Application
This unit of competency describes the skills and knowledge required to receive, unpack and dispatch wine and cellar door goods and to participate in stocktaking.
The unit applies to individuals who work in cellar door operations in the wine industry. Individuals generally work under supervision but have some autonomy and accountability for their own work.
All work must be carried out to comply with workplace procedures, according to state/territory health and safety, and food safety regulations, legislation and standards that apply to the workplace.
No occupational licensing, legislative or certification requirements apply to this unit at the time of publication.
Elements and Performance Criteria
Elements | Performance Criteria |
Elements describe the essential outcomes. | Performance criteria describe the performance needed to demonstrate achievement of the element. |
1. Receive and process incoming goods | 1.1 Confirm job requirements and identify potential workplace hazards and controls according to workplace procedures 1.2 Maintain cleanliness and neatness in receiving bay according to workplace procedures 1.3 Select, fit and use personal protective equipment and manual handling equipment relevant to the job requirements 1.4 Check incoming stock and validate against purchase orders and delivery documentation 1.5 Unpack incoming goods safely and dispose of waste in accordance with workplace procedures 1.6 Inspect items received for damage, quality, use-by dates, breakage or discrepancies and record issues 1.7 Record stock levels on workplace stock systems 1.8 Arrange secure transfer, storage, pricing and labelling of stock according to workplace procedures |
2. Rotate stock | 2.1 Carry out routine rotation of merchandise and wrapping and packing materials according to workplace procedures 2.2 Store or dispose of excess stock according to workplace procedures |
3. Undertake minor stocktakes | 3.1 Undertake routine cyclical stock counts according to workplace procedures 3.2 Update stock records documentation according to stock control system 3.3 Report stock discrepancies according to workplace procedures |
4. Reorder stock | 4.1 Identify minimum stock levels according to workplace procedures 4.2 Place required orders using stock requisition forms or electronic system 4.3 Identify undelivered stock from orders in stock system and follow up according to workplace procedures |
5. Process stock returns | 5.1 Identify stock to be returned to supplier or warehouse and label with date, supplier and reason for return 5.2 Complete credit request documentation according to workplace or supplier requirements 5.3 Store stock securely while awaiting dispatch 5.4 Complete delivery documentation noting special delivery instructions 5.5 Pack items safely and securely to avoid damage in transit |
Foundation Skills
This section describes those language, literacy, numeracy and employment skills that are essential for performance in this unit of competency but are not explicit in the performance criteria.
Skill | Description |
Reading | Comprehend and interpret information from a variety of workplace documents |
Writing | Record workplace information in required format |
Numeracy | Calculate numerical information relating to measurements, quantities and volume |
Navigate the world of work | Comprehend requirements of workplace procedures and legislative requirements, in particular health and safety in the workplace, and apply to job role |
Get the work done | Plan, organise and complete tasks according to set routines and procedures |
Sectors
Cellar Door (CDS)