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Record your specific Mise en Place tasks for this service period including preparation ofequipment and areas:I check the preparation list and check which one that I need to prepare for my section duringlunch service, for example: cut vegetables (cucumber, tomato, capsicum, carrot, onion etc.) Cutburger bun, fresh Lebanese bread, prepare all the sauces in the bottle and service container.Identify which knife skills you demonstrated on which commodities:-Use chef knife to cut vegetables: Larger cuts, slicing, dicing and chopping28Soo Kiaw Tee DC4416
SITHCCC020 Work effectively as a cook-Practical Log Book-Use bread knife to cut breads: Serrated edge for slicing bread or tomatoesList 5 methods of cookery which you used during this service period:Cookery MethodsItems CookedAdjustments/RequestsEquipment UsedGrillingWarm chermoula olivesNo AdjustmentsGriller, spatulaDeep-fryingChips & toum garlic whipLess saltDeep fryer, tongsBakingVegetarian PizzaNo AdjustmentsOven, tongs, pizza panSauteingDuck livers sautéed with pomegranate & pepperNo AdjustmentsGas stove, spoon, panBakingChicken PizzasNo shallotOven, tongs, pizza panWhich team members did you liaise with and about what?Colleagues: I asked Head chef how to do the chicken wrap, he taught me how to do the chickenwrap and plating.Trainer: Wasim Head ChefDetail end of service procedures that you followed including provisions for wasteminimisation, recycling and storage requirements for commodities, materials and equipmentas applicable:By following all the SOPs that has been made, we collect the waste and store it to the wasteroom in the basement based on categories, such as throw dirty oil in the barrel that provided,cardboard to recycle machine, food waste to general waste. Our Head Chef always check endproduct and trains us how to cook and doing preparation properly to minimise food waste.Give examples of the cleaning duties you carried out (including chemicals used andprocedures applied):By following all the SOP that has been made, keep the bench clean and sanitise it, clean woksection, change the dirty storage container with the clean storage container, clean the boilerand clean the strainers, collect and the waste and store to the appropriate areas for recycling. Iuse sanitisers for cleaning bench. For floor cleaning, I use the hot water, floor cleaner liquidand brush. Wear gloves and wash your hands after disinfecting surfaces.Supervisor’s Name: Signature: Date: 29Soo Kiaw Tee DC4416
SITHCCC020 Work effectively as a cook-Practical Log BookSITHCCC020 Work effectively as a cook Instance 15 of 48Name of Establishment / Outlet: Kazbah Date of service:24/06/2019 Service Style/Period: Lunch No. of kitchen staff:6 Covers:71 Section:Main Record your specific Mise en Place tasks for this service period including preparation ofequipment and areas:For this service period I did back up section. I cut cauliflower, cut eggplant, deep fry eggplant &cook eggplant jam. I also made beef barak 100 pieces and baked crispy garlic & sumac Lebanesebread etc. 30Soo Kiaw Tee DC4416