SITXMGT001 Monitor work operations

Assessment Details
Qualification Code/Title Certificate IV in Commercial Cookery

Assessment Type Assessment Task 1 Time allowed

Due Date Location SCCM Term / Year

Unit of Competency
National Code/Title SITXMGT001 Monitor work operations

Student Details
Student Name Student ID

Student Declaration: I declare that the work submitted is my Signature: ____________________________

own and has not been copied or plagiarised from any person or Date: _____/_/_________
source.

Assessor Details
Assessor’s Name
RESULTS (Please
☐SATISFACTORY ☐NOT SATISFACTORY
Circle)
Feedback to student:

*If Student is Not Satisfactory Assessor Declaration: I declare that I have conducted a
Reassessment Required ☐ Yes ☐ No fair, valid, reliable and flexible assessment with this student,
and I have provided appropriate feedback.

Signature: ________________________
Date: ______/_______/___________

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Instructions to the Candidates

 This assessment is to be completed according to the instructions given below in this document.
 Should you not answer the tasks correctly, you will be given feedback on the results and gaps in knowledge.
You will be entitled to one (1) resubmit in showing your competence with this unit.
 If you are not sure about any aspect of this assessment, please ask for clarification from your assessor.
 Please refer to the College re-submission and re-sit policy for more information.
 If you have questions and other concerns that may affect your performance in the Assessment, please inform
the assessor immediately.
 Please read the Tasks carefully then complete all Tasks.
 To be deemed competent for this unit you must achieve a satisfactory result with tasks of this Assessment
along with a satisfactory result for another Assessment.
 This is an Open book assessment which you will do in your own time but complete in the time designated by
your assessor. Remember, that it must be your own work and if you use other sources then you must reference
these appropriately
 Submitted document must follow the given criteria. Font must be Times New Roman, Font size need to be 12,
line spacing has to be Single line and Footer of submitted document must include Student ID, Student Name
and Page Number. Document must be printed double sided.
 This is Individual Assessments. Once you have completed the assessment, please provide the Hard copy of
the Assessments to your Trainer/ Assessor.
 Plagiarism is copying someone else’s work and submitting it as your own. Any Plagiarism will result in a mark
of Not Satisfactory. SCCM uses Safe Assign Plagiarism Checker to check the originality of the student
assessment. Student must be aware of and understand the SCCM’s policy on plagiarism and certify that this
assignment is their own work, except where indicated by referencing, and that student have followed the good
academic practices noted above.

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Introduction
Welcome to the Student Assessment Tasks for SITXMGT001 Monitor work operations.These tasks
have been designed to help you demonstrate the skills and knowledge that you have learnt during
your course.
Please ensure that you read the instructions provided with these tasks carefully. You should also
follow the advice provided in the Hospitality Works Student User Guide. The Student User Guide
provides important information for you relating to completing assessment successfully.

Assessment for this unit

SITXMGT001 Monitor work operations describes the performance outcomes, skills and knowledge
required to oversee and monitor the quality of day-to-day work. It requires the ability to communicate
effectively with team members, plan and organise operational functions, and solve problems.
For youto be assessed as competent, you must successfully complete one assessment task:

 Assessment Task 1: Student Logbook and Assessor Observations – You must submit a logbook
with supporting evidence.

Preparing for assessment

Please read through all of the assessment tasks and related documents carefully before you get
started. Ensure that you have everything that you need and seek clarification from your trainer,
assessor or workplace supervisor if you have any questions.

Supporting resources: Supporting resources include templates, journals, workbooks and

portfolios which can be used to support you in providing evidence of your competence. Your
assessor will provide you with these documents before you begin your assessment tasks. For
this unit, the supporting resources comprise:
 Student Logbook (Assessment Task 1)

Once you have read through the assessment tasks and are satisfied that you are clear on the
requirements and submission dates, complete and sign a Student Assessment Agreement. Your
assessor will countersign the agreement and keep it on file. You will find a Student Assessment
Agreement in Appendix B of your Hospitality Works Student User Guide or your RTO will provide you
with one.
Remember to check your Hospitality Works Student User Guide for information about:

 submitting assessments  re-assessment guidelines

 assessment appeals  responding to written questions.

