FORM 1.

1 - SELF- ASSESSMENT TOOL

Name:___________________________

Criteria YES NO
Basic Competencies:
1. PARTICIPATE IN WORKPLACE COMMUNICATION
1.1 Obtain and convey workplace information
Specific and relevant information is accessed from appropriate
sources
Effective questioning, active listening and speaking skills are used to
gather and convey information
Appropriate medium is used to transfer information and ideas
Appropriate non- verbal communication is used
Appropriate lines of communication with supervisors and colleagues
are identified and followed
Defined workplace procedures for the location and storage of
information are used
Personal interaction is carried out clearly and concisely
1.2 Speak English at a basic operational level
Simple conversations on familiar topics with work colleagues is
participated
Simple verbal instructions or requests are responded to
Simple requests are made
Routine procedures are described
Likes, dislikes and preferences are expressed
Different forms of expression in English is identified
1.3 Participate in workplace meetings and discussions
Team meetings are attended on time
Own opinions are clearly expressed and those of others are listened to
without interruption
Meeting inputs are consistent with the meeting purpose and
established protocols
Workplace interactions are conducted in a courteous manner
Questions about simple routine workplace procedures and maters
concerning working conditions of employment are asked and
responded to
Meetings outcomes are interpreted and
implemented
1.4 Complete relevant work related documents
Range of forms relating to conditions of employment are completed
accurately and legibly
Workplace data is recorded on standard workplace forms and
documents
Basic mathematical processes are used for routine calculations
Errors in recording information on forms/documents are identified
and properly acted upon
Reporting requirements to supervisor are completed according to
organizational guidelines
2. WORK IN TEAM ENVIRONMENT
2.1 Describe team role and scope
The role and objective of the team is identified from available
sources of information
Team parameters, reporting relationships and responsibilities are
identified from team discussions and appropriate external sources
2.2 Identify own role and responsibility within team
Individual role and responsibilities within the team environment are
identified
Roles and responsibility of other team members are identified and
recognized
Reporting relationships within team and external to team are
identified
2.3 Work as a team member
Effective and appropriate forms of communications used and
interactions undertaken with team members who contribute to know
team activities and objectives
Effective and appropriate contributions made to complement team
activities and objectives, based on individual skills and competencies
and workplace context
Observed protocols in reporting using standard operating procedures
Contribute to the development of team work plans based on an
understanding of team’s role and objectives and individual
competencies of the members.
2.4 Work effectively with colleagues
Information is communicated clearly and in concise manner using
appropriate communication techniques
Relationships are established and maintained effectively with
colleagues
Work activities are performed within the team to ensure achievement
of team goals
2.5 Work in socially diverse environment
Customers and colleagues from diverse backgrounds are
communicated with, in all verbal and non-verbal forms
Cross cultural misunderstandings are dealt with, taking account of
cultural consideration
3. PRACTICE CAREER PROFESSIONALISM
3.1 Integrate personal objectives with organizational goals
Personal growth and work plans are pursued towards improving the
qualifications set for the profession
Intra- and interpersonal relationships are maintained in the course of
managing oneself based on performance evaluation
Commitment to the organization and its goal is demonstrated in the
performance of duties
3.2 Set and meet work priorities
Competing demands are prioritized to achieve personal, team and
organizational goals and objectives.
