TS Your TradeSET report will also show any additional training you may require to work in Australia.

Transcription

1 Name: Skills Assessment Identification Number: My Trade: Specialisation: naveen rawat TS Chef Chef - Asian Cookery About TradeSET TradeSET is a free service provided by Trades Recognition Australia (TRA) to help you understand how trade occupations operate in Australia and is part of the process for applicants applying for the: Skills Assessment Program (eligible applicants seeking skills assessments for temporary migration or to facilitate access to occupational licensing) 2. Offshore Skills Assessment Program (eligible applicants seeking skills assessments for permanent migration) 3. TradeSET may also be used as a guide for Job Ready Program participants Your TradeSET report will also show any additional training you may require to work in Australia. Skills assessments for the 457 Skills Assessment Program and the Offshore Skills Assessment Program are conducted by registered training organisations (RTOs) approved by TRA. Please read the relevant 457 Skills Assessment Program Applicant Guidelines or Offshore Skills Assessment Program Applicant Guidelines for information, including eligibility requirements and how to locate a TRA-approved RTO. Skills assessments for the 457 Skills Assessment Program and the Offshore Skills Assessment Program are conducted by registered training organisations (RTOs) approved by TRA. Please read the relevant 457 Skills Assessment Program Applicant Guidelines or Offshore Skills Assessment Program Applicant Guidelines for information, including eligibility requirements and how to locate a TRA-approved RTO. Your TradeSET report must be given to the TRA-approved RTO conducting your skills assessment. Important Notes: The TradeSET report is not a formal skills assessment or a qualification. Persons applying for skilled migration are required to meet all requirements of the Department of Immigration and Citizenship (DIAC). This includes English language requirements and any other requirements as directed by DIAC. Further information about migration requirements can be found at Page 1 of 11

2 Name: Skills Assessment Identification Number: My Trade: Specialisation: naveen rawat TS Chef Chef - Asian Cookery Details Gender: Male Date of Birth: 23/08/1987 City: hyderabad Passport Number: F Country where I live: India Country of passport issue: India Country of Training: India Skills Assessment Program: 457 or Offshore Skills Assessment Program Application Reference Number: TS2012/15837 Finalisation Date: 10/08/2012 Page 2 of 11

3 Name: Skills Assessment Identification Number: My Trade: Specialisation: naveen rawat TS Chef Chef - Asian Cookery Skills Report Carry out first aid. Work with colleagues and customers. Communicate with customers and people you work with from other cultures and deal with misunderstandings. Deal with conflict situations. Interpret financial information. Implement food safety procedures. Coach others in the skills required in the workplace. Lead and manage a team of people. Maintain stock levels by controlling and ordering stock. Plan and organise work operations. Organise and prepare food. Make food look attractive by correctly displaying and garnishing food. Receive and store kitchen supplies. Clean and maintain kitchen premises. Plan and develop different types of menus and control costs. Prepare foods according to dietary and cultural needs. Use basic Asian methods of cooking to make a range of food. Make Asian style small dishes and snacks. Make Asian style soups and stocks. Make sauces, dips and other foods to go with Asian cuisines. Make salads, sauces, dressings and other foods to be eaten with main meals. Prepare rice and noodles to be eaten with main meals. Prepare Asian style meat, poultry, seafood and vegetables. Prepare Asian style vegetarian dishes. Make a special Asian style dish. Plan and develop Asian menus and control costs. Prepare, cook and serve Asian food for a service. Prepare, cook and serve Asian food for a menu. Skilled Page 3 of 11

4 Follow health, safety and security procedures. Implement and monitor workplace health, safety and security practices. Elective Skills Carry out office work. Manage finances within a budget. Roster staff. Select, prepare and serve specialised food items. Design menus to meet market needs. Package prepared food for storage and transportation. Manage costs to minimise wastage. Develop menus to meet special dietary and cultural needs. Seek information and update your knowledge on the hospitality industry in areas such as legal and ethical issues. Provide quality customer service. Transport and store food in a clean and safe way. Skilled Skilled Page 4 of 11

