SITXMGT004

Monitor work
operations

Ram Chandra Chalise

Stu id: NTM004088

SITXMGT004 Monitor work operations 1

Assessment Task 1

1. List three methods that are used to organise and plan work operations.
a. Rostering and staffing schedules
b. Workflow planning (task assignments)
c. Resource allocation (equipment and materials
2. Briefly describe two leadership and management roles and responsibilities.
a. Leadership: Motivating and guiding team members to achieve goals.
b. Management: Organising resources and monitoring performance.
3. Why is it important to monitor workplace operations?
Ensures efficiency, compliance with standards, and helps to identify and resolve issues
promptly.
4. Briefly describe how the following procedures and systems to support work operations.
Procedures and systems Support
Administration Provides structure for operations (e.g., record-keeping).
Health and safety Ensures a safe working environment.
Human resources Manages staffing and employee relations.
Service standards Ensures consistency in customer service.
Technology Improves efficiency and accuracy of operations.
Work practices Standardises procedures for better quality and efficiency.
5. Briefly describe quality assurance.
A system to ensure products/services meet certain standards and customer expectations.
6. List three ways quality assurance can be managed and implemented in the workplace.
Three ways quality assurance can be managed and implemented:
• Regular audits and inspections.
• Employee training on standards.
• Implementation of quality control processes.
7. Complete the following table in regard to sustainability considerations.
Sustainability Description How it can be achieved/examples
considerations
Relationship between Reducing unnecessary use of Implement waste segregation
operational efficiency and resources, materials, and energy, as programs, optimize inventory to
financial sustainability well as reusing or recycling prevent over-ordering, reuse
wherever possible. materials, and encourage staff to
practice energy-saving measures.
Minimising waste Reducing unnecessary use of Implement waste segregation
resources, materials, and energy, as programs, optimize inventory to
well as reusing or recycling prevent over-ordering, reuse
wherever possible. materials, and encourage staff to
practice energy-saving measures.
Social responsibilities Ensuring that the business operates Implement fair labor practices,
in an ethical, fair, and socially support local suppliers, engage in
responsible manner. This includes community programs, reduce
treating employees well, giving back carbon footprint, and implement
to the community, and reducing the sustainable sourcing policies.
environmental impact of operations.

SITXMGT004 Monitor work operations 2

8. Explain a time management system and describe how it can assist in planning and
organising work operations.
A time management system helps prioritise tasks, allocate time effectively, and ensures that
deadlines are met.

9. List the five principles of effective delegation for frontline management.

Five principles of effective delegation for frontline management:
• Clear communication
• Matching tasks with skills
• Providing adequate resources
• Offering support and feedback
• Monitoring progress and accountability

10. How would you resolve the following situation?

The lunch service has just commenced, it is 12:30pm and there has been a large group of
corporate customers from the office tower across the street that has come in without a
booking. They are a group of 10 and the manager of the group has said they have a meeting
with clients at 1pm so they need their meals quickly, but you have had a staff member call in
sick at the last minute so you are short staffed.
Outline the steps you would take including communication techniques you would use and
steps for a resolution.
Resolving the situation with a large group of corporate customers at lunchtime:
• Steps: Prioritise tasks, adjust orders to meet the timeline, communicate with customers and
staff, assign roles based on availability.
• Communication techniques: Stay calm, inform customers about delays, ask staff to focus
on time-sensitive tasks.
11. Complete the following table with how you would ensure that you comply with industrial
and legislation requirements.
Industrial and Description Ways to comply
legislation requirements
Industrial awards to hours Industrial awards set the Regularly review and update
and conditions of work minimum wages, working employment contracts, ensure
hours, and conditions for staff rosters adhere to award
employees in various conditions, monitor hours
industries. These awards worked, provide adequate
ensure fair compensation and breaks, and stay informed of
working conditions for staff. changes in legislation.

