Unit of competency Outline

Date retreived
23/07/2026 1:07 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
TLIX0066
State Code
OEQ51
TGA Status
Current
DTWD Status
Approved
Current Release Number
1.00
Current Release Date
15/12/2022
View on TGA
State Implementation and Classification
Approved Date
17/03/2023
Field of Education
110101 - Hospitality
Original Release Date
17/03/2023
Nominal Hours
40
Description
This unit involves the skills and knowledge required to manage and monitor catering on deployed operations.It includes preparing for catering operations, ensuring compliance with food safety and managing food service. It also includes minimising waste and managing food and waste disposal.This unit is applicable to logistics personnel responsible for organising and managing the delivery of catering support in a 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 non-compliance is taken in close consultation with senior catering personnel
  • 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 is planned and prepared to ensure it complements the operational plan and provides 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 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 and recorded
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 hygiene and environmental protection
  • 4.4 Waste management processes and procedures are monitored to ensure compliance with hygiene and environmental standards
  • 4.5 Stakeholders responsible for removing waste and monitoring hygiene are liaised with to ensure compliance with hygiene and environmental standards
No information
No information
Replaces
State Code National Code Title Type
AVG81 TLIX5045 Manage and monitor catering on deployed operations Unit of competency
State Code National Code Title Type
BIR4 TLI50422 Diploma of Materiel Logistics Qualification