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Access and interpret information and discuss the end product requirements with relevant personnel to ascertain goods to be purchased.
01 / 10 / 2021
Certificate IV In Commercial Cookery
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Elements and Performance Criteria
Elements describe the essential outcomes of a unit of competency. | Performance criteria describe the performance needed to demonstrate achievement of the element. Where bold italicised text is used, further information is detailed in the required skills and knowledge section and the range statement. Assessment of performance is to be consistent with the evidence guide. |
1. Determine purchasing requirements. | 1.1 Access and interpret information and discuss the end product requirements with relevant personnel to ascertain goods to be purchased. 1.2 Check and assess quality and suitability of stock on hand before proceeding with new purchases. 1.3 Maximise use of suitable stock on hand to avoid wastage. 1.4 Use forecasting methods to calculate required quantity of goods. 1.5 Ascertain price limitations for the purchase of goods using job costings . 1.6 Develop purchase lists and prioritise purchasing requirements according to organisational deadlines. |
2. Source suppliers and discuss requirements. | 2.1 Source and review potential suppliers and comply with organisational procedures for the supply of goods. 2.2 Inform supplier of requirements and specifications . 2.3 Confirm availability of supply to meet the production requirements. 2.4 Seek price for the supply and negotiate costs within scope of individual responsibility and organisational policy. 2.5 Refer complex supply issues to a higher level staff member for action. |
3. Assess quality of goods and make purchase. | 3.1 Assess supplier capacity to meet price, quality and delivery expectations. 3.2 Complete an assessment of the quality of the goods. 3.3 Select supplier and purchase goods based on price, availability and quality and within scope of individual responsibility and organisational policy. 3.4 Keep accurate purchase records. |