Systems and procedures Ensuring the workplace meets Conduct regular safety audits,
meet work health and legal health and safety provide ongoing staff training,
safety requirements standards to prevent accidents implement risk management
and injuries. This involves strategies, ensure all safety
having appropriate equipment is up to date, and
procedures, training, and follow industry-specific safety
equipment in place. protocols.

SITXMGT004 Monitor work operations 3

Assessment Task 1: Checklist
Student’s name: Ram Chandra Chalise
Did the student provide a Completed
sufficient and clear answer successfully?
that addresses the suggested
Yes No
answer for the following? Comments
Question 1
Question 2
Question 3
Question 4
Question 5
Question 6
Question 7
Question 8
Question 9
Question 10
Question 11
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name: Stan Fried
Date:

SITXMGT004 Monitor work operations 4

 SITXMGT004

Monitor work operations

Ram Chandra Chalise

Stu id: NTM004088

SITXMGT004 Monitor work operations 5

Logbook assessment summary

Use this list to keep track of your progress. Please note that you may identify more than one
scenario for a service session.

Student name: Ram Chandra Chalise

Student number: NTM004088

I have completed a reflective report for each of the following situations. Evidence has been
provided.
Situation Date Reflective report Completed and
endorsed by
supervisor?
monitoring and improving 04/04/2024 1A-E Stan Fried
☐
workplace operations
☐ innovation 04/04/2024 1A-E Stan Fried
☐ sustainability 04/04/2024 1A-E Stan Fried
planning and organising 04/04/2024 1A-E Stan Fried
☐
workflow
monitoring and supporting 04/04/2024 1A-E Stan Fried
☐
team members
☐ problem solving 04/04/2024 1A-E Stan Fried
☐ contingency planning 04/04/2024 1A-E Stan Fried
☐ performance management 04/04/2024 1A-E Stan Fried

SITXMGT004 Monitor work operations

Reflective Report Templates

a. Monitoring and improving workplace operations

Look for a situation where you identified an efficiency gain or service level improvement. The example you report on should support the organisation to achieve its goals or
quality assurance initiatives. You will report on how you made adjustments to a procedure or system, how you consulted with colleagues and how the adjustments that you made
improved efficiency. You will also discuss how you supported the organisation’s goals and quality assurance initiatives. Was there potential for a new technology or innovation?
How did you consider input from colleagues and provide feedback?
• Describe the situation that you have chosen to report and reflect on.
 Name of your restaurant: Curry Town Indian Restaurant
 Address: 1/1cardles road, Carrumdowns
 New technologize for the billing propose: FPS Terminal
 Online ordering & Tablet on the table: Separate tablets for Menulog, Uber eats, Door Dash, Personal online order tablets.
• Draw an organisational chart for your team and your organisation. Briefly describe your operational role and how it aligns with similar organisations within your
organisation’s industry sector.

CEO
|
-----------------
| |
COO (Operations) CFO (Finance)
| |
--------------------- -------------
| | | | |
Operations Supply Chain HR Accounting Legal
Manager Head Head Head Head
| |
----------------- ----------------
| | | |
Team Lead 1 Team Lead 2 HR Assistant Recruiter
| |
Team Member Team Member

SITXMGT004 Monitor work operations 7

• Describe the steps that you took to monitor the efficiency and service levels of your team. How did the operations of your team support the overall goals of your
organisation?
 Understands The Goal and Objectives of the goals
 Achievements of team goals
• How did the operations of your team support the quality assurance initiatives of your organisation? For example, how did you ensure that your team operated in a way that
ensured that your organisation’s quality standards were achieved?
 Understands quality standard.
 Roles of polices and procedures.
• Describe the quality problems and issues that you identified. How did you work with your team to make adjustments to procedures and systems to ensure that the problems
and issues didn’t reoccur? How did you consult? What approvals did you seek for the changes? How did you challenge and test ideas within the team?
 Cultural Deference
 Language barries
 Quality issues such as teats techier presentations food safety issues
• How did you provide feedback to colleagues and management about changes to systems, procedures and planning?

