Reference no: EM133113689

SITHKOPOO5 Coordinate cooking operations

Assessment Task

Performance objective:

The purpose of this assessment is to check your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:

Supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:

° development of:
 • kitchen workflow schedules
 • mise en place lists
 • food preparation lists . .
° calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence.

Coordinate cooking operations within commercial time constraints for food production processes, which must include at least two of the following categories:

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

Assessment description:

Part A
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 Part B. 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.

Part B
A. Part B consists of 12 practical service instances where you are required to coordinate cooking operations, documented in a log. This log shall be used to document the coordination of cooking operations during full-service periods.

B. The 12 service instances must include at least 2 of the following food production processes:

• Bulk cooking
• Cook chill for extended life
• Cook chill for five-day shelf life
• Cook freeze
• Fresh cook

C. Each instance is to be recorded in the logbook attached, clearly numbered and dated on at least 12 occasions.
D. Each service detail and task outlined in each of the logbook instances must be completed
E. To calculate food requirements for recipes, use the template "Standard Recipe Card".
F. To collate food orders, you may use the electronic template "Banquet Analysis Sheet" (BAS) provided to you by your trainer.
G. To record workflow planning and communication use the template "Workflow".
H. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
A workflow plan
A raise en place list
A preparation list

For 4 of the 12 instances, you must provide in addition to the above documentation:
Calculations of food requirements and Food orders which must cover 4 of the following service styles:

• A la carte
• Buffet
• Set menu
• Table d'hôte
• Bulk cooking operations
• Functions and events
• Festivals

SITXHRM003 Lead and manage people

Assessment Task

Performance objective:
The purpose of this assessment is to assess your underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
• roles of and functions performed by supervisors and managers:
 a) decision making
 b) delegating tasks
 c) monitoring staff
 d) planning and organising
 e) providing information:
- organisation performance
- changes in organisational policies
- marketing information and targets
- overall organisational objectives
- plans for new equipment
- rationale for management decisions
- technology updates
- training developments
• expectations, roles and responsibilities of team members:
 a) adhering to policies and procedures
 b) cooperative and open communication
 c) nature and scope of work
 d) relationships with others in the workplace and interdependent areas of activity
 e) reporting requirements
• considerations in the individual development of staff:
 a) change in job responsibilities
 b) external training and professional development
 c) formal promotion
 d) internal training and professional development
 e) opportunity for greater autonomy or responsibility
• features of different leadership styles
• features of open and supportive communication
• characteristics of effective leadership
• principles of teamwork and:
 a) characteristics of effective teams
 b) roles and attributes of team members
 c) organisation of teams
 d) potential team problems
 e) benefits of effective teamwork
• role and theories of motivation as they apply to the management of individuals and teams
• the role of group dynamics in successful team management
• forms of recognition and reward applicable to leading staff:
 a) acknowledging individual good performance to the whole team
 b) incentive initiatives
 c) informal acknowledgement
 d) presenting awards
 e) written reports to management
 f) types of organisational plans and planning processes

Part A -
Setting managing and communicating Key Performance Indicators
For this assessment you are required to consider a scenario from your industry and then set key performance indicators (KPIs) based on this scenario. You will need to consider the business reasons for the KPls, look at what the current KPIs are and set target KPIs to be achieved.
You will then need to:
1. Set and measure KPIs.
2. Use new or innovative approaches to meet the KPIs.
3. Define constraints to meeting KPIs.
4. Know what to do if KPIs are not met.
5. Use appropriate methods of communication.
If more space is required for any answer you can attach a separate page containing name, assessment date, unit title unit code and the assessment task number and attach this page with the current assessment task before
submission.

Hospitality Scenario:
You are the supervisor of the Food and Beverage Service Team and have just returned from your monthly management meeting.
Mr. McEIm, the new GM has reviewed the Sales and Customer service history from the past 12 months and accordingly developed and set new targets to improve the organisation's customer service provisions and sales targets.

Tourism Scenario:
As the team leader at Bulga Bulga adventure tours you are responsible for overseeing the promotion, booking
and tour guide teams of guided bus tours in outback Australia.
The managing director has set business targets he would like to see achieved over the next 12 months. They are:

Events Scenario:
You are the Team Leader of the Events Management team and have received an email from your Managing Director. Part of the email reads:

1. Set and measure KPIs
NOTE: Please choose ONE of the previous scenarios which most closely resembles your industry to set the following KPIs.
Based on the chosen scenario, create 3 KPIs to help you monitor and manage the department

For each KPI, outline the steps that you think need to be taken to achieve the KPI. You might need to employ innovative approaches (procedures, processes, systems, technology, etc) to make sure that you and your team achieve each KPI.

