Project

Assessment Conditions

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

• ensure office equipment and resources
• workplace documentation
• case studies and, where possible, real situations
• interaction with others.

Project:

You are a Sous Chef at Venus restaurant and bar. Being a part of Sous Chef, you are expected to take the following responsibilities:

Identifies and interprets information to determine task requirements

Completes required documentation using organisational formats

Composes simple documents for others to read

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

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

Interprets information related to timeframes and resource quantities

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

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

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

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

Task 1: Develop effective workplace relationships and deal effectively with issues, problems and conflict

Scenario: According to Venus restaurant and bar organisational policies, kitchen staff are required to do regular stocktake of kitchen supplies to monitor the stock levels. Therefore, the Head Chef of the restaurant has formed a team of three (3) member to perform this task of which you are a member.

The Head Chef has directed you to finish the stocktake by Wednesday so that restaurant has enough time to procure kitchen supplies and get itself ready for Weekend business. The Head Chef has informed you that the iPad which is normally used for stock take is broken. Therefore, you are required to do paper-based stock take.

Before starting the stocktake, the Head Chef of the restaurant has suggested you organise a meeting with your team members to sort out any potential issues and problems because the last stocktake was a disaster because of following problems and issues within the team:

Problems:

• Poor communication among team members
• Lack of participation

Issues:

• Lack of trust among team members
• Absence of leadership

Note: Trainer/assessor will assign/assume the role of other team member based on their discretion.

Subtask 1.1: In this task, you are required to arrange a meeting with your team members. The following will be the participants of the meeting:

• You
• Two (2) team member (Trainer/Assessor/Classmate)

The meeting has the following agendas:

Develop effective workplace relationship before initiating the task

Effectively identify and deal with issues and problems

Before the meeting, you need to:

• Prepare meeting agenda using the template provided.

During the meeting, you need to:

• Apply questioning and listening techniques to check or confirm understanding.
• Discuss and identify your and team members responsibilities and duties to promote cooperation and good relationships
• Discuss time and resource constraints you will face to accomplish this task
• Identify any linguistic and cultural differences
• Identify probable issues and problems
• Identify and plan strategies to carry out this task
• Encourage team members to provide feedback
• Acknowledge the information shared by the team members.
• Acknowledge the personal values and beliefs of team members and assured them that you would respect the values and beliefs of your team members.
• Elect a team leader in agreement with the team members.

Team members will:

• Participate in identifying and deciding responsibilities and duties for stock take.
• Team member one (1) will share that English is not his/her first language, and he/she face difficulties in understanding typical English words/phrases.
• Team member two (2) will share he/she comes from a very different cultural and professional background and preferred following formal workplace environment
• Team member one (1) will inform that he/she has allergy from nuts and is not comfortable to handle food associated with it
• Team member two (2) will inform that he/she has allergy from crustacea and is not comfortable to handle food associated with it
• Team member one (1) will inform that due to prior commitments, he/she will not be available beyond the usual working hours of the restaurant.
• Identify and agree with individual responsibilities and roles.
• Elect a team leader in agreement with the Sous Chef.

After the meeting, you must complete the "Minutes-of-Meeting" template provided below.

Meeting agenda template:

Date/Time:

Location:

Chairperson:

Meeting Attendees:

Full names and roles

Agenda Item/Topic

Discussion/Outcomes

Action Officer

Due Date

Welcome

(Agenda item 1)

Topic?

(Agenda item 2)

Topic?

(Agenda item 3)

Topic?

Summary

Overall Summary

Decision/s

Action/s if any

Next Meeting Time/date

Meeting closed at:

Minutes are a true and accurate record of the meeting

Approved/confirmed by whom?

Meeting minutes template:

Minutes of Meeting

Meeting Objective:

Attendees:

Venue:

Date:

No.

Points Discussed

Actions Suggested

Target Date

Signature of attendee 1:Signature of attendee 2:

Signature of attendee 3:Signature of attendee 4: