Elements and Performance Criteria
- Identify the client groups in a range of settings
- Select appropriate foods for specific client groups, preferably with the assistance of a dietitian
- Prepare, cook, serve and evaluate meals suitable for specific client group
- Accurately follow standard recipes to ensure product consistency, nutritional integrity and to minimise wastage
- Prepare appropriate meals for specific client group in an appeasing and attractive manner
- Modify food texture to meet the needs of client groups and enterprise standards
- Serve/plate meals appropriate to the setting, using portion control equipment as required
- Evaluate meals against organisation standards
- Evaluate meals against client satisfaction
- Follow OHS principles for self and client safety
- Monitor workplace safety and take action to foresee and avoid hazards
- Promptly rectify faults to equipment or refer appropriately to ensure prompt remedial action
- Use suitable food preparation and cookery methods to maximise nutritional value of foods prepared and maintain food safety
- Use infection control procedures according to established guidelines
- Discard out-of-date food and ingredients
- Use hygiene practices that comply with relevant legislation
- Comply with cleaning, sanitation and waste storage and disposal practices
- Receive, store, prepare, cook, serve and handle food to prevent deterioration, contamination and the growth of micro organisms
- Store left over food safely and hygienically and use within a safe period of time or discard according to enterprise standards
- Evaluate work performance