Resources are utilized efficiently and effectively to manage work
priorities and commitments
Practices along economic use and maintenance of equipment and
facilities are followed as per established procedures
3.3 Maintain professional growth and development
Trainings and career opportunities are identified and availed of
based on job requirements
Recognitions are sought/received and demonstrated as proof of
career advancement
Licenses and/or certifications relevant to job and
career are obtained and renewed
4 PRACTICE OCCUPATIONAL HEALTH AND SAFETY
PROCEDURES
4.1 Identify hazards and risks
Safety regulations and workplace safety and hazard control
practices and procedures are clarified and explained based on
organization
procedures
Hazards/risks in the workplace and their corresponding indicators
are identified to minimize or eliminate risk to co-workers, workplace
and environment in accordance with organization procedures
Contingency measures during workplace accidents, fire and other
emergencies are recognized and established in accordance with
organization procedures
4.2 Evaluate hazards and risks
Terms of maximum tolerable limits which when exceeded will result
in harm or damage are identified based on threshold limit values
(TLV)
Effects of the hazards are determined
OHS issues and/or concerns and identified safety hazards are
reported to designated personnel in accordance with workplace
requirements and relevant workplace OHS legislation
4.3 Control hazards and risks
Occupational Health and Safety (OHS) procedures for controlling
hazards/risks in workplace are consistently followed
Procedures for dealing with workplace accidents,
fire and emergencies are followed in accordance
with organization OHS policies
Personal protective equipment (PPE) is correctly
used in accordance with organization OHS
procedures and practices
Appropriate assistance is provided in the event of a workplace
emergency in accordance with established organization protocol
4.4 Maintain OHS awareness
Emergency-related drills and trainings are
participated in as per established organization
guidelines and procedures
OHS personal records are completed and updated
in accordance with workplace requirements
4.5 Perform basic first-aid procedures
Situation is assessed in accordance with accepted practice
Basic first-aid techniques is applied in accordance with established
first-aid procedures and enterprise policy
Details of the incident is communicated in a timely manner according
to enterprise policy
COMMON COMPETENCIES
1. DEVELOP AND UPDATE INDUSTRY KNOWLEDGE
1.1 Seek information on the industry
Sources of information on the industry are correctly identified and
accessed
Information to assist effective work performance is obtained in
line with job requirements
Specific information on sector of work is accessed and updated
Industry information is correctly applied to day-to-day work activities
1.2 Update industry knowledge
Informal and/or formal research is used to update general knowledge
of the industry
Updated knowledge is shared with customers and colleagues as
appropriate and incorporated into day-to-day working activities
1.3 Develop and update local knowledge
Local knowledge is developed to assist queries on local/national
tourism industry
Local knowledge is updated using informal and/or formal research
Contact with local communities is maintained
1.4 Promote products and services to customers
Promotional initiatives are described that may be used to promote
products and services
Selling skills are applied according to customer needs
2. OBSERVE WORKPLACE HYGIENE PROCEDURES
2.1 Follow hygiene procedures
Workplace hygiene procedures are implemented in line with
enterprise and legal requirements
Handling and storage of items are undertaken in line with enterprise
and legal requirements
2.2 Identify and prevent hygiene risks
Potential hygiene risks are identified in line with enterprise
procedures
Action to minimize and remove risks are taken within scope of
individual responsibility of enterprise/legal requirements
Hygiene risks beyond the control of individual staff members are
reported to the appropriate person for follow up
3. PERFORM COMPUTER OPERATIONS
3.1 Plan and prepare for task to be undertaken
Requirements of task are determined
Appropriate hardware and software is selected according to task
assigned and required outcome
Task is planned to ensure OH & S guidelines and procedures are
followed
3.2 Input data into computer
Data are entered into the computer using appropriate
program/application in accordance with company procedures
Accuracy of information is checked and information is saved in
accordance with standard operating procedures
Inputted data are stored in storage media according to requirements
Work is performed within ergonomic guidelines
3.3 Access information using computer
Correct program/application is selected based on job requirements
Program/application containing the information required is accessed
according to company procedures
Desktop icons are correctly selected, opened and closed for
navigation purposes
Keyboard techniques are carried out in line with OH & S
requirements for safe use of keyboards
3.4. Produce/output data using computer system
Entered data are processed using appropriate software commands
Data are printed out as required using computer hardware/peripheral
devices in accordance with standard operating procedures
Files and data are transferred between compatible systems using
computer software, hardware/ peripheral devices in accordance with
standard operating procedures
3.5 Maintain computer equipment and systems
Systems for cleaning, minor maintenance and replacement of
consumables are implemented
Procedures for ensuring security of data, including regular back-ups
and virus checks are implemented in accordance with standard
operating procedures
Basic file maintenance procedures are implemented in line with the
standard operating procedures
Document systems are maintained
4. PERFORM WORKPLACE AND SAFETY PRACTICES
