SITHCCC020Work effectively as a cookLearner GuideP a g e | 1VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Table of ContentsUnit of Competency ………………………………………………………………………………………………………….. 4Application …………………………………………………………………………………………………………………………. 4Pre-requisite Unit………………………………………………………………………………………………………………… 4Competency Field ……………………………………………………………………………………………………………….. 4Performance Criteria……………………………………………………………………………………………………………. 5Foundation Skills …………………………………………………………………………………………………………………. 6Range of Conditions …………………………………………………………………………………………………………….. 7Assessment Requirements……………………………………………………………………………………………………. 81. Organise and prepare for food service or production………………………………………………………….. 131.1 – Determine and calculate commodity quantities and determine requirements for quality andstyle according to recipes and specifications ……………………………………………………………………………. 14Calculating commodity quantities ……………………………………………………………………………………….. 14Calculating the number of portions required ………………………………………………………………………… 14Weighing and measuring ingredients …………………………………………………………………………………… 15Quality and style specifications …………………………………………………………………………………………… 17Activity 1A ………………………………………………………………………………………………………………………… 181.2 – Prepare a job checklist for food preparation that is clear, complete and appropriate to thesituation ………………………………………………………………………………………………………………………………. 19Preparing a job checklist …………………………………………………………………………………………………….. 19What to include in the checklist?…………………………………………………………………………………………. 20Activity 1B ………………………………………………………………………………………………………………………… 211.3 – Liaise with other team members about menu requirements and job roles…………………………… 22Liaising with team members……………………………………………………………………………………………….. 22Understanding food types ………………………………………………………………………………………………….. 22Menu requirements …………………………………………………………………………………………………………… 23Job roles …………………………………………………………………………………………………………………………… 23Activity 1C ………………………………………………………………………………………………………………………… 251.4 – Develop and follow a work schedule to maximise efficiency, taking into consideration roles andresponsibilities of other team members ………………………………………………………………………………….. 26Developing work schedule………………………………………………………………………………………………….. 26Logical planning…………………………………………………………………………………………………………………. 27Activity 1D ………………………………………………………………………………………………………………………… 28P a g e | 2VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 20191.5 – Complete food organisation and preparation according to different food production and servicerequirements ……………………………………………………………………………………………………………………….. 29Organising and preparing food ……………………………………………………………………………………………. 29Cleaning and preparing vegetables and other commodities……………………………………………………. 30Preparing and portioning food…………………………………………………………………………………………….. 31Selecting and using service ware and equipment ………………………………………………………………….. 32Activity 1E…………………………………………………………………………………………………………………………. 342. Cook and present menu items for food service or production………………………………………………. 352.1 – Select and use appropriate commercial equipment to produce menu items in line withmanufacturer specifications …………………………………………………………………………………………………… 36Selecting and using kitchen equipment………………………………………………………………………………… 36Activity 2A ………………………………………………………………………………………………………………………… 382.2 – Cook menu items according to menu type and service style, using appropriate cookery methods,adjusting where required……………………………………………………………………………………………………….. 39Cooking according to menu type …………………………………………………………………………………………. 39Appropriate cookery methods…………………………………………………………………………………………….. 40Making adjustments ………………………………………………………………………………………………………….. 41Activity 2B ………………………………………………………………………………………………………………………… 422.3 – Adjust menu items and ingredients to meet special requests or dietary requirements ofcustomers…………………………………………………………………………………………………………………………….. 43Dietary requirements…………………………………………………………………………………………………………. 43Dietary requirements based on medical issues ……………………………………………………………………… 43Customer preferences ……………………………………………………………………………………………………….. 44Activity 2C ………………………………………………………………………………………………………………………… 452.4 – Produce menu items to meet customer expectations of quality, appeal of presentation andtimeliness of delivery …………………………………………………………………………………………………………….. 46Meeting customer expectations ………………………………………………………………………………………….. 46Food quality ……………………………………………………………………………………………………………………… 46Appeal of presentation ………………………………………………………………………………………………………. 47Timeliness of delivery ………………………………………………………………………………………………………… 48Activity 2D ………………………………………………………………………………………………………………………… 502.5 – Work cooperatively as part of a kitchen team and delegate tasks appropriately…………………… 51Working cooperatively in a team…………………………………………………………………………………………. 51Delegate tasks appropriately ………………………………………………………………………………………………. 52Activity 2E…………………………………………………………………………………………………………………………. 53P a g e | 3VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 20192.6 – Follow workplace safety and hygiene procedures according to organisational and legislativerequirements ……………………………………………………………………………………………………………………….. 54Organisation and legislative requirements……………………………………………………………………………. 54Hygienic use of equipment …………………………………………………………………………………………………. 54Activity 2F…………………………………………………………………………………………………………………………. 