Shift Entry Journal for Cookery

Read the shift entry journals for cookery and learn about the daily tasks, instructions from supervisors, workflow for mise en place, dietary requirements, and more.

cookery
FEBRUARY 20, 2019
student details:

SHIFT ENTRY JOURNAL 1
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 5th February 2019 Shift: 1 of 48
Start Time: 7 am Finish Time: 12.30 pm
Supervisor Name: Andrew Sam Supervisor Title: Head Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
In Morning shift I made, cooked and served following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts
Meat, poultry and game Chicken bread roll and Mutton Chaap
Pastries, cakes and yeast goods Cupcakes, hot chocolate and muffins
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Fried egg, blueberry salad and corn
salads
What instructions did your supervisor give you at the start your shift?
The dishes for breakfast, recipe of new dishes, which was required to make, and time to
present the breakfast.
Outline your workflow for mise en place:
Measured all the required ingredients, collected blueberries and corns to prepare salad
and breadcrumbs to prepare chicken bread roll.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 1
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
According to the workplace principle, I collected remained vegetables and fruits, which can
be used for lunch. I asked to Head Chef to review at the end of shift.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
In the communication folder, I stated all the work done for next shift. I also mentioned the
required ingredients to prepare food for lunch.
SHIFT ENTRY JOURNAL 2
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
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SHIFT ENTRY JOURNAL 2
Shift Entry Journal
Date: 5th February 2019 Shift: 2 of 48
Start Time: 12.30 pm Finish Time: 6.30 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☒
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During my shift, for Cyclical menu, I have prepared following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts Warm fruit crumble
Meat, poultry and game Avocado chicken
Pastries, cakes and yeast goods Sticky toffee pudding, fruit cake
Stocks, sauces and soups Chicken tortilla soup
Vegetables, fruit, eggs and farinaceous
products
Egg poached in tomato sauce, Mix veg
cream
What instructions did your supervisor give you at the start your shift?
During my shift, the supervisor instructed me in respect of the planning menu, and
determination of the serving sizes.
Outline your workflow for mise en place:
Before the preparation of food, I ensured the food quality. I also checked the tools and
appliances before use.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
Were there any Workplace Health and Safety hazards, risk or ☐ Yes ☒ No
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SHIFT ENTRY JOURNAL 2
incident during this shift:
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of my shift, I gave instruction to the cleaning department to wash the dishes
quickly and cleanly.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
In the communication book, I mentioned about the required special arrangements and
preparations for the next shift. I also checked the ingredients, which could be used in next
shift.
SHIFT ENTRY JOURNAL 3
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
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SHIFT ENTRY JOURNAL 3
Shift Entry Journal
Date: 6th February 2019 Shift: 3 of 48
Start Time: 7.30 am Finish Time: 12 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☒ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I cooked following dishes for buffet breakfast-
Food Types Name of Dish
Appetisers and salads Sweet Potato Breakfast Salad with
Almond Butter Protein Dressing
Fish and shellfish
Hot and cold desserts Brownie, Dark chocolate cheese cake
Meat, poultry and game Shaking beef, Carrot Tacos
Pastries, cakes and yeast goods
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Yogurt and fruits
What instructions did your supervisor give you at the start your shift?
The Chef told me about the buffet menu. He also told me about anticipation. My
supervisor strictly instructed me to take care about the breakfast time.
Outline your workflow for mise en place:
Set the live sections for buffet breakfast, cut the potatoes, peeled and sliced the
ingredients.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
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SHIFT ENTRY JOURNAL 3
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☒ Yes ☐ No
a. If yes, describe the hazard, risk or incident:
In buffet breakfast, one or two dishes finished quickly. The customers were demanding
those dishes.
b. What actions did you take as part of your role to manage the situation?
To manage this situation, I checked all other sections time to time. I took help of my team
member to prepare more required dishes.
List the duties you performed as part of end of shift:
I ensured the cleanliness of the buffet sections. I also asked the Chef about the special
dishes to be prepared in buffet lunch.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I asked the Chef recipe of special dish. I noted the same.
