Collecting, organising and 1 Read and recipe cards; assemble ingredients analysing information for service Communicating ideas and 2 Promote gueridon service via use of inter-personal, information communication and selling skills at table Planning and organising activities 2 Coordinate the preparation, cooking and service of gueridon meals with other menu items produced in the kitchen Working with others and in teams 2 Liaise with other waiting staff and kitchen personnel Using mathematical ideas and 2 Calculate ingredients required and portion sizes techniques Solving problems 2 Address individual patron preferences for ingredients, cooking and presentation Using technology 2 Use trolleys and cooking
Collecting, organising and analysing information 1 Read and recipe cards; assemble ingredients for service Communicating ideas and information 2 Promote gueridon service via use of inter-personal, communication and selling skills at table Planning and organising activities 2 Coordinate the preparation, cooking and service of gueridon meals with other menu items produced in the kitchen Working with others and in teams 2 Liaise with other waiting staff and kitchen personnel Using mathematical ideas and techniques 2 Calculate ingredients required and portion sizes Solving problems 2 Address individual patron preferences for ingredients, cooking and presentation Using technology 2 Use trolleys and cooking
TG_Provide_gueridon_service_refined.docx