Shift Entry Journal for Cook Assessment

This document provides information on completing the Shift Entry Journal for the Cook Assessment. It includes details on the required number of food service periods, different menu styles, and the tasks to be performed during each shift. It also covers instructions from the supervisor, workflow for mise en place, and any specific dietary requirements or customer requests. The document emphasizes workplace health and safety, end-of-shift duties, and handover for the next shift.

Section A: Assessment Task 4.1 (Part 2) - Shift Entry Journal
As part of your assessment you will be required to collect evidences of your work while on
your work placement. You will also need to seek the authorisation to supply copies of
documents from your workplace supervisor.
Shift Entry Journal
To achieve competency, you will be required to complete a Shift Entry Journal that will
provide evidence that you have completed at a minimum of 33 complete food service
periods and the 33 pages shift entries in your second submission (Part 2).
The Shift Entry Journal will provide evidence that you have:
 Participated in a minimum of 33 complete food service periods (shifts) including:
o Breakfast
o Lunch
o Dinner
o Functions
 Prepared, cooked and presented items for at least three of the following different menu
styles:
o à la carte
o Set menu
o Table d’hôte
o Buffet
o Cyclical
During each service period you will be required to:
 Prepare, cook and serve items which may include the following food types that meet
quality requirements:
o Appetisers and salads
o Hot and cold desserts
o Pastries, cakes, and yeast goods
o Vegetables, fruit, eggs, and farinaceous products
o Fish and shellfish
o Meat, poultry, and game
o Stocks, sauces, and soups
 Use safe food hygiene and work practices
 Multi-task and integrate technical and other skills to respond to multiple demands
simultaneously
 Work as part of a team and coordinate team activities in a positive and courteous
manner
 Prepare dishes for customers within the typical time constraints of a busy commercial
kitchen
 Adjust menus to accommodate customer requests and dietary requirements
 Integrate knowledge of relevant organisational policies and procedures
Other documents that need to be completed include:
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 Ensuring Customer Satisfaction
 Self-evaluation
 Workplace Supervisor Validation Report:
o To be completed by supervisor confirming student’s ability to consistently perform
a series of tasks according to organisation standard
You will need to arrange for your supervisor to sign your student declaration at the end of 33
shifts entries in the journal. Refer to the example of the Shift Entry Journal template in
appendix A.
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SHIFT ENTRY JOURNAL 1
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 6th April 2019 Shift: 1 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Ethan Turnbull 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 the shift I prepared cooked and served the following dishes:
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Bread
Vegetables, fruit, eggs, and farinaceous
products
Baked beans, fried tomato
Fish and shellfish
Meat, poultry, and game Bacon, Sausages, Eggs
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I setup my work station, He gave me the list of dishes I was
required to prepare for breakfast and the ingredients I was expected to use. He further
gave me the step by step procedures for the preparation and expected time of completion.
Outline your workflow for mise en place:
After receiving instructions from the supervisor I setup my work station and ensured that I
had all the required ingredients and list of dishes. I calculated the ingredients required to
ensure that they were enough. I started by preparing the beverages, tea and coffee, then
fried tomatoes. Then I prepared bacon, sausages and eggs. After preparation I ensured
that the customers were served well and asked for feedback from them.
Any specific dietary requirements or customer request that ☐ Yes ☒ No
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SHIFT ENTRY JOURNAL 1
required adjustment to recipe
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:
Following the work place rules I stored all the left over ingredients in the shelves, cleaned
my workstation and asked my supervisor to check and give guidance if there was anything
that needed to be prepared for the next shift.
I also disposed all the waste appropriately in the dustbin.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift information computer, including all the preparations I had
made for the next shift and the food that needed to be restocked.
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SHIFT ENTRY JOURNAL 1
SHIFT ENTRY JOURNAL 2
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 7th April 2019 Shift: 2 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull 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 prepared the following dishes:
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts Hot desert,
Pastries, cakes, and yeast goods spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Vegemite sandwich, potatoes
Fish and shellfish Fish paste
Meat, poultry, and game meat
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
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SHIFT ENTRY JOURNAL 2
The supervisor instructed that I should setup the work station. He gave me the dish list of
the day and the ingredients required for preparation
Outline your workflow for mise en place:
I checked that I had the correct ingredients and the required amount. I checked the
information written on the shift computer from the previous shift before commencing the
preparation.
I prepared all the ingredients, cleaned my workplace and started preparing the dishes.
After that I put all the food in serving pots and took it to the serving bay.
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 2
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 cleaned the workstation and stored all the left over ingredients
appropriately.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I called the supervisor to come check my station and give instructions if any for the next
shift. I wrote all the required ingredients for the next shift and gave the supervisor.
SHIFT ENTRY JOURNAL 3
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 8th April 2019 Shift: 3 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Ethan Supervisor Title: Turnbull
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 3
I prepared the following dishes:
Food Types Name of Dish
Appetisers and salads Quinoa Tomato Salad Bites
Hot and cold desserts Cold dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Potatoes
Fish and shellfish
Meat, poultry, and game Meat, sandwich
Stocks, sauces, and soups Stock
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should setup my work area. He gave me the recipe and
directed that every dish should be prepared in consideration of the set standards. He
instructed that I should consider the set safety standards.
Outline your workflow for mise en place:
I prepared the workstation and ingredients for the dishes, after which I started the
preparation.
I called the chef to taste the food and ensure that it is up to standard, after which I put it in
the serving pots.
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?
A customer requested that they did not want cheese on their sandwich. I prepared the
sandwich using mayonnaise, lettuce and Tomato.
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 3
List the duties you performed as part of end of shift:
I cleaned the workstation and prepared it for the next shift besides I stored all the left over
ingredients.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift computer on the preparations made for the next shift.