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Assessment Task 1: Student Logbook and Assessor

Observations

Information for students

Important assessment information

Two assessment options have been provided for this unit of competency. Do not
complete both options!
Read through each option and work with your assessor to select the one that best suits
your circumstances.

Option 1: Training kitchen based

Select Option 1 or Option 2. Do not complete both.
This unit of competency requires that you oversee and monitor the quality of day-to-day work. It
requires that you are operating at a team leader, supervisor or frontline manager level.
If the majority of your cooking is completed in a simulated industry environment (for example, the
training kitchen attached to your RTO) or if you do not have the opportunity to work in a supervisory
role in your workplace, it is likely that your assessor will suggest that you complete your assessment
using Option 1.

or

Option 2: Workplace based

Select Option 1 or Option 2. Do not complete both.
If the majority of your cooking is completed in a commercial kitchen in your workplace and you have
the opportunity to oversee and monitor the quality of day-to-day work, then workplace-based
assessment may be suitable for you.
You should speak to your assessor to confirm that your role is suitable for workplace-based
assessment before selecting Option 2.

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Activities: Option 1 – Training kitchen based

Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and
knowledge by overseeing and monitoring the quality of day-to-day work. It is
important that you provide evidence that you have done this.
We have provided you with a Student Logbook to help you.

It is likely that this unit will be assessed side-by-side with other units from your
course and it has been designed to be co-assessed with SITHKOP005 Coordinate
cooking operations. Your assessor will advise you if you will be co-assessed with
other units.

Assessment will take place in the training kitchen attached to your RTO.
To complete your requirements for SITHKOP005 Coordinate cooking operations,
your assessor will allocate your group into small teams and assign a team leader
for each time that you cook (for twelve of these shifts, you will be the team leader).
You will use your supervisor shifts to complete the assessment for this unit as well.
Below is a guide to the skills and knowledge you must demonstrate when you are
assigned as the team leader for a service period. We have provided a number of
documents to assist you and you will find these in your Student Logbook.

What do I need to demonstrate?

During your team leader shifts, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
 monitoring and improving workplace operations by:
o monitoring the efficiency of your team
o monitoring your team’s service levels
o monitoring the achievement of your organisation’s goals
o monitoring the achievement of your organisation’s quality assurance
standards
o identifying quality problems and issues and making appropriate
adjustments to procedures
o proactively consulting with colleagues about ways to improve efficiency
and service levels
o exploring potential for new technologies and other innovations in
improving efficiency and service levels
o providing feedback to colleagues and management
o identifying and evaluating current and emerging industry trends and
practices and applying them to your own work situation
o improving sustainability of day-to-day operations
 planning and organising workflow by:
o assessing current workloads
o scheduling work to maximise efficiency and customer service

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o operating within budgetary constraints

o delegating work according to delegation principles
o assessing workflow and progress against agreed objectives
o providing colleagues with feedback and coaching to prioritise workload
o providing feedback to management regarding staffing needs
 monitoring and supporting team members by:
o monitoring team and individual performances
o sharing information, knowledge and experiences with team members
o challenging and testing ideas within the team
o providing feedback, coaching and support
o completing and submitting records
 solving problems and making decisions by:
o identifying and analysing workplace problems (operational and customer
service)
o initiating short-term resolutions
o analysing problems for long-term impacts and potential solutions
o encouraging team member participation in problem resolution
o follow-up on effectiveness of solutions.

How will I provide evidence?

As you work through the 12 service periods as a team leader required in
SITHKOP005, you will be required to identify and report on a series of situations,
case studies and examples to cover off the requirements for this unit. These are
detailed below.
In your Student Logbook, you will find some detailed information about providing
evidence, a set of reflective report templates and a logbook summary. As you
identify a suitable case study or example to report on, you will need to:
 complete the relevant report template and reflective journal (a reflective journal
provides an opportunity for you to think about the example – what went well,
what would you do differently next time); it also helps you provide evidence for
your assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective report template.
Your assessor will also observe some of your assessment activities and complete
an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment, together with your assessment for
SITHKOP005 Coordinate cooking operations and your Student Logbook
before you get started and make sure you understand what you need to do. If
you are unsure, speak to your assessor and/or supervisor.
 Stay up to date! Complete your logbook entries regularly and, at the end of
each service period, ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,

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communicate.
Most importantly, ask for help if you are having trouble!

