Receive and store kitchen supplies
Unit code: SITHCCC003A
This unit describes the performance outcomes, skills and knowledge required to receive and store supplies in commercial cookery or catering operations. It focuses on the general stock handling procedures required for food and kitchen-related goods.
Supplies refer to all perishable and non-perishable goods received from both internal and external suppliers and maintained within a stock control system.No licensing, legislative, regulatory or certification requirements apply to this unit at the time of endorsement.