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SHIFT ENTRY JOURNAL 3
SHIFT ENTRY JOURNAL 4
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 6th February 2019 Shift: 4 of 48
Start Time: 1 pm Finish Time: 6 pm
Supervisor Name: Elle Dew Supervisor Title: Head cook
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☒ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have prepared, cooked and presented following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts Chocolate breads, assorted cupcakes
Meat, poultry and game Zha Jiang Noodles, Garlic-Roasted Pork
Loin with Salsa Verde, chicken cutlet
Pastries, cakes and yeast goods
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Mix Vegetable and fruits salad
What instructions did your supervisor give you at the start your shift?
During the shift, the supervisor instructed me for developing various recipes and
overseeing the kitchen operations to make sure the uniform quality.
Outline your workflow for mise en place:
I had made all the arrangements to deliver the polished chinaware to the service station
using trays and checked the bowls and glasses for chip, scratch, and mark of lipstick.
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SHIFT ENTRY JOURNAL 4
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
The customer was allergic to the tomatoes. He made special request to the waiter to not to
use tomatoes in the preparation of food.
What adjustment did you make to the recipe to accommodate these requests?
The customer was allergic to the tomatoes. In the place of tomato, I used sweet tomato
puree to prepare the delicious dish.
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of shift, I managed the dining reservation. I also managed the completely
stocked inventories and ordered food supplies, as required.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
-
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SHIFT ENTRY JOURNAL 4
SHIFT ENTRY JOURNAL 5
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 7th February Shift: 5 of 48
Start Time: 1 pm Finish Time: 5 pm
Supervisor Name: Elle Dew Supervisor Title: Head Cook
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☒
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have cooked following seasonal dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts Vanilla and chocolate pudding
Meat, poultry and game Chicken pasta, Chicken fried stick
Pastries, cakes and yeast goods
Stocks, sauces and soups Sweet corn soup
Vegetables, fruit, eggs and farinaceous
products
Tarragon egg salad, veg sizzler
What instructions did your supervisor give you at the start your shift?
During my shift, the supervisor directed the preparation of meal. He gave special
instruction for the presentation of the food.
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SHIFT ENTRY JOURNAL 5
Outline your workflow for mise en place:
I took the washed glass wares from racks placed at the dish washing areas, deliver them
to the polishing place with the use of shelves of glass.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
At the end of my shift, I overseen the restaurant operations such as how to welcome the
customers and how to serve the customers.
Did you complete a handover for the next shift? ☒ Yes ☐ No
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SHIFT ENTRY JOURNAL 5
If YES, explain how this was communicated:
Yes, I covered the points related to issues in communication handbook. After this, I
discussed with supervisor how to resolve the issues.
SHIFT ENTRY JOURNAL 6
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 7th February 2019 Shift: 6 of 48
Start Time: 12.30 pm Finish Time: 5 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During my shift, I have prepared following dishes-
Food Types Name of Dish
Appetisers and salads Red pepper sorbet
Fish and shellfish
Hot and cold desserts
Meat, poultry and game Chicken pizza, Grilled Chicken
Pastries, cakes and yeast goods Croissants
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Veg egg fried rice, boiled egg
What instructions did your supervisor give you at the start your shift?
During this shift, the supervisor asked for arrangements and preparation for quick
services.
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SHIFT ENTRY JOURNAL 6
Outline your workflow for mise en place:
I ensured that all flatware is stacked precisely in the allocated drawer of service stations.
In the addition of this, I collected the containers of salt and pepper in one area, remove
cap and clean the external surface of the vessels.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
After my shift, I stated the queries of the customers and ensured the compliance with the
regulations related to the security.
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SHIFT ENTRY JOURNAL 6
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
SHIFT ENTRY JOURNAL 7
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 8th February 2019 Shift: 7 of 48
Start Time: 12.30 pm Finish Time: 6 pm
Supervisor Name: Elle Dew Supervisor Title: Head cook
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☒
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have made following dishes-
Food Types Name of Dish
Appetisers and salads Israeli Salad,
Fish and shellfish Danse’s green curry with seafood, fish
curry
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SHIFT ENTRY JOURNAL 7
Hot and cold desserts
Meat, poultry and game
Pastries, cakes and yeast goods Strawberry pastries
Stocks, sauces and soups noodles BBQ sauce, chicken stock
Vegetables, fruit, eggs and farinaceous
products
Smoked-Salmon Scramble
What instructions did your supervisor give you at the start your shift?