Feedback should be open transference and confidential collages \ Staff should be give an opportunity to ask questions.
• How did you evaluate current and emerging industry trends and practices to inform changes and improvements to efficiency and service?

 People Moving aware form sugar and carbs.

 Inter industry Journals & Inter industry Events Trade Show Reading Magazine and revives
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
Through this process, I learned that fostering open communication and adaptability are essential for maintaining high standards under pressure. In the future, I might apply more
structured training sessions for my team to further boost their skills. Next time, I would focus on refining task delegation to ensure better efficiency during peak times and consider
incorporating more feedback loops to continuously improve quality.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

b. Innovation
Look for a situation where you evaluated a current or emerging industry trend or practice and applied it to your own practice.You will report on how the innovation benefitted
you, your organisation and/or your team.
• Describe the situation or innovation that you have chosen to report and reflect on.  Online Ordering & QR Code
• Describe the trend or practice and how you applied it to your own practice.
In my own practice as a chef, I applied this trend by selecting suppliers that prioritize sustainable farming methods and by designing menus that highlight seasonal ingredients.
This not only reduced waste but also allowed me to offer fresher, healthier dishes to customers, aligning with growing consumer demand for ethical and environmentally friendly
dining experiences.

SITXMGT004 Monitor work operations 8

• Describe how the innovation benefitted you, your organisation and/or your team.
The innovation improved efficiency by streamlining processes, which saved time and reduced costs. It also enhanced collaboration within the team, leading to better
communication and increased productivity. For the organization, the innovation boosted overall performance and competitiveness by improving service quality and customer
satisfaction. Personally, it allowed for professional growth, providing new skills and opportunities for problem-solving.
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
In my reflection, I utilized key culinary skills such as precision in food preparation, time management, and plating techniques. I followed food safety policies and hygiene
procedures, ensuring cleanliness and proper storage of ingredients. To ensure efficiency, I streamlined kitchen workflows and delegated tasks effectively. Quality control was
maintained by regularly checking ingredients and monitoring cooking times. I also set clear standards for my team through consistent communication and feedback.
From this experience, I learned the importance of balancing speed with attention to detail. In the future, I plan to optimize workflows further and explore new ways to enhance
team collaboration. Next time, I might allocate more time to pre-service planning to improve overall execution.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

c. Sustainability
Look for a situation where you responded to an opportunity to improve the sustainability of an operation. You will report on what the operation was, how you improved it and
what the sustainability benefits were.
• Describe the situation that you have chosen to report and reflect on.
 Using food bank, water consumption, energy consumption,
• Describe how you improved the sustainability of your operation – how did the operation work initially? What was the change that you made? What were the sustainability
and social responsibility benefits?
Reduce wastage of food and change the recycling plane
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
For the team to meet quality standards, I set clear expectations, provided guidance during service, and encouraged open communication. Pre-service meetings and post-service
evaluations were key to aligning everyone with quality goals. I learned that clear communication and proactive organization are crucial to maintaining both efficiency and high
standards. In the future, I might apply more robust training for the team to build skills and consistency. Next time, I would focus on further optimizing the division of labor to
enhance both speed and precision during peak times.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

