Coach Others in Job Skills: SITXHRM001 Assessment Guide

Student Name: Sukhwinder Singh Student ID 190078 Unit: SITXHRM001 Coach others in job skills Assessment Satisfactory (S) / Not Yet Satisfactory (NYS) Date Comment Assessor’s Initial: Assignment Part A Assignment Part B Practical See practical observation assessment Feedback from the Student: I have been provided with feedback on this assessment from the assessor for this unit Student Signature: Sukhwinder Singh Overall competency has been achieved: YES □ NO □ □ Assessment submitted past end date Assessor’s Name; Duncan Fuller Result Date : Assessor’s Signature: /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx Imagine Education Student Assessment Feedback Form

Course Code SIT30816 Course Name Certificate III in Commercial Cookery Unit Code SITXHRM001 Unit Name Coach others in job skills Due Date 20/01/2021 Assessment Name Assignment Part A, B Student No. 190078 Student Name Sukhwinder Singh Student Phone 0470382682 Student Email Singh_sukhwinder89@yahoo.com Student Declaration I declare that this assessment is my own work and where my work is supported by documents from my workplace placement/employer permission has been granted. Note: This assessment will not be accepted unless all sections have been completed and the front cover has been signed and dated. Filling out this coversheet as part of an electronic submission and approving the above information will operate in the same way as physically signing this cover sheet. Student Signature Sukhwinder Singh Date: 20/01/2021 Office Use Only Date/s Received: ___/___/___ ___/___/___ ___/___/___ Date/s Assessed: ___/___/___ ___/___/___ ___/___/___ Result of Assessment: ___________ ___________ ___________ Entered on Training Plan Moderation Signature Note for Assessors: Filling out the above Office Use Only section as part of an electronic submission will operate in the same way as physically signing this cover sheet. If not physically signed, Assessor must print their name in signature box. /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx Imagine Education Student Assessment Cover Sheet

Course Code and Name: SIT30816 Certificate III in Commercial Cookery Unit Code: SITXHRM001 Unit Title: Coach others in job skills Assessment 1 1. You are required to identify the coaching needs for 4 different colleagues in preparation for the practical coaching sessions in Assessment 2, where you will be observed delivering these to the identified colleagues. 2. Complete the table/profile for each coaching need below. 3. Complete the corresponding “Coaching Session” Plans with duration of no more than 15 minutes for each session, and attach these for each task/colleague to be coached. 4. Answer all questions overleaf. /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx Imagine Education Assignment

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Part A – Identifying coaching needs and preparing for coaching Coaching Candidate 1 Name: Puneet Arora Location: Imagine education Kitchen Reason for Coaching: Correct cleaning of a dishwasher How was the need for coaching identified? Complaint regarding dirty cutlery and plates Which specific coaching needs were discussed with the colleague in need of coaching? Full understanding on how to operate the dishwasher as well as procedures for marinating the dishwasher Description of task(s) to be coached: Close down procedure, cleaning procedure, start up procedure WHS and legal requirements for each task identified: Correct lifting procedures for heavy items, correct PPE, understanding of safety data sheets Potential gaps in WHS provisions which must be adhered to/trained before coaching can begin: Wearing the correct PPE as per companies SOP’s Session Plan 1 completed with details and attached /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

Date: 20/01/2021 Time: 9.00 Am Duration: 15 minutes Location: Imagine Education Kitchen Coaching Session 1 (maximum Duration fifteen (15) minutes) Training Objective (What is to be achieved?) Resources Time Activities Understanding of safety data sheets for chemicals in use. How to correctly use chemicals and correct lifting techniques. Correct first aid procedures. Correct assembly, operation and disassembly and cleaning of system. Understanding of companies WHS policies as per their SOP’s. Trainer Kitchen Chemicals PPE & uniform Chemical safety data sheet Manufactures instructions 2:15 Explanation: What PPE is required, correct uniform, correct lifting techniques objects around 20 kg. Operation of machine, dismantling and cleaning. 2:15 Silent Demonstration: operation of machine, dismantling and cleaning. 2:15 Demonstration and Explanation: Turn off drain water and dismantle. How to clean the inside and filters. Clean outside and check chemicals. 2:15 Trainee Explanation: Turn off, drain water and dismantle. How to clean the inside and filters. Clean outside and check chemicals. 2:15 Trainee Demonstration: Turn off, drain water and dismantle. How to clean the inside and filters. Clean outside and check chemicals. 2:15 Trainee Practice: Turn off, drain water and dismantle. How to clean the inside and filters. Clean outside and check chemicals. 2:15 Feedback: Trainee must understand chemical use and first aid requirements. Correct operation and cleaning of the dishwasher machine. Reporting Requirements: Who? Owner, Head chef, Restaurant manager & human resources Why? Legal requirement, WHS /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

