Unit of competency Outline

Date retreived
22/07/2026 8:19 AM AWST

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Manage and monitor catering on deployed operations

Manage and monitor catering on deployed operations

Unit of competency
National Code
TLIX5045
State Code
AVG81
TGA Status
Replaced
DTWD Status
Replaced
Current Release Number
1.00
Current Release Date
19/10/2015
View on TGA
State Implementation and Classification
Approved Date
23/02/2016
Field of Education
110101 - Hospitality
Original Release Date
23/02/2016
Nominal Hours
40
Description
This unit involves the skills and knowledge required to organise logistics catering operations in a field deployment context in support of operations, in accordance with relevant organisational policy and procedures.This unit is applicable to logistics personnel responsible for organising and managing the delivery of catering support in a field deployment context.This unit may be undertaken by personnel who are not a cook or a qualified chef, however, this role requires management and leadership skills.No licensing, legislative or certification requirements apply to this unit at the time of publication.
Notes
Elements and Performance Criteria
1 Prepare for catering operations
  • 1.1 Information is sourced and analysed to identify catering factors to be considered in supporting operations
  • 1.2 Logistics information management systems and planning tools are utilised in scheduling and coordinating catering
  • 1.3 Catering equipment maintenance is scheduled within constraints of delivering catering support to operations
  • 1.4 Catering facility establishment is monitored to promote a functional and technically efficient catering operation
  • 1.5 Instructions are prepared and delivered to implement and coordinate catering operations
  • 1.6 Technical advice is provided to management and stakeholders
  • 1.7 Work health and safety (WHS)/occupational health and safety (OHS) requirements and recognised safety precautions are applied throughout operation in accordance with standard procedures
2 Ensure compliance with food safety
  • 2.1 Resources required to meet food safety requirements are accessed and made available
  • 2.2 Observance of food safety programs is monitored
  • 2.3 Corrective action in response to food safety noncompliance is taken in close consultation with senior caterer
  • 2.4 Food recall or quarantine notices are acted on to ensure food safety
3 Manage food service
  • 3.1 Catering team is supervised to ensure links between receipt and storage of food, food preparation and food service are actively maintained to meet food standards and catering support requirements
  • 3.2 Menu planning and preparation is monitored to ensure menu complements the operational plan and provides sound nutritional balance to personnel
  • 3.3 Staff rostering is monitored to ensure it accurately reflects catering support requirements and utilises staff efficiently and sustainably
  • 3.4 Organisational policies and procedures relating to food service are implemented and monitored in delivering catering support
  • 3.5 Consistent quality in service and food product is supervised to meet food standards and catering support requirements
  • 3.6 Inventory management relating to provisioning, procurement, supply, receipt and storage of food and food service material is supervised to meet food standards and catering support requirements
  • 3.7 External stakeholders are liaised with during ongoing monitoring of catering support requirements
  • 3.8 Processes and procedures relating to food usage and resource accounting are monitored
4 Minimise waste and manage food and waste disposal
  • 4.1 Opportunities to reduce waste are identified and acted on within catering facility
  • 4.2 Cost control procedures are implemented to minimise waste within catering facility and to use catering resources efficiently
  • 4.3 Development and implementation of waste management arrangements are monitored to ensure waste management supports good field hygiene and environmental protection
  • 4.4 Waste management processes and procedures are monitored to ensure compliance with field hygiene and environmental standards
  • 4.5 Agencies responsible for removing waste and monitoring field hygiene are liaised with to ensure compliance with field hygiene and environmental standards
No information
No information
Replaces
State Code National Code Title Type
D5429 TLIX5045A Manage and monitor catering on deployed operations Unit of competency
Replaced By
State Code National Code Title Type
OEQ51 TLIX0066 Manage and monitor catering on deployed operations Unit of competency
State Code National Code Title Type
BFC6 TLI50319 Diploma of Deployment Logistics Qualification
AWS1 TLI50515 Diploma of Deployment Logistics Qualification