Cafeteria Set menu Other Table dh\u00f4te Documentation Please tick accordingly Yes

Cafeteria set menu other table dhôte documentation

This preview shows page 17 - 22 out of 24 pages.

CafeteriaSet menuOtherTable d’hôteDocumentation(Please tick accordingly)YesNoBulk cooking operationsFunctions and eventsFunctions and eventsKitchen workflow scheduleWork Duties Performed(Please tick accordingly)YesNoFestivalsMise en place listFood preparation listHygienic work practicesOtherSafe food handling & storagePrioritising of tasksFood Production Process(Please tick accordingly)YesNoAdministration duties including ordering of stockAbility to work as part of a teamBulk cookingSimultaneous execution of tasksCook-chill for extended lifeQuality and consistency of workCook-chill for five day shelf lifeTime managementCook-freezeQuality control proceduresFresh cookProblem solvingMultitasking of daily jobsCertification from qualified supervising chef:Under my supervision, I can certify that this student carried out the above tasks and associated work time. I can also certify that they performed these tasks in an appropriate manner towards me and other kitchen staff.Signed:Name: Position:Date:Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 28 October 201717
Background image
End of Shift Checklist Template Name: Section: Date:Item being checkedHow often this occursArea item is storedChef ResponsibleActions taken/ problemsChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 28 October 201718
Background image
End of Shift Kitchen Checklist Template (Example) Name: John PierreSection: Entree Date: 15/2/17Item being checkedHow often this occursArea item is storedChef ResponsibleActions taken/ problemsPlastic wrap and store left over muffinsDailyCoolroomEntree Chef2 packets got wet and were disposed ofTop up par levels of entree sectionDailyDry goods, Coolroom, FreezerEntree ChefRestocked, tidied up and sweptPrepare all cold dressingsDailyCoolroom, Dry goodsEntree ChefNext shift needs to make theseChoice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV2.0 Last updated 28 October 201719
Background image
Work Schedule TemplateName: Section: Date: TimeTaskIngredients RequiredPerson ResponsibleEquipmentRequired20Choice Business College Pty LtdABN 28 130 302 000 | RTO 41297 | CRICOS PROVIDER CODE 03444CV1.0 Last updated 15 February 2017
Background image
Work Schedule Template (Example)Name: John PierreSection: Cold Larder Date: 15/2/17TimeTaskIngredients RequiredPerson ResponsibleEquipmentRequired9.00 amTurn oven on at 180°CTurn on Grill & Deep FryerNilEntree ChefOven, Grill and Deep Fryer9.10 amCollect ingredients for Caesar salad from coolroomLettuce, bread, bacon, dressing,parmesan cheese, eggsEntree ChefNil9.20 amWash the cos lettuceCos lettuceEntree ChefColander9.30 amStore the lettuceCos lettuceEntree ChefGastronorm trayPlastic wrap9.35 amPut water on to boil; chop bacon and cut croutonsEggs, white vinegar, waterEntree ChefSaucepan, spider, knife. chopping board, bowl9.55 amPoach eggs and store in cold waterBacon, croutons,eggsEntree ChefGastronorm trays, 10.00 amPrepare smoked salmon rouladesSmoked salmon,dill, cream cheese, lemonEntree ChefChopping board,knife, plastic wrap10.20 amPrepare garlic bread & storeBread, garlic, butterEntree ChefChopping board,knife, plastic wrap, baking paper10.45 am
Background image
Image of page 22

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture

  • Left Quote Icon

    Student Picture