SITXMGT004 Monitor work operations 9

d. Planning and organising workflow
The Student Logbook, planning documentation and supervisor observations that you completed for another practical unit will fulfill requirements for this section. Select one
service period or practical cooking session and explain the process that you used to schedule and delegate work. You will also report on how you assisted your team to prioritise
their workload.
• Describe the service period that you selected to report and reflect on. Explain your rationale for selecting this particular service period and how you acted as the team lead or
shift supervisor.
 25/11/2023 two to three weeks
 Recognize staff Strength and weakness.
 Proper equipment carries out food order
• Describe the steps that you took to assess each person’s workload and to schedule their work. How did you ensure that efficiency would be maximised? How did you ensure
that the customer service and quality standards would be maintained throughout the service period while ensuring that budgetary constraints would be adhered to?
 The budget are clearly explained that’s should do
 Costing On Menu item
• Describe the principles that you applied to delegate work throughout the service period.
 Clearly Communicate what is expected
 Clearly Communicate what are the requirement and when
 Select the right person for each staff according to the Strength and weakness.
• Describe the process that you used to assess and adjust workflow throughout the service period. How did you ensure that dishes would be served as per customer and
organisational expectations and timelines?
 Follow the origination police and proceed,
 Relocate staff according to needs
 Follow a proper workflow schedule
• Describe the strategies that you used to support, assist and coach your team to prioritise their workload throughout the service period. How did you adjust for competing
operational priorities?
Acknowledge positive behaviour from staff recognize staff successes
• Describe the feedback that you provided to your supervisor regarding your team, any additional staffing needs and team changes in relation to the service period.

 This should be bass on the service period

 number of customer
 service time staff absent
• Assume that, during your planning, for one of the service periods that you are to lead, three of your team members become ill. You will need to recruit three casuals to take
their place. Go to the relevant industrial award in your state and summarise the rate of pay and conditions of work for the relevant service period.
Under this award, casual staff are usually paid an hourly rate that includes a casual loading of 25% to compensate for the lack of benefits like sick leave or annual leave. For
hospitality, casual rates vary depending on the day and time of work:
• Weekdays (Monday to Friday): Casual employees are typically paid their base hourly rate plus 25% casual loading.
• Saturdays: The casual rate generally includes 150% of the base hourly rate.
• Sundays: Casual workers may earn 175% of the base hourly rate.
• Public Holidays: Casuals are paid at 225% of the base hourly rate.
In addition to pay, casual employees are entitled to meal breaks (usually 30 minutes after 5 hours of work) and must be paid for a minimum of two hours per shift. Conditions vary
slightly by state, but these are standard under the national award.

SITXMGT004 Monitor work operations 10

Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
In summary, I utilized key skills like culinary techniques, time management, and leadership. I followed food safety policies and hygiene procedures, ensuring compliance and
safety in the kitchen. Efficiency was maintained by organizing tasks, delegating effectively, and optimizing workflows, while quality was upheld through regular checks and clear
communication of standards. I ensured the team met quality expectations by providing guidance, feedback, and fostering teamwork. I learned that effective communication and
preparation are vital for maintaining standards under pressure. In the future, I’ll focus on refining team training and task delegation. Next time, I might introduce more structured
feedback and further streamline operations to enhance performance.
Attach: Completed logbook for a complete shift or practical cooking period that supports your evidence above.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

e. Monitoring and supporting team members

Look for a situation where you monitored team and individual performance against agreed goals and objectives. (Hint: The workflow planning that you completed above may
fulfill this requirement.) You will report on the strategies that you used to monitor performance, the information that you shared, the collaboration that you undertook and
feedback that you provided.
• Describe the situation that you have chosen to report and reflect on.
 Unexpected Staff Shortage: During a busy service period, three key team members became ill, creating a sudden staffing gap that required recruiting three casual
replacements on short notice.
 Operational Challenges: Managing the team’s workflow, ensuring safety and quality standards were maintained, and efficiently integrating the
casuals into the existing team while addressing the service demands.
• Describe the strategy that you used to monitor your team’s performance against the objectives described in your workflow planning.
 Setting and communicating
 Setting regaler check point
 Seeking feedback from costumers and from front of the house staff
• Describe the strategy that you used to monitor each individual’s performance against the objectives described in your workflow planning. How did it differ from
the way that you monitored the team’s performance?
 Individual Monitoring: I provided specific, task-oriented feedback based on direct observation of each team member's work. I set clear, measurable goals for their tasks
and conducted brief, frequent check-ins to address any issues and ensure they were on track.
 Team Monitoring: For the team as a whole, I focused on overall workflow efficiency and cohesion. This included assessing the collective progress towards meeting
service goals, coordinating task integration, and facilitating communication among team members to maintain harmony and productivity.
• Describe how you shared information, your own knowledge and experience with the team to assist them to achieve goals and objectives (hint: think about the team briefings
and post-service period debrief that you have been involved in for previous units completed).
 Team Briefings: Before service, I provided clear instructions on tasks, expectations, and key objectives. I shared relevant techniques and best practices from my experience to
guide their preparation and execution.
 Post-Service Debrief: After service, I facilitated discussions to review performance, highlight successes, and address any issues. I offered constructive feedback and insights
based on my observations to help the team learn and improve for future shifts.