1. Reflective report requirements

You are required to complete a reflective report template for each of the following
eight situations. Use the Assessment Summary in your Student Logbook to help
you keep track.
a. Monitoring and improving workplace Improving workplace operations
operations template
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 and
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?
b. Innovation Innovation template
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.
c. Sustainability Sustainability template
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.
d. Planning and organising workflow Planning and organising workflow
template
The student logbook, planning
documentation and supervisor
observations that you complete for
SITHKOP005 fulfil many of the
requirements for this section. Select one
service period 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.
e. Monitoring and supporting team Monitoring and supporting team
members template
Look for a situation where you monitored

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team and individual performance against

agreed goals and objectives (hint: the
workflow planning that you completed for
each service period in SITHKOP005).
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.
f. Problem solving Problem solving template
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?

g. Contingency planning Contingency template

Select one of the 12 service periods that
you will be the team leader for and, in
addition to the workflow planning
requirements that you will complete for
SITHKOP005, complete a contingency
plan that takes into account the following
six contingencies:
 delays or time difficulties in
producing meals
 difficult customer service situations
 equipment breakdowns or technical
failure
 the absence of a team member or
team members
 team member performance issues
failure of procedure or process.
h. Organisational records Organisational records template
Select one the 12 service periods that
you will be the team leader for and, in
addition to the workflow planning
requirements that you will complete for
SITHKOP005, complete a performance
report and a staff record.

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2. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents:

 Improving workplace operations template

 Innovation template

 Sustainability template

 Planning and organising template

 Monitoring and supporting team template

 Problem solving template

 Contingency planning template

 Organisational records template.

Send or submit the completed Student Logbook to your assessor.

*Note that successful completion of this unit relies on successful completion of
SITHKOP005 Coordinate cooking operations as well.

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Assessment Task 1: Option 1 – Checklist

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

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 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

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activity that takes into account given

contingencies (delays, customer service
difficulties, equipment breakdown,
staffing level/skill profile, staff
performance, 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?

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 SITXMGT001 Monitor work operations

Complete organisational records?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

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Activities: Option 2 – Workplace based

Complete the following activities.

1. Carefully read the following information.

Successful completion of this unit requires that you demonstrate your skills and
knowledge by overseeing and monitoring the quality of day-to-day work. It is
important that you provide evidence that you have done this.
We have provided you with a Student Logbook to help you.

It is likely that this unit will be assessed side-by-side with other units from your
course and it has been designed to be co-assed with SITHKOP005 Coordinate
cooking operations. Your assessor will advise you if you will be co-assessed with
other units.

If you have selected Option 2, your assessment will take place in your workplace.
Below is a guide to the skills and knowledge which you must demonstrate when
you are overseeing a team. The majority of these can be demonstrated at the same
time that you are completing your assessment for SITHKOP005. We have provided
a number of documents to assist you to do this and you will find these in your
Student Logbook.

What do I need to demonstrate?

During your team leader shifts, you will be required to demonstrate a range of the
skills and knowledge that you have developed during your course. These include:
 monitoring and improving workplace operations by:
o monitoring the efficiency of your team
o monitoring your team’s service levels
o monitoring the achievement of your organisation’s goals
o monitoring the achievement of your organisation’s quality assurance
standards
o identifying quality problems and issues and making appropriate
adjustments to procedures
o proactively consulting with colleagues about ways to improve efficiency
and service levels
o exploring potential for new technologies and other innovations in
improving efficiency and service levels
o providing feedback to colleagues and management
o identifying and evaluating current and emerging industry trends and
practices and applying them to your own work situation
o improving sustainability of day-to-day operations
 planning and organising workflow by:
o assessing current workloads
o scheduling work to maximise efficiency and customer service
o operating within budgetary constraints

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 SITXMGT001 Monitor work operations

o delegating work according to delegation principles

o assessing workflow and progress against agreed objectives
o providing colleagues with feedback and coaching to prioritise workload
o providing feedback to management regarding staffing needs
 monitoring and supporting team members by:
o monitoring team and individual performances
o sharing information, knowledge and experiences with team members
o challenging and testing ideas within the team
o providing feedback, coaching and support
o completing and submitting records
 solving problems and making decisions by:
o identifying and analysing workplace problems (operational and customer
service)
o initiating short-term resolutions
o analysing problems for long-term impacts and potential solutions
o encouraging team member participation in problem resolution
o follow-up on effectiveness of solutions.