4.1 Follow workplace procedures for health, safety and security
practices
Correct health, safety and security procedures are followed in line
with legislation, regulations and enterprise procedures
Breaches of health, safety and security procedures are identified and
reported in line with enterprise procedure
Suspicious behavior or unusual occurrence are reported in line with
enterprise procedure
4.2 Perform child protection duties relevant to the tourism
industry
Issue of sexual exploitation of children by tourist is identified
National, regional and international actions are described to prevent
the sexual exploitation of children by tourists
Actions that can be taken in the workplace are described to protect
children from sexual exploitation by tourists
4.3 Observe and monitor people
Areas and people who require observation and monitoring is prepared
Observation and monitoring activities are implemented
Apprehension of offenders are determined
Offenders are arrested according to enterprise procedures
Administrative responsibilities are fulfilled
4.4 Deal with emergency situations
Emergency and potential emergency situations are recognized and
appropriate action are taken within individual’s scope of
responsibility
Emergency procedures are followed in line with enterprise procedures
Assistance is sought from colleagues to resolve or respond to
emergency situations
Details of emergency situations are reported in line with enterprise
procedures
4.5 Maintain safe personal presentation standards
Safe personal standards are identified and followed in line with
enterprise requirements
4.6 Maintain a safe and secure workplace
Workplace health, safety and security responsibilities are identified
Framework to maintain workplace health, safety and security are and
maintained
Procedures for identifying or assessing health, safety and security
hazards and risks are implemented
Injuries, illnesses and incidents are investigated
Organization's health, safety and security effectiveness are evaluated
5. PROVIDE EFFECTIVE CUSTOMER SERVICE
5.1 Greet customer
Customers are greeted according to enterprise procedure
Verbal and non-verbal communications are appropriate to the given
situation
Non-verbal communication are observed when responding to
customers
Sensitivity to cultural and social differences is demonstrated
5.2 Identify needs of customers
Appropriate interpersonal skills are used to ensure that customer
needs are accurately identified
Customer needs are assessed for urgency so that priority for service
delivery can be identified
Customers are provided with information
Personal limitation in addressing customer and colleague needs is
identified and where appropriate, assistance is sought from
supervisor
5.3 Deliver service to customer
Customer needs are promptly attended to in line with enterprise
procedure
Appropriate rapport is maintained with customer to enable high
quality service delivery
Opportunity to enhance the quality of service and products are taken
wherever possible
5.4 Handle queries through use of common business tools and
technology
Common business tools and technology are used efficiently to
determine customer requirements
Queries/ information are recorded in line with enterprise procedure
Queries are acted upon promptly and correctly in line with enterprise
procedure
5.5 Handle complaints/ conflict situations, evaluation and
recommendations
Guests are greeted with a smile and eye-to-eye contact
Responsibility for resolving the complaint is taken within limit of
responsibility and according to enterprise policy
Nature and details of complaint are established and agreed with the
customer
Threats to personal safety are identified and managed to personal
safety of customers or colleagues and appropriate assistance is
organized
Appropriate action is taken to resolve the complaint to the customers
satisfaction wherever possible
Conflict situations are resolved within scope of individual
responsibility by applying effective communication skills and
according to enterprise policy
CORE COMPETENCIES
1 CLEAN AND MAINTAIN KITCHEN PREMISES
1.1 Clean, sanitize and store equipment
Chemicals and clean potable water are selected and used for cleaning
and/or sanitizing kitchen equipment utensils, and working surfaces
Equipment and/or utensils are cleaned and/or sanitized safely using
clean/potable water and according to manufacturer’s instructions
Clean equipment and utensils are stored or stacked safely in the
designated place
Cleaning equipment and supplies are used safely in accordance
with manufacturer’s instructions
Cleaning equipment are assembled and disassembled safely
Cleaning equipment are stored safely in the designated position and
area
1.2 Clean and sanitize premises
Cleaning schedules are followed based on enterprise procedures
Chemicals and equipment for cleaning and/or sanitizing are used
safely
Walls, floors, shelves and working surfaces are cleaned and/or
sanitized without causing damage to health or property
First aid procedures are followed if an accident happens
1.3 Dispose of waste
Wastes are sorted and disposed according to sanitary regulations,
enterprise practices and standard procedures
Cleaning chemicals are disposed safely according to standard
procedures
2 PREPARE STOCKS, SAUCES AND SOUPS
2.1 Prepare stocks, glazes and essences required for menu items
Ingredients and flavoring agents are used according to standard
recipes defined by the enterprise
Variety of stocks, glazes, flavorings, seasonings are produced
according to enterprise standards
2.2 Prepare soups required for menu items
Correct ingredients are selected and assembled to prepare soups,
including stocks and prepared garnishes
Variety of soups are prepared according to enterprise standards
Clarifying, thickening agents and convenience products are used
where appropriate
Soups are evaluated for flavor, color, consistency and temperature
related problems are identified and addressed
Soups are presented at the right flavor, color, consistency and