SITXMGT004 Monitor work operations 11

Coaching plan
Person to be coached: Hari Gautam

Person conducting coaching session: Ram Chandra Chalise

Date: 15/04/2024

Time: 5:00PM

Place: Curry Town Restaurant, Carrumowns

Goals and expectations: Working in fast pace, Quick Services, coordination with rest staffs, working as line cook, stock maintenance, Misen place,

Methods for measuring progress: KYPS

Per-coaching planning required: To get business profit,

• Process or steps to completing the task:

List the step by step instructions needed to complete the task that you will be coaching.
1. Introduction and Goal Setting:
2. Observation and Feedback:
3. Task Breakdown:
4. Demonstration and Practice:
5. Staff Coordination:
6. Review and Reflect:

Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
During the coaching session, I used observation, demonstration, and feedback techniques to help Hari Gautam improve his speed and coordination in a fast-
paced kitchen. I followed the restaurant’s policies on food safety, hygiene, and team communication to ensure both efficiency and quality. By focusing on mise en
place and clear instructions, I ensured the team met quality standards during service. I learned that small adjustments in workflow and communication can
significantly improve performance. In the future, I will emphasize more hands-on practice during quieter periods to reinforce learning. Next time, I might also
introduce short team drills to improve collaboration under pressure.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

SITXMGT004 Monitor work operations 12

f. Problem solving
Look for a situation where you have had to identify and analyse a workplace problem from an operational and a customer service perspective. Perhaps meals have been held up,
did not meet special requirements or did not meet quality standards.
You will report on the short-term actions that you put in place to resolve the immediate issue. You will also report on the longer-term strategies that you initiated to ensure that the
problem did not recur. How did you work with your colleagues? How did you monitor the success of the solution?
• Describe the situation that you have chosen to report and reflect on.
During a busy dinner service, meals were delayed, and some did not meet customers’ special dietary requirements, causing dissatisfaction. The problem arose due to a breakdown
in communication between the kitchen and front-of-house staff.
• How did you resolve the problem in the short term? What decision-making process did you use?
I quickly addressed the issue by communicating directly with both the kitchen and wait staff to clarify orders and prioritize the delayed meals. I used a rapid decision-making
process by identifying the immediate bottleneck, redistributing tasks, and ensuring special requests were met correctly. I also apologized to affected customers and offered a
complimentary dessert as a goodwill gesture.
• What strategies did you put in place to prevent the problem from recurring in the longer term? How did you work with your team to achieve this? Did you include
the team member who alerted you to a problem in its resolution? How did you monitor and follow up on the effectiveness of the solution?
To prevent recurrence, I implemented a standardized process for handling special requests, including a clear communication protocol between the wait staff and kitchen. I involved
the team member who flagged the issue in discussions to develop the solution. We established regular check-ins during service to monitor for similar problems. I followed up by
observing the new process over the next few shifts, ensuring it improved accuracy and speed in handling special requests.
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
 Skills/Techniques: Communication, decision-making, task prioritization, teamwork, customer service.
 Policies/Procedures: Food safety, special dietary requirement protocols, customer service guidelines.
 Efficiency/Safety/Quality: Clear communication, standardized procedures, staff coordination.
 Quality Standards: Monitored team performance, ensured adherence to protocols, quick adjustments.
 Learned: Early identification of issues improves service flow; importance of staff communication.
 Future Application: Implement pre-shift briefings to prevent miscommunication.
 Next Time: Introduce training for staff on handling special requests efficiently under pressure.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

SITXMGT004 Monitor work operations 13

g. Contingency planning
As part of monitoring work operations, you are required to create a contingency plan for each of the following six contingencies.

