Combined Assessment 1

SITXHRM009 Lead and manage people / SITXMGT004 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E
TABLE OF CONTENTS
Cover …………………………………………………………… 1
Table of Contents ……………………………………………………... 2
Workflow plan …………………………………………………………. 3 - 6
- job roles, tasks and time / deadline of service
- equipments, hazards/ risks
Leader management …………………………………………………. 7- 12
-How did you inform staff of what is expected in their individual role or activities they undertake?
What type of information the team must be aware of?
- Explain how did you set a good example (role model) to your team?
- How did you help your team to monitor the progress of meeting goals?
- List and resolve the quality problems (at least 3 examples) in term of possible short- and long-term
solutions for your service.
- How did you motivate and reward (at least 3 examples) members of your team?
- Explain how you involved your team members in making decisions? What are the benefits of having
them involved?
- List the delegation barriers (at least 3 examples) you encounter and how did you overcome each of
them?
- As a leader, how did you develop individuals within your team?
- Provide the definition for Coaching and Mentoring. Please provide examples (at least 3 or more
examples each) of Coaching and Mentoring to your team.
Conclusion ……………………………………………………………. 13
References ……………………………………………………………. 14
Workflow plan
Assessment 1 October 2023 Page 1 of 14
© Copyright Academia International 2023 Prepared by: Benjamin Ooi Approved by: Curriculum Manager
POSITION NAME SERVICE TASK

TIME / DEADLINE
- menu planning, like overseeing the - all dishes to be started at 3:30 P
Executive Christine overall benefits and negative possibilities of the - all dishes should be served fr
head chef aftermath of innovating dishes . 7:00PM
- overall responsibility of operations in In a cook to order setting.
the kitchen - dishes should be served fr
-maintain kitchen equipments entree to canape according
- ensure kitchen operations adhere to guest’s request
healh and food safety
- performs administrative tasks by taking
stock of food and equipment supplies.
- ensuring quality and consistency of the
food
- rostering staffs and assigning their
tasks
- making the final decisions
- all dishes to be started at 3:30 P

Anne Dinner - assigned to oversee entree and main - all dishes should be served fr
(Table d sections 7:00PM
Hote) - worked closely with the chefs in entree In a cook to order setting.
and main section - dishes should be served fr
- maintaining food temperature entree to canape according
- supervising staffs cooking the dishes guest’s request
- time management in service time for
Head chefs entree and main
- collaborated with the sous chefs
making entree and main
- assigned to oversee dessert section - all dishes to be started at 3:30 P

Alyssa Dinner - worked closely with the pastry chefs - all dishes should be served fr
(table d - supervise in keeping the area cool and 7:00PM
hote) clean In a cook to order setting.
- time management for dessert service - dishes should be served fr
entree to canape according
guest’s request
- assigned to oversee the canapes - all dishes to be started at 3:30 P

- all dishes should be served fr
Evan Canape - worked closely with the canape team 7:00PM
In a cook to order setting.
- creative mind in service of canape
- dishes should be served fr
platters. entree to canape according
guest’s request

- collaborated with executive and head - all dishes to be started at 3:30 P

chefs - all dishes should be served fr
Dinh Dinner 7:00PM
(table d - Oversee and supervised chefs in main In a cook to order setting.
hote) section - dishes should be served fr
- assisted in cooking fish fillet for main guest’s request
- maintaining temperature in service ,
cook to order
- keep stations organized and clean
- Fish fillet with roasted potatoes and

lemon butter sauce
- collaborated with executive and head - all dishes to be started at 3:30 P

chefs - all dishes should be served fr
Chris Dinner 7:00PM
(table d - oversee and supervised chefs in the In a cook to order setting.
hote) main and entree section - dishes should be served fr
- assisted chefs in cooking chicken guest’s request
supreme
- keep stations organized and clean

