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Organise and prepare for food service or production. 1.1.Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.

01 / 10 / 2021 Essays & Coursework

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Unit Sector

Hospitality

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. Organise and prepare for food service or production.

1.1.Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.

1.2.Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.

1.3.Liaise with other team members about menu requirements and job roles.

1.4.Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.

1.5.Complete food organisation and preparation  according to different food production and service requirements.

2. Cook and present menu items for food service or production.

2.1.Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications.

2.2.Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required.

2.3.Adjust menu items and ingredients to meet special requests or dietary requirements of customers .

2.4.Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery.

2.5.Work cooperatively as part of a kitchen team and delegate tasks appropriately.

2.6.Follow workplace safety and hygiene procedures according to organisational and legislative requirements.

2.7.Maintain cleanliness and tidiness of the work environment.

3. Complete end of shift requirements.

3.1.Complete end of shift procedures  according to organisational practices.

3.2.Store food items appropriately to minimise food spoilage, contamination and waste.

3.3.Participate in post-shift debrief or handover.



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