SITXWHS004 Establish and maintain a work health and safety system Student copy Assessment Booklet -SITXWHS XXXXXXXXXXVersion 4.20 Copyright Pax Institute XXXXXXXXXXCRICOS No. 03152D XXXXXXXXXXRTO No....

Establish and maintain a work health and safety system
Assessment 1
Organizational Chart of large restaurant business:
Staff members’ position in the catering business:
Bob is having an experience of 10 years in the kitchen of the restaurant. He doesn’t likes his job and often gets involved in altercation with his colleagues, uses short cuts to do his work, very aggressive and views training and development program as a waste of time. But, if he is appointed as an Executive Chef or the Team Leader, he will understand his responsibilities and can be held accountable for his work. He will use the shortcuts to do his work which is very essential for conducting the restaurant businesses operate efficiently. He can be a good instructor, an efficient administrator as he is aggressive in his approach. His negativity can be channelized into positive course.
Peter is working in the company for more than 6 years. But, he is having an experience less than Bob. Hence, he can be appointed as a Sous or Assistant Chef in the restaurant. He will be there to assist executive chef Bob and departmental chef – Rick who is subordinate to him.
Rick will be appointed as the Restaurant Commis or Junior Chef. He is a newly appointed chef and would be working under Peter the Sous Chef. He will assist Peter and a subordinate cook cum apprentice Sandy.
Matt and Dillan who are having more than 4 years of experience as chefs in the restaurant will be appointed as the Departmental Chefs. While Matt will assist Bob and Peter in the day to day work, Dillan will be assisted by a subordinate cook cum apprentice Tom.
The two cook cum apprentice will be Tom and Sandy who are in first and second year levels of apprentice will be assisting Rick and Dillan respectively.
Allocation of duties to the staffs:
Bob: Will be responsible for maintaining the checklist for personal grooming of the staffs. He will also ensure that the fire safety standards are met on a regular basis. He will also ensure that the emergency exits are not blocked with boxes from deliveries.
Peter: He will be responsible for supervising the tools and equipments that they are not misused by any staffs. He will ensure that there is no accident occurring with the kitchen equipments. He will be also responsible for maintaining the first aid service which is an essential part of the tasks. He will also be responsible to check the quality and standards of foods (both raw and cooked) are of high standards.
Matt: He will be responsible to supervise each task of Bob on a daily basis, prepare a checklist and ensure that each task is complied with the standards set. He will submit the report to Bob. Any discrepancy observed should be reported immediately to Bob.
Dillan: He will be responsible for handling the supervising the tasks of Peter. He will visit each department and check whether the cupboards are properly maintained with the kitchen appliances. Unused appliances must be kept in the cupboards. Any malfunction of electrical appliances should be immediately checked and rectified so as to avoid any hazards.
Rick: He will be delegated the duty of checking the refrigerators, gas stoves and other electrical equipments are handled properly by the two apprentice staffs Sandy and Tom. He will instruct and train both the apprentice on the correct procedure to handle the electrical kitchen appliances.
Sandy: He will be in the training phase and will assist Rick and learn from him during cooking process. Sandy will also be responsible for maintaining a checklist of the groceries and the different products that will arrive in the kitchen of the restaurant. He will also conduct a quality of freshness checking as per the set standards.
Tom: He will be assisting departmental chef Dillan and learn from him the procedure to cook food and how to maintain the health and safety standards of the restaurant clean.
Communication and consultative techniques with the team:
1. Make them aware of the two different regulations and the guiding principle that will be required to make the employees aware of the health and safety practices. Firstly, the safety representatives and safety committees regulations act 1977 and secondly, the health and safety (consultation with employees) regulation act 1996.
2. A proper planning which is very necessary for the organization and for achieving it a health and safety training program which each team member must participate.
3. The communication must involve the dangers and risks that might arise from their work, measures to mitigate those risks and what immediate actions the team members should take in case such situation arises.
Training for the staffs:
The various trainings will include the following:
1. Organizational work health and safety training where the all employees will be trained on task and risk, the various hazards that can occur, the effective way to handle it.
2. Mandatory training shall apply to all the employees. This will include training related to high risk work, to control a workplace risk, training on fulfilling specific workplace roles. It will also include training for making aware of the different safety standards that must be complied with as per the directives of the Department of Health Human Resources Policy G6 Orientation.
3. Individual training for employee who needs to develop their career objectives in the catering and cooking segment and how to maintain the health and safety standards in this field. It will be based on experience, qualifications, background and incident.
Internal or External Training:
All training programs will be a combination of internal as well as external training nature. This is because the theoretical or subjective branch of the training will be delivered by the external training institutes and faculties while the on job training and experience will be the hands on training which will be set by inviting guest faculties experienced in preserving the workplace health and safety standards in the kitchen of a restaurant. This will help the employees get to know when, what, where and how to handle the different kitchen apparatus and the procedure to maintain a high health and safety standard in the workplace.
External sources of specialised training
1. Certificate IV in Work Health and Safety (VIC only): This course is provided by The Gordon Institute of TAFE, Geelong, Victoria, Australia. It is a nationally recognised in-class method of training.
2. Restaurant and Catering Industry Association of Australia: They provide nationally recognised certificate level training and industry short courses on Food Safety supervisor, Certificate II in kitchen operations, Certificate III in commercial crockery and various other courses.
Staffs to be recommended for training
Bob the Executive Chef will be recommended for completing the training. Although he dislikes training still it will help him to develop his personal skills and enhance the chances of his career growth in the restaurant and catering business. Also, being in a leader of the team he has to learn more to...