During this shift, the supervisor instructed me to develop the personal skills for preparation
of special dishes. He guided me to manage all the consuming time effectively.
Outline your workflow for mise en place:
I collected all bottles of sauce and shift them from one bottle to other bottles until full but
do not combine the brands and wiped the top with the damp cloth and whole bottle in case
of the uncleanliness.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☒ Yes ☐ No
a. If yes, describe the hazard, risk or incident:
At the time of preparation of food, the hair of team member came into dish. The customer
got angry and returned that dish.
b. What actions did you take as part of your role to manage the situation?
To manage this situation, I established some measures and policies of workplace. I
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SHIFT ENTRY JOURNAL 7
instructed to the staff to wear Disposable Stretchable White Caps and gloves.
List the duties you performed as part of end of shift:
At the end of my shift, I took feedbacks from the diners to improve their experience. I also
helped the team members to resolve the job challenges and issues.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
-
SHIFT ENTRY JOURNAL 8
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 8th February 2019 Shift: 8 of 48
Start Time: 6.45 pm Finish Time: 10.45 pm
Supervisor Name: Andrew sam Supervisor Title: Head Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☐ Dinner ☒ Special Function ☐
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SHIFT ENTRY JOURNAL 8
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I had made following dishes during my shift-
Food Types Name of Dish
Appetisers and salads Mexican black bean Salad
Fish and shellfish Spicy grilled shrimp
Hot and cold desserts
Meat, poultry and game Chicken noodles,
Pastries, cakes and yeast goods
Stocks, sauces and soups Weekend pot roast
Vegetables, fruit, eggs and farinaceous
products
Fruit cream
What instructions did your supervisor give you at the start your shift?
During my shift, the supervisor gave instruction to manage the work schedule according
the situations and requirements.
Outline your workflow for mise en place:
I Picked up new napkins from the linen place during the authorized period, two times in a
day.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
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SHIFT ENTRY JOURNAL 8
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of my shift, I balanced the register of cash. I also coordinated with the suppliers
for the delivery of the food stuffs.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I made verbal handover to the supervisor about the required tool and appliances.
SHIFT ENTRY JOURNAL 9
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
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SHIFT ENTRY JOURNAL 9
Date: 9th February 2019 Shift: 9 of 48
Start Time: 7.30 am Finish Time: 12.30 am
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☒ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have made following dishes-
Food Types Name of Dish
Appetisers and salads Goat cheese bites
Fish and shellfish
Hot and cold desserts Chocolate sizzler, Custard
Meat, poultry and game
Pastries, cakes and yeast goods Cookie and buns
Stocks, sauces and soups Brown stock and chicken stock
Vegetables, fruit, eggs and farinaceous
products
Hash brown eggs, fruit cream
What instructions did your supervisor give you at the start your shift?
At the start of my shift, the supervisor guided me to ensure good food quality and
cleanliness.
Outline your workflow for mise en place:
I ensured the quantities of brown eggs. I noted down all the fruits to prepare fruit cream
and ordered fresh fruits before starting cooking.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
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SHIFT ENTRY JOURNAL 9
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of the shift, I took review from my supervisor and I asked him regarding any
mistake.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
-
SHIFT ENTRY JOURNAL 10
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 9th February 2019 Shift: 10 of 48
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SHIFT ENTRY JOURNAL 10
Start Time: 6.45 pm Finish Time: 10.45 pm
Supervisor Name: Elle Dew Supervisor Title: Head Cook
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☐ Dinner ☒ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☒
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have prepared following seasonal dishes-
Food Types Name of Dish
Appetisers and salads Nicoise Salad, garlic bread
Fish and shellfish
Hot and cold desserts Brownie sizzler
Meat, poultry and game Lamb, chicken in coconut milk
Pastries, cakes and yeast goods
Stocks, sauces and soups Veg soup
Vegetables, fruit, eggs and farinaceous
products
Cheese omelette
What instructions did your supervisor give you at the start your shift?
