Elements and Performance Criteria
- Organise and prepare for food service or production.
- Calculate ingredient quantities according to recipes and specifications.
- Follow mise en place list for food preparation and service.
- Follow instructions about menu requirements, workgroup and job roles.
- Follow a work schedule to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.
- Complete food organisation and preparationaccording to different workgroup, food production and service requirements.
- Cook menu items for food service or production.
- Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.
- Cook menu items according to menu type and service style, using appropriate cookery methods.
- Work supportively as part of a kitchen team in a manner that promotes cooperation and good relationships.
- Follow workplace safety and hygiene procedures according to organisational and legislative requirements.
- Maintain cleanliness and tidiness of the work environment.
- Complete end of shift requirements.
- Complete end of shift procedures according to organisational practices.
- Store food items appropriately to minimise food spoilage, contamination and waste, and label according to organisational procedures.
- Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.
- Deal effectively with conflict in the kitchen.
- Respect differences in personal values and beliefs, linguistic and cultural differences and their importance in the development of relationships.
- Identify conflict encountered in the workplace.
- Seek assistance from workgroup members when conflicts arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.