5 Name: Skills Assessment Identification Number: My Trade: Specialisation: naveen rawat TS Chef Chef - Asian Cookery Skills Assessment Plan Australian Qualification Code: Name: SIT40507 Hospitality (Asian Cookery) My Skills and Evidence Work: Carry out first aid. Unit of Competency Code: HLTFA311A Unit Title: Apply first aid Work: Work with colleagues and customers. Unit of Competency Code: SITXCOM001A Unit Title: Work with colleagues and customers Work: Communicate with customers and people you work with from other cultures and deal with misunderstandings. Unit of Competency Code: SITXCOM002A Unit Title: Work in a socially diverse environment Work: Deal with conflict situations. Unit of Competency Code: SITXCOM003A Unit Title: Deal with conflict situations - Assess the situation - Apply first aid procedures - Communicate details of the incident - Evaluate own performance - Respond to conflicts and customer complaints. - Work in a team. - Provide service to colleagues and customers. - Maintain personal presentation standards. - Communicate with customers. - Communicate with customers and colleagues from diverse backgrounds. - Address cross-cultural misunderstandings. - Identify conflict situations. - Resolve conflict situations. - Evaluate conflict situations. Page 5 of 11

6 Work: Interpret financial information. Unit of Competency Code: SITXFIN003A Unit Title: Interpret financial information Work: Implement food safety procedures. Unit of Competency Code: SITXFSA001A Unit Title: Implement food safety procedures Work: Coach others in the skills required in the workplace. Unit of Competency Code: SITXHRM001A Unit Title: Coach others in job skills Work: Lead and manage a team of people. Unit of Competency Code: SITXHRM005A Unit Title: Lead and manage people Work: Maintain stock levels by controlling and ordering stock. Unit of Competency Code: SITXINV002A Unit Title: Control and order stock Work: Plan and organise work operations. Unit of Competency Code: SITXMGT001A Unit Title: Monitor work operations Work: Organise and prepare food. Unit of Competency Code: SITHCCC001B Unit Title: Organise and prepare food Work: Make food look attractive by correctly displaying and garnishing food. Unit of Competency Code: SITHCCC002A Unit Title: Present food - Access and interpret financial information. - Apply financial information to work activities. - Implement procedures for food safety. - Store food safely. - Prepare food safely. - Provide safe single use items. - Maintain a clean environment. - Dispose of food safely. - Follow up coaching. - Coach colleagues on the job. - Prepare for onthejob coaching. - Manage team performance. - Develop team commitment and cooperation. - Model high standards of performance and behaviour. - Organise and administer stocktakes. - Follow up orders. - Process stock orders. - Minimise stock losses. - Maintain stock levels and records. - Monitor and improve workplace operations. - Plan and organise workflow. - Maintain workplace records. - Solve problems and make decisions. - Prepare and use equipment. - Assemble and prepare ingredients for menu items. - Prepare dairy, dry goods, fruits and vegetables. - Prepare meat, seafood and poultry. - Prepare food for service. - Portion and plate food. - Work in a team. Page 6 of 11

