SITXHRM002 Roster Staff

Assessment Task 2 Part A: Project Roster

Information for students

Student Name: Rochak Pokharel
Student ID: 6499397
Submission number 1
This task requires you to demonstrate your skills and knowledge to develop, administer and communicate
staff rosters. You may collaborate with colleagues/fellow students for this project but will be submitting
your own individual work.

You will complete and submit a Business Case Study, a Staff roster, a Staff Record and an
Evaluation Report.

You will need access to:

 Your learning resources and other information for reference

 Roster software

 Operational Policy

 space for a meeting

Ensure that you:

 comply with the due date for assessment which your assessor will provide

 adhere with your RTO’s submission guidelines

 answer all questions completely and correctly

 submit work which is original and, where necessary, properly referenced

 Do not share your answers with other students.

Assessment information
i
Information about how you should complete this assessment can be found in your
Assessment Instruction in Moodle:

 Check your submission and cut-off in Moodle Assessment task page

 Write your answer in the text below

 This task is open book.

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RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
Activities
Complete the following activities.

1. Select a business and roster teams

You are required to prepare a three-week roster for kitchen staff using a business name
such as a restaurant name that you are familiar with. A case study template (see below)
has been provided to guide you on the information required in order to complete the
assessment as well as an Operational Policy (provided in Moodle and Teams Class) to
help identify operational requirements. You must use the Operational plan information to
prepare your roster.
Once you have completed the business case study, you will then need to meet with staff
to discuss their availability over the next three weeks.
The assessor will divide you into groups of 5 (or as requested by your trainer). Each
person in the group must select one of the staff positions that you identified in the
business case study and complete the Staff profile template provided (in Teams or
Moodle). They will do this providing their own details and skills and experience.
As a staff member, make sure you are true to your own commitments and
availability over the roster period. Also consider your own personal, social and
cultural needs and ensure to communicate any requirements to the person
preparing the roster.
Please note that this is an individual task so each person must develop their own business
case.
When conducting discussions, take into consideration:

 Any staff requests for the roster including any upcoming personal
commitments

 Social and cultural considerations such as working flexibly, family

commitments, cultural events or ceremonies.
During the meeting with your group, ensure that you use effective communication skills
including:

 Listening to staff requests

 Using active listening to confirm understanding

 Asking questions to confirm any requirements

You are to base all wages on the pay guide for the Hospitality Industry (General) Award
(you can download this from: https://www.fairwork.gov.au/pay/minimum- wages/pay-
guides)

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff

BUSINESS CASE STUDY TEMPLATE

Complete this template for the business name that you have chosen for
Assessment Task 2 Part A.1. Remember to use the Operational Policy and gather
the 5 staff profile templates to use to enter information in your case study
template.
Business background
Include the name of the business, background information such as the main
purpose of the business, type of cuisine and service, where it is located and any
other relevant information.

Name of business Fia’s corner

Type of business Café

Address: 680 Sandgate rd., Clayfield 4011

Operational hours and shifts

What are the opening and closing times, days of the week and any restrictions.
What are the current shifts used for the roster?

Working days Breakfast Lunch Dinner

Wednesday 7AM-11AM 12PM-3PM 6PM-9PM

Thursday 7AM-11AM 12PM-3PM 6PM-9PM

Friday 7AM-11AM 12PM-3PM 6PM-9PM

Saturday 7AM-11AM 12PM-3PM 6PM-9PM

Sunday 7AM-11AM 12PM-3PM 6PM-9PM

Staffing
Complete the following tables to provide an overview of staffing skills and
availability.

Name of staff Position Shifts Hourly rate/

Award
1. Suman Kadel Head chef- full Normal hours $25.24
time Evening rate $25.24+$2.31
Saturday
$31.55
Sunday

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RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
Public holiday $37.86
$56.79
2. Rochak Sous chef- Full Normal hours $25.20
Pokharel time Evening $25.20+$2.31
Saturday $31.50
Sunday Public $37.80
holiday $56.70
3. Dominique B Casual chef Normal hours
$28.86
Evening $30.37

Saturday $34.64

Sunday Public $40.41

$57.37
holiday

4. Arati Sedhai Apprentice chef Normal hours $19.84

Evening $19.84

Saturday $24.80

Sunday $29.76

Public holiday $44.64

5. Bishnu Lamsal Casual kitchen Normal hours $27.40
hand
Evening $27.40

Saturday $32.88

Sunday $38.36

Public holiday $54.80

Availability and commitments

Name of staff Availability Availability Availability
Week 1 Week 2 Week 2
1. Suman Kadel For all shifts For all shifts For all shifts
2. Rochak Available all Available all Available all
Pokharel shifts shifts shifts
3. Dominique B Available all Available all Available all
shifts except shifts except shifts except
Sunday 8am- Sunday 8am- Sunday 8am-
10am 10am 10am
4. Aarati sedhai Available all Available all Available all
shifts shifts shifts except
breakfast shift
on Thursday
5. Bishnu Lamsal Available all Available all Available all
shifts shifts except shifts
Wednesday
night

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff

Skill set
Name of staff Skills Duties
1. Suman Kadel Under the direction
of senior
management is
required to manage
and co-ordinate the
activities of a
relevant area or areas
of the hotel; and

Direct staff to ensure

they carry out their
duties in the relevant
area or areas of the
hotel; and Implements
policies, procedures
and opening systems
for
the hotel

2. Rochak Pokharel equivalent who has

completed an
apprenticeship or has
passed the
appropriate trade test
in
cooking, butchering,
baking or pastry
cooking who
performs any
of the following:
• general and
specialised duties,
including supervision
or training
of kitchen
employees; or
• ordering and stock
control
3. Aarati Sedhai Cook (tradesperson)
grade 3 means a
commi chef or
equivalent who has
completed an
apprenticeship or who
has
passed the
appropriate trade
test, and who is
engaged in
cooking, baking,
pastry cooking or
butchering duties.
4. Bishnu Maya Lamsal kitchen attendant
grade 3 means an

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
employee who has
the
appropriate level of
training including a
supervisory course
and has the
responsibility for the
supervision, training
and co-
ordination of kitchen
attendants of a lower
classification.
5. Dominique B Completed an
apprenticeship or who
has passed the
appropriate trade test
and who is engaged in
cooking, baking,
pastry
cooking or
butchering duties.

