Appendices

Assessment Task 2 appendices

Appendix 2.1: Roles and responsibilities

Date 24/08/2023 Duration of shift 10am to 2pm

Number of staff 4 Number of clients 12

available expected

Workgroup goal Produce daily menu

Roles Name/s Responsibilities

1. Head chef Manmeet Kaur Kneaded dough

2. Chef Harpreet Kaur Chopped potato

3. Helper Gagandeep Kaur Chopped onins, chillis

4. Helper Harpinder Boiled potato

Appendix 2.2: Individual feedback record
Each learner must complete this record for a minimum of 2 other workgroup members.
Learners must rate their colleagues’ performance in the areas specified below, using the values
1–4 (1 for rarely, 4 for always).
Learners must specify:
● What their colleague did well, e.g. using culturally appropriate communication

● What their colleague can improve on, e.g. offering their ideas and not allowing others to do
all the talking.

Harpreet Kaur
Name:
(Optional)
4
Members of
workgroup:

1 2 3 4
This workgroup member (1): Rarely Sometimes Often Always

Contributed positively to the group

Made an effort to get on well with
everybody

Shared their ideas willingly

Demonstrated respect for
workgroup members in line with
code of conduct

Supported other workgroup
members

Communicated effectively

Comments:
Chopped the potato in proper shape and size. But speed of work is little slow. Could be
increase by doing practice, but overall good work.
Signature of feedback provider: Date: 24-08-2023
Manmeet Kaur
 Gagandeep Kaur
Name:
(Optional)
4
Members of
workgroup:

1 2 3 4
This workgroup member (2): Rarely Sometimes Often Always

Contributed positively to the group

Made an effort to get on well with
everybody

Shared their ideas willingly

Demonstrated respect for
workgroup members in line with
code of conduct

Supported other workgroup
members

Communicated effectively

Comments:
The overall work was just satisfied. Need to improve and more hard work.

Signature of feedback provider: Date: 24-08-2023

Manmeet Kaur
Appendix 2.3: Team feedback summary
Each team must complete this report (one report per workgroup required). Learners must collate
all the feedback that each individual group member has received and tick the appropriate boxes (1–
4 values).
Manmeet Kaur, Harpinder, Gagandeep Kaur, Harpreet Kaur
Name:

4
Members of
workgroup:

1. Summarise the responses received by the team by inserting the number of ticks in the relevant
boxes below.

1 2 3 4
Feedback from team: Rarely Sometimes Often Always

Contributed positively to the group

Made an effort to get on well with
everybody

Shared their ideas willingly

Demonstrated respect for
workgroup members in accordance
with code of conduct

Supported other workgroup
members

Communicated effectively
2. Summary of actions taken by the workgroup that were effective (team strengths):
 Effective Communication
 Proactive Problem Solving
 Collaborative Decision-Making
 Task Delegation

3. Summary of actions that the workgroup could improve on (team opportunities for improvement):

 The workgroup could enhance its time management skills.

 While the team members communicated effectively, there's room for improvement
in terms of feedback exchange.
 The workgroup should pay closer attention to project documentation.
 Clarifying individual roles and responsibilities within the team

4. One specific action that the workgroup will use in the next team meeting to help improve
teamwork:

Conduct a team-building activity.

5. One specific action that the workgroup will use in the next team meeting to help improve
communication:

 Open Discussion Period

 Appendix 2.4: Issues, problems and conflict
Each learner must complete the following sections of this document for the issues, problems or
conflict that occurred during Assessment Task 2.
Learners must specify what the solution was and if the solution worked or could have been improved
upon reflection.

Issue, problem or conflict Problem-solving or conflict resolution

Gagandeep cut his figure while chopping the . we gave him first aid
onions.

Learner reflection on issue, problem or conflict: Did the solution resolve the issue? Why
or why not?
Ensured that he would operate with greater safety.

Issue, problem or conflict Problem-solving or conflict resolution

Oven got breakdown Repaired the oven and re-installed it for
working
 Learner reflection on issue, problem or conflict: Did the solution resolve the issue?
Why or why not?
The solution, in this instance, successfully resolved the issue at hand. It provided a comprehensive approach that
directly addressed the root causes of the problem.

Issue, problem or conflict Problem-solving or conflict resolution

Shortage of the supplies One of the members have to go to market to buy the
stuff.

Learner reflection on issue, problem or conflict: Did the solution resolve the issue?
Why or why not?
The solution, in this instance, successfully resolved the issue at hand. It provided a comprehensive approach that
directly addressed the root causes of the problem.

