Module 2

Module Descriptor: 

This module covers the knowledge, skills, and attitudes required to perform opening-closing activities for restaurant. It specifically includes preparing tools, equipment and premises, preparing restaurant for service and carrying out closing tasks. 

Learning Outcomes: 

After completing this module, trainee/student must be able to: 

2.1   Prepare tools, equipment and premises. 

2.2Prepare restaurant for service. 

2.3 Carry out closing tasks. 

Performance Criteria 

1. Occupational Safety and Health (OSH) is followed as per workplace standard 

2. Tools, equipment and facilities are identified for service.

3.  Tools and Equipment are cleaned and prepared for service. 

4. Dining/restaurant area is cleaned and checked for cleanliness prior to service. 

5. Daily opening checklist is collected as per job requirement.

6.  Service stations are stocked with supplies for service 

7. Restaurant set up is performed in accordance with workplace standards and booking requirements 

8. In-house guest list is collected as per requirement 

9. Mise-en-place are performed as per job requirement

10. Equipment is turned on and kept ready in the dining area 

11.  Condiments and sauce bottles are refiled 

12. Menu and daily special items are collected from chef. 

13. Soiled cutlery, crockery, glassware and others equipment are cleaned and stored in the designated area.

14.  Soiled linen is sent to laundry and fresh linen is collected. 

15. Waste food is disposed as per standard procedure.

16.  Inventory is maintained as per level. 

17. Requisition is prepared for the next day.

18. .Electrical appliances are switched off as required. 

19. Door and window are locked if required.