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Course contents

• Conduct risk assessments within the working environment.
• Apply safe working practices in line with associated health and safety legislation and company policy.
• Receive products in line with organisational procedures.
• Store and pick products in line with organisational procedures.
• Dispatch products in line with organisational procedures.
• Decant, pack products in line with organisational procedures.
• Communicate with others verbally, for example internal and external customers, colleagues, and managers.
• Communicate in writing with others, for example internal and external customers, colleagues and managers.
• Load and unload products, considering the product that is to be moved and its current and planned destination.
• Use tools and equipment to aid in product handling.
• Use information technology and digital systems. Comply with GDPR and cyber security.
• Locate and use operational information, electronic or paper based, required to fulfil contractual requirements.
• Select, prepare, and use packaging materials that reduce waste and mitigate environmental impacts.
• support under instruction scheduled and unscheduled stock taking activities relevant to the organisation and product.
• Identify and escalate problems beyond own responsibility.
• Follow procedures in line with environmental and sustainability regulations, standards, and guidance. Segregate resources for reuse, recycling and disposal.
• Follow equity, diversity and inclusion rules.
• Carry out and record learning and development activities.
• Conducts handover activities.
• Conduct risk assessments within the working environment.
• Apply safe working practices in line with associated health and safety legislation and company policy.
• Receive products in line with organisational procedures.
• Store and pick products in line with organisational procedures.
• Dispatch products in line with organisational procedures.
• Decant, pack products in line with organisational procedures.
• Communicate with others verbally, for example internal and external customers, colleagues, and managers.
• Communicate in writing with others, for example internal and external customers, colleagues and managers.
• Load and unload products, considering the product that is to be moved and its current and planned destination.
• Use tools and equipment to aid in product handling.
• Use information technology and digital systems. Comply with GDPR and cyber security.
• Locate and use operational information, electronic or paper based, required to fulfil contractual requirements.
• Select, prepare, and use packaging materials that reduce waste and mitigate environmental impacts.
• support under instruction scheduled and unscheduled stock taking activities relevant to the organisation and product.
• Identify and escalate problems beyond own responsibility.
• Follow procedures in line with environmental and sustainability regulations, standards, and guidance. Segregate resources for reuse, recycling and disposal.
• Follow equity, diversity and inclusion rules.
• Carry out and record learning and development activities.
• Conducts handover activities.

Course contents

• Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.

• Prepare and cook fresh and frozen fruit and vegetables to business standards.

• Prepare salad vegetables to business standards.

• Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.

• Regenerate dried and frozen ingredients and dishes.

• Undertake stock control, storage, and rotation.

• Communicate professionally with colleagues, line managers, stakeholders, and customers.

• Work as part of a team to support service delivery.

• Follow specifications to produce, portion, and present food.

• Manage own time to ensure allocated tasks are completed.

• Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.

• Use feedback to improve own performance.

• Prepare and close down an area for service.

• Use problem solving techniques to resolve routine and non-routine issues within scope of own role.

• Maintain prep and par levels according to business need.

• Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.

• Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.

• Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.

• Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.

• Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.

• Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.

• Follow equity, diversity, and inclusion legislation and organisational policies.

• Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.

• Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

• Prepare and cook pre-portioned fresh and frozen meat, fish, and poultry to business standards.

• Prepare and cook fresh and frozen fruit and vegetables to business standards.

• Prepare salad vegetables to business standards.

• Cook poached, simmered, steamed, boiled, braised, stewed, baked, grilled, and fried dishes.

• Regenerate dried and frozen ingredients and dishes.

• Undertake stock control, storage, and rotation.

• Communicate professionally with colleagues, line managers, stakeholders, and customers.

• Work as part of a team to support service delivery.

• Follow specifications to produce, portion, and present food.

• Manage own time to ensure allocated tasks are completed.

• Use techniques for maintaining good mental health and wellbeing to support self and others, including asking for and giving help with daily tasks.

• Use feedback to improve own performance.

• Prepare and close down an area for service.

• Use problem solving techniques to resolve routine and non-routine issues within scope of own role.

• Maintain prep and par levels according to business need.

• Clean and maintain manual and electrical food-preparation and cooking tools, equipment, and technology.

• Follow standard operating procedures to select and safely use appropriate knives and boards for the task, for example red handled knife and red board for raw meat.

• Monitor and record food temperatures and manage allergens during preparation, cooking, holding, and serving.

• Apply hygiene management techniques to maintain a safe clean work environment, for example COSHH, personal hygiene, and uniform.

• Reduce the waste of resources, acting to measure and reduce plate waste, exercise portion control, and maximise yield.

• Comply with health and safety legislation, regulations, guidelines and procedures, including stress management.

• Follow equity, diversity, and inclusion legislation and organisational policies.

• Deliver to key performance indicators to support the production, performance, and budget within own area of responsibility.

• Use manual and electrical food-preparation and cooking tools, equipment, machinery, and technology.

Course contents

• Assist with the investigation and response to financial information queries.

• Record and analyse financial data using the organisation’s standard tools and processes.

• Apply double entry bookkeeping and accounting standards to process financial documents, generate financial statements and report financial information to users of accounts.

• Assist with production of accurate financial information for the preparation of accounts.

• Reconcile financial data, such as, preparation of reconciliations or review of reconciliations.

• Investigate, resolve or escalate transactional queries and errors within their remit as appropriate.

• Develop and maintain effective working relationships with stakeholders.

• Communicate financial information in a way that non-finance stakeholders can interpret and understand.

• Utilise digital skills to present key financial information using finance and accounting software and applications.

• Use software packages to assist with basic accounting tasks in line with cyber and data security requirements, using data securely and safely, including backing up data.

• Communicate using varying approaches and different media methods with an appreciation of the risks and benefits to the business of social media and other digital applications.

• Assist with the investigation and response to financial information queries.

• Record and analyse financial data using the organisation’s standard tools and processes.

• Apply double entry bookkeeping and accounting standards to process financial documents, generate financial statements and report financial information to users of accounts.

• Assist with production of accurate financial information for the preparation of accounts.

• Reconcile financial data, such as, preparation of reconciliations or review of reconciliations.

• Investigate, resolve or escalate transactional queries and errors within their remit as appropriate.

• Develop and maintain effective working relationships with stakeholders.

• Communicate financial information in a way that non-finance stakeholders can interpret and understand.

• Utilise digital skills to present key financial information using finance and accounting software and applications.

• Use software packages to assist with basic accounting tasks in line with cyber and data security requirements, using data securely and safely, including backing up data.

• Communicate using varying approaches and different media methods with an appreciation of the risks and benefits to the business of social media and other digital applications.