My supervisor guided to fill up the service stations and collected the various items like
coffee cups, flatware and trays to serve the food.
Outline your workflow for mise en place:
Before the preparation of food, I ensured the water goblets, ashtrays and the toothpick
holders.
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
The customer required to give salad dressing with apple cider vinegar. He was very much
aware about his health and fitness. He gave his message to use apple cider vinegar
through the waiter.
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SHIFT ENTRY JOURNAL 10
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
After my shift, I informed the upcoming shift manager in respect of the due work. I also
made report in respect of the requirements of the training and maintenance.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
-
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SHIFT ENTRY JOURNAL 11
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 10th February 2019 Shift: 11 of 48
Start Time: 7.30 Am Finish Time: 12.30 pm
Supervisor Name: Mathew Belle Supervisor Title: Manager
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have prepared following dishes for set menu-
Food Types Name of Dish
Appetisers and salads Herbs and garlic bread
Fish and shellfish
Hot and cold desserts Hot hasty pudding
Meat, poultry and game Ham potato puffs
Pastries, cakes and yeast goods
Stocks, sauces and soups Fish Stock, Tomato sauce
Vegetables, fruit, eggs and farinaceous
products
Cheese Omelette
What instructions did your supervisor give you at the start your shift?
During the shift, the supervisor asked me to prepare all the essential ingredients in the
advance.
Outline your workflow for mise en place:
I prepared the mise-en-place for chinaware as trained.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
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SHIFT ENTRY JOURNAL 11
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of shift, I delegated the tasks to the team members and reviewed their work
(Jalilvand, 2017).
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
-
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SHIFT ENTRY JOURNAL 12
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 10th February 2019 Shift: 12 of 48
Start Time: 2 pm Finish Time: 10 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive head
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☐ Dinner ☐ Special Function ☒
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☒ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
For special function, I have cooked and prepared following dishes-
Food Types Name of Dish
Appetisers and salads Cobb Salad
Fish and shellfish Fried Fish
Hot and cold desserts
Meat, poultry and game Goat Tacos, chicken burger
Pastries, cakes and yeast goods Chocolate puff, different flavoured pastries
Stocks, sauces and soups Peanut sauce, tomato soup
Vegetables, fruit, eggs and farinaceous
products
Mix veg Raita, omelette
What instructions did your supervisor give you at the start your shift?
The supervisor gave instruction in respect of the special care for handling the special
function. He told me how to manage the functions.
Outline your workflow for mise en place:
For managing the special function, I collected special cutlery to present the food in well
and impressive manner.
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
The customer organised the party. He asked to serve two dishes at one time.
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SHIFT ENTRY JOURNAL 12
What adjustment did you make to the recipe to accommodate these requests?
I made plan and schedule according to the requirement of customer. I allocated shifts to
the waiters and attenders to serve and attend the customers.
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of my shift, I tracked the revenue and cost on daily basis.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
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SHIFT ENTRY JOURNAL 12
-
SHIFT ENTRY JOURNAL 13
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 11th February 2019 Shift: 13 of 48
Start Time: 7.30 am Finish Time: 12.30 pm
Supervisor Name: Andrew Sam Supervisor Title: Head chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☒
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During the morning shift, I have prepared following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts
Meat, poultry and game Spicy Sausage Patties
Pastries, cakes and yeast goods Muffins, pineapple pastries
Stocks, sauces and soups Cream sauce
Vegetables, fruit, eggs and farinaceous
products
Grated potato, Tortilla with ham and
cheese
What instructions did your supervisor give you at the start your shift?
My supervisor guided me to add little sugar. He asked me to use rich cream to prepare
cream sauce.
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SHIFT ENTRY JOURNAL 13
Outline your workflow for mise en place:
I made all the preparation at workstation before preparing dishes. I also grated potatoes
before the time.
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
The customer asked the waiter to not to use sugar because her wife had diabetes.
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
At the end of shift, I had taken left over ingredients and produced more meals for the next
shift for better productivity.