7 Work: Receive and store kitchen supplies. Unit of Competency Code: SITHCCC003B Unit Title: Receive and store kitchen supplies Work: Clean and maintain kitchen premises. Unit of Competency Code: SITHCCC004B Unit Title: Clean and maintain kitchen premises Work: Plan and develop different types of menus and control costs. Unit of Competency Code: SITHCCC016A Unit Title: Develop cost-effective menus Work: Prepare foods according to dietary and cultural needs. Unit of Competency Code: SITHCCC029A Unit Title: Prepare foods according to dietary and cultural needs Work: Use basic Asian methods of cooking to make a range of food. Unit of Competency Code: SITHASC001A Unit Title: Use basic Asian methods of cookery Work: Make Asian style small dishes and snacks. Unit of Competency Code: SITHASC002A Unit Title: Produce appetisers and snacks for Asian cuisines Work: Make Asian style soups and stocks. Unit of Competency Code: SITHASC003A Unit Title: Prepare stocks and soups for Asian cuisines - Take delivery of supplies. - Store supplies. - Rotate and maintain supplies. - Clean, sanitise and store equipment. - Clean and sanitise premises. - Handle waste and linen. - Plan and develop different types of menus. - Control catering costs. - Prepare and present foods to meet basic nutritional needs. - Prepare and present foods to meet special dietary requirements. - Prepare foods to satisfy specific cultural or religious needs. - Select and use cooking equipment and technology. - Assemble and prepare ingredients for Asian menu items. - Apply methods of cookery, and prepare and cook a range of given menu items. - Carry out safe work practices. - Prepare Asian appetisers and snacks. - Present Asian appetisers and snacks. - Store Asian appetisers and snacks. - Prepare ingredients for Asian stocks and soups. - Prepare and produce Asian stocks and soups. - Present Asian soups. - Store Asian stocks and soups. Page 7 of 11

8 Work: Make sauces, dips and other foods to go with Asian cuisines. Unit of Competency Code: SITHASC004A Unit Title: Prepare sauces, dips and accompaniments for Asian cuisines Work: Make salads, sauces, dressings and other foods to be eaten with main meals. Unit of Competency Code: SITHASC005A Unit Title: Prepare salads for Asian cuisines Work: Prepare rice and noodles to be eaten with main meals. Unit of Competency Code: SITHASC006A Unit Title: Prepare rice and noodles for Asian cuisines Work: Prepare Asian style meat, poultry, seafood and vegetables. Unit of Competency Code: SITHASC007A Unit Title: Prepare meat, poultry, seafood and vegetables for Asian cuisines Work: Prepare Asian style vegetarian dishes. Unit of Competency Code: SITHASC011A Unit Title: Prepare vegetarian dishes for Asian cuisines Work: Make a special Asian style dish. Unit of Competency Code: SITHASC012A Unit Title: Select, prepare and serve specialised Asian cuisines - Produce sauces, dips and accompaniments for Asian cuisines. - Present sauces, dips and accompaniments for Asian cuisines. - Store cooked sauces, dips and accompaniments for Asian cuisines. - Select salads and accompaniments. - Prepare salads. - Store salads. - Present salads. - Select a range of ingredients. - Prepare and cook rice and noodles. - Present cooked rice and noodles. - Store and reheat rice and noodles. - Select key commodities and other ingredients. - Prepare ingredients. - Produce a range of menu items. - Present menu items. - Store menu items. - Prepare vegetables and lentils. - Produce vegetable and lentil/split pea dishes - Present vegetarian menu items. - Store and reconstitute cooked menu items. - Identify the key characteristics of a specialised Asian cuisine. - Prepare, set up and maintain workstations for specialised cuisines. - Prepare ingredients for menu items. - Cook and produce specialised menu items. - Present cooked food. - Store and reconstitute cooked menu items. - Follow safe workplace practices. Page 8 of 11

