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food production period: First collect the information from the menu and previous order to know what dishes are popularorder. After that check stock is it enough for supply the breakfast service. After these two steps, Ineed to prepare early for the dishes that popular. List the food production processes you have monitored during the service period:●Char grill for beef kebab●Baked for banana toast21Soo Kiaw Tee DC4416
SITHKOP005 Coordinate Cooking Operation-Log BookList the adjustments you have made to food production processes during the service period: One of the customer is vegetarian, so I change the chicken tagines to the vegetables tagines.List the steps you have taken to monitor the quality of kitchen outputs and the adjustmentsyou directed:Steps to monitor qualityDirections for adjustmentEnsure that food items are of consistentqualityAlways check the food when serving tocustomerConduct final check on food itemsIt needs to be checked is the food colour,quality, cook well or notCheck garnishes on each plateNo AdjustmentDetail end of service procedures you supervised including provisions for waste minimisation,recycling and storage requirements of commodities, materials and equipment as applicable:1. Make sure all equipment has been shut down and cleaned at their proper times regarding thechecklist. 2. Make sure all products have been properly covered and put in their correct storage areas.(These items should be labeled, dated and properly rotated to prevent shrine cage). 3. Make sure all kitchen prep lists have been completed prior to staff leaving. This is importantregarding the opening of a restaurant. 4. Make sure all floors in the kitchen, storage areas, and coolers have been swept and mopped.5. Make sure all service stations have been restocked and cleaned. 6. Check all bathrooms for cleanliness and re-stocked in a proper manner.7. Make sure all garbage has been removed to the proper area.8. Make sure all floors, carpets, windows, and ledges have been properly cleaned.□Workflow plan prepared and attached□Food Order attached □Food Requirement Calculation attached □Prep List attached□Mise en place list attachedSupervisor’s Name:Signature:Date:22Soo Kiaw Tee DC4416
SITHKOP005 Coordinate Cooking Operation-Log BookSITHKOP005 Coordinate Cooking Operations Instance 10 of 12Name of Establishment / Outlet:Kazbah Date of service:04/05/2019 Service Style/Period:Breakfast Food production process:Bulk cook/Fresh cook No. of kitchen staff:6 No. of Covers/Portions prepared:59 List the food production requirements you have identified for this service period: •Creating specific mise en place•Standard recipes•timeframeProvide an overview of actions you have used to organise availability of all supplies for thefood production period: To calculate the items required for the production period, the chef must start from the menuitems and then consider the number of services that need to be catered for.