ASSIST IN FOOD PREPARATION AND MAINTAIN KITCHEN PREMISES

This unit covers the knowledge, skills, attitudes and requisite behaviour in receiving
raw materials for cooking in the kitchen from suppliers, storing them and helping
cook in food preparation.

This unit covers the following:

 Receive supplies and materials;
 Distribute and store supplies and materials;
 Prepare items prior to cooking.

Element 1: Receiving Supplies and Materials.

To be competent, the trainee must be able to:
 Unload deliveries of provisions, supplies and daily consumables sent by
supplier(s) after getting the instructions from the cook;
 Sort provisions, supplies and daily consumables for proper storing.

Element 2: Distributing and Storing Supplies and Materials.

To be competent, the trainee must be able to:
 Distribute supplies and daily consumables to the kitchen staff as per the
instructions of the cook;
 Re-fill kitchen condiment bottles and shakers;
 Store non-distributed provisions, supplies and daily consumables in
cupboards, refrigerators etc. as per the instructions of the cook;
 Store all the leftovers, prepared or partially prepared food as per the
instructions of the cook;
 Store semi-cooked food in containers / in the fridge or freezer as per the
instructions of the cook.

Element 3: Preparing Items Prior to Cooking.

To be competent, the trainee must be able to:
 Retrieve food items from the storage area, fridge or freezer as per the
instructions of the cook;
 Wash, peel, chop and/or cut food items including fruits, vegetables and meats
as per the instructions of the cook;
 Put food cooking equipment like pressure cooker etc. containing raw food
items on gas stove for boiling / basic cooking as per the instructions of the
cook;
 Do the basic preparatory work like mixing etc. for making salads and desserts;
 Weigh or measure ingredients;
 Prepare dough as per cook’s instructions;
 Grind spices for usages;
 Portion or wrap food items or dishes for further processing as per the
instructions of the cook;
 Store semi-cooked food in containers / in the fridge or freezer as per the
instructions of the cook;
 Collect all the required items / ingredients at cooking area as per the
instructions of the cook.