SITHCCC020 – Work effectively as a cook

Home Hospitality Units SITHCCC020 – Work effectively as a cook

SITHCCC020 Work effectively as a cook

In this unit you will learn how to;

  1. Organise and prepare for food service or production
  2. Cook and present menu items for food service or production
  3. Complete end of shift requirements


Working in a commercial kitchen is, by its very nature, fast paced work:

  • Food will need to be prepared quickly and efficiently in order ensure its freshness
  • Customers will not want to wait too long for their food to be served
  • Food preparation processes must be communicated with other chefs to ensure table service is coordinated and that all customers on a table get their food at the same time

All of this, and more, must be done in relatively tight spaces with many staff members moving in and out of your way. Effective work habits and a coordinated approach to working in a kitchen are therefore essential.

Effective working habits alone, however, are not all that a good chef needs to succeed in their career. A sound understanding of the ingredients they work with and how these can be combined to create optimum flavour, texture and visual appeal are also necessary.

Organise and prepare for food service or production

The foundation of an effective work environment is the process of preparation; making sure that all equipment, implements and ingredients are available as and when they are needed. This is known, in the industry, as Mise-en-place. All main ingredients are prepared in line with the recipe; all spices are on hand; all pots, pans, bowls and so on are on hand; plates are lined up ready for use; equipment needed is switched on.  These are only a few of the tasks that must be performed to get ready for a busy service period.

In this section, we will look at the skills and knowledge needed to;

  • Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications.
  • Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation.
  • Liaise with other team members about menu requirements and job roles.
  • Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members.
  • Complete food organisation and preparation according to different food production and service requirements.

Determining and calculating commodity quantities

While offering hospitality to your customers will always be at the fore front of any service period so too, however, is making a profit. This can only be achieved if the menu items offered are portioned and priced appropriately and that waste is minimized wherever possible. This means ensuring you have the right amount of ingredients on hand to work with. You must, of course, also ensure correct quantities of ingredients are used to achieve he right flavour, consistency and texture of the dish.

Determining the quantity and nature of items you will need in any given service period will be influenced by a number of considerations. These include;

  • Type of menu
  • Style of service
  • Mis-en-place requirements
Type of Menu and Service Style

The type of menu and the style of service offered by your establishment will have a direct impact on the preparation process and the cost and selling price.

For example; …. continued in learner guide ….

For purchase information go back to hospitality unit page


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