Issue, problem or conflict Problem-solving or conflict resolution

Add more floor to the dough to maintain the balance

Wrong
measurement
of water taken
to knead
the dough
Wrong
measurement
of water taken
to knead
the dough
Wrong
measurement
of water taken
to knead
the dough
Wrong measurement of water taken to knead the dough
Learner reflection on issue, problem or conflict: Did the solution resolve the issue?
Why or why not?

The solution, in this instance, successfully resolved the issue at hand. It provided a
comprehensive approach that directly addressed the root causes of the problem.
 Appendix 2.6: Team action plan

Manmeet Kaur, Harpinder, Gagandeep Kaur, Harpreet Kaur

Team members:

Completion of task on the time and with accuracy

Overarching goal:

Time-management
Ground rules
(policies and
Co-operation
procedures): Focused toward task

Action steps Person(s) Deadline Resources required

responsible

1. Identify all available Internet

summer seasonal produce

Receive and store stock Harpreet Kaur 15 minutes Fruits and vegetable

Briefing from headchef Harpinder 10 minutes Invoice and order

Boiling potato Gagandeep 15 minutes Potato, knife, water

Kaur

Chopped onion, chilli and Manmeet Kaur 15 minutes Knife, cutting tray
coriander
Team meeting All 10 minutes Recipe items

Dividing work All 5 minutes Working on process

Presentation, preparation mise en All 5 minutes Garnishing and

place for next day explanation
Cleaning and sanitizing All 15 minutes Clean equipment
 RECIPE OF Potato Paratha
Ingredients:

For the Dough:

 2 cups whole wheat flour (atta)

 Water, as needed
 A pinch of salt

For the Filling:

 2 large potatoes, boiled, peeled, and mashed

 1 small onion, finely chopped (optional)
 1-2 green chilies, finely chopped (adjust to your spice preference)
 1/2 teaspoon cumin seeds
 1/2 teaspoon ajwain seeds (optional)
 1/2 teaspoon red chili powder (adjust to your spice preference)
 1/2 teaspoon garam masala
 Salt, to taste
 Fresh coriander leaves, chopped
 Ghee or oil, for cooking

Instructions:

Preparing the Dough:

In a mixing bowl, combine the whole wheat flour and a pinch of salt.

Gradually add water, little by little, and knead the mixture into a smooth, soft dough. The
dough should be firm but pliable. Cover it with a damp cloth and let it rest for about 15-20
minutes.

Preparing the Filling:

In a mixing bowl, combine the mashed potatoes, finely chopped onion (if using), green chilies,
cumin seeds, ajwain seeds (if using), red chili powder, garam masala, salt, and chopped
coriander leaves. Mix everything together until well combined.

Assembling and Cooking the Parathas:

1. Divide the dough into equal-sized balls, slightly smaller than a tennis ball.

2. Take one ball of dough and roll it between your palms to form a smooth ball. Flatten it
slightly to make a small disc.

3. Roll out the dough disc into a small circle, about 4-5 inches in diameter, on a lightly
floured surface.

4. Place a portion of the potato filling (about 2-3 tablespoons) in the center of the rolled-
out dough circle.

5. Carefully bring the edges of the dough together, enclosing the filling. Pinch and seal the
edges to form a stuffed ball.

6. Gently flatten the stuffed ball between your palms.

7. Roll out the stuffed ball into a paratha, taking care not to let the filling poke through. The
paratha should be about 7-8 inches in diameter.

8. Heat a griddle or flat pan over medium heat. Place the rolled-out paratha onto the hot
griddle.

9. Cook the paratha for about 2-3 minutes, or until small bubbles appear on the surface.

10. Flip the paratha and apply a little ghee or oil on the cooked side.

11. Cook the other side until it turns golden brown, applying ghee or oil on this side as well.

12. Repeat the process with the remaining dough balls and filling.

13. Serve the hot Aloo Parathas with yogurt, pickle, or chutney.
 Appendix 2.7: Current restaurant menu

Appetizers:

1. Bush Tucker Platter

A selection of native Australian ingredients: kangaroo jerky, emu pâté, wattleseed damper, and
quandong chutney.

2. Barramundi Spring Rolls

Crispy spring rolls filled with fresh barramundi, Asian herbs, and a sweet chili dipping sauce.
Pumpkin and Macadamia Soup

3. Creamy pumpkin soup with a sprinkle of roasted macadamia nuts.

Main Courses:

1. Grilled Kangaroo Steak

Tender kangaroo fillet served with native bush tomato chutney, roasted root vegetables, and
wattleseed-infused mashed potatoes.

