Instructions
This log shall be used to document full service periods.
Whilst some service periods may be repetitive in service and/or menu style you need to provide the following details:
SITHCCC020 Work effectively as a cook - Mapping Guide
Strategies to achieve Workplace Task |
Reference |
1. Organise and prepare for food service or production. |
|
1. Determine and calculate commodity quantities and determine requirements for quality and style according to recipes and specifications. |
“Standard Recipe Card” |
1. Prepare a job checklist for food preparation that is clear, complete and appropriate to the situation. |
template “Workflow” |
3. Liaise with other team members about menu requirements and job roles. |
template “Workflow” |
4. Develop and follow a work schedule to maximise efficiency, taking into consideration roles and responsibilities of other team members. |
template “Workflow” |
5. Complete food organisation and preparation according to different food production and service requirements. |
“Standard Recipe Card” Log book |
2. Cook and present menu items for food service or production. |
|
2.1. Select and use appropriate commercial equipment to produce menu items in line with manufacturer specifications. |
Log book template “Workflow” |
2.2. Cook menu items according to menu type and service style, using appropriate cookery methods, adjusting where required. |
Log book template “Workflow” “Standard Recipe Card” |
2.3. Adjust menu items and ingredients to meet special requests ordietary requirements of customers. |
Log book / Supervisor, Trainer |
2.4. Produce menu items to meet customer expectations of quality, appeal of presentation and timeliness of delivery. |
Log book / Supervisor, Trainer |
2.5. Work cooperatively as part of a kitchen team and delegate tasks appropriately. |
Log book / Supervisor, Trainer |
2.6. Follow workplace safety and hygiene procedures according to organisational and legislative requirements. |
Log book template “Workflow” |
2.7. Maintain cleanliness and tidiness of the work environment. |
Log book template “Workflow” |
3. Complete end of shift requirements. |
|
3.1. Complete end of shift procedures according to organisational practices. |
Log book template “Workflow” |
3.2. Store food items appropriately to minimise food spoilage, contamination and waste. |
Log book template “Workflow” |
3.3. Participate in post-shift debrief or handover. |
template “Workflow” |
PLEASE REFER TO APPENDIX 1 - STANDARD RECIPE CARD AND WORKFLOW TEMPLATES
Assessment Conditions
Skills must be demonstrated in an operational commercial kitchen. This can be:
Assessment must ensure access to:
SITHCCC020 Work effectively as a cook Instance 1 of 48
Name of Establishment / Outlet: LITTLE INDIA ____ Date of service: _____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ______
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stir frying |
Stir fry Chilli Chicken |
Wok , Ladle |
|
Stir fry |
Fried egg rice |
Frying pan , Ladle |
|
tossing |
Fried egg rice |
Frying pan , Ladle |
|
steaming |
Fried egg rice |
Steamer |
|
Which team members did you liaise with and about what?