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SHIFT ENTRY JOURNAL 13
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I communicated with kitchen head in respect of the shortage of the essential ingredients to
prepare lunch for the next shift.
SHIFT ENTRY JOURNAL 14
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 11th February 2019 Shift: 14 of 48
Start Time: 1 pm Finish Time: 5 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During my shift, I have prepared and cooked following various dishes as per the
order-
Food Types Name of Dish
Appetisers and salads Cobb Salad
Fish and shellfish
Hot and cold desserts
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SHIFT ENTRY JOURNAL 14
Meat, poultry and game Pot Roast,
Pastries, cakes and yeast goods Cornbread, strawberry pastries
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Banana split, Biscuits and gravy, spring
frittata
What instructions did your supervisor give you at the start your shift?
For the low carb complete meal, my supervisor asked me to prepare cobb salad. He gave
proper guidance in respect of the essential ingredients for cobb salad.
Outline your workflow for mise en place:
I have ordered shredded chicken, bleu cheese, hard-boiled egg, ripe avocado, and
tomatoes before starting the cooking and baking (Nart, et. Al, 2018).
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
The customer was health conscious. He asked to use olive oil. The waiter noted his
instruction at order-book and communicated as well.
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
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SHIFT ENTRY JOURNAL 14
List the duties you performed as part of end of shift:
At the end of shift, I ensured the cleanliness of kitchen slab, refrigerator and storage.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
SHIFT ENTRY JOURNAL 15
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 11th February 2019 Shift: 15 of 48
Start Time: 6.45 pm Finish Time: 10.45 pm
Supervisor Name: Andrew Sam Supervisor Title: Head Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☐ Dinner ☒ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☒
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
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SHIFT ENTRY JOURNAL 15
Food Types Name of Dish
Appetisers and salads walnut salad
Fish and shellfish
Hot and cold desserts
Meat, poultry and game Bacon and Date Goat Cheese Burgers
Pastries, cakes and yeast goods
Stocks, sauces and soups Hot n sour soup, fish stock
Vegetables, fruit, eggs and farinaceous
products
Egg curry, Quinoa Pilaf with Tempeh and
Broccoli
What instructions did your supervisor give you at the start your shift?
In the starting of the shift, my supervisor asked me to use low-calories ingredients. He
guided me to use apple cider vinegar to prepare walnut salad (Ivanova, Ivanov & Magnini,
2016).
Outline your workflow for mise en place:
Before starting the cooking in my shift, I asked from kitchen head to order apple cider
vinegar.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
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SHIFT ENTRY JOURNAL 15
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
At the end of the shift, I took review from the supervisor about the walnut salad for future. I
noted down his instruction in my note book (Mulki & Wilkinson, 2017).
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
Student declaration: This document should be printed, signed, and uploaded
I declare that I have completed my shift entry journal and submitted this entry to my
shift supervisor at the end of this shift:
Student Name: Marky Alfrida
Student Signature: Marky Alfrida
Date: 11/02/2019
Shift Supervisor Declaration:
I declare that the above student submitted this entry at the end of their shift.
According to the policies and norms of organisation, the student fulfilled all the obligations
during his all shifts properly.
Additional comments:
Additionally, the student used the time properly and effectively. He stated the issues or
problems faced by him to the team.
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SHIFT ENTRY JOURNAL 15
Shift Supervisor Name: Andrew Sam
Shift Supervisor Signature: Andrew Sam
Date: 11/02/2019
Part B
SHARE YOUR SUCCESS 1
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Engage.
Satisfactory Response
☒ Yes ☐ No
Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads ☐ ☐ ☐
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game Chicken Noodles ☒ ☒ ☒
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Pastries, cakes and
yeast goods ☐ ☐ ☐
Stocks, sauces and
soups ☐ ☐ ☐
Vegetables, fruit,
eggs and
farinaceous
products
☐ ☐ ☐
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 8th February 2019
Attach Evidence here:
Food Type: Meat, poultry and game
Menu Item: Chicken noodles
Photo of Dish:
Ingredients: Chicken Noodles-
 Two hundred grams sliced chicken breast.