Sous chefs
- braised chicken with mashed potatoes
and mustard sauce
Pastry - collaborate with executive head chefs - all dishes to be started at 3:30 P
chefs and head chefs - all dishes should be served fr
Jariya Desserts 7:00PM
(table d - produce desserts on time In a cook to order setting.
hote) - dishes should be served fr
- keep stations cool and dry entree to canape according
Myra
- maintaining cleanliness guest’s request
Panjapak
- coconut pannacotta with strawberry
cecilia
compote
- chocolate mousse cake
Commis karen - assigned for making foccacia in bread - all dishes to be started at 3:30 P
chefs service - all dishes should be served fr
Aj Dinner 7:00PM
(table d - collaborate with executive head chefs In a cook to order setting.
hote) and head chef - dishes should be served fr
bread, entree to canape accord
to guest’s request
Win - assigned for making entree - all dishes to be started at 3:30 P

Maisie Dinner - tempura prawns - all dishes should be served fr

(table d 7:00PM
- maintain cleanliness In a cook to order setting.
hote)
- dishes should be served fr
guest’s request
Dear - assigned for making entree - all dishes to be started at 3:30 P

- all dishes should be served fr
fiat Dinner - beef stew 7:00PM
(table d In a cook to order setting.
- maintain cleanliness
hote) - dishes should be served fr
guest’s request
Danny - assigned to make canape - all dishes to be started at 3:30 P
renz canape - deviled eggs - all dishes should be served from

7:00PM
- maintain cleanlines
- dishes should be served from

entree to canape according to
guest’s request
- assigned to make canape - all dishes to be started at 3:30 P
Lena canape - tiny BLT - all dishes should be served from

7:00PM
pheobie - maintain cleanliness
- assist those who need runners as well
- dishes should be served from
entree to canape according to
guest’s request
Equipment and Hazards/Risks for Each Job Role:
JOB ROLES EQUIPMENTS HAZARDS AND RISKS

Executive Head Chef Various kitchen Burns from hot surfaces,

appliances, knives, stoves, cuts from knives, slipping
ovens, refrigerators. on wet floors, foodborne
illness if food safety
protocols aren't followed.
Head Chefs Cooking stations, stoves, Same as executive head
ovens, knives, chef, plus additional risks
refrigerators. from handling hot
pots/pans and managing
multiple tasks
simultaneously.
Sous Chefs Similar to head chefs, plus Similar to head chefs, with
specific tools for fish fillet added risks related to
and chicken cooking. handling raw meats and
seafood.
Pastry Chefs Mixers, ovens, pastry Burns from hot surfaces,
brushes, piping bags, cuts from tools, potential
refrigerators. allergen exposure from
nuts or other ingredients.
Commis Chefs Varies based on assigned Similar to other kitchen
tasks, including knives, staff, with additional risks
cutting boards, stoves, related to less experience
and other cooking utensils. and familiarity with
equipment and processes.
LEADER
MANAGEME