Colleagues: ______
Supervisor: __________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ _________ Signature ________Date __
SITHCCC020 Work effectively as a cook Instance 2 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ______No. of kitchen staff: _____ Covers: _____Section: ______
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Boiling |
Chicken Malabar curry |
Pot , wooden spoon |
|
Tossing |
Chicken Malabar curry |
Pot , wooden spoon |
|
Stirring |
Chicken Malabar curry |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ______
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ____ Signature _____Date ____
SITHCCC020 Work effectively as a cook Instance 3 of 48
Name of Establishment / Outlet: ____ Date of service: ______
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: _______
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Frying |
Stir fry chicken tikka |
Frying pan , ladle |
|
Stir Frying |
Stir fry chicken tikka |
Frying pan, ladle |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: _________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 4 of 48
Name of Establishment / Outlet: ____ Date of service: ______
Service Style/Period: ____No. of kitchen staff: _____ Covers: _______ Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Tossing |
Prawn Malabar |
Pot , wooden spoon |
|
Boiling |
Prawn Malabar |
Pot |
|
stir frying |
Prawn Malabar |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ _____ Signature ___Date ____
SITHCCC020 Work effectively as a cook Instance 5 of 48
Name of Establishment / Outlet: ____ Date of service: ______
Service Style/Period: _____No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Beefs Vindaloo |
Pot , wooden spoon |
|
Gentle stirring |
Beefs Vindaloo |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ __ Signature __Date __
SITHCCC020 Work effectively as a cook Instance 6 of 48
Name of Establishment / Outlet: ____ Date of service: _____
Service Style/Period: No. of kitchen staff: _____ Covers: _______ Section: ______
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Mango sticky Rice |
Pot |
|
stirring |
Mango sticky Rice |
Pot |
|
boiling |
Mango sticky Rice |
Pot |
|
steaming |
Mango sticky Rice |
steamer basket |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ___ Signature __Date ____
SITHCCC020 Work effectively as a cook Instance 7 of 48
Name of Establishment / Outlet: ____ Date of service: ______
Service Style/Period: _______No. of kitchen staff: _____ Covers: _______ Section: ______
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ___
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling |
Chilli beef |
grill pan , Tongs |
|
tossing |
Chilli beef |
Mixing bowl , Wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ___ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 8 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Low heat cooking |
Stir fry Chicken curry |
Frying pan , ladle |
|
stir frying |
Stir fry Chicken curry |
Frying pan , ladle |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _____
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ _____ Signature ___Date _
SITHCCC020 Work effectively as a cook Instance 9 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Par boiling |
Chicken Biryani |
Frying pan , ladle , bowl |
|
Scrambling |
Chicken Biryani |
Frying pan ladle , bowl |
|
searing |
Chicken Biryani |
Frying pan ladle , bowl |
|
stir frying |
Chicken Biryani |
Frying pan ladle , bowl |
|
tossing |
Chicken Biryani |
Frying pan ladle , bowl |
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ____ Signature _____Date ___
SITHCCC020 Work effectively as a cook Instance 10 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling , |
Tandoori Chicken |
Grill pan, tongs, |
|
Low heat cooking |
Tandoori Chicken |
mixing bowl, wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ___ Signature ___Date ____
SITHCCC020 Work effectively as a cook Instance 11 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stirring , |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
coating |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 12 of 48
Name of Establishment / Outlet: LITTLE INDIA ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stir frying |
Hot and Sour Mushroom Stir fry |
Wok , Ladle |
|
Stir fry |
Fried chicken rice |
Frying pan , Ladle |
|
tossing |
Fried chicken rice |
Frying pan , Ladle |
|
steaming |
Fried chicken rice |
Steamer |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: _____
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ __ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 13 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Boiling |
Vegetable Malabar curry |
Pot , wooden spoon |
|
Tossing |
Vegetable Malabar curry |
Pot , wooden spoon |
|
Stirring |
Vegetable Malabar curry |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _____
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature ____Date _
SITHCCC020 Work effectively as a cook Instance 14 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Frying |
Stir fry butter chicken |
Frying pan , ladle |
|
Stir Frying |
Stir fry butter chicken |
Frying pan, ladle |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ___ Signature __Date __
SITHCCC020 Work effectively as a cook Instance 15 of 48
Name of Establishment / Outlet: ____ Date of service: _____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Tossing |
Spicy Malabar shrimp curry |
Pot , wooden spoon |
|
Boiling |
Spicy Malabar shrimp curry |
Pot |
|
stir frying |
Spicy Malabar shrimp curry |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ___ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 16 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Chicken Vindaloo |
Pot , wooden spoon |
|
Gentle stirring |
Chicken Vindaloo |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ___ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 17 of 48
Name of Establishment / Outlet: ____ Date of service: _____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Mango sticky Rice |
Pot |
|
stirring |
Mango sticky Rice |
Pot |
|
boiling |
Mango sticky Rice |
Pot |
|
steaming |
Mango sticky Rice |
steamer basket |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name _____ ___ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 18 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ______
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling |
Chilli chicken |
grill pan , Tongs |
|
tossing |
Chilli chicken |
Mixing bowl , Wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Supervisor’s Name ___ _____ Signature __Date ___
SITHCCC020 Work effectively as a cook Instance 19 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ___No. of kitchen staff: _____ Covers: __Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Low heat cooking |
Stir fry beef noodles |
Frying pan , ladle |
|
stir frying |
Stir fry beef noodles |
Frying pan , ladle |
|
boiling |
Stir fry beef noodles |
pot |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ __ Signature __Date ___
SITHCCC020 Work effectively as a cook Instance 20 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____No. of kitchen staff: ___Covers: ___Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Par boiling |
Beef Biryani |
Frying pan , ladle , bowl |
|
Scrambling |
Beef Biryani |
Frying pan ladle , bowl |
|
searing |
Beef Biryani |
Frying pan ladle , bowl |
|
stir frying |
Beef Biryani |
Frying pan ladle , bowl |
|
tossing |
Beef Biryani |
Frying pan ladle , bowl |
Which team members did you liaise with and about what?
Colleagues: _______
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ____ Signature ____Date ___
SITHCCC020 Work effectively as a cook Instance 21 of 48
Name of Establishment / Outlet: ____ Date of service: _____
Service Style/Period: ______No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
simmering |
Beef stew |
Pot |
|
searing |
Beef stew |
Pot |
|
stewing |
Beef stew |
Pot |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _____
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ____ Signature __Date ____
SITHCCC020 Work effectively as a cook Instance 22 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: _____No. of kitchen staff: ___Covers: ____Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling |
Grilled lemon pepper chicken |
Griller |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ __ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 23 of 48
Name of Establishment / Outlet: LITTLE INDIA ____ Date of service: ___
Service Style/Period: ____No. of kitchen staff: _____ Covers: ____Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stir frying |
Stir fry paneer tikka |
Wok , Ladle |
|
Stir fry |
Fried vegetable rice |
Frying pan , Ladle |
|
tossing |
Fried vegetable rice |
Frying pan , Ladle |
|
steaming |
Fried vegetable rice |
Steamer |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature __Date ___
SITHCCC020 Work effectively as a cook Instance 24 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Searing |
Malabar Fish Curry with steamed rice |
Pot , wooden spoon |
|
Tossing |
Malabar Fish Curry with steamed rice |
Pot , wooden spoon |
|
Stirring |
Malabar Fish Curry with steamed rice |
Pot , wooden spoon |
|
Saute |
Malabar Fish Curry with steamed rice |
Pot , wooden spoon |
|
steaming |
Malabar Fish Curry with steamed rice |
steamer |
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _____
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ____ Signature ____Date _
SITHCCC020 Work effectively as a cook Instance 25 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: __No. of kitchen staff: ___Covers: ____Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Frying |
Honey Chicken stir fry with noodles |
Frying pan , ladle |
|
Stir Frying |
Honey Chicken stir fry with noodles |
Frying pan, ladle |
|
boiling |
Honey Chicken stir fry with noodles |
Pot |
|
tossing |
Honey Chicken stir fry with noodles |
Frying pan, ladle |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 26 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: _____No. of kitchen staff: __Covers: __Section: _
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Tossing |
Prawn Malabar Biryani |
Pot , wooden spoon |
|
Boiling |
Prawn Malabar Biryani |
Pot |
|
stir frying |
Prawn Malabar Biryani |
Pot , wooden spoon |
|
deep frying |
Prawn Malabar Biryani |
Pan |
|
Sauteing |
Prawn Malabar Biryani |
Pot , wooden spoon |
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ___ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 27 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ___No. of kitchen staff: _____ Covers: ____Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Shimmering |
Pork Vindaloo |
Pot , wooden spoon |
|
Gentle stirring |
Pork Vindaloo |
Pot , wooden spoon |
|
Boiling |
Pork Vindaloo |
Pot , wooden spoon |
|
Swirling |
Pork Vindaloo |
Pot , wooden spoon |
|
Simmering |
Pork Vindaloo |
Pot , wooden spoon |
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ____ Signature __Date __
SITHCCC020 Work effectively as a cook Instance 28 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: _____No. of kitchen staff: ____Covers: _____Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Mango sticky Rice |
Pot |
|
stirring |
Mango sticky Rice |
Pot |
|
boiling |
Mango sticky Rice |
Pot |
|
steaming |
Mango sticky Rice |
steamer basket |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ _____ Signature ___Date ____
SITHCCC020 Work effectively as a cook Instance 29 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ___________
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling |
Chilli beef with Broccoli |
grill pan , Tongs |
|
tossing |
Chilli beef with Broccoli |
Frying pan |
|
Stir frying |
Chilli beef with Broccoli |
Frying pan |
|
Reducing |
Chilli beef with Broccoli |
Frying pan |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 30 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: _______ No. of kitchen staff: ____Covers: ____Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Low heat cooking |
Stir fry Chicken curry |
Frying pan , ladle |
|
stir frying |
Stir fry Chicken curry |
Frying pan , ladle |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ___ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 31 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Par boiling |
Chicken Biryani |
Frying pan , ladle , bowl |
|
Scrambling |
Chicken Biryani |
Frying pan ladle , bowl |
|
searing |
Chicken Biryani |
Frying pan ladle , bowl |
|
stir frying |
Chicken Biryani |
Frying pan ladle , bowl |
|
tossing |
Chicken Biryani |
Frying pan ladle , bowl |
Which team members did you liaise with and about what?
Colleagues: ______
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ __ Signature ____Date ___
SITHCCC020 Work effectively as a cook Instance 32 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: _____No. of kitchen staff: __ Covers: ___Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling , |
Tandoori Chicken |
Grill pan, tongs, |
|
Low heat cooking |
Tandoori Chicken |
mixing bowl, wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ __ Signature __Date ___
SITHCCC020 Work effectively as a cook Instance 33 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _____ Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stirring , |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
coating |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
Which team members did you liaise with and about what?
Colleagues: ______
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ____ Signature __Date __
SITHCCC020 Work effectively as a cook Instance 34 of 48
Name of Establishment / Outlet: LITTLE INDIA ____ Date of service: ___
Service Style/Period: _____No. of kitchen staff: ___ Covers: _____Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stir frying |
Stir fry Chilli Chicken |
Wok , Ladle |
|
Stir fry |
Fried egg rice |
Frying pan , Ladle |
|
tossing |
Fried egg rice |
Frying pan , Ladle |
|
steaming |
Fried egg rice |
Steamer |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature __Date ___
SITHCCC020 Work effectively as a cook Instance 35 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Boiling |
Chicken Malabar curry |
Pot , wooden spoon |
|
Tossing |
Chicken Malabar curry |
Pot , wooden spoon |
|
Stirring |
Chicken Malabar curry |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ____ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 36 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Frying |
Stir fry chicken tikka |
Frying pan , ladle |
|
Stir Frying |
Stir fry chicken tikka |
Frying pan, ladle |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ __ Signature __Date __
SITHCCC020 Work effectively as a cook Instance 37 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: __No. of kitchen staff: ___Covers: ___Section: _
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Tossing |
Prawn Malabar |
Pot , wooden spoon |
|
Boiling |
Prawn Malabar |
Pot |
|
stir frying |
Prawn Malabar |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ____ Signature ___Date ____
SITHCCC020 Work effectively as a cook Instance 38 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Beefs Vindaloo |
Pot , wooden spoon |
|
Gentle stirring |
Beefs Vindaloo |
Pot , wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: _____
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ ____ Signature __Date __
SITHCCC020 Work effectively as a cook Instance 39 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Medium heating |
Mango sticky Rice |
Pot |
|
stirring |
Mango sticky Rice |
Pot |
|
boiling |
Mango sticky Rice |
Pot |
|
steaming |
Mango sticky Rice |
steamer basket |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ ___ Signature ___Date ____
SITHCCC020 Work effectively as a cook Instance 40 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ___No. of kitchen staff: ____Covers: ____Section: ____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: ___________
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling |
Chilli beef |
grill pan , Tongs |
|
tossing |
Chilli beef |
Mixing bowl , Wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ ____ Signature ____Date __
SITHCCC020 Work effectively as a cook Instance 41 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ___No. of kitchen staff: ____Covers: _____Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Low heat cooking |
Stir fry Chicken curry |
Frying pan , ladle |
|
stir frying |
Stir fry Chicken curry |
Frying pan , ladle |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ ______ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 42 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ___No. of kitchen staff: ___Covers: ____Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Par boiling |
Chicken Biryani |
Frying pan , ladle , bowl |
|
Scrambling |
Chicken Biryani |
Frying pan ladle , bowl |
|
searing |
Chicken Biryani |
Frying pan ladle , bowl |
|
stir frying |
Chicken Biryani |
Frying pan ladle , bowl |
|
tossing |
Chicken Biryani |
Frying pan ladle , bowl |
Which team members did you liaise with and about what?
