Elements and Performance Criteria
- Prepare for service.
- Review menu or product list to determine required food items for food outlet.
- Check quantities and quality of products and fast food items and restock where necessary.
- Carry out mise en place to ensure sufficient and appropriate food items are prepared in order to commence service.
- Complete mise en place in an efficient and timely manner before service commences.
- Meet ongoing requirements for additional food items at an appropriate time.
- Display service area and food items in a clean, hygienic and attractive manner.
- Check that personal presentation and hygiene requirements are met and maintained throughout service.
- Carry out mise en place and cooking according to safety and hygiene requirements.
- Serve customers.
- Determine and meet customer requirements in terms of speed of service, quantity, quality, additions and modifications to standard recipes and special requirements.
- Use customer service skills to provide polite, efficient and effective service to customers and colleagues.
- Provide assistance to customers in selection of food items where required and provide information about certain substances in food that may cause harm to some individuals according to enterprise procedures and regulatory requirements.
- Employ selling skills according to enterprise practices where required.
- Operate equipment in a safe manner according to manufacturer instructions and principles of OHS.
- Cook and prepare food.
- Select and use appropriate equipment correctly and safely for particular cooking methods.
- Select and assemble correct ingredients according to enterprise practices.
- Employ appropriate cooking methods according to enterprise procedures.
- Heat foods requiring reheating at the correct temperature for the required length of time, according to enterprise practices and food safety principles.
- Organise work in consultation with other team members where appropriate, to ensure that food is prepared or cooked in a timely manner and ongoing customer service is provided.
- Use portion control in order to minimise waste.
- Present food.
- Store food.
- Clean and maintain equipment.