9 Work: Plan and develop Asian menus and control costs. Unit of Competency Code: SITHASC013B Unit Title: Plan menus for Asian cuisines Work: Prepare, cook and serve Asian food for a service. Unit of Competency Code: SITHASC027A Unit Title: Prepare, cook and serve Asian food for food service Work: Prepare, cook and serve Asian food for a menu. Unit of Competency Code: SITHASC028A Unit Title: Prepare, cook and serve Asian food for menus Work: Follow health, safety and security procedures. Unit of Competency Code: SITXOHS001B Unit Title: Follow health, safety and security procedures Work: Implement and monitor workplace health, safety and security practices. Unit of Competency Code: SITXOHS004B Unit Title: Implement and monitor workplace health, safety and security practices - Plan and develop menus. - Plan and design printed menus. - Cost menus. - Control menu-based production. - Complete end of service requirements. - Cook and serve Asian menu items for food service. - Organise and prepare for food service. - Coordinate and complete end of service requirements - Cook and serve menu items for food service. - Coordinate, organise and prepare for food service. - Follow workplace procedures for health, safety and security. - Follow procedures for emergency situations. - Participate in the organisation's OHS practices. - Provide information on health, safety and security. - Monitor safe work practices. - Coordinate consultative arrangements for the management of health, safety and security issues. - Implement and monitor procedures for identifying hazards, and assessing and controlling risks. - Implement and monitor health, safety and security training. - Maintain OHS records and reports. Evidence I can provide - Qualification / Certificate - Other Documents - Photograph / Video Page 9 of 11

10 Elective Trade Skills Work: Carry out office work. Unit of Competency Code: SITXADM001A Unit Title: Perform office procedures Work: Manage finances within a budget. Unit of Competency Code: SITXFIN004A Unit Title: Manage finances within a budget Work: Roster staff. Unit of Competency Code: SITXHRM003A Unit Title: Roster staff Work: Select, prepare and serve specialised food items. Unit of Competency Code: SITHCCC023B Unit Title: Select, prepare and serve specialised food items Work: Design menus to meet market needs. Unit of Competency Code: SITHCCC040A Unit Title: Design menus to meet market needs Work: Package prepared food for storage and transportation. Unit of Competency Code: SITHCCC030A Unit Title: Package prepared foodstuffs Work: Manage costs to minimise wastage. Unit of Competency Code: SITHCCC033B Unit Title: Apply catering control principles - Process office documents. - Draft written communication. - Maintain document systems. - Allocate budget resources. - Monitor financial activities against budget. - Identify and evaluate options for improved budget performance. - Complete financial and statistical reports. - Develop staff rosters. - Present and communicate rosters. - Evaluate rosters. - Maintain staff records. - Select specialised food items. - Plan menus or promotional strategies. - Prepare and present dishes using specialised food items. - Implement hygienic and safe practices. - Identify and evaluate target markets for the catering outlet. - Evaluate market trends in food service. - Create menus based on market analysis and within budgetary constraints. - Monitor menu performance. - Ensure food is suitable for packaging, storage and transportation. - Select packaging materials. - Package food according to needs. - Identify procedures to reduce wastage. - Carry out cost control procedures. - Minimise waste. Page 10 of 11

11 Elective Trade Skills Work: Develop menus to meet special dietary and cultural needs. Unit of Competency Code: SITHCCC035A Unit Title: Develop menus to meet special dietary and cultural needs Work: Seek information and update your knowledge on the hospitality industry in areas such as legal and ethical issues. Unit of Competency Code: SITHIND001B Unit Title: Develop and update hospitality industry knowledge Work: Provide quality customer service. Unit of Competency Code: SITXCCS002A Unit Title: Provide quality customer service Work: Transport and store food in a clean and safe way. Unit of Competency Code: SITXFSA003A Unit Title: Transport and store food in a safe and hygienic manner - Identify the dietary and cultural requirements of customers. - Develop menus and meal plans to meet dietary and cultural requirements. - Evaluate meals and menus. - Seek information on the hospitality industry. - Source and apply information on legal and ethical issues for the hospitality industry. - Update hospitality industry knowledge. - Manage and use information about clients and customers. - Deal with complaints and difficult customer service situations. - Provide a quality service experience to customers. - Develop and maintain product, service and market knowledge. - Store food safely and hygienically. - Transport food safely and hygienically. - Identify appropriate food transportation. Evidence I can provide - Qualification / Certificate - Testimonial / Reference - Other Documents - Photograph / Video - Other passport, pancard,voter ID card Skills and Evidence I may need Page 11 of 11