SITHCCC020 Work effectively as a cook

Course: SIT40516 Certificate IV in Commercial Cookery

Instructions

This log shall be used to document full service periods.

1. Each instance is to be recorded in the log book attached, clearly numbered and dated on at least 48 occasions.
2. To record and cost menu items use the template “Standard Recipe Card”.

1. To record workflow planning and communication use the template “Workflow”.
2. Recipe and workflow templates may be copied as required to suit your needs and should be attached for each service period.
3. When the student transfers to another workplace or completes the total number of required service instances, the declaration(s) at the end of the log book need to be completed by the workplace supervisor and the student.
4. Students can arrange their own work placement provider, so long as the provider has all equipment and facilities to instruct, as specified in the log book under assessment conditions.
5. Students are required to submit - A copy of the menu, roster and photos as evidence of their work placement along with the completed log book.

Whilst some service periods may be repetitive in service and/or menu style you need to provide the following details:

1. Standard recipe cards listing all ingredients and pricing for the number of recipes required (in an establishment this could include the recipes of the standard menu and specials as applicable plus recipes for buffets as produced and displayed for such an occasion). Include methods and a brief job checklist which describes tasks in a logical sequence, commonly considered good practice inindustry (template “Workflow” and “Standard Recipe Card”).
2. Liaison and communication with team members (template “Workflow” and Log book)
3. List of required equipment for the menu items (template “Workflow” and Log book)
4. Description of special dietary requests from customers (if you have no special requests from customers on any occasion, you need to include adjustments which would have to be made to your menu items for a number of dietary requirements for example Coeliac, Low Sodium etc.(Log book).
5. List specific storage requirements to minimise spoilage and wastage (template “Workflow” and Log book).
6. List specific WHS Considerations (template “Workflow”).
7. Describe end of service procedures and key components of post service debrief (template “Workflow” and Log book).
8. Obtain a signature of your supervisor in the workplace after each service completed (Log book).

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:

• an industry workplace
• a simulated industry environment, such as training kitchen servicing customers.

Assessment must ensure access to:

• fixtures and large equipment:
  • bain marie or hot box
  • commercial:
    • blenders and food mills
    • food processors
    • planetary mixers
  • commercial dishwasher
  • commercial grade work benches (1.5 m/person)
  • commercial ovens with trays (one per two persons)
  • commercial refrigeration facilities:
    • cool room
    • freezer
    • fridge
  • computers, printers and stock control software systems currently used by the hospitality industry
  • electronic equipment used for stock control
  • deep-fryer
  • designated storage areas for dry goods and perishables
  • double sink
  • gas, electric or induction stove tops (two burners per person)
  • hot plate or griddle
  • lifting and transporting equipment
  • recording systems
  • salamander or other form of griller (one per four persons)
  • storage facilities:
    • shelving
    • trays
  • slicer
  • steamers
• small equipment:
  • baking sheets and trays
  • beaters
  • containers for hot and cold food
  • cutting boards
  • food handler gloves
  • graters
  • juicers
  • knife sharpening equipment
  • sharpening steels and stones
  • knives and cleavers:
    • butcher and boning knives
    • bread knives
    • carving knives
    • chef knives
    • filleting knives
    • large serrated cake knives
    • palette knives
    • utility knives
  • measurers:
    • metric calibrated measuring jugs
    • measuring spoons
    • portion control scoops
  • mortar and pestle
  • moulds and forms
  • mouli
  • oven mitts
  • piping bags and attachments
  • poachers
  • range of pans and pots for small and large production:
    • fry pans: stainless steel, cast iron, iron and non-stick
    • stock pots
  • salad spinner
  • scales
  • scoops, skimmers and spiders
  • service-ware:
    • platters, dishes, and bowls
    • cutlery and serving utensils
  • sets of stainless steel bowls
  • small utensils:
    • flour and drum sieves
    • peelers, corers and slicers
    • strainers and chinois
    • scrapers
    • spatulas
    • pastry brush
    • tongs and serving utensils
    • whisks:
      • fine stainless steel wire
      • coarse stainless steel wire
    • steamers
    • spoons:
      • large plain and slotted metal spoons
      • ladles in a variety of sizes
      • serving spoons
      • wooden spoons
    • temperature probes
    • thermometers
  • cleaning materials and equipment:
    • cleaning cloths
    • commercial cleaning and sanitising agents and chemicals for cleaning commercial kitchens, equipment and food storage areas
    • dustpans and brooms
    • garbage bins and bags
    • hand towel dispenser and hand towels
    • mops and buckets
    • separate hand basin and antiseptic liquid soap dispenser for hand washing
    • sponges, brushes and scourers
    • tea towels
  • organisational specifications:
    • equipment manufacturer instructions
    • current commercial stock control procedures and documentation for ordering, monitoring and maintaining stock
    • mise en place lists, menus, standard recipes, and recipes for special dietary requirements
    • ordering and docketing paperwork
    • food safety plans
    • guidelines relating to food disposal, storage and presentation requirements
    • safety data sheets (SDS) for cleaning agents and chemicals
  • diverse and comprehensive range of perishable food supplies for commercial cookery or catering operations
  • industry-realistic ratios of kitchen staff to customers; these can be:
    • staff and customers in an industry workplace during the assessment process; or
    • individuals who participate in role plays or simulated activities, set up for the purpose of assessment, in a simulated industry environment operated within a training organisation.