3. Constraints to meeting KPIs.
What could prevent you (organisational constraints) from implementing these new techniques? What needs to be considered?
4. What to do if KPIs are not met.
What will you do if you identify that staff members struggle or do not achieve the set targets? Think about the technique you would use to find where the problem lies, who you would communicate with and the steps involved in finding a solution.
5. Methods of communication. What methods of communication will you use to communicate the KPIs to your team?

Part B - Performance Review
Performance reviews are used by managers and supervisors to give and receive feedback from staff.
In this part of the assessment you will create a set of evaluation criteria to monitor and evaluate your staff. You will need to:
a. Set Job Responsibilities and Tasks
b. Relate job responsibilities to specific performance indicators
c. Employee Feedback
d. Professional Development
e. Bonus and Reward Systems
f. Provide employees with feedback
g. Delegating tasks
a. Set Job Responsibilities and Tasks

Choose one Job Role within your department and document the responsibilities for that job role. Use the following example as a guide:

b. Relate job responsibilities to specific performance indicators
Using the job responsibilities you listed in part A, create specific performance indicators. You will need to:
• State what the indicator is
• Document how the indicator will be measured

Employee Feedback
List 3 methods you can employ to encourage employees to give you open and honest feedback, and give an example of each:

d. Professional Development
Training and development should help solve problems or skill shortages in the department and improve both the staff member and the business.

List 3 techniques which you can use to identify problems or skills shortages in your department, which will help you determine training needs.

e. Bonus and Reward Systems What is the purpose of a reward system?
List 3 different ways you can reward your employees. For each reward type list any positive or negative aspects associated with the type of reward.

Provide employees with feedback
You should provide feedback to your staff on a regular basis. The method you use to provide feedback might depend on the time the employee has worked for you, and the context of the feedback you need to provide.

For each of the following, give an example of a method of feedback (continuous, public, private) you could use to provide feedback to the employee.

SITXHRM003 Lead and manage people

Assessment Task

Performance objective:
The purpose of this assessment is to assess your ability to complete tasks outlined in elements and performance criteria of this unit in the context of the job role, and:
• monitor individual or team performance demonstrating at least four of the following leadership and management roles:
a) decision making
b) delegation of tasks
c) information provision
d) provision of feedback
e) motivation through recognition and rewards
f) planning and organising
• seek and respond to feedback from team members during the above service periods, in line with organisational goals and policies in the following areas:
a) allocation or performance of work
b) effectiveness of communication within team, between other teams or within organisation
c) efficiency or deficiency in workplace practices

Assessment description:

Service Instances - Details

You will be observed monitoring individual or team performance demonstrating at least 4 of the following leadership and management roles: (Select 4)
decision making
delegation of tasks information provision provision of feedback
motivation through recognition and rewards
planning and organising
The selected roles may be observed individually on several occasions or during e.g. preparation and service for a function, organising or holding an event or similar where a complete operational cycle can be observed.

Part A Planning monitoring

1. Once you have selected the activities with your trainer, you will need to develop a plan for the situation(s) where you undertake monitoring including:

A. An overview of the activities typically undertaken by the team in the workplace or simulated training environment

B. A description of the team

C. The job roles and duties undertaken by each team member

D. How the tasks to be completed during the instance(s) will be planned, organised and allocated, and communicated to each team member or the team as a group

E. Provisions for decision making and delegation of tasks

F. The documentation you will use to assist you to inform staff (e.g. booking information, menus, schedules etc.)

G. The provisions for monitoring

H. The provisions for de-briefing staff at the end of the service instance(s)

Part B - Observation

You will demonstrate your ability to carry out each of the 4 activities planned for in Part A. Using your knowledge of leadership and management techniques, you will need to:

1. Plan and organise the activity (e.g. a meeting to provide workplace information)

2. Use appropriate decision making techniques

3. Delegate suitable tasks using the correct techniques

4. Collect and provide relevant feedback from and to staff

5. Use suitable motivation techniques

Part C - Post monitoring/observation. Evaluating the monitoring processes

a. Provide an overview of the efficiency and/or deficiency of the workplace practices:

1. What worked well?

2. What did not work well and why?

b. How effective was the communication:

1. Between you and individual team members

2. Between you and team

3. Amongst the team

c. How effective was the allocation and delegation of tasks to individuals and the team overall? What were the shortfalls or weaknesses you have identified, and which actions will you take to overcome these?

d. What feedback have you provided? To whom?

e. What feedback have you received from individuals, and the team overall?

f. How have you used feedback received and in which instances? How will you use feedback received for future services as part of continuous improvement?

Attachment:- Assessment Task - Lead and manage people.rar