 HOW DID YOU INFORM STAFF OF WHAT IS EXPECTED IN THEIR INDIVIDUAL

ROLE OR ACTIVITIES THEY UNDERTAKE? WHAT TYPE OF INFORMATION THE
TEAM MUST BE AWARE OF?
- developing menus, tasks, activities that should be done by february 13, 2024 was made from
february 6, 2024 . firstly, we communicated personally in kitchen 1 about what dishes to make
for our service which is table d hote and canape, we also presented / choose by ourselves to
be in our own roles which we should have 4 head chefs and 2 sous chefs that we know that we
are capable of. Our head chefs are alyssa, anne, evan, and me.then our sous chefs are chris
and dinh. Our executive head chef that time is our former classmate, bryan. But things got
twisted and said that he was changed to another class and made me the exec head chef. To
make things still turn out well without our former executive head chef which almost planned all
this, the members are informed about the issue and still, the flow and tasks are still present
through whats app or an online platform. I made a group chat for my fellow head chefs and
sous chefs only and made another one which can be called as general group chat where all the
students in our class are all in there. As an executive head chef, I oriented them about the flow
from bread, entree,desserts, canape and the risks about the ingredients that can be missing
and thinking of alternatives. Me and my head chefs including the sous chefs made some
strategic planning and decided to buy some drinks / extras to make our event more
presentable. Also, files was sent for everyone to review. Information includes the recipes,
critical control points, workflow plan, risks, service style and flow, roles and their tasks. I
expected them to know everything by the day of service.
 EXPLAIN HOW DID YOU SET A GOOD EXAMPLE (ROLE MODEL) TO YOUR
TEAM?
I made myself a good example by not being late.we’ll be starting by 3:00pm but I arrived by
2:20pm I tried to communicate to the store room and tried to organize the stuffs that is
present in the kitchen.
I also wrote the dishes and serving times in the white board for everyone to see. i asked
every member of my team if there are any issues regarding their section. I still try to make
everyone chill and not to build up too much pressure as im a happy go lucky person.
I did organize things and make everything better for the staffs, do problem solving,
motivating, corrective actions when there are things that needs to be fixed and make
everyone feel that we are a team and no hesitations.
 HOW DID YOU HELP YOUR TEAM TO MONITOR THE PROGRESS OF MEETING
GOALS?
 helping the team to monitor progress and achieve goals requires productivity and
organization. By assigning tasks, this will help them know and focus on what they have
to achieve. But before everything, we head chefs already planned everything through

one day personal communication in class and online platform, whatsapp. I assigned
head chefs and sous chefs to be in charge of their section : evan , canape section.
Alyssa, dessert section. Anne, entree section. dinh and chris, main section. Hence, for
every service, chefs are assigned to only focus on those parts to avoid confusion.
1. I used the whiteboard to write the dishes and serving time for the members to remember.
2. I announced to everyone to check if there are any ingredients missing so it can be fixed like for
example, our dessert which the maja blanca is lacking ingredients and changed to pannacotta.
3. I also checked if workflow plans, feedback forms and menus are all printed.
4. Assigned and check if dining area is sorted and looks presenting.
5. Checked if all equipments are clean and set in its temperature including the deep fryer, fridge
and ovens.
6. I seeked help from the trainer for other stocks that are not enlisted.
7. Always announce time check for everyone.
8. I checked the sections one by one and do taste test.
9. Before serving time we prepared papers and planned how to communicate without the docket
system then assigned the servers and prepare to plan whats the table’s number.
Everything turned out well because of recipe cards, work flow plan, ingredients list,
equipment list, pictures/ video tutorial of dishes were also sent to the whats app general
group chat. This way, we can make sure everything that needs to be done will be all good.
 LIST AND RESOLVE THE QUALITY PROBLEMS (AT LEAST 3 EXAMPLES) IN

TERM OF POSSIBLE SHORT- AND LONG-TERM SOLUTIONS FOR YOUR
SERVICE.
1. Overcooked food
Short term solution: if the food is overcooked while its in service, we can still cook another
one since it’s a cook to order set of service and ask politely to guests if its ok to wait for
another 5mins or so.

Long term solution: Control food and equipment temperature to not sacrifice its quality.
Chef should be attentive enough to serve food nicely.
2. Quality of ingredients
Short term solution: check expiration dates, molds, or anything that makes the ingredients
bad to cook and if there are anything that needs to be thrown away and cannot be used ,
think of an alternative recipe with the present ingredients.
Long term solution: make sure that when we receive the ingredients from the delivery
person, we always check the expiration dates, smell, molds and damage through the product
to avoid any food contamination or damaged qualities. In our case, we didn’t have any
expired or molded products because all products were checked before academia receives it
and present products in the store room are managed properly.
3. clean and control equipments