SHIFT ENTRY JOURNAL 4
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 8th April 2019 Shift: 4 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull 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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts Hot Dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous Sandwich, Eggs
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SHIFT ENTRY JOURNAL 4
products
Fish and shellfish Fish
Meat, poultry, and game Pork
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I setup the workstation and I prepare the checklist for food
preparation.
Outline your workflow for mise en place:
I prepared the checklist for food preparation and the work schedule which I followed
appropriately.
After preparing the dishes I served them to the customers and requested for their
feedback.
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:
I cleaned my workstation and stored all the left over ingredients according to the set
standards.
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SHIFT ENTRY JOURNAL 4
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift computer on the preparations I had made for the next shift.
SHIFT ENTRY JOURNAL 5
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 9th April 2019 Shift: 5 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Cakes, Bread
Vegetables, fruit, eggs, and farinaceous
products
Eggs, Fruits, Potatoes
Fish and shellfish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I prepare the work station and the work schedule for the
shift.
Outline your workflow for mise en place:
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SHIFT ENTRY JOURNAL 5
I prepared the workstation, the work schedule and all the required ingredients for the shift
before proceeding with the preparation.
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:
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I prepared the work schedule and food checklist for the next shift which would be a special
function.
SHIFT ENTRY JOURNAL 6
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 11th April 2019 Shift: 6 of 33
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SHIFT ENTRY JOURNAL 6
Start Time: 6am Finish Time: 2pm
Supervisor Name: Ethan Turnbull 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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts Hot dessert, Cold dessert
Pastries, cakes, and yeast goods Croissants, Rice, Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Pineapples, Water Melons
Fish and shellfish
Meat, poultry, and game Sausages, Pork, Mutton, Beef
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should achieve workplace safety and hygiene. He further
instructed that I check the ingredients and work schedule carefully before commencing
dish preparation.
Outline your workflow for mise en place:
After setting up the work station, I checked the work schedule and the ingredients list
before commencing dish preparation.
I called the supervisor to taste the dish before serving it to customers.
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?
A customer requested a gluten free diet. His dessert was made gluten free.
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 6
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:
I cleaned the workstation and prepared it for the next shift besides I stored all the left over
ingredients.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a message on the shift computer on the next shift.
SHIFT ENTRY JOURNAL 7
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 13th April 2019 Shift: 7 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
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SHIFT ENTRY JOURNAL 7
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor insisted on ensuring safety and hygiene in all our work.
Outline your workflow for mise en place:
I calculated the required ingredients and prepared the workflow schedule for the shift
before proceeding with preparation.
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:
I cleaned the work station and stored all the left over ingredients appropriately.
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 7
I wrote a report on the proceedings of the shift and all the requirements for the nest shift.
SHIFT ENTRY JOURNAL 8
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 14th April 2019 Shift: 8 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: William Bullard Supervisor Title: Sous 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.
Food Types Name of Dish
Appetisers and salads Calamari
Hot and cold desserts
Pastries, cakes, and yeast goods Bread
Vegetables, fruit, eggs, and farinaceous
products
Fried Potatoes
Fish and shellfish
Meat, poultry, and game Sausages
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed on the development of the shift work schedule and the food
checklist.
Outline your workflow for mise en place:
I prepared the work schedule and the checklist before proceeding with the dish
preparation.
I took feedback from all the customers I served in order to ensure improved service.
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SHIFT ENTRY JOURNAL 8
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:
I cleaned up the work station for the next shift and stored all the left over ingredients.
I disposed all the left overs in the dustbin before calling the supervisor to come and check.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote the work schedule for the next shift and all the ingredients required.
SHIFT ENTRY JOURNAL 9
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 15th April 2019 Shift: 9 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Ethan Turnbull 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
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SHIFT ENTRY JOURNAL 9
☐ ☒ ☐ ☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I did a preparation of the workstation before proceeding while considering all safety and
hygiene requirements.
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
I developed and followed a work schedule while using the provided ingredients
appropriately
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 9
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:
I did a clean-up of the workstation and a preparation for the next work shift before calling
the supervisor to check.
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote down on the shift computer all requirements for the next shift.
I indicated all that had been done for the shift and what could be done better. I wrote done
feedback from the customers and how it will be acted upon.
SHIFT ENTRY JOURNAL 10
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 16th April 2019 Shift: 10 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Oliver Jackman Supervisor Title: Head chef
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SHIFT ENTRY JOURNAL 10
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.
Food Types Name of Dish
Appetisers and salads Shrimp Cocktail
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
Outline your workflow for mise en place:
I calculated the required ingredients and prepared the workflow schedule for the shift
before proceeding with preparation.
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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 requested a different appetiser other than Shrimp cocktail. I gave the
customer Crackers as an appetizer.
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 10
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:
I cleaned the work station and stored all the left over ingredients appropriately.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 11
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 17th April 2019 Shift: 11 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull 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.
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SHIFT ENTRY JOURNAL 11
Food Types Name of Dish
Appetisers and salads Cheese
Hot and cold desserts Cold Dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Hamburger
Fish and shellfish Shellfish
Meat, poultry, and game
Stocks, sauces, and soups Tomato Soup
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I calculated the required ingredients and prepared the workflow schedule for the shift
before proceeding with preparation.
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
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SHIFT ENTRY JOURNAL 11
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
I indicated all that had been done for the shift and what could be done better. I wrote done feedback
from the customers and how it will be acted upon.
SHIFT ENTRY JOURNAL 12
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 19th April 2019 Shift: 12 of 33
Start Time: 6am Finish Time: 2pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads Salad, Potato skins, Shrimp Cocktail
Hot and cold desserts Hot Dessert, Cold Dessert.
