SITHKOP005 Coordinate cooking
operations
Release: 1
SIT HKOP005 Coordinate cooking operations Date this document was generated: 19 September 2018
SITHKOP005 Coordinate cooking operations
Modification History
Not applicable.
Application
This unit describes the performance outcomes, skills and knowledge required to coordinate
the production of food in commercial kitchens. It requires the ability to plan the production of
food, organise required food supplies for food production period, supervise food production
processes and monitor the quality of kitchen outputs.
Food production can be for any type of cuisine and food service style. It covers Asian
cookery, patisserie products and bulk-cooked foods.
The unit applies to hospitality and catering organisations, including hotels, restaurants, clubs,
educational institutions, health establishments, defence forces, cafeterias, residential caterers,
in flight and other transport caterers, event and function caterers.
It applies to those people who operate independently or with limited guidance from others
including senior chefs and catering managers.
No occupational licensing, certification or specific legislative requirements apply to this unit
at the time of publication.
Pre-requisite Unit
SITXFSA001 Use hygienic practices for food safety
Competency Field
Kitchen Operations
Unit Sector
Hospitality
Approved Page 2 of 5
© Commonwealth of Australia, 2018 SkillsIQ
SIT HKOP005 Coordinate cooking operations Date this document was generated: 19 September 2018
Elements and Performance Criteria
ELEMENTS PERFORMANCE CRITERIA
Elements describe the essential Performance criteria describe the performance needed to
outcomes. demonstrate achievement of the element.
1. Plan food production [Link] food production requirements.
requirements. [Link] food production processes to ensure nutritional
value, quality and structure of foods.
[Link] appropriate in-house food production system to
meet food production requirements.
[Link] and collate standard recipes for use of food
production personnel.
[Link] a work flow schedule and mise en place plan for
food production according to menu and food volume
requirements.
[Link] food preparation lists for use of food
production personnel.
2. Organise availability of [Link] required food supplies for food production
supplies for food production period.
period. [Link] stores for availability and quantity of required
stocks.
[Link] or purchase additional stock.
3. Coordinate kitchen [Link] food production processes to ensure food
operations. safety.
[Link] and adjust kitchen work flow to maximise
teamwork and efficiency.
[Link] production sequence of food items to enable
smooth work flow and minimise delays.
4. Monitor the quality of [Link] kitchen work processes at all stages of
kitchen outputs. preparation and cooking to ensure quality of food items.
[Link] that items match recipes and menu descriptions.
[Link] that food items are of consistent quality and
meet organisational standards.
[Link] final check on food items before they are
served, stored or despatched from kitchen.
[Link] kitchen staff to adjust food items to meet quality
requirements and organisational standards.
[Link] safe storage of food.
Approved Page 3 of 5
© Commonwealth of Australia, 2018 SkillsIQ
SIT HKOP005 Coordinate cooking operations Date this document was generated: 19 September 2018
Foundation Skills
Foundation skills essential to performance in this unit, but not explicit in the performance
criteria are listed here, along with a brief context statement.
SKILLS DESCRIPTION
interpret recipes, menus and stock control documents
Reading skills to:
select and apply the organisational procedures and strategies
needed to perform work effectively.
Writing skills to: write comprehensive yet easily accessible work flow schedules,
mise en place plans, and food preparation lists.
Oral communication respond to feedback from food production personnel, providing
skills to: instructions and asking questions to clarify when necessary.
Numeracy skills to: calculate required food supplies for the volume of food
production
determine timings for production sequence of various food
items.
Problem-solving skills analyse food production requirements and develop
to: comprehensive operational plans to meet those needs
identify breakdowns in kitchen work flow and adjust to
maximise efficiency
recognise deficiencies in the quality of food and make
adjustments to ensure a quality product.
coordinate a team of food production personnel:
Teamwork skills to:
delegating work within the team
briefing and debriefing team members on new products and
recipes
discuss process improvements and changes to food production
and service requirements.
Planning and organising efficiently sequence the stages of food preparation and
skills to: production for a whole of kitchen operation.
take responsibility for kitchen management and quality outputs.
Self-management skills
to:
operate a food production system for commercial kitchens.
Technology skills to:
Range of Conditions
Specifies different work environments and conditions that may affect performance. Essential
operating conditions that may be present (depending on the work situation, needs of the
Approved Page 4 of 5
© Commonwealth of Australia, 2018 SkillsIQ
SIT HKOP005 Coordinate cooking operations Date this document was generated: 19 September 2018
candidate, accessibility of the item, and local industry and regional contexts) are included.
Range is restricted to essential operating conditions and any other variables essential to the
work environment.
customer requirements
Food production requirements must
include consideration of: meal quantities required
menu items
organisational standards
portion control
special customer requests
special dietary requirements
standard recipes
timeframe
type of food to be prepared.
ordering direct from suppliers
Order or purchase of stock may
involve one or more of the following: ordering through central stock ordering system
personally purchasing food supplies through an
inspection and quality selection process
transferring stocks from central storage to food
production storage area.
customer feedback
Checking must involve:
feedback from kitchen staff
formal audits against organisational standards
taste tests
visual inspection of presentation.
Unit Mapping Information
SITHKOP403 Coordinate cooking operations
Links
Companion Volume implementation guides are found in VETNet -
[Link]
f092694
Approved Page 5 of 5
© Commonwealth of Australia, 2018 SkillsIQ
