SIT40516 Certificate In Commercial Cookery

Develop staff rosters for three different periods:
according to relevant industrial agreements and other considerations and wage budgets
to maximise operational and customer service efficiency while minimising wage costs
combine duties where appropriate to ensure effective use of staff
adequate skill mix supported by award/grade listed for each staff member
considering social and cultural considerations of staff
in consultation with colleagues to ensure input into rosters

 

Assessments are to be completed according to the instructions provided in the assessment document. Your trainer/assessor will go through the instructions with you.
Assignments are to be completed at home, in your own time.
Observations, presentations and role-plays must be completed under the assessor supervision.
If you are not sure about any aspect of an assessment, ask your trainer/assessor to explain the requirements.