Coaching Candidate 2 Name: Harry Location: Imagine Education Kitchen Reason for Coaching: Correct procedure for blanching and refreshing of green beans How was the need for coaching identified? Complaints from kitchen staff that the beans where over cooked and discolored. Which specific coaching needs were discussed with the colleague in need of coaching? Correct procedure for blanching and refreshing beans, correct use of a knife, storage and FIFO requirements, First aid Description of task(s) to be coached: Correct procedure for blanching and refreshing beans WHS and legal requirements for each task identified: Correct knife handling skills, correct cooking procedures, securing the chopping board and correct colour of the chopping board - green Potential gaps in WHS provisions which must be adhered to/trained before coaching can begin: Correct use of gas, correct knife handling skills Session Plan 2 completed with details and attached /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

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Date: 20/01/2021 Time: 9:00 am Duration: 15 minutes Location: Imagine Education Kitchen Coaching Session 2 (maximum Duration Fifteen (15) minutes) Training Objective (What is to be achieved?) Resources Time Activities Washing of hands before and between each job. WHS correct knife handling skills, correct use of gas and cooking with boiling water. Set up of work station and equipment. Correct process of blanching and refreshing beans. Trainer Kitchen WHS and companies policies 2:15 Explanation: Washing hands, correct set up of work station. First aid in the event of a cut, water or steam burn. 2:15 Silent Demonstration: prepare beans, blanch and refresh beans 2:15 Demonstration and Explanation: Prepare beans, blanch and refresh beans 2:15 Trainee Explanation: prepare beans, blanch and refresh beans 2:15 Trainee Demonstration: prepare beans, blanch and refresh beans 2:15 Trainee Practice: prepare beans, blanch and refresh beans 2:15 Feedback: importance of keeping knives sharp, correct knife handling skills and the correct procedure for blanching and refreshing beans. Reporting Requirements: Who? Head chef & Human resources Why? Consistency in food preparation /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

Coaching Candidate 3 Name: Gavy Location: Imagine education kitchen Reason for Coaching: Correct procedure for julienne of carrots How was the need for coaching identified? Complaints from kitchen staff with incorrect sizes, in consistency in food preparation. Which specific coaching needs were discussed with the colleague in need of coaching? Correct knife handling skills, correct procedure for the julienne of carrots, labeling and FIFO Description of task(s) to be coached: Correct procedure for the julienne of carrots, also use of off cuts. WHS and legal requirements for each task identified: Correct use of knife, knives to be sharp, correct set up of work station, chopping board to be stabilized, correct colour of chopping board - green Potential gaps in WHS provisions which must be adhered to/trained before coaching can begin: Knife safety and first aid procedures Session Plan 3 completed with details and attached /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

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Date: 20/01/2021 Time: 9:00 am Duration: 15 minutes Location: Imagine Education Kitchen Coaching Session 3 (maximum Duration Fifteen (15) minutes) Training Objective (What is to be achieved?) Resources Time Activities Washing of hands before and between each job. WHS correct knife handling skills, First aid Correct set up of work station. Correct preparation and julienne of carrots. Labelling and FIFO Kitchen Trainer 2:15 Explanation: importance of using sharp knives, correct set up of work station and corrects technique for the julienne of carrots. 2:15 Silent Demonstration: correct technique for the julienne of carrots. 2:15 Demonstration and Explanation: correct technique for the julienne of carrots. 2:15 Trainee Explanation: correct technique for the julienne of carrots. 2:15 Trainee Demonstration: correct technique for the julienne of carrots. Placing in a container with a lid, labelling and noting contents, name, date and use by date. 2:15 Trainee Practice: correct technique for the julienne of carrots. Placing in a container with a lid, labelling and noting contents, name, date and use by date. 2:15 Feedback: off cuts to be labelled for further use for stocks, sauces and soups. Reporting Requirements: Who? Head chef & Human resources Why? Consistency in food preparation /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

Coaching Candidate 4 Name: Parvinder Location: Imagine Education Kitchen Reason for Coaching: Deep cleaning of an oven How was the need for coaching identified? Cleaning schedule in line with the food safety ACT Which specific coaching needs were discussed with the colleague in need of coaching? Correct PPE, knowledge and use of SDS shellys oven cleaner, correct lifting technique, important body positioning an straining back or neck muscles. Description of task(s) to be coached: Correct procedure of deep cleaning of an oven WHS and legal requirements for each task identified: PPE – including goggles, mask, gloves, full chefs uniform, apron, safety boots. Understanding of the use of a dangerous chemical and first aid. Potential gaps in WHS provisions which must be adhered to/trained before coaching can begin: Trainee must read and understand the shellys oven safety data sheet. Session Plan 4 completed with details and attached /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