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Eggs, Kales, Spinach
Fish and shellfish Fish
Meat, poultry, and game Pork, Mutton
Stocks, sauces, and soups Sauce.
What instructions did your supervisor give you at the start your shift?
The supervisor indicated that the function would have a maximum of 25 guests and that
quality should be ensured in all preparations.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
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SHIFT ENTRY JOURNAL 12
proceeding with dish preparation.
I did a preparation of the workstation before proceeding while considering all safety and
hygiene requirements.
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote down on the shift computer all requirements for the next shift.
SITHCCC020_Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 13
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 20th April 2019 Shift: 13 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: William Bullard Supervisor Title: Sous 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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts Hot Dessert
Pastries, cakes, and yeast goods Pastries
Vegetables, fruit, eggs, and farinaceous
products
Potatoes
Fish and shellfish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I calculated the required ingredients and prepared the workflow schedule for the shift
before proceeding with preparation.
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
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SHIFT ENTRY JOURNAL 13
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:
There was a small fire that was caused by cooking oil spilling into the gas fire.
b. What actions did you take as part of your role to manage the situation?
I put of the fire with the fire extinguishers before it could cause any harm.
List the duties you performed as part of end of shift:
I cleaned the work station and stored all the left over ingredients appropriately.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the nest shift.
SHIFT ENTRY JOURNAL 14
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 21th April 2019 Shift: 14 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Oliver Jackman 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 14
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.
Food Types Name of Dish
Appetisers and salads Crackers
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
I developed and followed a work schedule while using the provided ingredients
appropriately.
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 14
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:
I did a clean-up of the workstation and a preparation for the nest work shift before calling
the supervisor to check.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I indicated all that had been done for the shift and what could be done better. I wrote done
feedback from the customers and how it will be acted upon.
SHIFT ENTRY JOURNAL 15
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 22nd April 2019 Shift: 15 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
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SHIFT ENTRY JOURNAL 15
Appetisers and salads Mussels
Hot and cold desserts Hot Dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Potatoes
Fish and shellfish Fish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
I did a clean-up of the workstation and a preparation for the nest work shift before calling
the supervisor to check.
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SHIFT ENTRY JOURNAL 15
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the nest shift.
SHIFT ENTRY JOURNAL 16
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 23rd April 2019 Shift: 16 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull 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.
Food Types Name of Dish
Appetisers and salads Calamari
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Soups
What instructions did your supervisor give you at the start your shift?
SITHCCC020_Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 16
The supervisor insisted on ensuring safety and hygiene in all our work. He further
indicated that I should prepare the work schedule and the food checklist for the day.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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
c. If yes, describe the hazard, risk or incident:
d. 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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the nest shift.
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SHIFT ENTRY JOURNAL 16
SHIFT ENTRY JOURNAL 17
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 24th April 2019 Shift: 17 of 33
Start Time: 6am Finish Time: 2pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads Salad, Shrimp Cocktail, Mussels
Hot and cold desserts Hot Dessert, Cold Dessert
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish Fish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor indicated that the function would have a maximum of 18 guests and that
quality should be ensured in all preparations.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
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SHIFT ENTRY JOURNAL 17
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 18
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 25th April 2019 Shift: 18 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Oliver Jackman Supervisor Title: Head chef
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SHIFT ENTRY JOURNAL 18
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.
Food Types Name of Dish
Appetisers and salads Cheese
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
Outline your workflow for mise en place:
I developed and followed a work schedule while using the provided ingredients
appropriately.
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
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SHIFT ENTRY JOURNAL 18
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:
I helped in checking in new stock and taking the records, after which I cleaned my working
station.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I indicated all that had been done for the shift and what could be done better. I wrote done
feedback from the customers and how it will be acted upon.
SHIFT ENTRY JOURNAL 19
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 27th April 2019 Shift: 19 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: William Bullard Supervisor Title: Sous 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
☐
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SHIFT ENTRY JOURNAL 19
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
Food Types Name of Dish
Appetisers and salads Crackers
Hot and cold desserts
Pastries, cakes, and yeast goods Cakes
Vegetables, fruit, eggs, and farinaceous
products
Eggs, Lemon
Fish and shellfish
Meat, poultry, and game Sausages, Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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 19
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote down on the shift computer all requirements for the next shift.
SHIFT ENTRY JOURNAL 20
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 28th April 2019 Shift: 20 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
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SHIFT ENTRY JOURNAL 20
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
I did a preparation of the workstation before proceeding while considering all safety and
hygiene requirements.
I developed and followed a work schedule while using the provided ingredients
appropriately
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?
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SHIFT ENTRY JOURNAL 20
List the duties you performed as part of end of shift:
I did a clean-up of the workstation and a preparation for the nest work shift before calling
the supervisor to check.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 21
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 29th April 2019 Shift: 21 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Ethan Turnbull 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.
Food Types Name of Dish
Appetisers and salads Bruschetta
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous Mushrooms, Potatoes , fruits
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SHIFT ENTRY JOURNAL 21
products
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I developed and followed a work schedule while using the provided ingredients
appropriately.
I calculated the required ingredients and prepared the workflow schedule for the shift
before proceeding with preparation.
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?
SITHCCC020_Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 21
List the duties you performed as part of end of shift:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 22
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 30th April 2019 Shift: 22 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads Calamari
Hot and cold desserts Cold Dessert
Pastries, cakes, and yeast goods Bread
Vegetables, fruit, eggs, and farinaceous
products
Eggs
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SHIFT ENTRY JOURNAL 22
Fish and shellfish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
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SHIFT ENTRY JOURNAL 22
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I indicated all that had been done for the shift and what could be done better. I wrote done
feedback from the customers and how it will be acted upon.