temperature, in clean service ware without drips and using suitable
garnishes and accompaniments
2.3 Prepare sauces required for menu items
Variety of hot and cold sauces are prepared from classical and
contemporary recipes based on the required menu items
Derivatives are made from mother sauces
Variety of thickening agents, seasonings and flavorings are used
appropriately
Sauces are evaluated for flavor, color and consistency and related
problems are identified and addressed
2.4 Store and reconstitute stocks, sauces and soups
Stocks, sauces and soups are stored correctly at the right
temperature to maintain optimum freshness and quality
Stocks, sauces and soups are reheated/reconstituted to appropriate
standards of consistency
3 PREPARE APPETIZERS
3.1 Perform Mise’ en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes, or
enterprise requirements
Ingredients are assembled according to correct sequence, quality and
specifications required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
3.2 Prepare a range of appetizers
Correct equipment are selected and used in the production of
appetizers
Appetizers are produced in accordance with enterprise standards
Glazes are correctly selected and prepared, where required
Quality trimmings and other leftovers are utilized where and when
appropriate
Appetizers are prepared, using sanitary practices
Appetizers are tasted and seasoned in accordance with the required
taste of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
Variety of cheese are presented and stored according to enterprise
standard
3.3 Present a range of appetizers
Appetizers are presented attractively according to enterprise
standards
Appetizers are presented using sanitary practices
Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting appetizers
3.4 Store appetizers
Quality trimmings and other leftovers are utilized where and when
appropriate
Appetizers are kept in appropriate conditions based on enterprise
procedures
Required food storage containers are used and stored in proper
temperatures to maintain freshness, quality and taste
4. PREPARE SALADS AND DRESSINGS
4.1 Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and
quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
4.2 Prepare a variety salads and dressings
Variety of salads are prepared using fresh (seasonal) ingredients
according to acceptable enterprise standards to maximize eating
qualities, characteristics and taste
Dressings are prepared suitable to either incorporate into, or
accompany salads
Prepared salads ad dressings are tasted and seasoned in accordance
with the required taste
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
4.3 Present a variety of salads and dressings
Suitable plate are selected according to enterprise standards
Salads are presented attractively according to enterprise standards
Salads and dressing are accompanied based on clients requirements
Salads and dressings are presented hygienically, logically and
sequentially within the required timeframe
4.4 Store salads and dressings
Salads are kept in appropriate conditions based on enterprise
procedures
Required containers are used and stored in proper temperature to
maintain freshness, quality and taste
5 PREPARE SANDWICHES
5.1 Perform mise-en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and
quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water
5.2 Prepare a variety of sandwiches
Variety of sandwiches are prepared based on appropriate
techniques
Suitable bases are selected from a range of bread types
Sandwiches are produced using correct ingredients to an acceptable
enterprise standard
Appropriate equipment are selected and used for toasting and heating
according to enterprise procedures and manufacturer’s manual
Sandwiches are prepared logically and sequentially within the
required time frame and/or according to customer’s request
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
5.3 Present a variety of sandwiches
Sandwiches are produced using correct ingredients to an acceptable
enterprise standard
Sandwiches are presented hygienically, logically and sequentially
within the required timeframe
Sandwiches are presented attractively using suitable garnishes,
condiments and service wares
Factors in plating are observed in presenting sandwiches
5.4 Store sandwiches
Quality trimmings and other leftovers are utilized where and when
appropriate
Sandwiches are stored hygienically at the proper temperature
considering the factors specified by the enterprise
Sandwiches are kept in appropriate conditions to maintain freshness
and quality
6 PREPARE MEAT DISHES
6.1 Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and
quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
6.2 Cook meat cuts for service
Appropriate cooking methods are identified and used for cooking
A variety of portioned meat cuts are cooked in accordance to standard
recipe specifications
A variety of offal dishes are cooked according to standard recipes
Meats are carved using the appropriate tools and techniques
Ingredients are adjusted to meet special requests of customers
Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
6.3 Present meat cuts for service
Meat dishes are presented attractively according to classical, cultural
and enterprise standards
Meat dishes are presented hygienically, logically and sequentially
within the required timeframe
Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting meat dishes
6.4 Store meat
Quality trimmings and other leftovers are utilized where and when
appropriate
Fresh and cryovac-packed meat are stored correctly according to
health regulations
Required containers are used and stored in proper temperature to
maintain freshness, quality and taste
Meat is stored in accordance with FIFO operating procedures and
storage of meat requirements
7 PREPARE VEGETABLES DISHES
7.1 Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and
quality required
Ingredients are prepared based on the required form and time frame
Where necessary, raw ingredients are washed with clean potable
water.