Short term solution: we must check that equipments are clean as well, because it can
affect the food quality by food contamination. We must also check the required temperature
for the food that were about to cook. For example, the needed temperature to cook the
chicken is 170-175 degrees, then we should set and control its temperature.In our case,
were deep frying tempura prawns that should be deep fried in a 160-170 degrees celcius
temperature. Everything is good and equipment has been cleaned after use.
Long term solution: equipments should be maintained and not only be cleaned one time.
For example, deep fryers should be filtered atleast everyday and should be changed every 2
days depending on the amount of products that you cooked in the used equipment. Ovens
should be cleaned every 12 weeks but if possible, it should be cleaned depending on how
you use it. If there are signs of stains and burnt food it should be cleaned immediately to
avoid contamination.
 HOW DID YOU MOTIVATE AND REWARD (AT LEAST 3 EXAMPLES) MEMBERS
OF YOUR TEAM?
 WORDS OF AFFIRMATION
-as an executive head chef , I used words of affirmation to at least motivate the staffs. I told
them that they’re doing good and everything’s going well so they kan just keep going.
 BREAK TIME
- giving break time to at least relax, buy drinks or eat for 30mins.
 FOOD
- i believe that cooking will sometimes make you hungry so I made them eat the food after
the service since there are lots of foods left before cleaning / closing up the kitchen.
 EXPLAIN HOW YOU INVOLVED YOUR TEAM MEMBERS IN MAKING DECISIONS?

WHAT ARE THE BENEFITS OF HAVING THEM INVOLVED?
 involving team members in making decisions is a must. With this, they’ll be able to
suggest or recommend some ideas that could be a benefit to create a masterpiece. We
made a group chat for communication about the service. Before this, I jotted down the
tasks that needs to be filled in and assign every each and one of them in each task
which includes workflow plan , recipe cards, ccps, head chef reports, assigned sections.
Head chefs made the recipe cards and I compiled them in to one workflow plan. I
assigned evan to be in the canape section, alyssa for dessert section, anne for entree
section , chris and dinh for the main section. With the issues regarding the lack of
ingredients in our dessert maja blanca, I collaborated with the pastry chefs and assess
what ingredients we have then decided to make the pannacotta with strawberry
compote. All turned out well because of cooperation and teamwork.
 LIST THE DELEGATION BARRIERS (AT LEAST 3 EXAMPLES) YOU ENCOUNTER

AND HOW DID YOU OVERCOME EACH OF THEM?
1. As a leader, I fear failure

- as we were proceeding to the other steps, we haven’t double check about the tempura
prawn recipe which is not in our files so the commis chefs made me aware about it. I was
thinking that there’s one point that I haven't double checked and because of this mistake, it
will be hard for my fellow members.
To overcome this, luckily, Since they have knowledge in making this as one of them worked
in this kind of setting like making tempura prawns, they have been able to do it. They also
suggested ideas like putting vegetables on it to add color and it was brilliant. that’s why it
made me believe that teamwork solves everything.
2. Lack of trust in subordinates

- Its not me who lacks trust in them, I believe in what they can do as I’ve seen and been with
them from the last terms but I feel like they don’t trust me. As I was just a simple student and
I just took over our former classmate’s responsibility because he’s supposed to be our
executive head chef but his class was changed. So as someone who is kinda confident and
able to voice my insights, they nominated me to take the role in. Some are my friends and
some are not. these people, who have lot more knowledge than me, kinda looks down on
me and doesn’t listen. In this situation, I’ve been conscious about my actions.

