The document discusses setting performance expectations for team members in a kitchen. It states that performance expectations should be based on the client's needs and each team member's duties. Team leaders should establish clear expectations and communicate them to individual staff members. The document also outlines some key responsibilities for different kitchen roles, including cooks, and describes safety, cleaning, and food preparation duties expected of kitchen staff.

1. "H.E- Commercial cooking NC III"
LESSON 2: LEADING A SMALL TEAM
(TLE_HECCK9-12LST-Ia-4)
1. Company policies and procedures
2. Defining performance expectations
criteria
3. How performance expectations are set

2. "H.E- Commercial cooking NC III"
LO 3. Set performance
expectations for team members.
3.1 Establish performance expectations
based on client’s needs and according to
assignment requirements.
3.2 Base performance expectations on
individual team member’s duties and area
of responsibility.
3.3 Discuss and disseminate performance
expectations to individual team members

3. "H.E- Commercial cooking NC III"
Company policies and procedures

4. "H.E- Commercial cooking NC III"
Company policies and procedures
Defining performance expectations
criteria
How performance expectations are set

5. "H.E- Commercial cooking NC III"
Kitchen Staff Duties and Responsibilities
The kitchen staff performs a wide range of
duties in the fast-moving kitchen; they are the utility
people, often assisting head cooks, line cooks,
managers, and waitstaff with various aspects of meal
preparation and delivery. Current job listings identify
the following duties for kitchen staff:
1. Basic Food Prep
 The kitchen staff arrives early to organize the
kitchen and do food prep to streamline cooking
and meal presentation, including washing, peeling,
and cutting fruits and vegetables; mixing
ingredients for dishes; and cutting and seasoning
meats.

6. "H.E- Commercial cooking NC III"
2. Meal Presentation
They have a working knowledge of the day’s
meals and menus and understand what each dish
calls for before delivery.
3. Stock Kitchen and Storeroom
The kitchen staff works with management and
head cooks to receive, stack, and properly store food
in kitchens, cold storage, and storerooms. They
transfer food and supplies to the kitchen as needed.

7. "H.E- Commercial cooking NC III"
Cleaning Duties
The kitchen staff is responsible for ensuring all
areas of the kitchen, food prep, and food storage
areas are clean and properly sanitized. This includes
washing dishes and cooking equipment, cleaning
floors, sanitizing countertops and cutting boards, and
maintaining all areas to health code standards.
Kitchen Setup and Breakdown
If they are the first to arrive, the kitchen staff
turns on the lights and grills, starts kitchen prep
work, and prepares the kitchen and customer areas
for service. When they’re the last to leave, the
kitchen staff puts food and dishes away, cleans and
mops the floors, and turns off all ovens, stoves, and
other cooking equipment.

8. "H.E- Commercial cooking NC III"
COOK Responsibilities
 Set up workstations with all needed
ingredients and cooking equipment
 Prepare ingredients to use in cooking
(chopping and peeling vegetables,
cutting meat etc.)
 Cook food in various utensils or
grillers
 Check food while cooking to stir or
turn

9. "H.E- Commercial cooking NC III"

10. "H.E- Commercial cooking NC III"
Procedure:
1. Accomplish the slip with the
required data.
2. Have it approved or signed by your
assigned teacher or immediate
supervisor.
3. Forward the slip to the tool Keeper
for preparation and release of
requested item/s

11. "H.E- Commercial cooking NC III"
Your performance will be rated based on the following rubric:
Dimension P E R F O R M A N C E L E V E L
Excellent
(5 pts.)
Very
Satisfactor
y
(4)
Satisfactor
y
(3)
Needs
Improvem
ent (2)
No
Attempts
(1)
1. Use of
tools and
equipment
Uses tools
and
equipment
correctly
and
confidently
at all times
Uses tools
and
equipment
correctly
but less
confidently
most of the
times
Uses tools
and
equipment
correctly
but less
confidently
sometimes
Uses tools
and
equipment
incorrectly
and less
confidently
most of the
time
No attempt
2.
Application
of
procedures
Attempt
Works
independen
tly with
ease and
confidence
at all times
Works
independen
tly with
ease and
confidence
most of the
time
Works
independen
tly with
ease and
confidence
sometimes
Works
independen
tly but with
assistance
from others
most of the
time
No attempt

12. "H.E- Commercial cooking NC III"
Your performance will be rated based on the following rubric:
Dimension P E R F O R M A N C E L E V E L
Excellent
(5 pts.)
Very
Satisfactor
y
(4)
Satisfactor
y
(3)
Needs
Improvem
ent (2)
No
Attempts
(1)
3. Safety
work habits
Observes
safety
precautions
at all times
Observes
safety
precautions
most of the
time
Observes
safety
precautions
sometimes
Most of the
time not
observing
safety
precautions
No attempt
4.Complete
ness of Task
Task is
completed
following
the
procedures
in the
activity
improveme
nt/
innovations
Task is
completed
following
the
procedures
in the
project plan
Task is
nearly
completed
following
the
procedures
in the
project plan
Task is
started but
not
completed
following
the
procedures
in the
project plan
No attempt

13. "H.E- Commercial cooking NC III"
Your performance will be rated based on the following rubric:
Dimension P E R F O R M A N C E L E V E L
Excellent
(5 pts.)
Very
Satisfactor
y
(4)
Satisfactor
y
(3)
Needs
Improvem
ent (2)
No
Attempts
(1)
5. Time
managemen
t
Work
completed
ahead of
time
Work
completed
within
allotted
time
Work
completed
_10__(mins
./hours/
days)
beyond
Work
completed
_20__(mins
./hours/d
ays) beyond
No attempt

14. "H.E- Commercial cooking NC III"