Reference no: EM133508425

ASSESSMENT: WORK BASED OBSERVATIONS

For this assessment, you will be observed MONITORING THE WORK OPERATIONS OF A SECTION within your workplace or within the Training Kitchen (during a service or production period). This a include organising an area of service in either front or back of house. It does not require you to run the whole area, just to coordinate and monitor the workflow of part of an area (whilst in charge of staff).

You will be responsible for at least 3 other staff members for this task. These staff members may be colleagues from your course, of undertaking a lower hospitality course within your Training Organisation.

Your assessor will provide you with the task to be completed, which will be technical and food preparation / service based
Throughout this assessment, your assessor will be looking to ensure you:

• Preparation:
o Plan and develop a workflow for your team
o Include contingencies for the following activities within your workflow
• delays / time difficulties
• dealing with difficult customer service situations
• equipment breakdown or technical failure
• staffing levels and skill profiles
• staff performance
• product development
• Monitoring and responding to service issues
o Monitor your work area efficiently
o Make suitable adjustments to your operations as required
o Consult with your colleagues and customers as appropriate
o Provide feedback to colleagues and management to assist with future planning
o Plan and organise the workflow of your area
o Delegate to colleagues as required Ir.
o Schedule work efficiently
o Assist colleaguesiprioritise their workload through supportive feedback and coaching
o Complete all woOlace records accurately
o Identify any issue within your work area and resolve them appropriately
o Work with your team, encouraging each to provide solutions, not just problems