Simulated workplaceCAQA Harbour View Hospitality is a fictional business created by CAQA for training and assessment. It is not a real company and no person, client or record here is real.About this simulation
SITCAQA Harbour ViewSimulated workplace
Simulated workplace
Scenario · Kitchen and Food Production

Receive and store the Friday deliveries

You are a Commis Chef on the morning shift.

Entry2 to 3 hours8 tasks
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The situation

What has happened

It is Friday at 7:00 am and four deliveries are due at the kitchen dock before breakfast service ends: poultry, seafood, fresh produce and dry goods. Yesterday a seafood delivery arrived at 9 degrees Celsius and was rejected, so the Sous Chef wants every chilled line probed and recorded. The purchase orders are in the stock register. The dock is shared with housekeeping deliveries and the floor is wet from the morning hose down. You are working alone on the dock while the Sous Chef runs the breakfast pass.

Your brief. Receive all four deliveries using the Receiving and Storing Stock Procedure, record temperatures in the register, accept or reject each line correctly, store everything in the right place with correct labelling and rotation, and update the stock register before service.
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Tasks

Deliverables

  • Completed temperature register entries for the four deliveries
  • Updated stock register records
  • Annotated delivery dockets
  • Short hazard note for the Sous Chef

Documents to use

Systems to use

Stock and Purchasing Register

Records purchase orders, deliveries, stock on hand and stocktake variances for food, beverage and housekeeping consumables.

WHS Incident and Hazard Register

Logs injuries, near misses, hazards, responsible service refusals and food safety events with investigation and corrective action status.

For trainers and assessors

Units of competency

Current on training.gov.au for the Tourism, Travel and Hospitality Training Package as at 10 September 2026.

SITXINV006Receive, store and maintain stock
SITXFSA006Participate in safe food handling practices
SITXFSA007Transport and store food
SITHCCC034Work effectively in a commercial kitchen

Qualifications

SIT30821Certificate III in Commercial Cookery
SIT20421Certificate II in Cookery
Assessor notes

What to look for

Evidence guide

Observe the temperature checks, the rejection decision on any line over 5 degrees Celsius, the speed of moving chilled goods into storage and correct storage positions for raw and ready-to-eat food. The register entries must be complete and legible. Look for safe manual handling on the wet dock and correct chemical segregation.

The student's evidence summary lists every record they created or changed in the systems named above, their notes and the tasks they ticked. Verify it against the deliverables and your own assessment tool.