Employability Skills for SIT30807 Certificate III in Hospitality (Commercial Cookery)
The following table contains a summary of the employability skills for this qualification. This table should be interpreted in conjunction with the detailed requirements of each unit of competency packaged in this qualification. The outcomes described here are broad industry requirements that may vary depending on the packaging options.
Employability Skill Industry/enterprise requirements for this qualification include:
Communication
Communicating with colleagues to determine their specific needs
and the needs of customers; interpreting verbal and written information on customer requirements to ensure efficient delivery; empathising and negotiating acceptable solutions to colleague and customer problems and complaints; interpreting and providing clear and accurate information to colleagues to ensure a positive outcome.
Teamwork
Working as a skilled team member providing instructions, building group cohesion and applying discretion and judgement as needed; understanding own role in kitchen operations and servicing the needs of colleagues and customers; understanding the quality service goals of the enterprise and working as a team member to deliver those goals.
Problem solving
Anticipating problems that may arise with kitchen operations. Mitigating problems by making acceptable adjustments to kitchen operations that adhere to the predetermined requirements and colleague and customer requests. Identifying and clarifying the extent of problems that arise during kitchen operations, taking responsibility for or requesting assistance from other team members in resolving issues; using predetermined policies and procedures to guide solutions to problems in the kitchen.
Initiative and enterprise
Showing independence and initiative required taking a lead role in kitchen operations. Adapting to emerging operational situations and problems by initiating and implementing creative and immediate responses to ensure efficient operational delivery; identifying and discussing a range of hospitality product and service concepts affecting kitchen operations to improve existing product and service options for the enterprise and its customers.
Planning and organising
Collecting, analysing and organising customer- and product information to allow for efficient kitchen operations. Collecting, analysing and selecting appropriate information and products to meet the needs of customers, pacing the delivery of information and services to meet operational and customer requirements; participating in continuous improvement by reporting success or deficiencies in kitchen operations.
Self management
Understanding and complying with the legal responsibilities those apply to own role in kitchen operations. Knowing own job role and responsibilities, acting through self-direction and organising own work time and priorities when preparing for and cooking a diverse range of food items; reviewing and reflecting on own work performance and seeking feedback and guidance on success in effectively servicing the needs of colleagues and customers
Learning
Knowing own knowledge and skill strengths and weaknesses; taking responsibility for own professional development; sourcing ongoing learning opportunities and information using a range of mediums and settings to update regularly and proactively the commercial cookery knowledge required; sharing information with colleagues.
Technology
Understanding the operating capability of, selecting and using the appropriate technology to prepare for and cook a diverse range of food items.
Ø These principles are important to be adopted in our training kitchen. Each negative impact or misjudgment will slow down or hinder the learning process. The positive application will have a direct impact on a positive learning outcome.
I have read and understand all up front information.
The principle of training other in job skills and the save way to use machinery and equipment
I also understand the principal of "duty of care" regarding the responsibility for other students and customers.
SITXOHS001A Follow health, safety and security procedures | SITXHRM001A Coach others in job skills |