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

Identify which knife skills you demonstrated on which commodities

1. How to grip the knife properly
2. cut the chicken into diced , plucking the basil leaves
3. Peeling the shrimps , chopping broccoli and onions
4. Slicing the beef and chopping onions , shallots and chilli
5. Cutting and sliming Galangal, slicing lemongrass
6. Peeling , cutting and slicing the mangoes

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift 2.
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

Identify which knife skills you demonstrated on which commodities

1. How to grip the knife properly
2. cut the chicken into diced , plucking the basil leaves
3. Peeling the shrimps , chopping broccoli and onions
4. Slicing the beef and chopping onions , shallots and chilli
5. Cutting and sliming Galangal, slicing lemongrass
6. Peeling , cutting and slicing the mangoes

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift 2.
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away . Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):
6. Clean the fryers
7. Brush the grill
8. Empty the sanitizing buckets
9. Putting all cleaning rags in the laundry
10. Washing and sanitizing cutting boards , preparation area
11. Cover all the bins
12. Wash floor mats
13. Sweep and mop the kitchen floor
14. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

Identify which knife skills you demonstrated on which commodities

1. How to grip the knife properly
2. cut the chicken into diced , plucking the basil leaves
3. Peeling the shrimps , chopping broccoli and onions
4. Slicing the beef and chopping onions , shallots and chilli
5. Cutting and sliming Galangal, slicing lemongrass
6. Peeling , cutting and slicing the mangoes

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift 2.
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

Identify which knife skills you demonstrated on which commodities

1. How to grip the knife properly
2. cut the chicken into diced , plucking the basil leaves
3. Peeling the shrimps , chopping broccoli and onions
4. Slicing the beef and chopping onions , shallots and chilli
5. Cutting and sliming Galangal, slicing lemongrass
6. Peeling , cutting and slicing the mangoes

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift 2.
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , grating , mashing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked beefier the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

2. Gather all the ingredients along with the correct measurements required for the shift
3. Get all the ingredients ready in the workstation
4. The right equipments should be placed at the right place
5. Get chopping , peeling , slicing and start doing other cuttings
6. Start cooking up the sauces which can be easily pre cooked before the service begins
7. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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:

1. Gather all the ingredients along with the correct measurements required for the shift
2. Get all the ingredients ready in the workstation
3. The right equipments should be placed at the right place
4. Get chopping , peeling , slicing and start doing other cuttings
5. Start cooking up the sauces which can be easily pre cooked before the service begins
6. After mis en place , cleaning of the workstation is done .

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:

1. Starting a compost pile
2. Use of food scraps
3. Avoid composting meats , dairy and oils
4. Dispose of meats and dairy products in a trash
5. Put used oil in a jar or container which can be thrown away .

Give examples of the cleaning duties you carried out (including chemicals used and proceduresapplied):

1. Clean the fryers
2. Brush the grill
3. Empty the sanitizing buckets
4. Putting all cleaning rags in the laundry
5. Washing and sanitizing cutting boards , preparation area
6. Cover all the bins
7. Wash floor mats
8. Sweep and mop the kitchen floor
9. Sweep walk in refrigerator

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.:
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?)

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.:
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.:
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.:
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.:
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.:
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?)