Food Requirement Calculation attached Supervisors Name Signature Date

Food requirement calculation attached supervisors

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Food Requirement Calculation attached Supervisor’s Name ______ _____________ _______________ Signature ________________________ Date _____________________ SITHKOP005 Coordinate cooking operations Instance 3 of 12 Name of Establishment / Outlet: ____ Date of service: _ _________________ Service Style/Period: _______________ Food production process: ________________________________________ New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 51
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NEW YORK COLLEGE No. of kitchen staff: __________ No. of Covers/Portions prepared: ____________ List the food production requirements you have identified for this service period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________ Provide an overview of actions you have used to organise availability of all supplies for the food production period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ____________ List the food production processes you have monitored during the service period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ____________ List the adjustments you have made to food production processes during the service period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ____________ List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: _______________________________________________________________________________________________________ _______________________________________________________________________________________________________ _______________________________________________________________________________________________________ _______________ Workflow plan prepared and attached Prep. List attached New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 52
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NEW YORK COLLEGE Food Order attached Mise en place list attached Food Requirement Calculation attached Supervisor’s Name ______ _____________ _______________ Signature ________________________ Date _____________________ SITHKOP005 Coordinate cooking operations Instance 4 of 12 Name of Establishment / Outlet: ____ Date of service: _ _________________ Service Style/Period: _______________ Food production process: ________________________________________ No. of kitchen staff: __________ No. of Covers/Portions prepared: ____________ New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 53
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NEW YORK COLLEGE List the food production requirements you have identified for this service period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________ Provide an overview of actions you have used to organise availability of all supplies for the food production period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ____________ List the food production processes you have monitored during the service period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ____________ List the adjustments you have made to food production processes during the service period: ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ________________________________________________________________________________________________________ ____________ List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: _______________________________________________________________________________________________________ _______________________________________________________________________________________________________ _______________________________________________________________________________________________________ _______________ Workflow plan prepared and attached Prep. List attached Food Order attached Mise en place list attached Food Requirement Calculation attached Supervisor’s Name ______ _____________ _______________ Signature ________________________ New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 54
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