SHIFT ENTRY JOURNAL 23
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 31st April 2019 Shift: 23 of 33
Start Time: 12pm Finish Time: 4pm
Supervisor Name: William Bullard Supervisor Title: Sous 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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
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SHIFT ENTRY JOURNAL 23
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
Did you complete a handover for the next shift? ☒ Yes ☐ No
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SHIFT ENTRY JOURNAL 23
If YES, explain how this was communicated:
I wrote down on the shift computer all requirements for the next shift.
SHIFT ENTRY JOURNAL 24
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 1st May 2019 Shift: 24 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads Mussels
Hot and cold desserts Cold Dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Kales, Spinach
Fish and shellfish Fish
Meat, poultry, and game
Stocks, sauces, and soups Stocks
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SHIFT ENTRY JOURNAL 24
What instructions did your supervisor give you at the start your shift?
The supervisor insisted on ensuring safety and hygiene in all our work.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
I did a clean-up of the workstation and a preparation for the next work shift before calling
the supervisor to check.
I stored all left over ingredients appropriately.
Did you complete a handover for the next shift? ☒ Yes ☐ No
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SHIFT ENTRY JOURNAL 24
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 25
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 2nd May 2019 Shift: 25 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: William Bullard Supervisor Title: Sous 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.
Food Types Name of Dish
Appetisers and salads Cheese
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
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SHIFT ENTRY JOURNAL 25
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote down on the shift computer all requirements for the next shift.
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SHIFT ENTRY JOURNAL 26
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 3rd May 2019 Shift: 26 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Ethan Turnbull 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.
Food Types Name of Dish
Appetisers and salads Shrimp Cocktail
Hot and cold desserts
Pastries, cakes, and yeast goods Bread
Vegetables, fruit, eggs, and farinaceous
products
Lemon, Pineapple
Fish and shellfish Fish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that I should prepare the work schedule and the food checklist
for the day.
Outline your workflow for mise en place:
I did a preparation of the workstation before proceeding while considering all safety and
hygiene requirements.
Any specific dietary requirements or customer request that ☐ Yes ☒ No
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SHIFT ENTRY JOURNAL 26
required adjustment to recipe
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 27
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
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SHIFT ENTRY JOURNAL 27
Date: 4th May 2019 Shift: 27 of 33
Start Time: 6am Finish Time: 2pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads Bruschetta, Cheese, Mussels
Hot and cold desserts Hot and Cold Dessert
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Pork, Beef
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor indicated that the function would have a maximum of 30 guests and that
quality should be ensured in all preparations.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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 27
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:
I did a clean-up of the workstation and a preparation for the next work shift before calling
the supervisor to check.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 28
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 6th May 2019 Shift: 28 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: Ethan Turnbull Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
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SHIFT ENTRY JOURNAL 28
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.
Food Types Name of Dish
Appetisers and salads
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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 28
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 29
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 7th May 2019 Shift: 29 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Ethan Turnbull 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.
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SHIFT ENTRY JOURNAL 29
Food Types Name of Dish
Appetisers and salads Potato Skins
Hot and cold desserts Cold Dessert
Pastries, cakes, and yeast goods
Vegetables, fruit, eggs, and farinaceous
products
Potatoes, Eggs
Fish and shellfish
Meat, poultry, and game Bacon, Sausages
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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 29
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:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I indicated all that had been done for the shift and what could be done better. I wrote done
feedback from the customers and how it will be acted upon.
SHIFT ENTRY JOURNAL 30
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 8th May 2019 Shift: 30 of 33
Start Time: 4pm Finish Time: 8pm
Supervisor Name: William Bullard Supervisor Title: Sous 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.
Food Types Name of Dish
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SHIFT ENTRY JOURNAL 30
Appetisers and salads Mussels
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor insisted on ensuring safety and hygiene in all our work.
Outline your workflow for mise en place:
I calculated the required ingredients and prepared the workflow schedule for the shift
before proceeding with preparation.
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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?
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SHIFT ENTRY JOURNAL 30
List the duties you performed as part of end of shift:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 31
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 9th May 2019 Shift: 31 of 33
Start Time: 6am Finish Time: 12pm
Supervisor Name: Oliver Jackman 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.
Food Types Name of Dish
Appetisers and salads Calamari
Hot and cold desserts Cold Dessert
Pastries, cakes, and yeast goods Croissants, Pastries
Vegetables, fruit, eggs, and farinaceous Eggs
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SHIFT ENTRY JOURNAL 31
products
Fish and shellfish
Meat, poultry, and game Bacon
Stocks, sauces, and soups
What instructions did your supervisor give you at the start your shift?
The supervisor instructed that the work station should be setup accordingly before shift
commencement and that all ingredients should be checked to ascertain that they were the
right quantities.
Outline your workflow for mise en place:
I did a preparation of the workstation before proceeding while considering all safety and
hygiene requirements.
I developed and followed a work schedule while using the provided ingredients
appropriately
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?
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SHIFT ENTRY JOURNAL 31
List the duties you performed as part of end of shift:
I stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 32
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 10th May 2019 Shift: 32 of 33
Start Time: 12pm Finish Time: 3pm
Supervisor Name: William Bullard Supervisor Title: Sous 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.
Food Types Name of Dish
Appetisers and salads Cheese
Hot and cold desserts
Pastries, cakes, and yeast goods Spaghetti
Vegetables, fruit, eggs, and farinaceous
products
Mushrooms, Potatoes , fruits
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SHIFT ENTRY JOURNAL 32
Fish and shellfish
Meat, poultry, and game Meat
Stocks, sauces, and soups Stocks
What instructions did your supervisor give you at the start your shift?
The supervisor insisted on ensuring safety and hygiene in all our work.
Outline your workflow for mise en place:
I developed and followed a work schedule while using the provided ingredients
appropriately
I did a preparation of the workstation before proceeding while considering all safety and
hygiene requirements.
I cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
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:
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SHIFT ENTRY JOURNAL 32
I cleaned the work station and stored all the left over ingredients appropriately.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote a report on the proceedings of the shift and all the requirements for the next shift.
SHIFT ENTRY JOURNAL 33
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 11th May 2019 Shift: 33 of 33
Start Time: 6am Finish Time: 2pm
Supervisor Name: Ethan Turnbull 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.
Food Types Name of Dish
Appetisers and salads Calamari, Potato skins, Shrimp Cocktail
Hot and cold desserts Cold Dessert
Pastries, cakes, and yeast goods Pastries, Cakes
Vegetables, fruit, eggs, and farinaceous
products
Sandwich
Fish and shellfish Fish
Meat, poultry, and game Bacon, Pork, Mutton
Stocks, sauces, and soups Stocks, Soups
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SHIFT ENTRY JOURNAL 33
What instructions did your supervisor give you at the start your shift?
The supervisor indicated that the function would have a maximum of 12 guests and that
quality should be ensured in all preparations.
Outline your workflow for mise en place:
Calculated the required ingredients and prepared the workflow schedule for the shift.
Prepared the workstation before proceeding while considering all safety and hygiene
requirements.
Cleaned and weighed all ingredients and checked them against the provided list before
proceeding with dish preparation.
I
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?
There were two customers who indicated they were not taking proteins. I prepared
vegetables and protein free sandwiches for them.
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:
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SHIFT ENTRY JOURNAL 33
Did a clean-up of the workstation and a preparation for the next work shift before calling
the supervisor to check.
Stored all left over ingredients appropriately. I cleaned the work station and requested the
supervisor to check and give instructions for the next shift if any.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I wrote all that I had done for the shift indicating the ingredients which needed restocking.
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:
Student Signature:
Date: 11th May 2019
Shift Supervisor Declaration:
I declare that the above student submitted this entry at the end of their shift.
Additional comments:
The student learnt all that he was required to learn and showed utmost desire to
learn more and apply it in a work environment.
Shift Supervisor Name: Ethan Turnbull
Shift Supervisor Signature:
Date: 11th May 2019
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Appendix A: Example of a Completed Shift Entry Journal
EXAMPLE - SHIFT ENTRY JOURNAL
Shift Entry Journal
Date: 3rd June 2018 Shift: __1_ Of 48
Start Time: 6am Finish Time: 12pm
Supervisor Name: Jan Singh Supervisor Title: Head Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
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EXAMPLE - SHIFT ENTRY JOURNAL
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During my shift I prepared, cooked and served the following:
Food Types Name of Dish
Hot and cold desserts
Pastries, cakes and yeast goods Banana bread, Pikelets, Pancakes
What instructions did your supervisor give you at the start your shift?
Answer:
The specials for the day, what dishes I was required to prep, how many covers we were
anticipating, the dishes that I would be cooking, reservation at 10am for 20 people
Outline your workflow for mise en place:
Answer:
Calculated the ingredients required, prepared garnishes, prepared fruit and vegetable for
fresh juices, set up my station
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?
Answer: Customer ordered eggs with hollandaise but is allergic to dairy. Waitress wrote it
down on the order receipt.
What adjustment did you make to the recipe to accommodate these requests?
Used olive oil spread on toast, Hollandaise made sauce with:3 tbsp coconut oil, 2 large
egg yolks, 2 tbsp fresh lemon juice, ½ tsp Himalayan sea salt ¼ teaspoon cayenne
pepper, ¼ tsp mustard powder, 1,4 tsp paprika
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:
Answer:
I stored all left-over ingredients as per workplace policy. I cleaned down my workstation
and asked my supervisor to check when I finished. I also checked with my supervisor if I
need to prepare anything for the next shift.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
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EXAMPLE - SHIFT ENTRY JOURNAL
Answer:
Wrote a message in the communication folder, included the preparation I had completed
for lunch shift and the food that we were low on and would need to be ordered.
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: Mark Reeves
Student Signature: Mark Reeves
Date: 03/06/2018
Shift Supervisor Declaration:
I declare that the above student submitted this entry at the end of their shift.
During the course of this shift the student has completed all of their shift duties according
to our organisation’s standards.
Additional comments:
In addition, the student managed their time efficiently and addressed and issued as they
arose and communicated effectively with the rest of the team.
Shift Supervisor Name: Jane Singh
Shift Supervisor Signature: Jane Singh
Date: 03/06/2018
Section B: Assessment Task 4.2 (Part 2) – Ensuring Customer
Satisfaction
The difference between being able to cook and being a commercial chef is your ability to
accommodate your customers’ needs. As a chef you will need to ensure you are clear on
what your customers wants and that the dishes you create satisfy your customer’s
expectations.
Unsatisfied customers = No business.
Once of the best ways to do to this is to collect customer’s feedback and evaluate the quality
of dishes and overall service provided within your establishment.
Positive customer feedback can motivate a team. When you receive good feedback, you
need to share it with your team and recognise achievements.
Your Task
This task will require you to collect feedback on the dishes you have prepared, cooked
and presented to customers. Feedback can be from both colleagues and customers, and
may include:
 Quality of the dishes presented
 Quality of service
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 Portion size
 Timeframes between ordering and receiving dishes
 Varity of dishes on the menu
 Cost of meal
 Overall dining experience
You will need to collect feedback from a minimum of two (2) people (one will need to be a
customer, the other can be a customer or colleague). You will need to review the feedback
and make recommendations where necessary.