 Two cloves greatly sliced garlics
 Three table spoon soya sauce
 One-table spoon sesame oil
 One table spoon soy sauce (sweet sauce)
 Two-table spoon tofu
 two table spoon sliced carrot
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 Two dashes salt
 one table spoon red peppers
 Two table spoon oil
 Two sliced onion
 Two hundred grams egg noodles
 One loose leaf
 Three table spoon red sauce
Method to make
dish:
Steps to make chicken noodles-
1. Heat the large vessel of salted water above medium
flame and boil it. After it, put the egg noodles and
cook for approximately ten minutes. After this, switch
off flame, trough egg noodles and stain in cold water.
2. Further, shift the egg noodles in large container and
put the sesame oil and boil the chicken for
approximately 7-8 minutes, and drain it.
3. Warm veg oil in frying pan, and saute the pieces of
garlic and onion for two minutes (Boella, 2017).
4. Mix the pieces of chicken in the onions (Juneja, et. al,
2018).
5. Mix red sauce and one table spoon of soy sauce.
6. Cook egg noodles and sweet soy sauce. Mix them
well and prepare the noodles for two minutes.
7. Take one more frying pan and put oil in it, and add
Tofu and fry them for 3 minutes.
8. Add beans, carrots and capsicums in it.
9. Take frying pan from flame and tip all the veg over
noodles and toss them well (Cardwell, 2017).
Feedback received
about dish:
Customer feedback-
The customer was very happy with the flavours. He mentioned in
feedback form that it is best dish of menu.
SHARE YOUR SUCCESS 2
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Satisfactory Response
☐ Yes ☐ No
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Engage.
Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads ☐ ☐ ☐
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game ☐ ☐ ☐
Pastries, cakes and
yeast goods ☐ ☐ ☐
Stocks, sauces and
soups Coca- Cola BBQ Sauce ☒ ☒ ☒
Vegetables, fruit,
eggs and
farinaceous
products
☐ ☐ ☐
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 8th February 2019
Attach Evidence here:
Food Type: Stocks, sauces and soups
Menu Item:
Coca-Cola BBQ sauce
Photo of Dish:
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Ingredients:
Coca-Cola BBQ sauce-
 half cup apple cider vinegar
 two table spoons juice of pickle
 two tea spoons Worcestershire sauce
 one table spoon mustard
 one table spoon brown sugar
 half tea spoon black pepper
 Two table-spoon sauce
 One table spoon onion paste
 Half tablespoon of garlic paste
 two tea spoons soy sauce
 one table spoon Coca-Cola
Method to make
dish: In the medium saucepan, beater all the ingredients. Use medium
heat, stirring regularly approximately for the ten minutes for 10 to
15 minutes. After this, store in the fridge for up to 14 days.
Feedback received
about dish:
Personal feedback-
This dish looks very beautiful. This is healthy dish.
SHARE YOUR SUCCESS 3
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Engage.
Satisfactory Response
☒ Yes ☐ No
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Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads ☐ ☐ ☐
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game ☐ ☐ ☐
Pastries, cakes and
yeast goods ☐ ☐ ☐
Stocks, sauces and
soups ☐ ☐ ☐
Vegetables, fruit,
eggs and
farinaceous
products
Hash brown egg ☒ ☒ ☒
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 9th February 2019
Attach Evidence here:
Food Type: Vegetables, fruit, eggs and farinaceous products
Menu Item: Hash brown egg
Photo of Dish:
Ingredients: Hash Brown eggs-
 2 eggs
 2 Onions
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 1 potato
 Half cup cheddar
 salsa
Method to make
dish:
 Chop the onions and grate the potato
 Fry one cup chopped onion and grated potato in the
cast-iron skillet with butter until become crispy.
 Add half cup grated cheddar and crack in two eggs.
 Bake at four hundred twenty five degrees F till set;
 Further, top it with salsa (Hey, 2017).
Feedback received
about dish:
Personal feedback-
This is best-selling dish of our menu.
SHARE YOUR SUCCESS 4
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Engage.
