Instructions for assessment including WHS requirements

Assessment 2 consists of 2 Practical observations of practical service instance where you coordinate cooking operations using 2 of the following food production processes during your 12 service instances supported by the log book service instances:

bulk cooking
cook chill for extended life
cook chill for five day shelf life
cook freeze
fresh cook.

using any 2 of the following food service styles:

à la carte
buffet
set menu
table d’hôte
bulk cooking operations
functions and events
festivals

Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as part of this unit of competency, and supported by the service log provided for assessment 3.

The support documentation outlines in the services log and the observation criteria provided for each observation provide a guideline for performance and knowledge required to successfully complete each service instance.

Observation of 2 Service Instances

You will be observed coordinating cooking operations using 2 different food production processes for 2 different food service styles as selected in the table below.

Your trainer will negotiate with you a suitable timeframe to fit within the 12 service instances you must complete as part of this unit of competency and supported by the service log provided for assessment 3.

Assessment Criteria
1. Plan food production requirements
Determines food production requirements taking into consideration: o customer requirements o deadlines o meal quantities required o menu items o organisational standards o portion control o special customer requests o special dietary requirements o standard recipes o timeframe o type of food to be prepared










Chooses food production processes to ensure nutritional value, quality and structure of foods: Details as relevant: determines appropriate cooking process o bulk cooking o cook-chill for extended life o cook-chill for five-day shelf life o cook-freeze fresh cook
Selects the appropriate in-house food production system to meet food production requirements
o refers to menu, functions schedule, special requests to determine appropriate production for required service
o analyses food production requirements
o develops operational plan to meet those needs
demonstrates technology skills through use of computers, calculators etc to determine best outcomes
Selects and collates standard recipes
o reads and interprets recipes
o adjusts recipes according to anticipated numbers
creates stock requirement list
Prepares a work flow schedule and mise en place plan for food production according to menu and food volume requirements
o writes comprehensive yet easily accessible work flow schedule/ run sheet
o mise en place plans
o food preparation lists
Develops food preparation lists for use of food production personnel
o sequences the stages of food preparation and production for the kitchen
o delegates work within a team dependent on skills levels and ability to perform tasks
provides clear written and verbal instructions to food production personnel who may be – commis, apprentice, kitchen steward, assistant
2. Organise availability of supplies for food production period.
Calculates required food supplies for the food production period
o period could be daily, weekly, monthly
o calculates required food supplies for the volume of food production
o records quantities required and double checks
o combines quantities together if two recipes have common ingredient e.g. onions in lasagna and lamb korma
o creates a check list
Checks stores for availability and quantity of required stocks: Details as relevant:
o goes into storeroom, cold room or freezer and determines current required stock level
records quantities of stock required for shift that needs to be ordered
Orders or purchase additional stock Details as relevant:
o checks with stores to see if the required stock is in main store
o advises chef if orders need to be placed with suppliers
o orders the items if within the scope of responsibility
o goes out to buy supplies
3. Coordinate kitchen operations.
Supervises food production processes to ensure food safety
Ensures workplace standard operating procedures under HACCP principles are followed for:
o Storage temperatures
o Cooking temperatures
o Personal hygiene
o Kitchen and equipment hygiene
o 2-4-hour principle
o Recording requirements
o Maintaining cleanliness of own work environment
Ensures staff follow correct cleaning procedures for equipment
Ensures staff follow correct cleaning procedures for kitchen areas
Oversees and adjusts kitchen work flow to maximise teamwork and efficiency
o Checks with individual team members to see if they are maintaining timeframes
o Delegates work to other team members or self if required
Reassesses workflow and adjusts if necessary
Controls the production sequence of food items to enable smooth work flow and minimise delays
o identifies breakdowns in kitchen work flow and makes adjustments to maximise efficiency
determines timings for the production sequence of various food items
advises team members accordingly whether they are on schedule
4. Monitor the quality of kitchen outputs.
Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items
o checks that recipes are being followed
o checks cooking times
o checks for consistency
o checks storage
o checks food safety (contamination, personal and equipment hygiene, temperatures of food)
checks cooking methods are correct
Checks that items match recipes and menu descriptions Details:
o feedback from kitchen staff
o formal audits against organisational standards
o taste tests of food being cooked
o visual inspection of presentation
customer feedback
Ensures that food items are of consistent quality and meet organisational standards
o recognises deficiencies in the quality of food
o makes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage
checks against operational standards to ensure consistency of product
Conducts final check on food items before they are served, stored or dispatched from the kitchen
o taste
o visual appearance, decoration
o presentation, accompaniments
o storage procedure
temperatures
Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards
o recipes
o seasoning
o ingredients
cooking methods
Presentation/Garnish
Supervises the safe storage of food
covered
o food items are clearly labelled and dated
o cooled in the correct time
o Where 2/4 hour rule applies, documentation is completed
o stored in appropriate area – fridge, freezer, chiller, dry area
o stock rotation (FIFO)

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