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Present menu items according to brand / organisational standards

URN: PPL1PRD6
Business Sectors (Suites): Food Production and Cooking
Developed by: People 1st
Approved on: 2022

Overview

This standard is about how you present dishes according to your brand / organisational standards. It covers how you would appropriately prepare, cook / regenerate, finish and present the menu items in such a way as to consistently reflect the marketing and promotional style of your workplace.

This standard focuses on the technical knowledge and skills required to present menu items according to brand/organisational standards; however it should be assessed in the wider context of safe and hygienic working practices. It is recommended that the following NOS, selected as appropriate to the job role and organisation, are referenced in conjunction with the technical skills and knowledge for the standard:

  • Maintain basic food safety in catering
  • Maintain food safety in a kitchen environment
  • Provide basic advice on allergens to customers
  • Minimise the risk of allergens to customers

When you have completed this standard you will be able to demonstrate your understanding of and your ability to:

  • Present menu items according to brand / organisational standards

Performance criteria

You must be able to:

1. Ensure that the preparation area and equipment is clean, undamaged and ready for use according to your workplace  procedures 2. Ensure that you are familiar with your brand / organisational standard for each menu item and assemble the required ingredients 3. Check that all ingredients meet the dish, food safety and your workplace requirements 4. Prepare and cook / regenerate the menu items to meet dish requirements 5. Ensure the finished product has the correct colour, texture, consistency and flavour 6. Finish the dish to meet customer and your workplace requirements regarding portion size and style 7. Collect the required crockery or packaging and present menu items for service together with the specified accompaniments

Knowledge and Understanding

You need to know and understand:

1. Safe and hygienic working practices when preparing, cooking / regenerating and finishing menu items to brand / organisational standards 2. What your brand / organisational standards are and where to find them 3. Why it is important to follow brand / organisational standards when preparing, cooking / regenerating and finishing menu items 4. How to check that the ingredients meet your workplace requirements and are fit for use, of the correct quality and quantity 5. Why and to whom you should report any problems with ingredients 6. How to carry out the relevant preparation, cooking / regenerating and finishing  methods for each dish 7. How brand / organisational standards are used to ensure portion control and why this is important 8. How to present menu items in a way that meets customers’ and your workplace requirements 9. The types of problems that may occur when preparing, cooking / regenerating and finishing menu items to brand / organisational standards

Scope/range

Scope Performance

Scope Knowledge

Values

Behaviours

Skills

Glossary

Links To Other NOS

External Links

Version Number

3

Indicative Review Date

2027

Validity

Current

Status

Original

Originating Organisation

People 1st International Ltd

Original URN

PPL1PRD6

Relevant Occupations

Chef, Cook

SOC Code

5435

Keywords

Menu items, company standards, present