Satisfactory Response
☒ Yes ☐ No
Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads Herbs and garlic bread ☒ ☒ ☒
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game ☐ ☐ ☐
Pastries, cakes and
yeast goods ☐ ☐ ☐
Stocks, sauces and ☐ ☐ ☐
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soups
Vegetables, fruit,
eggs and
farinaceous
products
☐ ☐ ☐
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 10th February 2019
Attach Evidence here:
Food Type: Herbed garlic bread
Menu Item: Appetisers and salad
Photo of Dish:
Ingredients:
Herbed garlic bread-
1. Olive oil
2. One loaf
3. Two table spoons chopped parsley leaves
4. Two cloves of garlic
5. Half cup butter
Method to make
dish: 1. Pre-heat oven to three hundred degrees F
2. For the bread, stir together the mixture of garlic, butter,
and herbs in the small.
3. Mix the pepper and salt. Slit open the bread’s loaf (Heo,
2017).
4. Spread the herb-garlic mixture over both halves and
spread olive oil.
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5. After this, bake it for ten minutes
Feedback received
about dish:
Personal feedback-
This is my favourite dish. All the customers appreciate it.
SHARE YOUR SUCCESS 5
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Engage.
Satisfactory Response
☒ Yes ☐ No
Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads ☐ ☐ ☐
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game ☐ ☐ ☐
Pastries, cakes
and yeast goods Muffins ☒ ☒ ☒
Stocks, sauces
and soups ☐ ☐ ☐
Vegetables, fruit,
eggs and
farinaceous
products
☐ ☐ ☐
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 5th February 2019
Attach Evidence here:
Food Type: Pastries, cakes and yeast goods
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Menu Item: Muffins
Photo of Dish:
Ingredients:
Muffins-
One table spoon baking powder
One cup milk
Half cup butter
Half table spoon salt
One egg
One table spoon sugar
Two cups white flour
Method to make
dish:
1. Preheat oven to three hundred seventy five degree F.
2. Butter pans of Muffins
3. Mix the baking powder, salt, flour and sugar in the
bowl.
4. Add egg, butter and milk, stirring it.
5. Spoon in the pans if Muffin
6. Filling all cups about 2/3 portion (Alamprese, 2017).
Feedback received
about dish:
Personal feedback-
It is very soft. I like it.
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SHARE YOUR SUCCESS 6
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Engage.
Satisfactory Response
☒ Yes ☐ No
Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads ☐ ☐ ☐
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game Chicken pizza ☒ ☒ ☒
Pastries, cakes and
yeast goods ☐ ☐ ☐
Stocks, sauces and
soups ☐ ☐ ☐
Vegetables, fruit,
eggs and
farinaceous
products
☐ ☐ ☐
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 7th February 2019
Attach Evidence here:
Food Type: Meat, poultry and game
Menu Item: Chicken Pizza
Photo of Dish:
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Ingredients:
Chicken pizza-
1. one pound boneless skinless chicken breasts
2. one table spoon olive oil
3. One pre baked twelve-inch pizza crust.
4. Half cup pesto.
5. One chopped tomato.
6. half cup canned black beans
7. One cup shredded part-skim mozzarella cheese.
8. Half cup shredded Parmesan cheese.
Method to make
dish:
1. cook chicken with use of oil over medium heat for ten
minutes
2. Place the crust on pizza pan (Nieves & Segarra-Ciprés,
2015).
3. Spread with pesto;
4. Topping with chicken, beans, tomato, and cheeses
5. Bake at four hundred degree for fifteen minutes (Carruthers,
Keane & Ingleby, 2017).
Feedback received
about dish:
Customer feedback-
This is tasty thin crust pizza.
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SHARE YOUR SUCCESS 7
Indicate with a tick the following
items, documents and photos you
have attached below or uploaded to
Engage.