7.2 Prepare vegetable dishes
Vegetables are selected according to, quality
Vegetables accompaniments are selected to complement and enhance
menu items
Variety of vegetables dishes are prepared following appropriate
Cooking methods to preserve optimum quality and nutrition
Suitable sauces and accompaniments are selected and served with
vegetables
Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
7.3 Present vegetable dishes
Vegetables are uniformly cut and attractively presented
Suitable plate are selected according to enterprise standards
Factors in plating dishes are observed in presenting poultry and game
dishes
Vegetables dishes are presented hygienically, logically and
sequentially within the required timeframe
7.4 Store vegetables dishes
Quality trimmings and other leftovers are utilized where and when
appropriate
Vegetables are stored at the correct temperature
Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedure
Vegetable is stored in accordance with FIFO operating procedures and
storage of vegetable requirements
8 PREPARE EGG DISHES
8.1 Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and
quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
8.2 Prepare and cook egg dishes
Variety of egg dishes are prepared according to standard recipes
using a range of cooking methods
Eggs are cooked based on clients requirements
Sauces and accompaniments specific to egg preparations are selected
and prepared
Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legal requirements
8.3 Present egg dishes
Suitable plates are selected according to enterprise standards
Eggs are presented hygienically and attractively using suitable
garnishes and side dishes sequentially within the required timeframe
Factors in plating dishes are observed in presenting egg dishes
8.4 Store egg dishes
Fresh and processed eggs are stored at the correct temperature
Optimum freshness and quality are maintained in accordance with
enterprise storing techniques and procedures
Quality trimmings and other leftovers are utilized where and when
appropriate
Egg is stored in accordance with FIFO operating procedures and
storage of egg requirements
9 PREPARE STARCH DISHES
9.1 Perform Mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified correctly, according to standard recipes,
recipe cards or enterprise requirements
Ingredients are assembled according to correct quantity, type and
quality required
Ingredients are prepared based on the required form and time frame
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
9.2 Prepare starch dishes
Variety of starch products are selected and prepared according to
enterprise recipes
Optimum quality is ensured using appropriate cooking methods
Sauces and accompaniments appropriate to starch products are
selected
Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
9.3 Present Starch dishes
Suitable plate are selected according to enterprise standards
Starch dishes are presented hygienically and attractively using
suitable garnishes and side dishes
Factors in plating dishes are observed in presenting starch dishes
9.4 Store Starch dishes
Starch are stored at the correct temperature
Optimum freshness and quality is maintained in accordance with
enterprise storing techniques and procedures
Quality trimmings and other leftovers are utilized where and when
appropriate
Starch is stored in accordance with FIFO operating procedures and
storage of starch requirements
10 PREPARE POULTRY AND GAME DISHES
10.1 Perform mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
Ingredients are assembled according to quantity, type, and quality
required
Ingredients are prepared based on the required form and time frame
Poultry and game are prepared based on its enterprise poultry and
game preparation techniques
Frozen poultry and game are thawed in accordance with enterprise
thawing procedures
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
10.2 Cook poultry and game dishes
Poultry and game are handled efficiently and hygienically to minimize
risk of food spoilage and cross-contamination
Poultry and game dishes are cooked according to enterprise
standard recipes and appropriate Cooking methods
Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
10.3 Plate/present poultry and game dishes
Service wares are selected in accordance with type of poultry and
game dishes
Poultry and game is plated/presented using suitable sauces,
garnishes and accompaniments
Poultry dishes are presented hygienically, logically and sequentially
within the required timeframe
Factors in plating dishes are observed in presenting poultry and
game dishes.
