Assignment Assessment Task
Task 2
Task Name Operations Assignment
Type of task Assignment
Task Number 2 of 2
Where you will work on your task The Gordon, in class
Time available to complete this assessment 62 days Due date 8/12/2020
Purpose of this task To demonstrate the monitoring and improvement of workplace operations. Planning and organising workflow from setup, costing, coordinating and monitoring and supporting team members. Solving problems and making decisions that solve immediate and long term problems.
What you are required
to prepare, do or make Complete the organisation of the business partners needs in line with financial and legal obligations to the employer and employee
Special requirements
(eg submission requirements) Assignment must be word processed
What skills and knowledge you need to demonstrate Be able to plan and organise workflow for a team operation or activity that takes into account the following contingencies.
- Delays and time difficulties
- Difficult customer service situation
- Equipment breakdown or technical failure
- Financial resources
- Staffing levels and skill profiles
- Staff performance
- Procedural requirements
- Product development and marketing
Monitor and respond to team based operational and service issues during the above situations
Complete organisational records for the following operations
- Performance reports
- Staff records
You will need access to these resources Assignment information, Power-point Presentations, Classroom, Computer Lab, Internet Access
Your teacher will provide the following resources
Assignment information, Power-point Presentations, Classroom, Computer Lab, Internet Access
To submit this task Complete and analyse the following scenario and make informed decisions on how it can be best executed.
Operations Assignment
Background Information – Cert IV in Commercial Cookery & Cert IV in Patisserie
The partners who own the 80 seat restaurant where you work as Kitchen Manager have decided to reappraise the staffing levels of the kitchen. They say there are too many hours being wasted through idle staff and as a result the bottom line of the business is suffering. They say the efficiency of the kitchen has to be analysed and it is claimed there is a 10% improvement needed in performance.
You are required to investigate this request to see if workplace operations can be modified to meet their requests and how you would instigate these changes for organised work flow.
(Use Event 2 as an example of what the partners are talking about)
You will need to write an operational plan (workflow plan) based on Event 2
1. Describe how you would monitor the work hours of the kitchen team and the efficiency involved in those hours leading up to the event – this would also mean you need to identify relevant problems associated with adjusting staff levels to attain the requested improvement (including a reworked basic roster of staff classifications, sections and hours worked – taking into account breaks- you have 3 days of staff wages to trial, setup, organise, coordinate and review the function) You will need to reduce wages by at least 10%
2. In your new plan, you must show the delegation process that will be involved. What tasks will you be assigning to what areas, what days and to which staff. – Overall 3 day operational workflow plan which incorporate the major prep tasks for each area.
3. How you plan to deal with a difficult customer service situation like an unexpected vegan, vegetarian, allergy and religious requirements within the new menu.
4. How you plan to take into account that many of the service fridges within the restaurant kitchen are not working, how will you maintain Food Safety throughout the 3 day period.
5. Will training be necessary to accommodate the staffing levels and skills profile of the Front of House Team – how will you get around this problem, what resources could you utilise to help you with this issue.
6. How you plan on gathering feedback for product development and how you would suggest marketing these events it in the future
7. Complete a Staff Performance Report on how each staff member performed (including yourself) with following the above 1-6 situations to help with future training
This report needs to be Word processed and set-out in a logical format that can be easily used as a reference point when setting up the next event. It will need to contain all the above points included in the report and the ways you plan on getting around each scenario.