Social and or cultural considerations

Dominique is not available 8am-

10am during Sunday, needs attend
church

Expected customer traffic

Day Time Expected traffic Staff required
Thursday Breakfast 15 2
Lunch 25 3
Dinner 30 3
Friday Breakfast 15 2
Lunch 25 3
Dinner 40 4
Saturday Breakfast 25 3
Lunch 15 2
Dinner 50 5

Sunday Breakfast 25 3
Lunch 30 3
Dinner 30 3
Wednesday Breakfast 15 2
Lunch 25 3
Dinner 30 3

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
2. Research and select roster software

Using the internet, research an appropriate scheduling software that you could use to create
the roster. You may need to register to download the software, however, only select one that
has a free trial around 30 days. The assessor must approve the selected software.

2nd option is to create a manual table or excel sheet.

3. Create a roster

Using the software you have downloaded, create the staff roster according to the discussions
held with staff (your group), information gathered for the Business case study and operational
requirements outlined in the Operational policy.
Your roster must meet the following criteria:

 Meet operational requirements as set out in the Operational policy

 Meet the business requirements as identified in the Business case study

 Have the right amount of staff with the necessary skills and mix to deliver
services effectively.

 Meet any wage and budget constraints as outlined in the Operational policy and
complying with the Hospitality Industry (General) Award, based upon the positions
identified.

 Be clear enough so that it can easily be understood by all staff.

The roster must be submitted in a suitable format to your supervisor for approval within the
time allocated. This could be a PDF document, a printed report from the software, an excel
sheet, manual tables or a screenshot and upload in Moodle.

4. Submit documents the following:

Finalise the above activities, filling in the Business study Template and submit the
following documents to your assessor for marking:

 Staff roster

 5 staff profile templates.

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
Name of staff Aarati Sedhai

Position Apprentice

Pay scale Normal hourly rate: $19.84

Evening hourly rate: $19.84

Saturday hourly rate: $24.80

Sunday hourly rate: $29.76

Public holidays: $44.64

Skills Cook (tradesperson) grade 3 means a commi chef or equivalent

who has completed an apprenticeship or who has passed the
appropriate trade test, and who is engaged in cooking, baking,
pastry cooking or butchering duties.

Availability over Week1 Week 2 Week 3

the next three
Available to work all Available for every On Thursday can
weeks
week. week start from the
midday because of
study

Personal None
commitments

Social and/or None

cultural needs

Any other
information

None

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff

Name of staff Bishnu Maya Thapa Kshetri Lamsal

Position Causal Kitchen hand

Pay scale
Normal pay rate: $27.40

Evening hourly rate: $27.40

Saturday hourly rate: $32.88

Sunday hourly rate: $38.36

Public holiday: $54.80

Skills kitchen attendant grade 3 means an employee who has the

appropriate level of training including a supervisory course and
has the responsibility for the supervision, training and co-
ordination of kitchen attendants of a lower classification.

Availability over Week 1 Week 2 Week 3

the next three
Available for all Available all shifts Available for all
weeks
week except Wednesday week
night

Personal None
commitments

Social and/or None

cultural needs

Any other None

information

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff

Name of staff Rochak Pokharel

Position Sous chef

Pay scale Normal hourly rate: $25.20 Evening

hourly rate: $25.20+$2.31 Saturday
hourly rate: $31.50 Sunday hourly
rate: $37.80
Public holidays: $56.70

A Sous chef who has completed an apprenticeship or has passed

Skills
the appropriate trade test in cooking, butchering, baking or
pastry cooking who performs any of the following:

• general and specialised duties, including supervision or

training of kitchen employees; or
• ordering and stock control; or
• supervising kitchen employees in a single kitchen
establishment
• supervising other cooks and kitchen employees in a single
kitchen establishment.

Availability over Week 1 Week 2 Week 3

the next three
Available all week Available all week Available all week
weeks

Personal None
commitments

Social and/or None

cultural needs

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
Any other None
information

Name of staff Suman Kadel

Position Head chef

Pay scale Normal hourly rate: $25.24 per hour Evening

hourly Rate: $25.24+$2.31 per hour Saturday:
$31.55 per hour
Sunday: $37.86 per hour
Public holiday: $56.79 per hour

Skills under the direction of senior management is required to manage and

co-ordinate the activities of kitchen area or areas of restaurant; and
• directs staff to ensure they carry out their duties in the relevant area
or areas of the hotel; and
• implements policies, procedures, and operating systems for the hotel

Availability over Week 1 Week 2 Week 3

the next three
Available for all Available all the Available for all
weeks
shifts time shifts

Personal None
commitments

Social and/or
cultural needs

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Brighton College Pty Ltd
RTO: 45023 | CRICOS:
SITXHRM002 Roster Staff
Any other None
information

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Brighton College Pty Ltd
RTO: 45023 | CRICOS: