Now it’s time to put all of that planning and organising to work.
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Get it written →Now it’s time to put all of that planning and organising to work. The special function has arrived. You will work with your team to prepare and serve your dishes and to complete the related end of shift requirements. Before the service period begins, ensure that you have everything that you need including: Organisational policies and procedures PPE . Workflow plans . Checklists. Throughout the service period, your assessor (or a supervisor in your workplace) will be observing you against the following criteria, so it is important that you: . Work safely and hygienically . Work efficiently . Work cooperatively with the other members of your team . Work professionally . Follow the kitchen’s policies and procedures . Follow your work-flow plan Remain calm and systematic
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