Satisfactory Response
☒ Yes ☐ No
Share Your Success: Ensure that all evidence uploaded to the LMS is clearly labelled with
your name and Part B i.e. A Reeves Part B Share your success
Food Types Name of Dish Evidence included
Photo Recipe Feedback
Appetisers and
salads ☐ ☐ ☐
Fish and shellfish ☐ ☐ ☐
Hot and cold
desserts ☐ ☐ ☐
Meat, poultry and
game ☐ ☐ ☐
Pastries, cakes and
yeast goods Chocolate sizzler ☒ ☒ ☒
Stocks, sauces and
soups ☐ ☐ ☐
Vegetables, fruit,
eggs and
farinaceous
products
☐ ☐ ☐
Student name: Marky Alfrida
Student signature: Marky Alfrida
Date: 9th February 2019
Attach Evidence here:
Food Type: Pastries, cakes and yeast goods
Menu Item: Chocolate sizzler
Photo of Dish:
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Ingredients:
Chocolate sizzler-
 one cup all-purpose flour
 half cup Cocoa Powder
 Half cup sugar
 half tea spoon Baking Powder
 half tea spoon Baking Soda
 one fourth cup Veg Oil
 Half cup Yogurt
 water
 Milk
 Half table spoon salt
 One Scoop of Vanilla Ice Cream
 Half cup Chocolate Sauce
Method to make
dish:
1. Preheat oven to 160 degree C
2. Mix dry ingredients together (Allagulova, 2016).
3. Add the vanilla extract, oil and yogurt to the dry ingredients
and mix until the dry mixture is incorporated in mixture of
oil and yogurt (Yoder, 2015).
4. Pour batter to baking pan. Even it out. Bake at 160C for 30
minutes
5. Let it cool completely.
6. Cut into squares
Feedback received
about dish:
Customer feedback-
It is very delicious.
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References
Alamprese, C. (2017). The use of egg and egg products in pasta production. In Egg Innovations and
Strategies for Improvements, 25(5), 251-259.
Allagulova, S. (2016). Nutritional quality of children’s menu. Oxford: Oxford University press
Boella, M. (2017). Human resource management in the hotel and catering industry. New York:
Routledge.
SITHCCC020 Work Effectively as a Cook
© Content is subject to copyright, Le Cordon Bleu Australia ©Template is subject to copyright, Rubric Training Solutions 47

Cardwell, S. (2017). Season to taste: Television cookery programmes, aesthetics and seasonality. The
Journal of Popular Television, 5(1), 11-29.
Carruthers, E., Keane, C., & Ingleby, J. (2017). Young Children’s Experimental Cookery. New York:
Routledge.
Hay, R. (2017). Unscrambling the omelette: Different perspectives on achieving
diversification. Equity, 31(10), 10.
Heo, C. Y. (2017). New performance indicators for restaurant revenue management: ProPASH and
ProPASM. International Journal of Hospitality Management, 61, 1-3.
Ivanova, M., Ivanov, S., & Magnini, V. P. (2016). Handbook of hotel chain management. Oxford:
Oxford University press.
Jalilvand, M. R. (2017). The effect of innovativeness and customer-oriented systems on performance
in the hotel industry of Iran. Journal of Science and Technology Policy Management, 8(1),
43-61.
Juneja, V. K., Mohr, T. B., Silverman, M., & Snyder Jr, O. P. (2018). Influence of cooling rate on
growth of Bacillus cereus from spore inocula in cooked rice, beans, pasta, and combination
products containing meat or poultry. Journal of food protection, 81(3), 430-436.
Mahmoud, M. A., Hinson, R. E., & Adika, M. K. (2018). The Effect of Trust, Commitment, and
Conflict Handling on Customer Retention: The Mediating Role of Customer
Satisfaction. Journal of Relationship Marketing, 1-20.
Mulki, J. P., & Wilkinson, J. W. (2017). Customer-directed extra-role performance and emotional
understanding: Effects on customer conflict, felt stress, job performance and turnover
intentions. Australasian Marketing Journal (AMJ), 25(3), 206-214.
Nart, S., Sututemiz, N., Nart, S., & Karatepe, O. M. (2018). Internal marketing practices, genuine
emotions and their effects on hotel employees’ customer-oriented behaviors. Journal of
Human Resources in Hospitality & Tourism, 1-24.
Nieves, J., & Segarra-Ciprés, M. (2015). Management innovation in the hotel industry. Tourism
Management, 46, 51-58.
Yoder, D. (2015). Folk cookery. The Food and Folklore Reader, 21-38.
SITHCCC020 Work Effectively as a Cook
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