l TASK INSTRUCTIONS .- Introduction You are the Grade 5 chef/manager of a contemporary Melbourne based inner city restaurant with a capacity of 220 seats. Located in the midst of the city, it is a popular establishment for CBD Workers, tourists and local guests. You are to prepare staff rosters that meet diverse operational requirements across three different roster periods listed below: Breakfast menu: - Buffet offering a charge back arrangement with 4 local hotels, and accepts walk-in'S - Open 7 days a week: 06:30am 10:00am Lunch menu: - Menu Style: Ala-carte - Open 7 days a week: 11:30am 2:30pm Dinner menu: - Menu Style: Aia-carte - Sunday - Friday - Open from 6:00pm 10:00pm - Saturday Open 6:00pm 11:00pm The restaurant is licensed, but does not open the bar before lunch service. Average covers er day: 1 October - 30 November Mon Tues Wed Thur Fri Sat Sun Breakfast 180 180 220 220 250 420 420 Lunch 150 180 190 200 220 260 140 Dinner 80 80 100 100 160 390 120 Kitchen staff Level 1 Level 2 Level 3 cook Level 4 cook Level 5/6 cook Note: All staff kitchen Kitchen Grade 2 grade 3 grade are attendant attendant (tradesperson) 4 15 employed Grade 1 Grade 2 {tradesperson} under the Full time 3 2 2 2 2 Restaurant Industry Award 2010 Part time 1 4 - [MA000119] Casual A pool of casual staff at all levels are available on call Note Part time staff are each employed for 20 hours p/w, and are exible with their rosters You are required to prepare staff rosters for your kitchen that meet diverse operational requirements for breakfast, lunch and dinner over a 1-week period using the link provided htt s://www.findm shift.com/create-a-staff-roster