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-Ensure all floors in the kitchen, storage areas, and coolers have been swept and mopped.-Check all bathrooms for cleanliness and re-stocked in the proper manner.-Make sure all garbage has been removed to the proper area.-Label all product as it comes in different.-Cover all food products and change trays where required.-Turn all equipment off to cool□Workflow plan prepared and attached□Food Order attached □Food Requirement Calculation attached □Prep List attached□Mise en place list attachedSupervisor’s Name:Signature:Date:14Soo Kiaw Tee DC4416
SITHKOP005 Coordinate Cooking Operation-Log BookSITHKOP005 Coordinate Cooking Operations Instance 6 of 12Name of Establishment / Outlet:Kazbah Date of service:21/05/2019 Service Style/Period:Dinner Food production process:Fresh cook /bulk cook No. of kitchen staff:6 No. of Covers/Portions prepared:91 List the food production requirements you have identified for this service period: Determining production requirements for the periodUsing standard recipesProvide an overview of actions you have used to organise availability of all supplies for thefood production period: Collect information for Ordering:1.Menus – The menu of a food outlet or the menu of a function will be used to develop foodand beverage orders. 2.Existing Stock – How much of an item have in stock? If stocks are low, then it may need toorder a lot but if stocks are high then may need to order very little (Use par stock levels as aguide).List the food production processes you have monitored during the service period:Stewing for Casablanca lambChar Grilling for King Prawn kebab List the adjustments you have made to food production processes during the service period: Customer order chips for kids, so I didn’t put spices on the chips.List the steps you have taken to monitor the quality of kitchen outputs and the adjustmentsyou directed:Steps to monitor qualityDirections for adjustmentConduct final check on food itemsIt needs to be checked is the food colour,15Soo Kiaw Tee DC4416
SITHKOP005 Coordinate Cooking Operation-Log Bookquality, cook well or notCheck the plating and finger mark on theplateMake sure the plating was nice and wipe thefinger mark on the plateSupervise the safe storage of food.Ensure the food is storage in good, safe wayand place. Detail end of service procedures you supervised including provisions for waste minimisation,recycling and storage requirements of commodities, materials and equipment as applicable:●Cover all food products and change trays where required●Sweep walk-in refrigerators and storage areas.●Double-checking if any perishable foods have been left out●Instruct and allocate cleaning tasks to apprentice and junior chefs●Label all product as it comes in different●Clean benches and scrub with hot soapy water●Towel dry and spray with Food grade sanitiser.