Specification
Weight kg/l/unit
Cost per kg/l/unit
Actual Cost
Total Cost
$
Portion Cost
$
Method:
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New York College Pty Ltd trading as New York College
V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website:
Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
67
NEW YORK COLLEGE
Work Flow Plan/ End of Service Procedures / De-Brief
TIME
Task (Description) and Priority
Equipment & WHS
Communication (Who, About what?)
End of Service Procedures/
Reporting Requirements
Equipment/Systems
Communication (Who, About what?)
Post Service De-Brief
Equipment/Systems
Communication (Who, About what?)
Page
68
of
168
New York College Pty Ltd trading as New York College
V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website:
Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
68
NEW YORK COLLEGE
Page
69
of
168
New York College Pty Ltd trading as New York College
V1.0 December 2018
ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J
Website:
Phone: + 61 07 3848 4354
1009 Ipswich Road, Moorooka, QLD 4105
69
NEW YORK COLLEGE
To be completed on completion of all services by all parties indicated, in conjunction with the declarations
on the last pages of the log book.
Performance Evidence – Benchmarks
Sign each benchmark achieved at the end of all services
Student Self -
Assessment
Workplace
Supervisor
Trainer/Assessor
Reading skills
Interprets and follows a range of organisational procedures and
work schedules.
Reviews special request from customers and dietary
requirements and interprets relevant changes required to food
preparation lists and recipes.
Self Management
Plans and organises tasks from organisational information
including bookings, standard procedures, guest lists and event
schedules
Develops and reviews work schedules
Follow work schedules effectively
Prepares work area and supplies according to procedures to
meet service requirements.
Maintains cleanliness and tidiness of work areas
Integrates all technical skills within the whole service period,
throughout preparation, service, and end of shift duties.
Completes administration and reporting requirements relevant
to the job role and typical tasks performed in that role
Problem solving skills
Identifies and anticipates operational problems and responds to
these accordingly.
Evaluates dishes and makes adjustments to ensure quality
products
Communication skills
Liaises with other team members about service requirements
Listens and responds colleague and customer comments and
complaints, and questions
Responds to feedback from colleagues and uses active
questioning to clarify further information.
Teamwork skills to:
Works cooperatively as part of a team
Provides advice and support to the team as required.