2. Barramundi with Lemon Myrtle

Grilled barramundi fillet topped with lemon myrtle butter, accompanied by sautéed seasonal greens
and Australian fingerling potatoes.

3. Kangaroo Pie

Flaky pastry filled with slow-cooked kangaroo, mushrooms, and a rich red wine gravy. Served with a
side salad.

4. Lamb Rack with Bush Herbs

Herb-crusted lamb rack cooked to perfection, served with a bush tomato jus, roasted sweet potatoes,
and native spinach.

5. Vegemite Glazed Chicken

Grilled chicken breast glazed with a Vegemite-infused sauce, served with lemon myrtle risotto and
asparagus.

Vegetarian/Vegan Options:

1. Aussie Veggie Burger

A hearty plant-based patty with avocado, grilled pineapple, lettuce, tomato, and vegan mayo. Served
with sweet potato fries.
2. Quinoa and Roasted Beet Salad

Quinoa salad with roasted beets, bush greens, macadamia nuts, and a lemon myrtle vinaigrette.

Sides:

1. Wattleseed Damper

Traditional Australian soda bread infused with roasted wattleseeds.

2. Aussie Potato Salad

Creamy potato salad with crispy bacon, chives, and tangy mayo.

Desserts:

1. Lamingtons

Iconic Australian sponge cake squares coated in chocolate icing and shredded coconut.

2. Macadamia Pavlova

Crispy meringue nest filled with whipped cream, fresh berries, and toasted macadamia nuts.

3. Kakadu Plum Sorbet

Refreshing sorbet made with native Kakadu plums, served with a lemon myrtle shortbread cookie.

Beverages:

1. Australian Wine Selection

A curated list of Australian wines from different regions.

2. Billy Tea

Traditional Australian tea served with honey or lemon myrtle.

Appendix 2.8: List of summer seasonal produce
Summer: December–February
Fruit Apple Boysenberries Grapes Peach
Apricot Cantaloupe Lemon Plum

Avocado Cherries Lychee Pineapple

Banana Currants Mango Raspberries

Blackberries Figs Nectarine William pears

Blueberries Grapefruit Papaya Valencia oranges

Passionfruit

Vegetables Asparagus Cauliflower Mushrooms Radish

Beetroot Celery Okra Rhubarb

Beansprouts Corn Onion Shallot

Broccoli Cucumber Spring onion Silverbeet

Beans (green) Daikon Peas Spinach

Beans (butter) Eggplant Snow peas Squash

Cabbage Leek Sugar peas Tomato

Capsicum Lettuce Potato Turnip

Carrot Kale Pumpkin Zucchini

Herbs Basil Garlic Parsley

Chilli Ginger Rosemary
Chives Lemongrass Sage
Coriander Mint Tarragon
Dill Oregano Thyme
Appendix 2.9: Meeting policy, procedure and standards
Meeting policy and procedure
Purpose
Staff meetings are an essential part of communication at Fish&Catch. They provide a forum for staff
to consult and discuss current strategies, marketing opportunities, customer service standards,
complaints handling, policies and procedures, and are an opportunity for staff professional
development.
Meeting times and length
The dates for meetings will be advertised in the notice of meeting which will be communicated to all
relevant staff at least a week in advance. Staff are expected to be prompt to the meetings.
Meetings will typically run for one and a half (1.5) hours unless otherwise stipulated.
Attendance
All staff, including casual or contract, will attend the meetings. An attendance sheet will be
completed by all staff and will be forwarded to the Administrative Assistant.
Since meetings are advertised in advance, all staff are expected to be available to attend.
Apologies for not attending a meeting should be given to the Front of House Manager no later than
2 hours before the meeting start time.

Meeting standards
Punctuality
All staff will complete preparatory tasks ahead of scheduled meetings.
All staff will arrive at the meeting on time.
Appearance
All staff will maintain a well-groomed, neat and professional appearance. They will wear their
uniform according to the dress code and have their hair neat and tidy at all times.
Quality and efficiency
All tasks during and arising from the meeting will be completed efficiently and to the expected
standard as described by the supervisor.
Personal conduct
At Fish&Catch, staff are expected to conduct themselves professionally during all meetings and
during subsequent activities resulting from the meeting.
This means that staff must:
● treat co-workers, clients and members of the public with respect and in a friendly manner, be
appropriate in relationships with them and acknowledge and understand that others have the
right to hold views which may differ from their own
● show commitment to ensuring that the workplace is inclusive and free from harassment

● maintain the integrity of Fish&Catch through private conduct

● comply with legislation and the policies and procedures of Fish&Cat