Task intsructions

Part 1

Develop an implementation plan detailing how you will approach/ complete the activities in part 2 of this task. The plan is to include:

Timelines for completion of each part of the task

Summary of sequence of tasks to be completed (this is to follow the order of part 2 task instructions)

Summary of any information you will supply to staff e.g. summary of issues and improvement practices

A summary of how you will monitor, record and measure resource usage (students may produce their own recording document for this purpose of use the Environmental sustainability and resource usage efficiency inspection record).

Submit the implementation plan to your kitchen supervisor (assessor) at least one week prior to attempting part 2 of this task. Seek feedback on the appropriateness of your plan in helping you prepare to complete part 2 of this task.

Part 2

You are required to meet and present the improvement practices, techniques and tools to the kitchen staff team, seek feedback and implement the improvement actions.

You are then to monitor staff performance when implementing the new practices in the kitchen, storage facilities and garbage storage/ disposal areas during service delivery.

You will be required to move between the operational areas during the task and observe/ monitor staff performance.

You are to demonstrate effective oral and listening communication skills when completing this task.

When undertaking this task you are to complete the following: step 1 to 11.

1.Assist the kitchen staff team recognise the need for changing practices by verbally presenting at least 4 environmental sustainability and resource usage issues that exist in the Kitchen operational areas that you identified in Assessment task 1 of this unit or since then.

At least 1 issue must be described for each of the following areas: kitchen, storage facilities and garbage storage/ disposal areas

Describe each issue and explain the impact the issue has on the organisation and the environment.Seek feedback/ contributions from the staff team.

2.Verbally outline the new environmental sustainability and resource usage improvement practices/ techniques to the kitchen staff team, including any tools to be used.

3.Verbally promote the intended benefits to the workplace and the environment that the improvements may have. (including but not limited to how the improvement practices/ techniques and new tools will impact operating costs).

4.Discuss the improvements to practices/ techniques and use of tools to be used with the kitchen staff and seek feedback/ suggestions that may improve the effectiveness of the implementation.

(If required, the kitchen supervisor will demonstrate how any new techniques for food preparation and cooking, use of equipment or new tools are to be performed).

5.Confirm approval with the supervisor to implement the improvement actions. (including any amendments re feedback received in parts 1-4 above).

6.Supervise other kitchen staff during implementation of the improvement practices/ techniques/ tools and observe/ monitor their effectiveness when staff are implementing them. Document your observations.

Observations must relate to:

Usage of food, liquids, ingredients

Usage of electricity, gas and water

Disposal of waste materials/ recycling/ reusing

Storage of stock

(Evidence of documented observations must be supplied to your assessor. Students may produce their own recording document for this purpose of use the Environmental sustainability and resource usage efficiency inspection record