Elements and Performance Criteria
- Select suppliers and purchase traditional and contemporary meats.
- Select suppliers with regard to the establishment requirements for quality, price and menu items.
- Maximise profitability of menu items by negotiating purchase price of both one-off and regular purchases.
- Purchase meats according to quality currently presented.
- Minimise wastage through appropriate purchase and storage techniques.
- Prepare and produce a range of portion-controlled meats.
- Prepare and produce meat products.
- Store meat cuts and meat products.
- Implement safe and hygienic practices for meat.