Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Observance of rules with respect to hazardous materials
• Compliance with quality standards
• Compliance with work instructions
• Compliance with company policies
• Proper application of work techniques
• Accurate data
• Careful handling of merchandise

Tasks

• Receive instructions from the person in charge about the delivery schedule and types of merchandise (food products, dry goods, animals, materials, hazardous materials, etc.).
• Welcome the driver of the delivery vehicle.
• Read over the delivery documents: check the delivery location, date and time.
• Sign the shipping receipt.
• Notify quality control so they can come and check the raw materials.
• Cross-check the delivered merchandise against the ordered merchandise (type of merchandise, quantity, etc.).
• Check the condition of the merchandise: do a visual inspection of the packaging or boxes, open a container, count the items, etc.
• Apply the prescribed procedure if merchandise is damaged or does not comply.
• Use an optical scanner to record the entry of the merchandise.
• Fill out the administrative forms and send them to the department concerned or to the designated person.
• Detect any problems and notify the person in charge.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Observance of rules with respect to hazardous materials
• Compliance with work instructions
• Proper application of work techniques
• Proper use of materials-handling equipment
• Concern for the safety of people and goods
• Careful handling of products

Tasks

• Choose the materials-handling equipment in accordance with the form and weight of the products.
• Check the condition of the materials-handling equipment.
• Lift boxes, bags, materials or any other cumbersome items and place them on the equipment.
• Move products.
• Place the products in the designated locations.
• Detect any problems and notify the person in charge.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Staying within the limits of the occupation
• Proper application of work techniques
• Proper use of knives and equipment

Tasks

• Wash, peel and pare fruits and vegetables.
• Cut, slice and chop fruits and vegetables.
• Clean, cut and grind meat, cold cuts and fish.
• Slice cheeses.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Staying within the limits of the occupation
• Proper application of work techniques
• Proper use of equipment

Tasks

• Prepare foods: cold and hot sandwiches, hamburgers, etc.
• Cook or reheat fast-food dishes: North American, European, Asian, Middle Eastern or other.
• Divide desserts into portions.
• Prepare hot and cold drinks.
• Arrange food on plates, package it or place it in containers.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Staying within the limits of the occupation
• Proper application of work techniques
• Proper use of equipment
• Appealing presentation of dishes
• Effective coordination with kitchen staff

Tasks

• Read a work sheet or daily production table.
• Cook eggs.
• Cook meat and other products.
• Prepare baked goods to be served.
• Prepare hot drinks and fruit juices.
• Arrange food on plates.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Compliance with display plan
• Attractive presentation of products

Tasks

• Read the display plan.
• Check which articles are on special in the weekly flyer.
• Rotate products: check the expiry dates and remove expired products.
• Wipe off counters and shelves.
• Dust containers of food and non-food products.
• Replace new products.
• Check the labels close to the counters and shelves.
• Detect various problems ( breakages, malfunctioning equipment, missing objects, etc.) and notify the person in charge.

Performance criteria

• Compliance with work instructions
• Relevant, accurate and clear information provided
• Concern for client satisfaction.

Tasks

• Greet customers.
• Provide information on the menu.
• Suggest dishes and accompaniments.
• Take orders.
• Place orders.
• Arrange placemats, utensils and napkins on platters.
• Hand customers their food and drinks.

Performance criteria

• Compliance with work instructions
• Courteous service
• Honesty
• Accurate calculations and data entered
• Proper use of computerized equipment

Tasks

• Receive money and give change.
• Use a cash register, computerized sales equipment or a point-of-sale terminal to receive payment by credit or debit card.
• Charge amounts to customers’ accounts.
• Give receipts, sales slips, transaction records, etc.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Proper use of cleaning products
• Order and cleanliness

Tasks

• Clean and disinfect counters and work areas.
• Clean and disinfect equipment, machines, materials and accessories.
• Clean and disinfect refrigerators and cold rooms.
• Scour ovens and other baking equipment.
• Wash dishes, glasses and utensils.
• Put away materials.
• Sweep and wash floors.
• Empty and clean garbage cans.
• Store cleaning products.

Performance criteria

• Observance of occupational health and safety rules
• Observance of hygiene and cleanliness rules
• Compliance with work instructions
• Proper use of cleaning products
• Order and cleanliness

Tasks

• Clear, empty, wash and put away platters.
• Clean and disinfect tables and chairs.
• Sweep and wash floors.
• Empty and clean garbage cans.
• Clean and disinfect bathrooms.
• Store cleaning products.