Scene rio: Context: For this activity, you will be assuming the role of a WHS manager employed at the Feast of Flavours Restaurant for the last 12 months. Below is a brief about the restaurant. Feast of Flavours story Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born. Objective A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours. Menu options The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design. At Feast of Flavours, cocktails and beverages can also be curated to give a unique experience with each slow slip. A complete list of the menu options can be located on the Feast of Flavours simulated website. Meetings 8: Events Feast of Flavours is acknowledged as an industry leader in delivering the best food and service to its customers. The restaurant can also handle private or corporate events, including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event. 0 Family Table seats 10 guests 0 Community Table seats up to 1520 guests 0 Private Dining Room seats up to 25-30 guests The restaurant is determined to cater to any customer within 2 minutes of arrival and serve delicious food and drinks within 15 minutes of the order. All staff at the Feast of Flavours are required to followI the belowmentioned legislation, regulatory requirements and code of practice and for further information, refer to the mentioned links: Fill in the identified hazards (at least 3) in the Hazard Identification Template Below. Activity 1: Identify Hazards You will be Your trainer/assessor will observe your performance and complete the provided required to performance checklist. complete and/or Your task Purpose: attach. Please submit the completed Hazard Identification Template to your trainer. For this activity, you need to identify hazards in your workplace, i.e. Feast of Flavours Timeframe You are required to complete this activity in 1 hour. Restaurant You can complete the template in your own time and submit it to the trainer. Roles and responsibilities: WHS Manager For this activity, you will be assuming the role of a WHS manager employed at the Hazard Identification Template Feast of Flavours Restaurant for the last 12 months. Based on your knowledge of WHS/OHS requirements and practices in the workplace related to security, This template is designed to help identify potential hazards in the workplace. This template aims to provide emergency and hazard management, you will need to respond to the specific tasks a structured approach to identifying hazards and ensure that all relevant factors are considered outlined below. Conducted by: Date Tasks to be performed Section 1: Physical Environment For each situation, complete the templates provided and ensure ALL sections are answered. Your trainer/assessor will assess your performance. Identify workplace hazards. Section 2: Plant Based on your industry workplace or the simulated industry environment set up above you need to use your knowledge of WHS/OHS requirements and practices to Section 3: Work Practise identify the following types of actual or foreseeable workplace hazards : Physical environment (refer to any aspect of the work environment that could cause harm to workers, such as poor lighting, inadequate ventilation Section 4: Security Issue exposure to extreme temperatures, or slippery floor surfaces) Plant (refer to any aspect of the work environment that could cause harm to workers, such as poor lighting, inadequate ventilation, exposure to extreme This hazard identification template is not exhaustive but provides a good starting point for identifying temperatures, or slippery floor surfaces) potential hazards in the workplace. Regularly reviewing and updating the checklist is important to ensure all Work practice (refer to any aspect of how work is performed that could cause hazards are identified and controlled. harm to workers, such as manual handling practices, failure to follow procedures, or working with hazardous substances) Security issue (refer to any workplace incidents that could cause harm to workers, such as theft, violence, or workplace bullying Performance criteria checklist for unit assessment task: By identifying and addressing these hazards, we can ensure a safe and healthy work environment for all workers in the restaurant. To successfully identify the above hazards you need to : Trainer/ Assessor to comp Conduct a workplace assessment: This involves a thorough visual inspection of the workplace to identify any potential hazards Activity 1: Identify Hazards Review the organizational Work Health and Safety (WHS) plan, which is a document that outlines a company's policies and procedures for maintaining a safe and healthy work environment Does the candidate meet the following criteria Yes No Trainer/Assessor Comments Analyze work processes and tasks: Analyze work processes, tasks and activities to identify any hazards associated with work. This could involve 1. Identify hazards looking at the type of equipment used, the materials handled, and the work 1.1. Access and utilise templates for environment. documentation for hazard identification. Unit Assessment Pack (UAP)_v1.0 Unit Assessment Pack (UAP]_v1.0 D Adelaide Educators Pty Ltd ABN 84136893831 Adelaide Educators Pty Ltd ABN 84136893831 28