Shift Entry Journal for Cookery
Added on 2023-04-21
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cookery
FEBRUARY 20, 2019
FEBRUARY 20, 2019
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
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
1
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
SITHCCC020 Work Effectively as a Cook
2
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
SITHCCC020 Work Effectively as a Cook
2
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
SITHCCC020 Work Effectively as a Cook
3
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
SITHCCC020 Work Effectively as a Cook
3
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
SITHCCC020 Work Effectively as a Cook
4
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
SITHCCC020 Work Effectively as a Cook
4
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?
SITHCCC020 Work Effectively as a Cook
5
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?
SITHCCC020 Work Effectively as a Cook
5
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.
SITHCCC020 Work Effectively as a Cook
6
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.
SITHCCC020 Work Effectively as a Cook
6
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.
SITHCCC020 Work Effectively as a Cook
7
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.
SITHCCC020 Work Effectively as a Cook
7
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