562.7 – Maintain cleanliness and tidiness of the work environment……………………………………………….. 57Maintaining a clean work environment………………………………………………………………………………… 57Cleaning equipment…………………………………………………………………………………………………………… 58Activity 2G………………………………………………………………………………………………………………………… 593. Complete end of shift requirements ……………………………………………………………………………….. 603.1 – Complete end of shift procedures according to organisational practices………………………………. 61End of shift procedures………………………………………………………………………………………………………. 61Cleaning procedures ………………………………………………………………………………………………………….. 61Debriefing sessions ……………………………………………………………………………………………………………. 62Preparations for the next food service or production period ………………………………………………….. 62Quality reviews …………………………………………………………………………………………………………………. 63Restocking………………………………………………………………………………………………………………………… 63Storage of food items…………………………………………………………………………………………………………. 63Activity 3A ………………………………………………………………………………………………………………………… 643.2 – Store food items appropriately to minimise food spoilage, contamination and waste …………… 65Storing food items……………………………………………………………………………………………………………… 65Wastage …………………………………………………………………………………………………………………………… 65Activity 3B ………………………………………………………………………………………………………………………… 663.3 – Participate in post-shift debrief or handover…………………………………………………………………….. 67Providing handover to incoming employees …………………………………………………………………………. 67Activity 3C ………………………………………………………………………………………………………………………… 69Summative Assessments………………………………………………………………………………………………………… 70References …………………………………………………………………………………………………………………………… 71P a g e | 4VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Unit of CompetencyApplicationThis unit describes the performance outcomes, skills and knowledge required to work as a cook. Itincorporates all aspects of organising, preparing and cooking a variety of food items across differentservice periods and menu types; using a range of cooking methods and team coordination skills. Theunit integrates key technical and organisational skills required by a qualified commercial cook. It bringstogether the skills and knowledge covered in individual units and focuses on the way they must beapplied in a commercial kitchen.The unit applies to cooks working in hospitality and catering organisations. This could includerestaurants, educational institutions, health establishments, defence forces, cafeterias, kiosks, cafes,residential caterers, in flight and other transport caterers, and event and function caterers. Menu typesmay be classical, contemporary or ethnic and service may be formal or informal.It applies to individuals who work under the guidance of more senior chefs. They demonstrateautonomy and judgement to complete routine activities and take limited responsibility in known andstable contexts within established parameters.No occupational licensing, certification or specific legislative requirements apply to this unit at the timeof publication.Pre-requisite UnitSITXFSA001 Use hygienic practices for food safetyCompetency FieldCommercial Cookery and CateringUnit SectorHospitalityP a g e | 5VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Performance Criteria ElementElements describe theessential outcomes.Performance CriteriaPerformance criteria describe the performance needed todemonstrate achievement of the element.1. Organise and preparefor food service orproduction1.1 Determine and calculate commodity quantities anddetermine requirements for quality and style according torecipes and specifications1.2 Prepare a job checklist for food preparation that is clear,complete and appropriate to the situation1.3 Liaise with other team members about menu requirementsand job roles1.4 Develop and follow a work schedule to maximise efficiency,taking into consideration roles and responsibilities of otherteam members1.5 Complete food organisation and preparation according todifferent food production and service requirements2. Cook and presentmenu items for foodservice or production2.1 Select and use appropriate commercial equipment toproduce menu items in line with manufacturer specifications2.2 Cook menu items according to menu type and service style,using appropriate cookery methods, adjusting whererequired2.3 Adjust menu items and ingredients to meet special requestsor dietary requirements of customers2.4 Produce menu items to meet customer expectations ofquality, appeal of presentation and timeliness of delivery2.5 Work cooperatively as part of a kitchen team and delegatetasks appropriately2.6 Follow workplace safety and hygiene procedures accordingto organisational and legislative requirements2.7 Maintain cleanliness and tidiness of the work environment3. Complete end of shiftrequirements3.1 Complete end of shift procedures according toorganisational practices3.2 Store food items appropriately to minimise food spoilage,contamination and waste3.3 Participate in post-shift debrief or handover P a g e | 6VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Foundation SkillsThis section describes language, literacy, numeracy and employment skills incorporated in theperformance criteria that are required for competent performance.Reading skills to:➢ Select and apply the organisational procedures and strategies needed to perform workeffectively➢ Review customer special requests and dietary requirements