Self – Assessment for Chef

Name:

Position:

Years of experience:

Submission date:

Assessor:

UNIT EVIDENCE AND EXPERIENCE NEEDED RESPONSE

BSBDIV501 Manage Have you implemented organisational diversity policies Yes ☐ No ☐

diversity in the in your employment?
workplace
Working with different cultures, races, religions,
generations, or other forms of difference in any
industry context and fostering diversity.

BSBSUS401 Implement Do you effectively analyse the workplace in relation to Yes ☐ No ☐

and monitor environmentally sustainable work practices and
environmentally implement improvements and monitor their
sustainable work effectiveness?
practices
Can you access industry information, applicable
legislative and occupational health and safety (OHS)
guidelines?

SITHCCC001 Use food Have you got the skills and knowledge to safely use Yes ☐ No ☐
preparation equipment commercial kitchen equipment, including knives, to
prepare a range of different food types?

SITHCCC005 Prepare Do you have the skills and knowledge to use a range of Yes ☐ No ☐
dishes using basic basic cookery methods (14) to prepare dishes?
methods of cookery

SITHCCC006 Prepare Do you prepare hot and cold appetisers and salads Yes ☐ No ☐
appetisers and salads following standard recipes? Selecting quality
ingredients and suitable cookery methods to meet the
standards?

SITHCCC007 Prepare Do you select and prepare ingredients, using correct Yes ☐ No ☐
stocks, sauces and equipment and cookery methods to produce various
soups stocks, mother sauces and derivatives and soups of all
categories?

Pre-assessment commercial [Link]. CHEF [Author name]

UNIT EVIDENCE AND EXPERIENCE NEEDED RESPONSE

SITHCCC008 Prepare Do you have the skills and knowledge to prepare and Yes ☐ No ☐
vegetable, fruit, egg cook various vegetables and fruits; egg, pasta, rice and
and farinaceous dishes polenta dishes?

SITHCCC012 Prepare Do you have the skills and knowledge to prepare and Yes ☐ No ☐
poultry dishes portion poultry and cook a range of poultry dishes,
their marinades and accompaniments? Poultry such as
chicken, duck and turkey or others like goose, guinea
fowl, pheasant, pigeon or quail.

SITHCCC013 Prepare Do you prepare and cook a range of fish and shellfish Yes ☐ No ☐
seafood dishes dishes, using quality supply, specialised equipment,
correct portion size and cuts? Fish and Shellfish such as
flat and round fish, octopus and squid, crustaceans and
molluscs?

SITHCCC014 Prepare Do you prepare and cook a range of meat dishes Yes ☐ No ☐
meat dishes following standard recipes, portion control and suitable
cookery methods? Dishes made from beef, game, lamb,
offal and pork and other fancy meat?

SITHCCC018 Prepare Do you prepare dishes for people who have special Yes ☐ No ☐
food to meet special dietary needs for health, lifestyle and cultural reasons,
dietary requirements like fat-free, gluten intolerant, diabetics, low-
carbohydrate, kosher, lactose and halal special diets?

SITHCCC019 Produce Do you produce and decorate cakes, pastries and Yes ☐ No ☐
cakes, pastries and breads?
breads
Cakes such as: basic aerated sponges, Genoise sponges,
Madeira cakes and Muffins.
Pastries made from: choux pastry, filo and strudel
pastry, puff pastry, short and sweet pastry, Croissants
and Danish Pastry.
Breads such as Rolls, Buns, Brioche, baguettes and
breakfast breads.

SITHCCC020 Work Do you have the skills and knowledge to work as a Yes ☐ No ☐
effectively as a cook cook, incorporating all aspects of organising, preparing
and cooking a variety of food items across different
service periods and menu types, using a range of
cooking methods and team coordination skills, applying
the appropriate speed and quality to recipe and service
specifications?

SITHKOP002 Plan and Can you plan and cost basic menus for dishes or food Yes ☐ No ☐
cost basic menus product ranges for any type of cuisine or food service
style, considering customer preferences, customer and

Pre-assessment commercial [Link]. CHEF [Author name]

UNIT EVIDENCE AND EXPERIENCE NEEDED RESPONSE

business needs and evaluating their performance?

SITHKOP004 Develop Have you developed menus and meal plans for people Yes ☐ No ☐
menus for special who have special dietary needs for health, lifestyle and
dietary requirements cultural reasons?
Do you develop special menus and meal plans to meet
those requirements, cost menus and monitor and
evaluate the success of menu performance?

SITHKOP005 Have you coordinated the production of food within Yes ☐ No ☐

Coordinate cooking commercial kitchens? Plan the production of food,
operations organise required food supplies for the food production
period, supervise food production processes and
monitor the quality of kitchen outputs

SITHPAT006 Produce Do you produce and present hot, cold and frozen Yes ☐ No ☐
desserts desserts following standard and special dietary recipes?
Hot desserts such as: crepes, soufflé, fritters, pies,
puddings, flans
Cold desserts such as: bavarois, charlottes, mousses,
custards and creams. Prepared fruit, Tarts, Pies,
Meringues
Frozen desserts such as: bombes, ice-creams, parfait,
sorbet or semi fredo or cakes.

SITXCOM005 Manage Have you resolved complex or escalated complaints Yes ☐ No ☐

conflict and disputes with internal and external customers and
colleagues?
Are you able to use effective conflict resolution
techniques and communication skills to manage
conflict and develop solutions?

SITXFIN003 Manage Have you been responsible for budget management? Yes ☐ No ☐
finances within a Can you interpret budgetary requirements, allocate
budget resources, monitor actual income and expenditure and
report on budgetary deviations?

SITXFSA001 Use Do you use personal hygiene practices to prevent Yes ☐ No ☐

hygienic practices for contamination of food that might cause food-borne
food safety illnesses, applying organisational and legislative
procedures to identify and control food hazards?

SITXFSA002 Do you handle food safely during the storage, Yes ☐ No ☐

Participate in safe food preparation, display, service and disposal of food and
handling practices follow procedure, as outlined in the food safety
program?

Pre-assessment commercial [Link]. CHEF [Author name]

UNIT EVIDENCE AND EXPERIENCE NEEDED RESPONSE

SITXHRM001 Coach Do you train or coach colleagues on-the-job? Have you Yes ☐ No ☐
others in job skills got the ability to explain and demonstrate specific
skills, knowledge and procedures and monitor the
progress of colleagues until they are able to operate
independently?

SITXHRM003 Lead and Have you lead and managed people and teams and Yes ☐ No ☐
manage people support and encourage their commitment to the
organization? Do you lead by example and manage
team performance through effective leadership?

SITXINV002 Maintain Do you maintain the quality of perishable supplies and Yes ☐ No ☐
the quality of store perishable supplies in optimum conditions to
perishable items minimise wastage and avoid food contamination?

SITXMGT001 Monitor Have you overseen and monitored the quality of day- Yes ☐ No ☐
work operations to-day work in the food service outlets?
Do you communicate effectively with team members,
plan and organise operational functions and solve
problems?

SITXWHS003 Have you managed and implemented work health and Yes ☐ No ☐
Implement and safety practices to ensure a safe workplace?
monitor work health
Did you monitor safe work practices, coordinate
and safety practices
consultative arrangements, risk assessments, work
health and safety training and the maintained records?

BSBITU201 Produce Do you produce word processed documents as part of Yes ☐ No ☐

simple word processed your job?
documents

BSBITU203 Do you use email and/or other forms of electronic Yes ☐ No ☐

Communicate communications in the workplace, and do you gather,
electronically convey and receive information electronically?

SITXWHS301 Identify Have you got the skills and knowledge required to Yes ☐ No ☐
hazards, assess and identify hazards, assess the associated workplace
control safety risks safety risks, take measures to eliminate or minimise
those risks and document all processes?

SITXHRM401 Roster Do you have the skills and knowledge required to Yes ☐ No ☐
staff develop, administer and communicate staff rosters,
according to industrial provisions, operational
efficiency requirements and within wage budgets?

Pre-assessment commercial [Link]. CHEF [Author name]

 UNIT EVIDENCE AND EXPERIENCE NEEDED RESPONSE

SITXINV201 Receive Do you check and take delivery of stock and Yes ☐ No ☐
and store stock appropriately store, rotate and maintain the quality of
stock items?

SITXINV401 Control Have you processed stock orders, maintained stock Yes ☐ No ☐
stock levels, minimised stock losses, managed stocktakes and
maintained all documents that relate to the
administration of any type of stock?

Applicant Sign: Date:

Assessor comment: Eligible Yes ☐ No ☐

Assessor Sign: Date:

Pre-assessment commercial [Link]. CHEF [Author name]