing of meals and meal service to passengers is appropriately adjusted as required
19. Appropriate relationship is established and maintained with galley operator and cabin operators to ensure service is maintained correctly
20. Rectify spillages, clear and re-lay table
    • Spillages are promptly identified and dealt with in accordance with workplace procedures and standards
21. Spilt food/beverage is replaced as required with minimum disruption to passengers and crew
22. Debris is removed and linen changed safely and promptly after spillage
23. Passenger needs are attended to in a polite and friendly manner in accordance with workplace procedures and standards
24. Tables are cleaned, set and re-laid as required after completion of meals ensuring minimum disruption to passenger
25. Reset mobile service unit
    • Mobile service unit is cleaned at appropriate time in accordance with workplace procedures and standards
26. Mobile service unit is reset correctly with appropriate equipment
27. Mobile service unit is restocked correctly with clean equipment, utensils and linen in accordance with regulatory requirements, and workplace procedures and standards
28. Handle passenger complaints
    • Complaints on service or meals are received promptly and in a courteous manner from passengers
29. Passenger complaints are handled in a timely and courteous manner in accordance with workplace procedures and standards
30. Passengers are advised about action that will be taken in response to their complaints
31. Appropriate follow-up action is taken and passenger satisfaction checked 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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