BSBWOR203Work effectively with others

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BSBWOR203 Work effectively with others

Practical Assessment Template

ElementsPerformance Criteria

1. Develop effective workplace relationships

1.1

Identify own responsibilities and duties in relation to workgroup members and undertake activities in a manner that promotes cooperation and good relationships

1.2

Take time and resource constraints into account in fulfilling work requirements of self and others

1.3

Encourage, acknowledge and act on constructive feedback provided by others in the workgroup

2. Contribute to workgroup activities

2.1

Provide support to team members to ensure workgroup goals are met

2.2

Contribute constructively to workgroup goals and tasks according to organisational requirements

2.3

Share information relevant to work with workgroup to ensure designated goals are met

2.4

Identify and plan strategies/opportunities for improvement of workgroup in liaison with workgroup

3. Deal effectively with issues, problems and conflict

3.1

Respect differences in personal values and beliefs and their importance in the development of relationships

3.2

Identify any linguistic and cultural differences in communication styles and respond appropriately

3.3

Identify issues, problems and conflict encountered in the workplace

3.4

Seek assistance from workgroup members when issues, problems and conflict arise and suggest possible ways of dealing with them as appropriate or refer them to the appropriate person

Foundation Skills

This section describes language, literacy, numeracy and employment skills incorporated in the performance criteria that are required for competent performance.

Skill

Performance Criteria

Description

Examples/Instance observed

Date

Reading

1.1

Identifies and interprets information to determine task requirements

Writing

2.3, 2.4

Completes required documentation using organisational formats

Composes simple documents for others to read

Oral Communication

1.3, 3.2, 3.4

Presents information and seeks advice using language and features appropriate to audience

Participates in discussions using listening and questioning to elicit views of others and to clarify or confirm understanding

Numeracy

1.2

Interprets information related to timeframes and resource quantities

Navigate the world of work

1.1, 2.2

Understands responsibilities of own role and follows explicit and implicit organisational protocols and procedures

Interact with others

1.1, 1.3, 2.1-2.4, 3.1, 3.2, 3.4

Selects and uses appropriate communication practices when seeking or sharing information Establishes and builds rapport and relationships with others to foster a culture of respect and cooperation in communications

Get the work done

1.2, 2.4, 3.3, 3.4

Plans and organises work commitments to ensure deadlines and objectives are met

Uses formal analytical thinking techniques to recognise and respond to routine problems

Performance Evidence

Evidence of the ability to:

identify own responsibilities in relation to the team and the organisation's requirements

work effectively in a workgroup including:

supporting team members

using culturally appropriate communication skills

acting on constructive feedback

cooperating and contributing to team goals

identifying improvement opportunities

identify problems and conflicts and address them appropriately.

Note: If a specific volume or frequency is not stated, then evidence must be provided at least once.

Knowledge Evidence

To complete the unit requirements safely and effectively, the individual must:

outline the organisational standards, policies and procedures that relate to own work role

outline team responsibilities and duties and their relationship to individual responsibilities and duties.

summarise conflict resolution techniques.

Assessment Conditions

Assessment must be conducted in a safe environment where evidence gathered demonstrates consistent performance of typical activities experienced in the industry capability - workplace effectiveness field of work and include access to:

office equipment and resources

workplace documentation

case studies and, where possible, real situations

interaction with others.

No.

Assessment

Method

1

Professional Attributes demonstrated

prac

2

Practical Tasks completed

prac

3

All Aspects of Health and Safety adhered to

prac

4

Assessment/Portfolio complete

Written/practical

5

Checkpoints/Quiz completed

Written/elec.

Adjustments required:

Location:Assessment context/TH&E area:

Practical/Task

Spec

Reference

Criteria

1. Attempt

2. Attempt

3. Attempt

S

NYS

S

NYS

S

NYS

STOCK TAKE

TODAY (FRIDAY)YOU AND 3 OTHER MEMBER OF YOUR KITCHEN TEAM ARE ALLOCATED THE TASK TO PERFORM STOCK TAKE FOR KITCHEN THIS COMING MONDAY.

HOW WOULD YOU CARRY OUT THIS ACTIVITY WHILE PERFORMING IT IN A TEAM.

Constructive feedback to student including the following aspects:

WHS:WHAT ARE THE WHS CONCERNS

WHS concerns are whather the task need any PPE kit ti performe any task or any ladder is used for higher shelf, Hazard identification and doing all the jobs safely that no one will get hurt during any type of work.

Learning:WHAT INFORMATION WOULD YOU NEED

So take the time to check everything properly, including all your safety stock, cycle stock, and unfinished goods.

Work flow/Planning and Organising:WHAT WILL YOU PLAN

After doing stock take there are many things trhat can be implimented by restaurant which are:

1.Utilize POS system and Take inventory by hand.

2.Have some staff for tack of stock.

3.Use FIFO method.

4.Maintain a consistance schedule.