10.4 Store poultry and game
Poultry and game are stored ensuring storage conditions and optimal
temperature are maintained
Quality trimmings and other leftovers are utilized where and when
appropriate
11 PREPARE SEAFOOD DISHES
11.1 Perform mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
Ingredients are assembled according to quantity, type, and quality
required
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
11.2 Handle fish and seafood
Seafood is selected according to quality,
Seafood are handled hygienically in accordance with enterprise
handling and storing techniques
Frozen seafood are thawed correctly to ensure maximum quality, and
to retain their nutrients
11.3 Cook fish and shellfish
Fish is cleaned, gutted and filleted correctly and efficiently according
to enterprise standards
Shellfish and other types of seafood are cleaned and prepared
correctly and in accordance with enterprise standards
Seafood dishes is cooked according to enterprise standards using a
variety of cooking methods
Fish and shellfish by-products are used appropriately for a variety of
dishes and menu items
Cooked dishes are tasted and seasoned in accordance with the
required taste of the dishes
Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
11.4 Plate/Present fish and seafood
Seafood dishes are presented hygienically, logically and sequentially
within the required timeframe
Fish and seafood is prepared and presented for service in accordance
to enterprise standards
Suitable sauces and dips are prepared according to standard recipes
and as required to accompany seafood menu items
Presentations and garnishing techniques are selected and used
according to recipes and enterprise standards
Services are carried out according to enterprise methods and
standards
Factors in plating dishes are observed in presenting seafood dishes
11.5 Store fish and seafood
Quality trimmings and other leftovers are utilized where and when
appropriate Seafood are stored hygienically in accordance with
enterprise handling and storing techniques
Seafood is stored in accordance with FIFO operating procedures and
storage of seafood requirements.
12 PREPARE DESSERTS
12.1 Perform mise en place
Tools, utensils and equipment are cleaned, sanitized and prepared
based on the required tasks
Ingredients are identified according to standard recipes, recipe card or
enterprise requirements
Ingredients are assembled according to quantity, type, and quality
required
Ingredients are prepared based on the required form and time frame
Ingredients are selected, measured and weighed according to recipe
requirements
Appropriate equipment are selected and used in accordance with
manufacturers’ manual
Frozen ingredients are thawed following enterprise procedures.
Where necessary, raw ingredients are washed with clean potable
water.
12.2 Prepare desserts and sweet sauces
Standard or enterprise recipes are used to produce a variety of hot,
cold and frozen desserts, appropriate for a variety of menus
Range of sweet sauces are produced to a desired consistency and
flavor
Prepared desserts and sweets are tasted in accordance with the
required taste
Workplace safety and hygienic procedures are followed according to
enterprise and legislated requirements
12.3 Plate/Present desserts
Desserts are presented hygienically, logically and sequentially within
the required timeframe
Desserts are decorated creatively
Factors in plating dishes are observed in presenting desserts
Desserts are portioned according to enterprise standards
Desserts are presented in accordance with enterprise presentation
techniques
Accompaniments, garnishes and decorations are used to enhance
taste, texture and balance
12.4 Store desserts
Quality trimmings and other leftovers are utilized where and when
appropriate
Desserts are stored at the appropriate temperature and under the
correct conditions to maintain quality, freshness and customer appeal
Suitable packaging are selected and used to preserve taste,
appearance and tasting characteristics
Sweet sauces are stored to retain desired quality and characteristics
Dessert is stored in accordance with FIFO operating procedures and
storage of dessert requirements
13 PACKAGE PREPARED FOOD
13.1 Select packaging materials
Food requirements of client and user are met prior to packaging in
accordance with the enterprise standard following the criteria for
packaging
Qualities of packaging materials are selected in accordance
enterprise standards
13.2 Package food
Food is packaged in compliance with sanitary, occupational health
and safety and local health regulations requirements
Environmental requirements for food packaging area is observed
Appropriate packaging procedures are adopted according to
enterprise specifications
Food labeled according to industry standards