No additional food items required Q2 Detail any recipemenu modifications made

No additional food items required q2 detail any

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No additional food items required Q2 Detail any recipe/menu modifications made Have reduce some flavor in beef soup recipe 5 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 meeting Using mis en place plan Q2 Provide an example of how you have clarified a task? I have showed them what should we done before service 6 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:
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Q2 Which sections/team members were you concerned about? How did you modify 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 checked 8 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 seasoning 9 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 service Q2 How did you check that cleaning procedures are being followed? Give 2 examples. Checking cleanliness Using 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:
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Part 2: Assessment Feedback NOTE: This section must have 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 outcome Would you like to make any comments about this assessment? Student name, signature and date NOTE: 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:
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Document title: SITHKOP005_AE_TRB_1of2 Resource ID: STUDENT NAME:
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