and interpret required changes tofood preparation lists and recipes.Writing skills to:➢ Record clear sequenced instructions for work schedules.Oral communication skills to:➢ Listen to colleague and customer comments, complaints and questions➢ Respond to colleagues’ feedback, providing information and asking questions to clarify whenfurther information is necessary.Numeracy skills to:➢ Measure familiar quantities of ingredients using simple measuring instruments.Problem-solving skills to:➢ Evaluate dishes and make adjustments to ensure a quality product➢ Anticipate and respond to kitchen operation challenges.Teamwork skills to:➢ Brief and debrief members of the kitchen team on new products and recipes➢ Discuss process improvements and changes to food production and service requirements.Planning and organising skills to:➢ Prioritise, sequence, delegate and monitor tasks and processes.Self-management skills to:➢ Deal with pressure of work and kitchen conditions➢ Coordinate own safe work across multiple tasks.P a g e | 7VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Range of ConditionsSpecifies different work environments and conditions that may affect performance. Essential operatingconditions that may be present (depending on the work situation, needs of the candidate, accessibilityof the item, and local industry and regional contexts) are included.Range is restricted to essential operating conditions and any other variables essential to the workenvironment.Food organisation and preparation must include:➢ Cleaning and preparing vegetables and other commodities➢ Portioning food types, ingredients and dishes➢ Selecting and using service-ware and equipment.Special requests or dietary requirements of customers must relate to:➢ Cultural needs and restrictions➢ Customer preferences➢ Dietary requirements based on medical issues.End of shift procedures must include:➢ Cleaning procedures➢ Consider feedback from customers and guests on quality and service➢ Post-shift debrief or handover➢ Preparations for the next food service period➢ Re-stocking➢ Storing food items.P a g e | 8VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Assessment RequirementsPerformance EvidenceEvidence of the ability to complete tasks outlined in elements and performance criteria of this unit inthe context of the job role, and:➢ Safely and hygienically prepare, cook and present menu items for a minimum of 48 complete foodservice periods that cover:o breakfasto dinnero luncho special function➢ Prepare, cook and present items for at least three of the following different menu styles:o à la carteo set menuo table d’hôteo buffeto cyclical➢ Prepare, cook and serve items from the following food types that meet quality requirements:o appetisers and saladso fish and shellfisho hot and cold dessertso meat, poultry and gameo pastries, cakes and yeast goodso stocks, sauces and soupso vegetables, fruit, eggs and farinaceous products➢ Multi-task and integrate technical and other skills to respond to multiple demands simultaneously➢ Work professionally as part of a team and coordinate team activities in line with kitchen roles andresponsibilities, and organisational requirements➢ Respond to special customer requests and dietary requirements➢ Prepare dishes for customers within the typical time constraints of a busy commercial kitchen.P a g e | 9VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Knowledge EvidenceDemonstrated knowledge required to complete the tasks outlined in elements and performance criteriaof this unit:➢ Basic principles and methods of cookery➢ Culinary terms commonly used in the industry and organisation➢ Characteristics of foods from all main food categories served in the organisation➢ Features of standard recipes➢ Organisational procedures for:o planning, preparing and storing foodo workplace safety and hygieneo end of shift➢ Essential principles and practices related to:o planning and organising worko food safety and hygieneo kitchen safety and cleanliness➢ Varying requirements of different food service periods and menu types➢ Safe operational practices using essential functions and features of commercial kitchen equipmentin use.Assessment ConditionsSkills must be demonstrated in an operational commercial kitchen. This can be:➢ An industry workplace➢ A simulated industry environment, such as a training kitchen servicing customers.Assessment must ensure access to:➢ Fixtures and large equipment:o bain marie or hot boxo commercial: blenders and food mills food processors planetary mixerso commercial dishwashero commercial grade work benches (1.5 m/person)o commercial ovens with trays (one per two persons)o commercial refrigeration facilities: cool room freezer fridgeo computers, printers and stock control software systems currently used by the hospitalityindustryo electronic equipment used for stock controlo deep-fryero designated storage areas for dry goods and perishableso double sinko gas, electric or induction stove tops (two burners per person)o hot plate or griddleP a g e | 10VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019o lifting and transporting equipmento recording systemso salamander or other form of griller (one per four persons)o storage facilities: shelving trayso slicero steamers➢ Small equipment:o baking sheets and trayso beaterso containers for hot and cold foodo cutting boardso food handler gloveso graterso juicerso knife sharpening equipmento sharpening steels and stoneso knives and cleavers: butcher and boning knives bread knives carving knives chef knives filleting knives large serrated cake knives palette knives utility kniveso measurers: metric calibrated measuring jugs measuring spoons portion control scoopso mortar and pestleo moulds and formso moulio oven mittso piping bags and attachmentso poacherso range of pans and pots for small and large production: fry pans: stainless steel, cast iron, iron and non-stick stock potso salad spinnero scaleso scoops, skimmers and spiderso service-ware: platters, dishes, and bowls cutlery and serving utensilso sets of stainless steel bowlso small utensils: flour and drum sieves peelers, corers and slicers strainers and chinoisP a g e | 11VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019 scrapers spatulas pastry brush tongs and serving utensils whisks:• fine stainless steel wire• coarse stainless steel wireo steamerso spoons: large plain and slotted metal spoons ladles in a variety of sizes serving spoons wooden spoonso temperature probeso thermometers➢ Cleaning materials and equipment:o cleaning clothso commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens,equipment and food storage areaso dustpans and broomso garbage bins and bagso hand towel dispenser and hand towelso mops and bucketso separate hand basin and antiseptic liquid soap dispenser for hand washingo sponges, brushes and scourerso tea towels➢ Organisational specifications:o equipment manufacturer instructionso current commercial stock control procedures and documentation for ordering, monitoring andmaintaining stocko mise en place lists, menus, standard recipes, and recipes for special dietary requirementso ordering and docketing paperworko food safety planso guidelines relating to food disposal, storage and presentation requirementso safety data sheets (SDS) for cleaning agents and chemicals➢ Diverse and comprehensive range of perishable food supplies for commercial cookery or cateringoperations➢ Industry-realistic ratios of kitchen staff to customers; these can be:o staff and customers in an industry workplace during the assessment process; oro individuals who participate in role plays or simulated activities, set up for the purpose ofassessment, in a simulated industry environment operated within a training organisation.Assessors must satisfy the Standards for Registered Training Organisations’ requirements for assessors;and:➢ Have achieved the Certificate III in Commercial Cookery or Certificate IV in Commercial Cookery toassess this unit as part of a Certificate III in Commercial Cookery or Certificate IV in CommercialCookery qualification; and➢ Have worked in industry for at least three years where they have applied the skills and knowledgeof this unit of competency.P a g e | 12VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019LinksCompanion Volume Implementation Guide: – http://www.serviceskills.com.au/resourcesP a g e | 13VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 20191. Organise and prepare for food service or production 1.1.Determine and calculate commodity quantities and determine requirements for quality andstyle according to recipes and specifications 1.2.Prepare a job checklist for food preparation that is clear, complete and appropriate to thesituation 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 andresponsibilities of other team members 1.5.Complete food organisation and preparation according to different food production andservice requirements P a g e | 14VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 20191.1 – Determine and calculate commodity quantities and determinerequirements for quality and style according to recipes and specificationsBy the end of this chapter, the learner should be able to:➢ Read and understand recipes and workplace guides➢ Calculate the number of portions required➢ Weigh and measure ingredients➢ Calculate cooking times and temperatures.Calculating commodity quantitiesWorking as a cook in a hospitality or catering environment requires a wide range of skills andknowledge. The types of commodities that cooks need to prepare vary substantially depending on theenvironments that they are working in.Hospitality and catering environments may include:➢ Restaurants➢ Educational institutions➢ Health establishments➢ Cafeterias➢ Kiosks➢ Cafes➢ Event and function caterers.The key documentation to read through when establishing commodity quantities is the ingredient list,which can usually be found at the beginning of a recipe. Recipes may be created by cooks within theworkplace, or they may be pre-existing and located in handbooks for all cooks to follow. There willusually be a list of ingredients and the quantities required in relation to the overall amount of goodsbeing produced.When reading a recipe, you may need to use numeracy skills to:➢ Calculate the number of portions required➢ Weigh and measure ingredients➢ Calculate cooking times and temperatures.Calculating the number of portions requiredThe first calculation you may need to make is how many portions of food you will need to serve. Thiscould be an exact figure, e.g. 52 dishes for 52 people at an event. If so, are they all having the sameP a g e | 15VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019dish? Are