How will I provide evidence?

As you work through the 12 service periods as a team leader required in
SITHKOP005, you will be required to identify and report on a series of situations,
case studies and examples to cover off the requirements for this unit. These are
detailed below.
In your Student Logbook, you will find some detailed information about providing
evidence, a set of reflective report templates and a logbook summary. As you
identify a suitable case study or example to report on, you will need to:
 complete the relevant report template and reflective journal (a reflective journal
provides an opportunity for you to think about the example – what went well,
what would you do differently next time); it also helps you provide evidence for
your assessment
 ask your supervisor/trainer to sign the supervisor declaration section at the end
of the reflective report template.
Your assessor will also observe some of your assessment activities and complete
an observation checklist.

Tips for completing your Student Logbook

 Read through this assessment, together with your assessment for
SITHKOP005 Coordinate cooking operations and your Student Logbook
before you get started and make sure you understand what you need to do. If
you are unsure, speak to your assessor and/or supervisor.
 Stay up to date! Complete your logbook entries regularly and, at the end of
each service period, ask your supervisor to do the same. Providing organised,
complete evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.

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Most importantly, ask for help if you are having trouble!

3. Reflective report requirements

You are required to complete a reflective report template for each of the following
seven situations. Use the Assessment Summary in your Student Logbook to help
you keep track.
Situation Reflective Report Template
a. Monitoring and improving workplace Improving workplace operations
operations template
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 and
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?
b. Innovation Innovation template
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.
c. Sustainability Sustainability template
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.
d. Planning and organising workflow Planning and organising workflow
template
The student logbook, planning
documentation and supervisor
observations that you complete for
SITHKOP005 fulfil many of the
requirements for this section. Select one
service period 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.
e. Monitoring and supporting team Monitoring and supporting team
members template
Look for a situation where you monitored

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team and individual performance against

agreed goals and objectives (hint: the
workflow planning that completed for
each service period in SITHKOP005).
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.
f. Problem solving Problem solving template
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?
g. Contingency planning Contingency template
Select one of the 12 service periods that
you will be the team leader for and, in
addition to the workflow planning
requirements that you will complete for
SITHKOP005, complete a contingency
plan that takes into account the following
six contingencies:
 delays or time difficulties in
producing meals
 difficult customer service situations
 equipment breakdowns or technical
failure
 the absence of a team member or
team members
 team member performance issues
failure of procedure or process.
Organisational records template
Complete organisational records?

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4. Submit documents to your assessor.

Finalise your Student Logbook. Ensure that all documents are clear and complete.
It should include the following completed documents:

 Improving workplace operations template

 Innovation template

 Sustainability template

 Planning and organising template

 Monitoring and supporting team template

 Problem solving template

 Contingency planning template

 Performance management template

Send or submit the completed Student Logbook to your assessor.

*Note that successful completion of this unit relies on successful completion of
SITHKOP005 Coordinate cooking operations as well.

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Assessment Task 1: Option 2 – Checklist

Student’s name:

Completed
successfully? Comments

Did the student: Yes No

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 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

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 SITXMGT001 Monitor work operations

activity that takes into account given

contingencies (delays, customer service
difficulties, equipment breakdown,
staffing level/skill profile, staff
performance, 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?

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITXMGT001 Student Assessment
Page 20 of 21
April 2021 April 2022 1.0
 SITXMGT001 Monitor work operations

Complete organisational records?

Task outcome:  Satisfactory  Not satisfactory

Assessor signature:

Assessor name:

Date:

© Sydney City College of Management Pty Ltd RTO: 45203 CRICOS: 03620C Date Revision date Version
File Name: SITXMGT001 Student Assessment
Page 21 of 21
April 2021 April 2022 1.0