Work Effectively as a Cook

1.2. Complete mise en place lists that are clear, complete and appropriate to the situation.

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

1.4. Follow a work flow to maximise efficiency, taking into consideration time, resources and the roles and responsibilities of other team members.

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

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 supportively as part of a kitchen team and delegate tasks appropriately, in a manner that promotes cooperation and good relationships.

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

2.7. Maintain cleanliness and tidiness of the work environment.

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

3.3. Participate in post-shift debrief or handover, encouraging, acknowledging and acting on constructive feedback.

4.2. Identify issues, problems and conflict encountered in the workplace.

4.3. Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person.