To overcome this, I still tried to do my best to make everything work. I just tried to focus on
the goal and ignore this negativeness.
3. Lack of cooperation, communication and attentiveness

- as we are in a busy kitchen, sometimes staffs should still be attentive to any
announcements and response is still necessary. But there are times when staffs doesn’t
listen as they still think of me as any student and doesn’t respond to any of my request.
To solve this, I tried to be more calm and talk to them nicely on what I want to do and told
them to cooperate. Still, some things didn’t turn out well as we need some other servers but
they always say theyre busy and avoid to take the role.
 AS A LEADER, HOW DID YOU DEVELOP INDIVIDUALS WITHIN YOUR TEAM?
 as a leader, I gave them my trust and believe in what they can. I was able to tell
them what was right and wrong and motivate them to give the best that they can
and be passionate in what they do.with this, I developed them by sharing my
insights on what I want to do for serving, chefs are not only cooking but also
presenting so everything should be beautiful. I made them realize how hard it is
to be on top and without its members everything will not work out. I also told
them about learning from mistakes since a part of our service was not organized
well, next time, we’ll be able to cope up and do some more research about
serving set menus.
 PROVIDE THE DEFINITION FOR COACHING AND MENTORING. PLEASE

PROVIDE EXAMPLES (AT LEAST 3 OR MORE EXAMPLES EACH) OF COACHING
AND MENTORING TO YOUR TEAM.
 - coaching and mentoring can be really a pressure since trainees/ team members/
staffs/ students will be depending on you. This position also requires massive
responsibility. You assess their strengths and weaknesses and look for insights to make
them develop. Looking on the good side, being a coach or mentor helps an
experienced/ inexperienced individual to improve and produce an optimal performance
based on goals / expectations.how satisfying and rewarding is that to see that your
student/ trainee becomes a renowned or professional individual in the future.
1. Making members commit to their actions to achieve target goals-
For a week, I always encourage my head chefs to focus on making the recipe cards,
workflow plans, ingredient list and etc… to make everything organized before day of service.
We communicated through whats app and once everything was done, they submitted
everything for me to review. i sent the recipes to our general group chat and encourage
everyone to review and watch the video links I sent for tutorials. I also gave them the
summarization of their roles through their capabilities, we tell them to be compassionate and
commit to the goals that they need to achieve. This way, the team will learn to engage in
patterns of effective actions that were driven and guided by core values.
2. Provides the team an opportunity to assess their strengths as well as their

development areas
- the team will be able to assess their own capabilities and know what needs to be improved
and apply to the process in achieving goals by assigning their tasks according to their
strengths. Like when I assigned the head chefs and sous chefs, I asked them if they are
confident about doing the task and they believe that they can. Since I know some of their
backgrounds because they’re my friends, I have an idea of their strengths and they make me
aware of their weaknesses as well like for example evan told me that he doesn’t have any
idea about lemon butter sauce, I explained to him and aid to his knowledge. This method
makes the team work more strong and efficient because they will believe in what they can
do. Since I know that were still getting there, which is being a professional chef, we still have
lots to improve and by these experiences, we will be able to establish the importance of
being a chef.
3. Preparing and supporting team members through change
- setting an example, my members submit wrong papers, I need to let them know what
needs to be changed and explain why it needs to be changed to atleast make them
understand the situation. I cannot compile wrong papers so this should be done proficiently
and ethically. Another situation is in the kitchen when we were in service. someone is doing
something wrong like not washing hands before cooking I told them to wash their hands first
and explain that food will be contaminated. It violates the health , safety and hygienic
practices. Hence, corrective actions must be done to enhance ones proficiency. It will make
them professional in a way they must be.
CONCLUSION
In conclusion, the event preparation involved thorough planning and coordination

among all kitchen personnel, each tasked with specific roles to ensure the smooth
execution of the menu. Led by Executive Head Chef Christine, the team
demonstrated efficiency, innovation, and dedication throughout the process.