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Date: 20/01/2021 Time: 9:00 am Duration: 15 minutes Location: Imagine education kitchen Coaching Session 4 (maximum Duration Fifteen (15) minutes) Training Objective (What is to be achieved?) Resources Time Activities Understanding of safety data sheets for chemicals in use. How to correctly use chemicals and correct lifting techniques. Correct first aid procedures. Correct assembly and disassembly of oven. Understanding of companies WHS policies as per their SOP’s PPE Kitchen Trainer Safety data sheets 2:15 Explanation: danger of chemicals used and first aid procedures. Correct lifting of heavy objects and correct PPE which is a legal requirement. 2:15 Silent Demonstration: Turn oven off, dismantle and cleaning of oven. 2:15 Demonstration and Explanation: Turn oven off, dismantle and cleaning of oven. 2:15 Trainee Explanation: Turn oven off, dismantle and cleaning of oven. Putting oven back together. 2:15 Trainee Demonstration: Turn oven off, dismantle and cleaning of oven. Putting oven back together. 2:15 Trainee Practice: Turn oven off, dismantle and cleaning of oven. Putting oven back together. 2:15 Feedback: Importance of wearing correct PPE, handling chemicals with care. Back safety not lifting over 20 kg, ask for help if required. Reporting Requirements: Who? Head Chef & human resources Why? Correct cleaning procedure, Food safe requirement /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

Part B Your task: Answer the following questions. Each question must be completed. /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

1. a. How will you deal with, and accordingly overcome a Breakdown in communication?  Speak clearly and at a moderate pace  Speak with confidence, not arrogance  Position your body and the demonstration area so that staff members can see  Use open body language b. How will you deal with, and accordingly overcome Shyness or lack of confidence?  Meet first and thoroughly discuss the impending session  Give material in advance, e.g. demonstration videos  Try to coach in a one-on-one situation, away from customers  Provide supportive feedback throughout, e.g. well done, great, that's it c. How will you deal with, and accordingly overcome insufficient opportunity to practice? When learning a new skill it’s important to practice. This can be done at work outside service times or you can practice at home. You should always ask your coach or mentor for extra coaching if you feel you did not understating the training. This will require further training and direction from your trainer. d. How will you deal with, and accordingly overcome inappropriate circumstances for coaching?  Coach or staff member is unwell or affected by personal problems  Coaching day/time is poorly chosen (may clash with peak service time)  Coaching location isn't suitable/available  Unexpected increase in customer activity e. How will you deal with, and accordingly overcome Lack of experience by the candidate? Practice makes perfect, students who lack experience can practice in their own time or outside busy preparation or service times. Trainers should make time for practice with their trainees especially if the task is completed. The more practice that occurs the quicker your trainee will gain experience and confidence within their abilities. /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

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f. How will you ensure that your colleagues will be able to apply the learnt skills to other tasks or situations and how can you provide for this? Provide examples for each task you have delivered in your four (4) coaching sessions. Coaching Session 1 – Cleaning of a dish washer  Provide extra support or training to the trainee where required  Ongoing training may need to be considered, this needs to be noted and reported to chef/human resources  Always provide positive reinforcement to the trainee  Kitchen staff should also monitor the assist in the absence of the trainer Coaching Session 2 – Blanch and refresh beans  Daily preparation task – trainee will get plenty of practice to reinforce their skills  Encouragement from fellow chefs and feedback is important during this process in order to build confidence for the trainee Coaching Session 3 – julienne of carrots  Daily preparation task – trainee will get plenty of practice in order to refine their skills  Encouragement from the trainer and kitchen staff is important in building confidence for the trainee Coaching Session 4 – Deep cleaning of the oven Audit from chef to check and make sure the ovens are being cleaned as per the cleaning schedule and to the level of the companies SOP’s. Important to follow up with trainee to ensure they are following all WHS and wearing correct PPE while doing this task. if required follow up training may be required. g. How will you provide for ongoing coaching processes, given that you work in a very busy establishment? Important to implement ongoing weekly, or bi weekly performance reviews to be carried out by your supervisor or trainer. Ensure your training plan includes follow up assessment outside service or preparation times to check that the task is being done as per your companies SOP’s and are in line with the food safety ACT and WHS policies. Mentoring system is a very important part of building a solid kitchen team by providing support and advise to trainees while they are in the process of learning new skills /var/filecabinet/temp/converter_assets/69/83/6983bc68f12e95fbdab2405fab2f98ecb8631df3.docx

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SITXHRM001_Student Assessment v2.1

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