Elements and Performance Criteria
- 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 the level of service and sector requirements
- Menus are checked against catering supplied and prepared for distribution where applicable
- Dry stores are checked for availability
- Tea and coffee making equipment and materials are prepared for service in accordance with regulatory requirements and workplace procedures and standards
- Receive, check and store goods
- Food and equipment are checked against passenger load figures and checklists
- Defects and shortages are identified and reported to the appropriate person/department in accordance with workplace procedures
- Non-exchange equipment is inspected for defects and appropriate action is taken if required
- Dry stores are received and stowed in accordance with regulatory requirements and workplace procedures
- Appropriate action is initiated/taken to minimise effect on service when problems with stock or equipment are identified
- Check and maintain galley
- Galley is inspected and maintained to ensure that it is clean, well lit and at the correct temperature
- Defects and problems with galley equipment are identified and reported in accordance with workplace procedures
- Catering checklist is used with required levels of speed and accuracy
- Foods and goods are correctly issued according to passengers' requests
- Security in the galley area is maintained in accordance with regulatory requirements and workplace procedures
- Familiarity with store area is maintained and used to enable smooth workflow
- Identified galley equipment irregularities and defects are followed up with relevant personnel in accordance with workplace procedures
- Respond to breakdown in galley or cabin equipment
- Breakdown in galley or cabin equipment is identified, recorded in the log of equipment failure and notified to a senior crew member in accordance with workplace procedures
- Appropriate strategy for dealing with the breakdown is formulated in conjunction with the pilot-in-command (PIC) and/or other flight or cabin crew in accordance with workplace procedures
- Where applicable, passengers are kept informed of the nature of the problem and the action being taken to deal with it in accordance with workplace procedures
- Alternative action is taken as appropriate to maintain cabin service in accordance with the agreed strategy
- Prepare equipment for use
- Prepare and present food for service
- Food items are prepared in accordance with workplace procedures and recipes and regulatory requirements for food hygiene
- Food for menu items is correctly identified
- Oven temperatures are at appropriate levels and food is transferred at appropriate times in accordance with workplace procedures and recipes and regulatory requirements for food hygiene
- Food is monitored to ensure the quality of food is in accordance with workplace procedures
- Sufficient supplies of clean, undamaged crockery are available at temperatures appropriate to food being served
- Food is portioned in accordance with workplace procedures, recipes, product and service standards
- Food items are arranged and presented without drips or spills in accordance with regulatory requirements and workplace procedures
- Carry out galley service
- Crew are advised when meal service is due to commence
- Meal service operations are monitored and additional food is prepared as required
- Work is completed effectively in conjunction with other crew members to ensure timely, quality service of food
- Quality of food items is regularly monitored in accordance with workplace procedures and appropriate action is taken if required
- Towels are prepared hygienically at the appropriate time and forwarded as required to cabin staff for service in accordance with regulatory requirements and workplace procedures
- Galley operations are adjusted as required to meet service and operational requirements and contingencies in accordance with workplace procedures
- Clean galley and equipment
- Unused food items are returned to correct storage area in accordance with workplace procedures
- Soiled and used linen and towels are collected, sorted and removed in accordance with workplace procedures and regulatory requirements
- Appropriate cleaning materials are identified and selected in accordance with workplace procedures and regulatory requirements
- Equipment is cleaned in accordance with workplace procedures, manufacturers instructions and regulatory requirements
- Cleaning materials and equipment are correctly and safely stored in accordance with regulatory requirements and workplace procedures
- Waste is identified and sorted in accordance with regulatory requirements and workplace procedures
- Prepare galley for landing
- Galley facilities and equipment are checked and secured for landing in accordance with workplace procedures and regulatory requirements
- Stock levels are checked and additional stock ordered if required to meet passenger load requirements for the next sector
- Appropriate action is taken to ensure that compliance with quarantine regulations is maintained
- Non-exchange items are sorted and stored in accordance with workplace procedures
- Feedback on galley service provided is sought from other crew members and any problems that may have been experienced are appropriately documented
- Suggestions are made to supervisory personnel in accordance with workplace procedures on options for possible improvements to food service operations
- Galley administrative and feedback documentation is completed and stored in accordance with workplace procedures