From menu planning to dish presentation, every aspect was meticulously considered
to meet the highest standards of quality and consistency.
Head chefs Anne and Alyssa oversaw their respective sections with precision,
ensuring entrees, mains, and desserts were prepared and served flawlessly.
Sous chefs Dinh and Chris played vital roles in maintaining operational flow,
overseeing cooking stations, and collaborating closely with other chefs.
Pastry chefs Jariya, Myra, Panjapak, and Cecilia showcased their expertise in
creating delightful desserts.
Commis chefs Karen, Aj, Win, Maisie, Dear, Fiat, Danny, Renz, Lena, and Phoebe
supported their colleagues and upheld cleanliness standards.
Despite challenges, the team adhered to safety protocols and demonstrated
professionalism, resulting in a successful event that left guests satisfied and eager
for more culinary experiences.
REFERENCES
https://engagedly.com/blog/inspiring-examples-of-coaching-and-mentoring-in-
the-workplace/
https://uk.indeed.com/hire/job-description/executive-chef
https://www.typsy.com/lessons/coaching-and-mentoring-your-kitchen-staff
https://training.gov.au/Training/Details/SITXMGT004
https://online.academia21.com/LMS/mod/folder/view.php?id=77363
https://www.marketing91.com/barriers-to-delegation/
https://managementisajourney.com/five-common-human-barriers-to-effective-
delegation/
https://www.cipd.org/en/knowledge/factsheets/coaching-mentoring-factsheet/
#what-are-coaching-and-mentoring


Combined Assessment 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Combined Assessment 1

Uploaded by

Copyright:

Available Formats

SITXHRM009 Lead and manage people / SITXMGT004 Monitor work operations RTO No: 21595 | CRICOS Code: 02634E

POSITION NAME SERVICE TASK

- all dishes to be started at 3:30 P

- assigned to oversee dessert section - all dishes to be started at 3:30 P

- assigned to oversee the canapes - all dishes to be started at 3:30 P

Assessment 1 October 2023 Page 2 of 14

- collaborated with executive and head - all dishes to be started at 3:30 P

- keep stations organized and clean

- Fish fillet with roasted potatoes and

- collaborated with executive and head - all dishes to be started at 3:30 P

- keep stations organized and clean

- chocolate mousse cake

Win - assigned for making entree - all dishes to be started at 3:30 P

Assessment 1 October 2023 Page 3 of 14

Maisie Dinner - tempura prawns - all dishes should be served fr

Dear - assigned for making entree - all dishes to be started at 3:30 P

Danny - assigned to make canape - all dishes to be started at 3:30 P

renz canape - deviled eggs - all dishes should be served from

- dishes should be served from

- assigned to make canape - all dishes to be started at 3:30 P

Lena canape - tiny BLT - all dishes should be served from

Equipment and Hazards/Risks for Each Job Role:

JOB ROLES EQUIPMENTS HAZARDS AND RISKS

Assessment 1 October 2023 Page 4 of 14

Executive Head Chef Various kitchen Burns from hot surfaces,

Assessment 1 October 2023 Page 5 of 14

 HOW DID YOU INFORM STAFF OF WHAT IS EXPECTED IN THEIR INDIVIDUAL

Assessment 1 October 2023 Page 6 of 14

 LIST AND RESOLVE THE QUALITY PROBLEMS (AT LEAST 3 EXAMPLES) IN

Assessment 1 October 2023 Page 7 of 14

3. clean and control equipments

 EXPLAIN HOW YOU INVOLVED YOUR TEAM MEMBERS IN MAKING DECISIONS?

 LIST THE DELEGATION BARRIERS (AT LEAST 3 EXAMPLES) YOU ENCOUNTER

1. As a leader, I fear failure

2. Lack of trust in subordinates

Assessment 1 October 2023 Page 9 of 14

3. Lack of cooperation, communication and attentiveness

 AS A LEADER, HOW DID YOU DEVELOP INDIVIDUALS WITHIN YOUR TEAM?

 PROVIDE THE DEFINITION FOR COACHING AND MENTORING. PLEASE

1. Making members commit to their actions to achieve target goals-

2. Provides the team an opportunity to assess their strengths as well as their

In conclusion, the event preparation involved thorough planning and coordination

Assessment 1 October 2023 Page 11 of 14

Assessment 1 October 2023 Page 13 of 14

You might also like