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No additional food items requiredQ2 Detail any recipe/menu modifications made Have reduce some flavor in beef soup recipe5 ☐Delegate tasks within the team, briefing team members on service requirements and provide instructions to clarify organisational expectations Q1 How did you delegate and instruct team members? Give 2 examples. Team meetingUsing mis en place planQ2 Provide an example of how you have clarified a task? I have showed them what should we done before service6 ☐Supervise food preparation motoring food safety, workflow and efficiency, adjusting when necessary Q1 Have you identified any food safety issues? If so, how have these been rectified? The stocks hasn’t been reduced to correctly temperature before stored in fridge, its now have been reduce as temperature required.Document title: SITHKOP005_AE_TRB_1of2 Page 25 of 38 Resource ID: STUDENT NAME:
Q2 Which sections/team members were you concerned about? How did youmodify your workflow to meet deadlines? Main course was struggling to day, and entrée members were helped them.7 ☐Review menu items to match recipes and menu descriptions Q1Have you checked that the food items produced match the menu description? All have been checked8 ☐Conduct a final check on food items before they are served, stored or dispatched Q1 How did you check the taste and visual appeal of each food item? Take a sample, and some need seasoning9 ☐Provide feedback to team members by discussing improvements to adjust food items to improve quality and maintain organisational standards Q1 What feedback have you received about the menu/dishes? How did you communicate this feedback to relevant staff? Mostly positive feedback 10 ☐Monitor organisational cleaning procedures and the safe storage of food items Q1 Have all commodities been stored correctly? What actions have been taken to minimise waste? All post service have been checked and stored correctly for the next day serviceQ2 How did you check that cleaning procedures are being followed? Give 2 examples. Checking cleanlinessUsing PPE when use mechanical clean. Assessor Name: Assessor Signature: Date: Assessor Comments: Document title: SITHKOP005_AE_TRB_1of2 Page 26 of 38 Resource ID: STUDENT NAME:
Part 2: Assessment Feedback NOTE: This section musthave the assessor signature and student signature to complete the feedback. Assessment outcome ☐Satisfactory ☐Unsatisfactory Assessor Feedback ☐Was the assessment event successfully completed? ☐If no, was the resubmission/re-assessment successfully completed? ☐Was reasonable adjustment in place for this assessment event? If yes, ensure it is detailed on the assessment document.Comments:Assessor name, signature and date:Student acknowledgement of assessment outcomeWould you like to make any comments about this assessment? Student name, signature and dateNOTE: Make sure you have written your name at the bottom of each page of your submission before attaching the cover sheet and submitting to your assessor for marking. Page 1 of 35 Document title: SITHKOP005_AE_TRB_1of2 Resource ID: STUDENT NAME: