Your task Purpose The purpose of this task is to check and take delivery of stock and appropriately store, rotate, and maintain the quality of stock items of each of the following types of food supplies: Dairy products Dry goods Eggs Frozen goods Fruit and vegetable Meat Poultry Seafood Student is also required to conduct temperature and quality checks for the following food stocks: Cold or chilled foods Dry goods Frozen foods Raw foods Note: This assessment will occur under workplace conditions or in a simulated workplace, whichever meets the RTO requirements Role and participants Chef Assume that you are working as a chef at Feast of Flavours, and you are responsible for checking and taking delivery of stock and appropriately storing, rotating, and maintaining the quality of stock items. You are required to identify any discrepancies or quality issues in the stock, record them in the stock received form (provided at the end of activity), and report any stock issues to your supervisor. Supervisor Your trainer will act as the supervisor and will assist you in storing and maintaining the stock. The supervisor will ensure the quality