some having a vegetarian option? Also, do you need to have enough ingredients to be able tocook a few extra dishes, i.e. if something unexpected goes wrong? You may need to estimate thenumber of portions required, i.e. how many people are expected to come to the restaurant on aparticular evening, or how many people are expected at an event, etc.Once you have arrived at a figure, either an estimate or exact figure, you need to look at the recipeclosely. The number of portions that the recipe will make will usually be stated in the recipe. So, forexample, if you are serving 50 people but the weights and measurements of the ingredients provided inthe recipe make 10 portions, you will need to measure out those ingredients 5 times in order to be ableto create enough portions to serve 50 people.Weighing and measuring ingredientsThere are many different types of equipment that you can use to weigh and measure cookingingredients. Your options will depend on the equipment available in your workplace. Your options mayinclude both digital and non-digital equipment.Options may include:➢ Weighing scales➢ Measuring cups, e.g. 1/4, 1/3, 1/2 and 1 cupmeasurements➢ Measuring spoons, e.g. ½ teaspoon, teaspoon,tablespoon, etc.➢ Measuring jug, i.e. to measure larger quantities ofliquid.Weighing scalesThere are different types of weighing scales. You may wish to use a digital scale which offers precisemeasurements, leaving less room for human error. Alternatively, you may wish to use spring or weightscales. Another factor you might consider is which scales you find easiest to read clearly and accurately,which equipment is within your budget or, how many portions you need to cook and the quantity thescales can hold, e.g. you may be using it for industrial purposes, catering on a large scale. If you havesmaller scales, this will not necessarily prevent you from cooking on a large scale. You can measure theingredients in several stages.Another factor you need to consider is whether the measurements are given in imperial or metric units.Both are commonly found in recipes and equipment which is why you need to know basic conversions –for example if your recipe is in metric but your scale is imperial.P a g e | 16VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Basic conversions between imperial and metric units include: ImperialMetric1 ounce (oz.)28 grams (g)8 ounces227 grams1 pound (16 ounces)0.45 kilograms (kg)2.2 pounds1 kilogram1 fluid ounce30 millilitres (ml)1 pint480 millilitres1 gallon3.80 litres (l) What if you need to know the equivalent of a certain piece of measuring equipment e.g. a spoon orcup? Imperial/USMetric1 teaspoon (US)5 millilitres1 tablespoon (US)17 millilitres1 cup (US)240 millilitres Finally, you need to consider the equipment carefully and ensure you are using it for maximumaccuracy, e.g. have you turned your scales to zero before placing anything on them? If you aremeasuring ingredients within a container have you first measured the weight of the container itself – sothat you can subtract this from the total (leaving you with the weight of the ingredients only)? If usingcups, have you used a blunt instrument to level off the top – so that the amount is accurate? All of thesetips will be included in the instructions manual for the equipment you are using. Remember, someequipment may show both types of units or some digital equipment may have the function to convertunits.Calculating cooking times and temperatureFinally, you may need to calculate the cooking times and temperatures according to your recipe.Always use a timer so that you do not forget when to check on the food. A kitchen is a busy place and atimer will save you from forgetting about the food and it being overcooked or ruined. This would leadnot only to waste but also potential complaints from customers and more pressure on staff.Just like units of weight, when you see cooking temperatures in recipes they may refer to Fahrenheit (F)or they may refer to the temperature in Celsius (C).P a g e | 17VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019So, you may need to know the following conversions which have been rounded up or down in Celsiusas a Celsius oven usually increases in tens: Fahrenheit (F)Celsius (C)212100225110250120175135300150350180400200 Some recipes may give cooking times and temperatures per whole dish. Others may specify certain timeand temperature per a certain amount of weight e.g. if you were cooking a whole chicken it may specify‘30 minutes at 180C per 500g, plus an extra 30 minutes’.Recipes may also specify resting times which need to be factored into the overall time to complete thecooking process – otherwise, you will be left with insufficient time to complete the dish.Quality and style specificationsPerhaps the most significant aspect of cooking effectively in a hospitality or catering environment isensuring the quality and style of food presented to customers is as expected and to a high level.Although style requirements will differ depending on the place of work, cooks should always attempt tomake high-quality food that matches the menu description and specifications set out in recipes oremployee guides.You may also be able to identify the expected quality levels and style of commodities to be produced bylooking at images in recipe books or