Colleagues: ____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ __ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 43 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____No. of kitchen staff: ___Covers: ___Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling , |
Tandoori Chicken |
Grill pan, tongs, |
|
Low heat cooking |
Tandoori Chicken |
mixing bowl, wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ __ Signature ___Date __
SITHCCC020 Work effectively as a cook Instance 44 of 48
Name of Establishment / Outlet: ____ Date of service: _____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stirring , |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
coating |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ _____ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 45 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Low heat cooking |
Stir fry Chicken curry |
Frying pan , ladle |
|
stir frying |
Stir fry Chicken curry |
Frying pan , ladle |
|
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ___ ______ Signature ___Date ___
SITHCCC020 Work effectively as a cook Instance 46 of 48
Name of Establishment / Outlet: ____ Date of service: ___
Service Style/Period: _____No. of kitchen staff: __ Covers: ___ Section: __
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Par boiling |
Chicken Biryani |
Frying pan , ladle , bowl |
|
Scrambling |
Chicken Biryani |
Frying pan ladle , bowl |
|
searing |
Chicken Biryani |
Frying pan ladle , bowl |
|
stir frying |
Chicken Biryani |
Frying pan ladle , bowl |
|
tossing |
Chicken Biryani |
Frying pan ladle , bowl |
Which team members did you liaise with and about what?
Colleagues: _____
Supervisor: _______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ____ ___ Signature _____Date __
SITHCCC020 Work effectively as a cook Instance 47 of 48
Name of Establishment / Outlet: ____ Date of service: ____
Service Style/Period: ____No. of kitchen staff: _____ Covers: ___Section: ___
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Grilling , |
Tandoori Chicken |
Grill pan, tongs, |
|
Low heat cooking |
Tandoori Chicken |
mixing bowl, wooden spoon |
|
Which team members did you liaise with and about what?
Colleagues: ______
Supervisor: ________
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name ______ ______ Signature _______Date ______
SITHCCC020 Work effectively as a cook Instance 48 of 48
Name of Establishment / Outlet: ____ Date of service: _____
Service Style/Period: ____________ No. of kitchen staff: _____ Covers: _______ Section: _____
Record your specific Mise en Place tasks for this service period including preparation of equipment and areas:
Identify which knife skills you demonstrated on which commodities
List 5 methods of cookery which you used during this service period:
Cookery Methods |
Items cooked |
Adjustments/Requests |
Equipment used |
Stirring , |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
coating |
Pepper Grill |
Mixing bowl , wooden spoon , Saucepan , ladle , |
|
Which team members did you liaise with and about what?
Colleagues: ___
Supervisor: ______
Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:
Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
Supervisor’s Name __ ____ Signature ___Date ____
To be completed on completion of all services by all parties indicated, in conjunction with the declarations on the last pages of the log book.