 If the feedback is positive, you will need to explain why it is positive and what your
achievement was.
 If the feedback is negative, you need to review the feedback and make
recommendations where necessary.
You will also need to collect one customer complaint from your establishment. If you have
not received one personally ask you Supervisor for a copy of example of one that the
establishment has received.
 You need to review the feedback and make recommendations where necessary.
Your Assessor will be assessing your ability to collect customer and employee feedback
and provide recommendations to improve the quality of dishes and overall service
including:
 Recognising positive customer feedback and communicating to the team
 Dealing with customer complaints and making the necessary recommendations:
o Listening to colleague and customer comments, complaints and questions
o Responding to colleagues’ feedback, providing information and asking questions to
clarify when further information is necessary.
Customer Feedback Form 1: Print the document, sign, and upload
Record a summary of the feedback you have received including actions you have taken to
address the feedback. If the feedback is written attached a copy with this summary.
Feedback from:
Supervisor: Colleague: Customer:
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Feedback received:
Verbally: Customer
Questionnaire: Email:
Summary of feedback:
The customer indicated that he received excellent service, the food was up to standard
especially the dessert and bacon. He confessed his satisfaction with our service and the
timeliness of our staff. He expressed his willingness to recommend our restraint to other
customers.
Your recommendations:
The feedback was so encouraging and provided insight on the feeling of our customers.
The restaurant staff should keep up the great work and work with one unified aim,
customer satisfaction. The chefs should keep on ensuring that the food provided is quality
and customer orders are responded to on time. The management should make a
suggestion box and provide a feedback email where customers can provide their
complaints and recommendations in order to improve their experience.
Discussed recommendations with the following team members:
I presented the recommendations I made before the Executive Chef who called upon the
Head Chef and the Sous Chef so we could discuss them. The discussion was fruitful since
all the recommendations I made were upheld.
Action taken:
The management resolved to adopt the customer feedback email and suggestion box I
had suggested earlier. I was requested to be in charge of customer feedback and ensure
customer satisfaction. All staff were commended for the great job they were doing to
ensure customer satisfaction and were encouraged to keep up the good work with a
promise of better remuneration.
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Student signature: Sign
Date: 13th May 2019
Customer Feedback Form 2: Print the document, sign, and upload
Record a summary of the feedback you have received including actions you have taken to
address the feedback. If the feedback is written attached a copy with this summary.
Feedback from:
Supervisor: Colleague: Customer:
Feedback received:
Verbally: Customer
Questionnaire: Email:
Summary of feedback:
The member of staff indicated that the quality of service and dishes was excellent
because she has never received any customer complaint on the same however she
specified that some customers complained about the portion of food and the cost of the
meals.
Your recommendations:
The portion of the meal should not be an issue since there is a lot of left overs. Thus the
management should develop a culture where after service the customer is asked whether
they were satisfied or they would like some more. This will help improve their experience
and increase their chances of visiting again.
Discussed recommendations with the following team members:
The Executive Chef, the member of staff who gave the suggestions, the Head Chef, the
Sous Chef and I discussed the recommendations given by the member and came up with
major suggestions.
Action taken:
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The suggestions we came up with were endorsed, to reduce the prices of the major
dishes such as bacon, baked beans, sandwich, dessert, Croissants and Puddings by a
significant amount. Customers should always be asked if they are satisfied after they have
been served to ensure that they are contented with the food portion.
Student signature: Sign
Date: 13th May 2019
Customer Complaint: Print the document, sign, and upload
Record a summary of the customer complaint you have received including actions you
have taken to address the complaint. If the complaint is written attached a copy with this
summary.
Complaint received:
Verbally: Customer
Questionnaire: Email:
Summary of complaint:
The customer complained that there was delay in a couple of home delivery orders he had
made in the past one month and that the portion size was small.
Your recommendations:
The management should develop a system to track all deliveries to ensure that they are
made on time.
Discussed recommendations with the following team members:
The Executive Chef, Head Chef, Sous Chef, two members of Staff and discussed in detail
how to act on the customer’s complaint.
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Action taken:
A system was developed and integrated in customer orders database to track all orders
made by customers and escalate any delays. This will ensure that all orders are made on
time. On the issue of portion it was resolved that the amount of food served will be
increased slightly and added at the request of the customer.
Student signature: Sign
Date: 15th May 2019
Section B: Assessment Task 4.3 (Part 2) – Self-evaluation
Your Task
Now that you have completed your 48 service periods, filled in your log book and prepared
your work samples you need to consider what you have learnt and the skills you have
developed during your work placement.
Read through the statements in the checklist below, if you believe that you have gained
the necessary experience required, then tick yes in the checklist below.
For any statements that you are unable to tick yes, you will need to speak with your
Workplace Supervisor and organise further training and time to practise.
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During workplace I have completed the following: Achieved:
Yes No
1 Participated in a minimum of 48 complete food service periods
(shifts) including breakfast, lunch, dinner and special functions.
2
Completed journal shift entry at the end of each shift for supervisor
signature and discussed any issues or concerns that they had
relating to that service period.