workplace guides. You should use such guidance to ensure youmeet the required standards.P a g e | 18VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Activity 1AP a g e | 19VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 20191.2 – Prepare a job checklist for food preparation that is clear, complete andappropriate to the situationBy the end of this chapter, the learner should be able to:➢ Prepare a job checklist ready for the preparation of food.Preparing a job checklistUsing a jobs checklist is a method of planning and organising work within a busy kitchen where thereare many team members. The food that needs to be prepared in a busy kitchen is far too great a task forone individual which is why a kitchen team is required. Tasks involving food can be broken down intosmaller, more achievable tasks designated to each individual team member. The easiest way to do thisis to create a jobs checklist. It is important that each team member understands their responsibilitiesand all members work together as a team to achieve the overall goal. Responsibilities and tasks can bechecked off the list as and when they are completed.In order to prepare a checklist, you first need to know what food you are required to prepare and cook.You can establish this by using your literacy skills to carefully read any menus and recipes. Then, useyour planning and organising skills to prepare the jobs checklist(s) in a logical way.For example, foods such as sauces might need to be prepared in advance. Say your organisation haspoached eggs served with Hollandaise sauce on its menu, the sauce will need to be prepared in advancei.e. before the eggs are poached. Other ingredients, like stock, may take up to a day to prepare.Marinades may require several hours. It is easy to see why it is so important to make sure thatpreparation is completed successfully. By using a simple jobs checklist, you can assign differentpreparation responsibilities to different members of staff e.g. sauce to one member, stock to another. Italso allows staff to check off the item once it is completed so that no part of the preparation isforgotten which would result in a poor quality dish.It may also be necessary to include other important checks suchas hygiene, food safety, storage, stock checks, etc. These are allchecks that need to be made in order to successfully producethe menu, such as using fresh ingredients, avoidingcontamination, etc. Let’s go back to our example of thepoached eggs. Eggs are an animal product and your kitchenmay have specific procedures in place for the storage and/orcleaning of any equipment that comes into contact with theeggs, etc. If so, this information may need to be included in thechecklist.Finally, it is useful to have a member of staff responsible for scheduling and supervising the rest of theteam – including creating/amending checklists.Requirements of job checklists:➢ Clear – make sure it can be easily understood by all members of staff, e.g. use culinaryterms appropriate to the industry and type of organisation you work in. Also, thinkP a g e | 20VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019about how it should be organised – by working hour, by day, by week, by each dishoffered on the menu, etc.?➢ Complete – don’t miss anything out or this may result in an incomplete dish. It mayalso result in health and safety hazards. Incorporate food and kitchen health and safetywhere required➢ Appropriate to situation – think carefully about specific requirements andcharacteristics of certain types of food e.g. raw meat, dairy products, etc. They mayrequire different items on their checklists. Don’t just apply the same checks to allcategories of food. For example, you need to put checks in place to stop crosscontamination of foods, spoiling of foods, food wastage, etc.What to include in the checklist?What should be included in a jobs checklist? The answer will depend on what type of organisation youwork for and the type of food it produces.However, some items may include:➢ Preparation checks, i.e. preparing sauces, stock, desserts, etc. in advance of cookingtime➢ Cooking checks, i.e. setting a timer, setting temperatures,following recipes, etc.➢ Temperatures for cooking that comply with health and safetyregulations/industry standards➢ Instructions for thawing, cooling, reheating, etc. that comply withhealth and safety regulations➢ Serving checks➢ Cleaning checks – personal hygiene (hand washing, health, etc.), food and utensilcleaning (washing, sanitising, etc.), premises cleaning (floors, waste, storage, etc.)➢ Storage checks – appropriate storage for different types of food, e.g. refrigerator,freezer, etc. Any labelling requirements.➢ Quality checks – i.e. portion control, taste checks, etc. to maintain consistent quality.➢ Stock checks to ensure stock is continually refreshed.P a g e | 21VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 2019Activity 1BP a g e | 22VCID. ACOT Training and Assessment/SITHCCC020/Learner Guide/V1.1/July 20191.3 – Liaise with other team members about menu requirements and job rolesBy the end of this chapter, the learner should be able to:➢ Hold team meetings to inform team members about menu requirements➢ Speak with new employees and inform them of their responsibilities➢ Hold discussions with team members in order to best issue job roles.Liai