Performance Evidence – Benchmarks |
Sign each benchmark achieved at the end of all services |
||
Student Self-Assessment |
Workplace Supervisor |
Trainer/Assessor |
|
Reading skills • Interprets and follows a range of organisational procedures and work schedules. • Reviews special request from customers and dietary requirements and interprets relevant changes required to food preparation lists and recipes. |
|||
Self-Management • Plans and organises tasks from organisational information including bookings, standard procedures, guest lists and event schedules • Develops and reviews work schedules • Follow work schedules effectively • Prepares work area and supplies according to procedures to meet service requirements. • Maintains cleanliness and tidiness of work areas • Integrates all technical skills within the whole service period, throughout preparation, service, and end of shift duties. • Completes administration and reporting requirements relevant to the job role and typical tasks performed in that role |
|||
Problem solving skills • Identifies and anticipates operational problems and responds to these accordingly. • Evaluates dishes and makes adjustments to ensure quality products |
|||
Communication skills • Liaises with other team members about service requirements • Listens and responds colleague and customer comments and complaints, and questions • Responds to feedback from colleagues and uses active questioning to clarify further information. |
|||
Teamwork skills to: • Works cooperatively as part of a team • Provides advice and support to the team as required. • Participates in debriefing and handover sessions with colleagues • Proactively suggests improvements for food production and service provisions. |
|||
Numeracy Skills (as relevant, based on job role) • Completes calculations required for recipe requirements and conversions • Measures and weighs ingredients required for food preparation. • Measures chemicals required for cleaning according to labels and instructions • Identifies required numbers of stock and supplies based on orders and instruction lists. |
|||
Technology skills • Sets up and checks equipment for daily work requirements • Uses a variety of equipment for day-to-day work activities. • Cleans and maintains equipment to industry standards and manufacturer’s instructions. |
To be completed on Completion of all services
Where the services were completed in multiple work places, each workplace is to complete the details below, based on the details provided on the second page of this log book.
Workplace 1: _____List details as per index
Employer / Workplace Supervisor Declaration:
The Student has participated in ______service periods of the 48 service periods at __
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments): |
||
Employer / Workplace Supervisor Name: |
||
Employer / Workplace Supervisor Signature: |
Date: |
Workplace 2: ____List details as per index
Employer / Workplace Supervisor Declaration:
The Student has participated in ___service periods of the 48 service periods at __
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments): |
||
Employer / Workplace Supervisor Name: |
||
Employer / Workplace Supervisor Signature: |
Date: |
Student Declaration:
I have completed all activities/tasks as required and detailed in this assessment including the 48 service periods
All supporting workflow plans, reconciliations and other supporting documentation are prepared by myself relevant to the
service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record
Comments: |
|||
Student Name: |
|||
Student Signature: |
Date: |
APPENDIX 1 -
STANDARD RECIPE CARD AND
WORKFLOW PLAN
TEMPLATES
Instance # ____
Standard Recipe Card |
|||||
Name of dish: |
Portion nos.: |
||||
Reference source: |
Portion size: |
||||
Commodities |
|||||
Item |
Specification |
Weight kg/l/unit |
|||
Method: |
|||||
Instance # _____
Work Flow Plan/ End of Service Procedures / De-Brief |
|||
TIME |
Task (Description) and Priority |
Equipment & WHS |
Communication (Who, About what?) |
End of Service Procedures/Reporting Requirements |
Equipment/Systems |
Communication (Who, About what?) |
|
Post Service De-Brief |
Equipment/Systems |
Communication (Who, About what?) |
|
Instance # __
Standard Recipe Card |
|||||
Name of dish: |
Portion nos.: |
||||
Reference source: |
Portion size: |
||||
Commodities |
|||||
Item |
Specification |
Weight kg/l/unit |
|||
Method: |
|||||
Instance # ___
Work Flow Plan/ End of Service Procedures / De-Brief |
|||
TIME |
Task (Description) and Priority |
Equipment & WHS |
Communication (Who, About what?) |
End of Service Procedures/Reporting Requirements |
Equipment/Systems |
Communication (Who, About what?) |
|
Post Service De-Brief |
Equipment/Systems |
Communication (Who, About what?) |
|
Instance # ___
Standard Recipe Card |
|||||
Name of dish: |
Portion nos.: |
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Reference source: |
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