3
Prepared, cooked and presented items for at least three of the
following different menu styles:
Tick (
)
Menu Styles
Completed
 à la carte
 set menu
 table d’hôte
 buffet
 Cyclical
4
Prepared, cooked and served items from the following food types
that meet quality requirements:
Tick (
)
Food types
prepare,
cooked and
served
 appetisers and salads
 fish and shellfish
 hot and cold desserts
 meat, poultry and game
 pastries, cakes and yeast goods
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 stocks, sauces and soups
 vegetables, fruit, eggs and farinaceous products
During work placement I have successfully demonstrated the following
workplace skills and knowledge:
Achieved:
Tick (
)
5
Organised my workstation effectively throughout preparation and
service period, including: Yes No
 Interpreted requirements for standard recipe and prioritised my
workload and wrote a work schedule
 Followed organisational job checklist or prepared own job
checklist for food prep
 Developed and followed appropriate work schedule for shift
taking into consideration other team members
 Clean and prepare vegetables, ingredients and other
commodities
 Correctly applied mise en place principles
 Implemented workplace food safety and hygiene procedures
 I have been given access to a range of equipment and
resources required to complete my work and have completed
the resources checklist
6
Cooked and presented menu items for food service including: Yes No
 Confirmed any special customer requests, cultural needs,
restrictions, medical issues or dietary needs and making the
necessary adjustments to their meal
 Selected, calculated and weighed correct ingredients,
commodities and quantities
 Adhered to date code and stock rotation labels
 Selected and safely used appropriate commercial equipment
 Cooked menu items using appropriate cookery method
7
Produced and presented dishes according to organisational and
customer expectations including: Yes No
 Selected correct service-ware and equipment
 Presented correct portions
 Presented dishes according to organisational guidelines
including:
o Correct taste, temperature and texture
o Good balance, colour and contrast
o Clean plate
 Evaluated dishes and made adjustments as required
 Presented dishes within commercial time restraints
8
Effectively completed end of shift procedures as per organisational
guidelines including: Yes No
 Stored and correctly labelled food items appropriately to
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minimise food spoilage.
 Ensured work area was cleaned according to workplace
procedures and standards
 Cleaned and stored equipment in their correct locations as per
manufactures instructions
 Completed preparations for the next food service period
 Restocked food items and commodities
 Considered feedback from customers and guests on quality and
service and discussing with supervisor
 Participated in post shift debrief or handover
During work placement I have successfully demonstrated the following
workplace skills and knowledge:
Achieved:
Tick (
)
9
Effectively worked as part of a kitchen team including: Yes No
 Dealt with the pressure of working in a commercial kitchen
 Multi-tasked and responded to multiple demands simultaneously
while anticipating and responding to kitchen operation
challenges.
 Delegated tasks appropriately
 Communicated with team:
 Listened to colleague and customer comments, complaints and
questions
 Responded to colleagues’ feedback, provided information and
asked questions to clarify when further information is necessary.
 Participated in Kitchen team briefs and debriefed team members
on new products and recipes
 Discussed process improvements and changes to food
production and service requirements
 Liaised and work cooperatively with others about menu
requirements and job roles
 Followed safe work practices:
 Coordinated own safe work across multiple tasks
Give an overview of how you think you performed in your time at the workplace:
I performed excellently since I was involved directly in all the activities of the restaurant from dish
preparation, dealing with customers, getting recommendations, decision making and restocking. I
had an opportunity to learn all the activities that happen in a busy commercial restaurant thus
gained good working experience.
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Student name:
Student signature:
Date: 15th May 2019
Note for Student: Use this checklist to ensure you have met all the requirements of
the assessment.
STUDENT TO COMPLETE:
Unit code and title: SITHCCC020 Work Effectively as a Cook
Student name: Date:
Student declaration: Tick () when
complete
I confirm that the purpose of this assessment was clearly explained to
me, that I was ready for assessment, and that the assessment process
as explained to me was followed.
I confirm that I have participated in a minimum of 48 complete food
service periods (shifts) including breakfast, lunch, dinner and special
functions.
I confirm that my work is my own and that I have Workplace portfolio with
in the correct format within the time frames agreed to with my Assessor,
including:
A. Shift Entry Journal:
 Complete with 33 service entries
B. Share your success:
 Photos and summary of dish prepared, cooked and served
from each of the seven food types
C. Ensuring customer satisfaction
 Completed summary of Feedback from two customers and
one customer compliant
D. Self-evaluation
 Completed checklist
I can confirm that I have given my Workplace Supervisor Assessment;
Supervisor Validation Report
I confirm that I have read through the instructions for Assessment 4
Practical Demonstration and can confirm that I have access to all items in
the preparation checklist.
Student name:
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Student signature:
Date: 15th May 2019
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LE CORDON BLEU ASSESSOR TO COMPLETE:
Assessment Task 2: Workplace Portfolio Satisfactory Not Yet
satisfactory
Shift Entry Journal:
 Complete with 33 service entries
Share your success:
 Photos and summary of dish prepared,
cooked and served from each of the
seven food types
Ensuring customer satisfaction
 Completed summary of Feedback from
two customers and one customer
compliant
Self-evaluation
 Completed checklist
Attempt 1 outcome - LCB Assessor’s decision:
The student’s overall performance was: Satisfactory Not Yet satisfactory
Feedback: (Please provide recommendations for further actions or training if required)
The student showed great passion and commitment to lean. I recommend that the number
of shifts should be increased to a minimum of 50 to ensure that there is sufficient learning
and experience gained.
Student signature: Date:16th May 2019
LCB Assessor name:
LCB Assessor signature: Date:16th May 2019
LE CORDON BLEU ASSESSOR TO COMPLETE:
Attempt 2 outcome - LCB Assessor’s decision:
The student’s overall performance was: Satisfactory Not Yet satisfactory
Feedback: (Please provide recommendations for further actions or training if required)
Great Enthusiasm displayed by the learner, more session should be created for learner to
be exposed to such experiences.
Student signature: Date:16th May 2019
LCB Assessor name:
LCB Assessor signature: Date:16th May 2019
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Section B: Assessment Task 4.4 (Part 2) – Supervisor Validation
Report
Instructions to the Supervisor
Who should fill in this report as a Workplace Supervisor?
