List 5 methods of cookery which you used during this

List 5 methods of cookery which you used during this service period:
Which team members did you liaise with and about what?
Give examples of the cleaning duties you carried out (including chemicals used and
procedures applied): scrub the benches, use sanitiser to sanitise the benches, wipe
the fridges
Supervisor’s Name: Fabrice Monneron Signature Date 4 August 2019

Service Style/Period: Dinner No. of kitchen staff: 14 Covers: Section: Grill/Cold
Date of service: 5 August 2019 Name of Establishment / Outlet: The Star
INSTANCE SITHCCC020 WORK EFFECTIVE LY AS A COOK 20 OF 48
Record your specific Mise en Place tasks for this service period including preparation of
equipment and areas: Tray up cos lettuce and mixed lettuce, Tray up scotch fillet, t-bone,
burger patties, refill the stocks in fridge, prep the cold section, check the temperature of bain
marie, check the temperature of cool room and walk in freezer
Identify which knife skills you demonstrated on which commodities
portion the steak, slice the tomatoes, chop the cos lettuce, cut
the chicken List 5 methods of cookery which you used during this
service period:
Which team members did you liaise with and about what?
Colleagues: Kenny, Amy,
Min Woo Supervisor:
Fabrice Monneron
Detail end of service procedures that you followed including provisions for waste minimisation,
recycling and storage requirements of commodities, materials and equipment as applicable:
clean the benches and equipments, store all unused food items,
Give examples of the cleaning duties you carried out (including chemicals used and
procedures applied): scrub the benches and use sanitiser to sanitise the benches
Supervisor’s Name: Fabrice Monneron Signature Date 5 August 2019
Cooker
y
Metho
ds
ITEMS COOKED ADJUSTMENTS/
REQUESTS
EQUIPMENT USED
Grill Burgers N/A Griddle
Fry Chips/Chicken Wings Sauce on the side Fryer
Baking Garlic Bread with cheese Oven
Sauteeing Onion Jam N/A Stove
Simmer Bechamel Sauce N/A Stove

Service Style/Period: Dinner No. of kitchen staff: 14 Covers: Section: Grill/Cold
Date of service: 6 August 2019 Name of Establishment / Outlet: The Star
INSTANCE SITHCCC020 WORK EFFECTIVE LY AS A COOK 21 OF 48
Record your specific Mise en Place tasks for this service period including preparation of
equipment and areas: Tray up scotch fillet, t-bone, burger patties, refill the stocks in fridge, prep
the cold section, check the temperature of bain marie
Identify which knife skills you demonstrated on which
commodities portion the steak, slice the onions and
tomatoes