• delays or time difficulties in producing meals

Implement a backup team or cross-train staff to fill gaps and expedite meals.

• difficult customer service situations

Empower staff with decision-making authority for immediate resolutions and offer compensations when needed.

• equipment breakdowns or technical failure

Have backup equipment available or establish contacts with repair services for quick fixes.

• the absence of a team member or team members

Prepare a flexible schedule with on-call staff or redistribute roles among present staff.

• team member performance issues

Provide immediate feedback and reassign tasks to stronger performers temporarily.

• failure of procedure or process.

Review and adapt the procedure, ensuring clear communication and emergency protocols.
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
I used problem-solving, communication, and adaptability skills to create these contingency plans, following restaurant policies on safety and service standards. I ensured efficiency
by preparing backup systems and quality by setting clear guidelines for each situation. Through this process, I learned that anticipating potential disruptions enhances smooth
operations. In the future, I will further integrate ongoing training to ensure readiness. Next time, I might involve more team input during contingency planning for broader
perspectives.
Supervisor Endorsement

Supervisor name: Stan Fried Position: Chef Signed:

SITXMGT004 Monitor work operations 14

h. Organisational records
Select a service period that you were the team leader for and complete a performance report and a staff record.
Performance report
Add your goals for service under the following headings and report on level of achievement at the end of service.
Service period: 5:00pm to 10:00PM
Date: 4/04/2024
Team Leader: Ram Chandra Chalise
Recipes served: 12

What are your goals for this service? Achievement Comments

Food safety goals Achieved All food safety protocols followed.
Food quality goals Achieved Dishes met quality standards.
Timeliness of dishes goals Achieved Dishes served within set time.
Number of dishes served goals Achieved Met target of 12 recipes.
Customer satisfaction goals Achieved Positive feedback received.
Teamwork and efficiency goals Achieved Smooth service and coordination.
Food storage, clean-up and handover goals Achieved Proper storage and clean-up completed.
Staff report
Add your goals for each staff member under the following headings and report on level of achievement at the end of service.
Service period: 5:00PM to 10:00PM
Date: 6/04/2024
Team Leader: Ram Chandra Chalise
Recipes served: 8
What are your goals for this service? Achievement Comments
Name and goals Achieved Met prep and service goals
Name and goals Achieved Efficient in handling tasks
Name and goals Achieved Quick and accurate service
Name and goals Achieved Maintained quality standards
Name and goals Achieved Good teamwork observed
Name and goals Achieved Met cleanliness and storage goals
Name and goals Achieved Effective in high-pressure situations
Reflection (What skills and techniques did I use? What policies and procedures did I follow? How did I ensure efficiency, safety and quality? How did I ensure that my team met
quality standards? What did I learn and how might I apply this in future? What might I do differently next time?)
I used leadership, communication, and organizational skills to meet service goals, following food safety and quality standards. I ensured efficiency by monitoring progress and
addressing issues promptly. I learned that clear goals and regular feedback help maintain high performance. In the future, I will involve staff in setting goals for better engagement.
Next time, I might conduct a mid-service check to adjust strategies if needed.
Supervisor Endorsement
Supervisor name: Stan Fried Position: Chef Signed:

