Elements and Performance Criteria
- Order and receive stock
- Process stock orders in accordance with workplace procedures
- Maintain and adjust stock re-order cycles to meet bakery requirements
- Check and record incoming stock against order and delivery specifications to identify discrepancies and rectify
- Check food product packaging on delivery to identify damage and rectify
- Check and record temperature on delivery of frozen and chilled food products to ensure food safety standards are met, and rectify
- Date code perishable items on delivery to maximise use
- Communicate with suppliers to ensure continuity of supply
- Monitor ordering and supply processes to identify problems and rectify
- Store stock
- Keep stock to maximise use and minimise waste
- Clean storage areas to meet food safe housekeeping requirements
- Inspect storage areas to identify indicators of pest contamination and rectify
- Use safe manual handling techniques to move and store stock
- Label stock with dates in accordance with workplace procedures
- Store perishable stock in sealed containers to avoid food contamination and pests
- Monitor and maintain cleanliness of stock handling and storage areas to meet housekeeping and hygiene requirements
- Maintain stock
- Monitor and record stock levels in accordance with workplace procedures
- Monitor stock performance to determine stock usage rate
- Rotate stock according to use-by date to maximise use and minimise waste
- Check and adjust environmental conditions to maintain quality of perishables
- Conduct temperature checks of perishables to identify storage problems, and rectify to protect perishables from spoilage
- Inspect items for pest damage and infestation and dispose of spoiled stock according to workplace procedures
- Minimise stock losses
- Check storage of stock to identify stock problems, and rectify to maintain stock quality
- Identify, record and report stock losses in accordance with workplace procedures
- Identify avoidable losses and determine the cause of the loss to recommend and implement solutions to prevent future avoidable losses