Roster for Certificate IV Commercial Cookery/Certificate IV Patisserie Event 2
Name of Employee Position and Classification Hourly Rate Tuesday Wednesday Thursday Gross Wages
(Management) (594.48)
John Smith Head Chef
Cook (Grade 6) (Full Time) $24.77 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($198.16) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($198.16) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($198.16) $594.48
(Larder) ($1225.20)
Mary Johnstone Chef de Partie
Cook (Grade 5) (Full Time) $24.12 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) $578.88
Ben Paul Cook (Grade 3)
(Casual) $26.93 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) $646.32
(Mains/Grill) ($1871.52)
Peter Eddie Chef de Partie
Cook (Grade 5) (Full Time) $24.12 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) $578.88
Sarah Francis Cook (Grade 3)
(Casual) $26.93 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) $646.32
Steve Smith Cook (Grade 3)
(Casual) $26.93 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) $646.32
(Pastry/Breads) ($1225.20)
John James Chef de Partie
Cook (Grade 5) (Full Time) $24.12 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($192.96) $578.88
Tracy Rose Cook (Grade 3)
(Casual) $26.93 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) 8:00 – 12:00(4H)
13:00 – 17:00(4H)
($215.44) $646.32
TOTAL $4916.40
Assessment Task 2 – Feedback
Task Name Operations Assignment
Requirements of this task Satisfactory
Yes No
1. Staff roster of how the hours would be allocated over the 3 day period, staff section allocation and legal requirements met as per Award
2. Logical 3 day workflow plan of major tasks to be undertaken on which days and which sections and staff are allocated to each
3. A structured contingency plan on how the team will deal with any difficult customer service situations like dietary requirement or allergies. (Potential menu variations)
4. How your team is going to take into account equipment failure and maintain FSANZ standards
5. Staff training procedures that will be needed in order to execute your operational plan for a great outcome and customer satisfaction.
6. How your team plans on gathering feedback in order to develop and market future events
7 Organisations records of overall performance of plan and staff in each of the above criteria
Feedback
Attempt Number ? First submission
? Second submission
? Late submission
Reasonable adjustment applied ? No
? Yes (briefly describe)
Outcome ? Satisfactory
? Unsatisfactory
Feedback
Assessor’s Name Michael Davis Signature Date 8/12/2020
Student’s Name Signature Date
Unit Outcome Summary Sheet – File copy
Student Information
Student’s Name Student ID No.
Student rights If you have any questions about the assessment outcome you should firstly speak to your trainer. If this conversation does not resolve your concern, you can appeal the decision within ten working days of the date below by sending an email to qualityassurance@gordontafe.edu.au
Student declaration I certify that the work completed and submitted for these assessment tasks is my own work and that where other people’s work or contribution is part of this assessment, it has been clearly identified in the assessment and that person’s role or source of the information has been acknowledged.
Subject Information
Course SIT40516 Certificate IV in Commercial Cookery SIT40716 Certificate IV in Patisserie
Unit of Competency SITXMGT001 Monitor work operations
Program Area Living Well
Hospitality, Tourism, Events & Cookery
Assessment Information 1st Attempt 2nd Attempt
Task 1 SITXMGT001 Monitor work operations
? Satisfactory
? Not Satisfactory
? Not required
? Satisfactory
? Not Satisfactory
Task 2 Operations Assignment
? Satisfactory
? Not Satisfactory
? Not required
? Satisfactory
? Not Satisfactory
Feedback
Overall Unit Outcome ? Incomplete (W) ? Competent ? Not Yet Competent
Feedback on overall unit
Assessor’s Name Michael Davis Signature Date
Student’s Name Signature Date
Employer Competency Confirmation Sign-off
Employer’s Name Signature Date
Unit Outcome Summary Sheet – Student copy
Student Information
Student’s Name Student ID No.
Student rights If you have any questions about the assessment outcome you should firstly speak to your trainer. If this conversation does not resolve your concern, you can appeal the decision within ten working days of the date below by sending an email to qualityassurance@gordontafe.edu.au
Student declaration I certify that the work completed and submitted for these assessment tasks is my own work and that where other people’s work or contribution is part of this assessment, it has been clearly identified in the assessment and that person’s role or source of the information has been acknowledged.
Subject Information
Course SIT40516 Certificate IV in Commercial Cookery SIT40716 Certificate IV in Patisserie
Unit of Competency SITXMGT001 Monitor work operations
Program Area Living Well
Hospitality, Tourism, Events & Cookery
Assessment Information 1st Attempt 2nd Attempt
Task 1 SITXMGT001 Monitor work operations
? Satisfactory
? Not Satisfactory
? Not required
? Satisfactory
? Not Satisfactory
Task 2 Operations Assignment
? Satisfactory
? Not Satisfactory
? Not required
? Satisfactory
? Not Satisfactory
Feedback
Overall Unit Outcome ? Incomplete (W) ? Competent ? Not Yet Competent
Feedback on overall unit
Assessor’s Name Michael Davis Signature Date
Student’s Name Signature Date
Employer Competency Confirmation Sign-off
Employer’s Name Signature Date
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