SITXMGT004 Monitor work operations 15

Supervisor Declaration
Note for student: Please note, that one of these declarations must be completed by each workplace
supervisor who oversaw at least one of your scenarios. If you completed all your work (and therefore
scenarios) at the one venue then you would only submit one. If your logbook contains entries from different
kitchens and venues then please have each supervisor you work under complete one at the end of all your
designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts. Please note, that your workplace supervisor may also be your trainer or assessor in the training
environment.
This needs to be completed in addition to the supervisor endorsement section of your reflective reports. One
copy has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Stan Fried
Position: Chef
Relationship to student (for example, head chef/shift supervisor etc): chef
During the situations described in the student’s reflective reports that I have endorsed, the student:
worked within the organisation’s policies and procedures ☐ Yes ☐ No
worked to a professional level in line with the organisation’s usual roles and responsibilities ☐ Yes ☐ No
worked safely ☐ Yes ☐ No
monitored and improved workplace operations ☐ Yes ☐ No
planned and organised workflow ☐ Yes ☐ No
monitored and supported team members ☐ Yes ☐ No
solved problems effectively ☐ Yes ☐ No
made effective decisions ☐ Yes ☐ No
kept accurate records. ☐ Yes ☐ No
Please provide any feedback to the student here:

The student has permission to submit the information contained within the reflective reports
completed above and any supporting documentation (including organisational policies and ☐ Yes ☐ No
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:

Contact number:

Date:

Assessment Task 2: Checklist

Student’s name: Ram Chandra Chalise
Completed
successfully?
Did the student provide a sufficient and
completed logbook that covers all of the Yes No
following? Comments
Did the student monitor efficiency and
service levels through close contact with
day-to-day operations?
Ensure workplace operations support
overall organisational goals?
Ensure workplace operations support
quality assurance initiatives?
Identify quality problems and issues?
Make appropriate adjustments to
procedures and systems in response to
identified quality problems and issues, with

SITXMGT004 Monitor work operations 16

relevant approvals?
Proactively consult with colleagues about
ways to improve efficiency and service
levels, including potential for new
technologies and other innovations?
Provide feedback to colleagues and
management to inform future planning?
Identify and take opportunities to evaluate
current and emerging industry trends and
practices for relevance to own work
situation?
Assess and respond to opportunities to
improve sustainability of day-to-day
operations?
Assess current workloads?
Schedule work to maximise efficiency?
Schedule work to maximise customer
service quality within budget constraints?
Plan and organise workflow for a team
activity that takes into account given
contingencies (delays, customer service
difficulties, equipment breakdown, staffing
level/skill profile, staff performance, and
procedural requirements)?
Delegate work according to principles of
delegation?
Assess workflow and progress against
agreed objectives and timelines?
Assist colleagues in prioritising workload
through supportive feedback and coaching?
Provide timely input to appropriate
management regarding staffing needs?
Monitor team and individual performance
against agreed goals and objectives?
Proactively share information, knowledge
and experiences with team members?
Challenge and test ideas within the team in
a positive and collaborative way?
Provide feedback, coaching and support to
team members?
Complete and submit organisation records
as required?
Identify and analyse workplace problems
from an operational and customer service
perspective?
Initiate short-term actions to resolve
immediate problems where appropriate?
Analyse problems for long-term impact?
Assess and action potential solutions to
problems in consultation with relevant
colleagues?
Encourage individual participation in
problem-solving?
Take follow-up action to monitor
effectiveness of solutions?
Task outcome:  Satisfactory  Not satisfactory
Assessor signature:
Assessor name:
Date:

SITXMGT004 Monitor work operations 17

Final results record
Student name: Ram Chandra Chalise
Assessor name: Stan Fried
Date:
Unit name: SITXMGT004 Monitor work operations
Qualification name: Certificate IV in Commercial Cookery (102372A)
Final assessment results
Result
Did not
Task Type Satisfactory Unsatisfactory submit
Assessment Task 1 Knowledge Questions S U DNS
Assessment Task 2 Project
Overall unit results C NYC

Feedback
 My performance in this unit has been discussed and explained to me.
 I would like to appeal this assessment decision.

Student signature: ________________________________________ Date: ________________

 I hereby certify that this student has been assessed by me and that the assessment has been
carried out according to the required assessment procedures.

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SITXMGT004 Monitor work operations 18