Technology:ANY TECHNOLOGY OR PROCESS YO USE

Many technologies like POS Are used for best stock tech tablets and mobile phones are used to get accurate stock take.

Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM .

The time was allocated for this duty betwwen for individual is 3 hous from evning 5:00 pm to 8:00 pm.

Team work:TEAM ALLOCATION AND DUTIES

Each member of the team is alloacated differnet areas like store room for dry storage, Cool rooms, Freezer and vagetable room and chemical room. Each person is alloacted according to size and stock of items in each department, if Dry store is biga person is alloacted only one department.

Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS

Each member is alloacted task at the begginning of the stock take and is instructed to meet at certain time to conclude all the stock together. And commum=nication is through face to face as it is small restaurant.

Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS

The main problem that is faced was allocation of the task, everyone wants the easiest job and there are many things like chemical which need PPE kit to take stock take so everyone agreed to the equal distrubition of task and everyone helped each other if ther a tough jib to do, which makes a good team.

Self - Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED

I have Followed the all processes totake stock take like properly maintaining stock checking all stock which is in use, Printing all stock take shits before doing so, And by doing stock take all items should be properly counted snd not guessed.

Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE

By organising and giving instructions to the helping hend and by doing stock take by proper manner which helps to get accurare results.

General:SUMMARY

To conclude, Stock take is very complicated process if not done properly and can make serious mistakes in stock and will result in getting wrong stock, but if the process is done properly and in team work it will get easy and efficient.

Practical

Spec

Reference

Criteria

1. Attempt

2. Attempt

3. Attempt

S

NYS

S

NYS

S

NYS

CLEANING

YOU AND 2 CHEF FROM LUNCH SHIFT ARE ALLOCATED DUTY TO CLEAN KICTEHN DURING SERVICE PERIOD FROM 3PM-5PM.WHICH AREA WOULD YOU CHOOSE TO CLEAN,WHY AND HOW.

Constructive feedback to student including the following aspects:

WHS:WHAT ARE THE WHS CONCERNS

Learning:WHAT INFORMATION WOULD YOU NEED

Work flow/Planning and Organising:WHAT WILL YOU PLAN

Technology:ANY TECHNOLOGY OR PROCESS YO USE

Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM .

Team work:TEAM ALLOCATION AND DUTIES

Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS

Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS

Self - Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED

Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE

General:SUMMARY

Practical

Spec

Reference

Criteria

1. Attempt

2. Attempt

3. Attempt

S

NYS

S

NYS

S

NYS

EVENT

YOU AND 2 CHEF HAVE BEEN ASSIGNED TO PREPARE FOR A BIRHDAY PARTY MENU FOR A EVENT ON SUNDAY LUNCH TIME.SUNDAY IS USUALLY CLOSED AS REASTAURANT DOES NOT OPEN FOR SERVICE.HOW WOULD YOU PLAN ,PREPARE AND SERVICE FOR THE EVENT. WHO WILL YOU LAISONN WITH.

Constructive feedback to student including the following aspects:

WHS:WHAT ARE THE WHS CONCERNS

Learning:WHAT INFORMATION WOULD YOU NEED

Work flow/Planning and Organising:WHAT WILL YOU PLAN

Technology:ANY TECHNOLOGY OR PROCESS YO USE

Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM .

Team work:TEAM ALLOCATION AND DUTIES

Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS

Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS

Self - Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED

Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE

General:SUMMARY

Practical

Spec

Reference

Criteria

1. Attempt

2. Attempt

3. Attempt

S

NYS

S

NYS

S

NYS

MENU PLANNING

YOU AND YOUR COLLEGUE HAS BEEN GIVEN A TASK TO PREPAPRE SEASONALMENU FROMDEC TO FEB.HOW WILL YOU PLAN AND PREPARE THE MENU FOR THIS COMING SUMMER SEASON.WHAT ELEMENTS WILL YOU TAKE INTO CONSIDERATION EXAMPLE.. FOOD,DESIGNING ETC.

Constructive feedback to student including the following aspects:

WHS:WHAT ARE THE WHS CONCERNS

Learning:WHAT INFORMATION WOULD YOU NEED

Work flow/Planning and Organising:WHAT WILL YOU PLAN

Technology:ANY TECHNOLOGY OR PROCESS YO USE

Time Constraints: HOW LONG IT WILL TAKE YOU TO PERFORM .

Team work:TEAM ALLOCATION AND DUTIES

Communication: HOW WOULD YOU COMMUNICATE WITH TEAM MEMBERS

Problem solving:HOW TO RESOLVE PROBLEMS. PROVIDE SOME EXAMPLE IN CASE OF PROBLEM FACED IT STOCK TAKE PROCESS

Self - Management:HOW WILL YOU FOLLOW PROCEDURE DISCUSSED FOR THE DUTY ALLOCATED

Initiative and Enterprise:HOW WOULD YOU CONTRIBUTE

General:SUMMARY