The report needs to be filled in by someone who is either currently working in a
supervisory capacity or has worked in a supervisory capacity to the student while they
were on their work placement. If you are not able to confirm the student’s skills in all of the
following areas, please confirm the areas you can, and another Workplace Supervisor
may be able to confirm skills in the other areas.
How will the information I provide be used?
The Le Cordon Bleu Assessor will use the information you provide in this report, combined
with other assessment evidence provided by the student to make a final decision about
competency.
How and when do I fill in the report?
You have observed the student performing workplace tasks over a period of time. If you
place a tick in the ‘Yes’ column in the report, you are confirming that you are
comfortable with the student’s skills in the relevant area and that you have seen them
work satisfactorily to workplace expectations. Please also include comments and
examples in the space provided wherever possible.
If you do not believe that the student demonstrates appropriate skills in the area
listed, please place a tick in the ‘No’ column and provide reasons and comments about
why you have said ‘No’.
If you are unsure or are not able to comment on the student’s skills in a particular area, or
if the student is still working with you, then you may be able to watch their work
performance in these areas so that you are then able to comment on the suitability of their
skills.
What should I do if I am unsure of the expectations?
Please contact the Le Cordon Bleu Assessor if you are unsure of any of these
requirements.
When do I need to return this report?
On completion of work placement please return a completed copy of this report to the
student
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Student Name:
Workplace Name: Tavola Restaurant
Supervisor Name: Ethan Turnbull
Supervisor Title: Executive Chef
As the Student’s Supervisor, Le Cordon Bleu would appreciate your feedback and
comments on the student’s ability to consistently apply workplace skills while participating
in their work placement within your establishment.
Please indicate if the student has attained the skills and knowledge listed in the table below
and comment on the student’s performance. If the student has not achieved the workplace
skills, they may require further training and assessment. Please speak to the Le Cordon
Bleu Assessor to discuss additional training needs.
Read through the following statements relating to the student’s performance while on
placement and tick the most appropriate response.
During workplace I have completed the following: Achieved:
Yes No
1 Participated in a minimum of 48 complete food service periods
(shifts) including breakfast, lunch, dinner and special functions.
2
Completed journal shift entry at the end of each shift for supervisor
signature and discussed any issues or concerns that they had
relating to that service period.
3
Prepared, cooked and presented items for at least three of the
following different menu styles:
Tick (
)
Menu Styles
Completed
 à la carte
 set menu
 table d’hôte
 buffet
 Cyclical
4
Prepared, cooked and served items from the following food types
that meet quality requirements:
Tick (
)
Food types
prepare,
cooked and
served
 appetisers and salads
 fish and shellfish
 hot and cold desserts
 meat, poultry and game
 pastries, cakes and yeast goods
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 stocks, sauces and soups
 vegetables, fruit, eggs and farinaceous products
During work placement I have successfully demonstrated the following
workplace skills and knowledge:
Achieved:
Tick (
)
5
Organised my workstation effectively throughout preparation and
service period, including: Yes No
 Interpreted requirements for standard recipe and prioritised my
workload and wrote a work schedule
 Followed organisational job checklist or prepared own job
checklist for food prep
 Developed and followed appropriate work schedule for shift
taking into consideration other team members
 Clean and prepare vegetables, ingredients and other
commodities
 Correctly applied mise en place principles
 Implemented workplace food safety and hygiene procedures
 I have been given access to a range of equipment and
resources required to complete my work and have completed
the resources checklist
6
Cooked and presented menu items for food service including: Yes No
 Confirmed any special customer requests, cultural needs,
restrictions, medical issues or dietary needs and making the
necessary adjustments to their meal
 Selected, calculated and weighed correct ingredients,
commodities and quantities
 Adhered to date code and stock rotation labels
 Selected and safely used appropriate commercial equipment
 Cooked menu items using appropriate cookery method
7
Produced and presented dishes according to organisational and
customer expectations including: Yes No
 Selected correct service-ware and equipment
 Presented correct portions
 Presented dishes according to organisational guidelines
including:
o Correct taste, temperature and texture
o Good balance, colour and contrast
o Clean plate
 Evaluated dishes and made adjustments as required
 Presented dishes within commercial time restraints
8
Effectively completed end of shift procedures as per organisational
guidelines including: Yes No
 Stored and correctly labelled food items appropriately to
minimise food spoilage.
 Ensured work area was cleaned according to workplace
procedures and standards
 Cleaned and stored equipment in their correct locations as per
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manufactures instructions
 Completed preparations for the next food service period
 Restocked food items and commodities
 Considered feedback from customers and guests on quality and
service and discussing with supervisor
 Participated in post shift debrief or handover
During work placement I have successfully demonstrated the following
workplace skills and knowledge:
Achieved:
Tick (
)
9
Effectively worked as part of a kitchen team including: Yes No
 Dealt with the pressure of working in a commercial kitchen
 Multi-tasked and responded to multiple demands simultaneously
while anticipating and responding to kitchen operation
challenges.
 Delegated tasks appropriately
 Communicated with team:
 Listened to colleague and customer comments, complaints and
questions
 Responded to colleagues’ feedback, provided information and
asked questions to clarify when further information is necessary.
 Participated in Kitchen team briefs and debriefed team members
on new products and recipes
 Discussed process improvements and changes to food
production and service requirements
 Liaised and work cooperatively with others about menu
requirements and job roles
 Followed safe work practices:
 Coordinated own safe work across multiple tasks
Supervisor
Signature: Date: 17th May 2019
Period of validation (i.e. length of time you have
supervised the Student)
From: 6th April 2019
To: 17th May 2019
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