SITHCCC020 Student Self-Assessment -

SITHCCC020 Student Self-Assessment

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.
Student Self-Assessment(Required)
Supervisor Signature(Required)
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
Student Self-Assessment(Required)
Supervisor Signature(Required)
Problem solving skills
- Identifies and anticipates operational problems and responds to these accordingly.
- Evaluates dishes and makes adjustments to ensure quality products
Student Self-Assessment(Required)
Supervisor Signature(Required)
Communication skills
- Liaises with other team members about service requirements
- Listens and responds to colleague and customer comments and complaints, and questions
- Responds to feedback from colleagues and uses active questioning to clarify further information.
Student Self-Assessment(Required)
Supervisor Signature(Required)
Teamwork skills
- Works cooperatively as part of a team
- Provides advice and support to the team as required
- Participates in debriefing and handover sessions with colleagues
- Proactively suggests improvements for food production and service provisions.
Student Self-Assessment(Required)
Supervisor Signature(Required)
Numeracy Skills (as relevant, based on job role)
- Completes calculations required for recipe requirements and conversions
- Measures and weighs ingredients required for food preparation.
- Measures chemicals required for cleaning according to labels and instructions
- Identifies required numbers of stock and supplies based on orders and instruction lists.
Student Self-Assessment(Required)
Supervisor Signature(Required)
Technology skills
- Sets up and checks equipment for daily work requirements
- Uses a variety of equipment for day-to-day work activities.
- Cleans and maintains equipment to industry standards and manufacturer’s instructions.
Student Self-Assessment(Required)
Supervisor Signature(Required)
Student Declaration
Consent(Required)
- I have completed all activities/tasks as required and detailed in this assessment including the 48 service periods
- All attached supporting workflow plans, reconciliations and other supporting documentation relevant to the service instances were prepared by me
- The information in this logbook is to the best of my knowledge a true and accurate record
Please read and tick in checkbox to accept all consent before moving to next step.
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SITHCCC020 Student Self-Assessment

Reading skills

Self Management

Problem solving skills

Communication skills

Teamwork skills

Numeracy Skills (as relevant, based on job role)

Technology skills

Student Declaration