Cookery Shift Entry Journal: SITHCCC020, Food Service, February 2019

This document presents a cookery shift entry journal, detailing a student's work placement experiences across multiple shifts in February 2019. The journal meticulously records the student's activities, including the preparation, cooking, and serving of various dishes across different menu styles such as breakfast, lunch, and dinner, as well as buffet and cyclical menus. It documents the food types prepared (e.g., appetizers, salads, desserts, meats, vegetables), instructions from supervisors, workflow for mise en place, handling of dietary requirements and customer requests, workplace health and safety observations, and end-of-shift duties. The journal entries also describe handover procedures and communication with the next shift, providing a comprehensive overview of the student's practical application of culinary skills and adherence to workplace standards. The student has worked with different supervisors and chefs during the shifts and has been involved in a variety of tasks, from preparing ingredients to managing customer requests. The journal entries also include the student's reflections on the workplace health and safety hazards and the actions taken to manage them.

cookery
FEBRUARY 20, 2019
student details:

SHIFT ENTRY JOURNAL 1
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 5th February 2019 Shift: 1 of 48
Start Time: 7 am Finish Time: 12.30 pm
Supervisor Name: Andrew Sam Supervisor Title: Head Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☒
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
In Morning shift I made, cooked and served following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts
Meat, poultry and game Chicken bread roll and Mutton Chaap
Pastries, cakes and yeast goods Cupcakes, hot chocolate and muffins
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Fried egg, blueberry salad and corn
salads
What instructions did your supervisor give you at the start your shift?
The dishes for breakfast, recipe of new dishes, which was required to make, and time to
present the breakfast.
Outline your workflow for mise en place:
Measured all the required ingredients, collected blueberries and corns to prepare salad
and breadcrumbs to prepare chicken bread roll.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 1
If YES describe request and how it was communicated to you?
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
According to the workplace principle, I collected remained vegetables and fruits, which can
be used for lunch. I asked to Head Chef to review at the end of shift.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
In the communication folder, I stated all the work done for next shift. I also mentioned the
required ingredients to prepare food for lunch.
SHIFT ENTRY JOURNAL 2
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 2
Shift Entry Journal
Date: 5th February 2019 Shift: 2 of 48
Start Time: 12.30 pm Finish Time: 6.30 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☒
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During my shift, for Cyclical menu, I have prepared following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts Warm fruit crumble
Meat, poultry and game Avocado chicken
Pastries, cakes and yeast goods Sticky toffee pudding, fruit cake
Stocks, sauces and soups Chicken tortilla soup
Vegetables, fruit, eggs and farinaceous
products
Egg poached in tomato sauce, Mix veg
cream
What instructions did your supervisor give you at the start your shift?
During my shift, the supervisor instructed me in respect of the planning menu, and
determination of the serving sizes.
Outline your workflow for mise en place:
Before the preparation of food, I ensured the food quality. I also checked the tools and
appliances before use.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
Were there any Workplace Health and Safety hazards, risk or ☐ Yes ☒ No
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 2
incident during this shift:
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of my shift, I gave instruction to the cleaning department to wash the dishes
quickly and cleanly.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
In the communication book, I mentioned about the required special arrangements and
preparations for the next shift. I also checked the ingredients, which could be used in next
shift.
SHIFT ENTRY JOURNAL 3
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 3
Shift Entry Journal
Date: 6th February 2019 Shift: 3 of 48
Start Time: 7.30 am Finish Time: 12 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☒ Lunch ☐ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☒ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I cooked following dishes for buffet breakfast-
Food Types Name of Dish
Appetisers and salads Sweet Potato Breakfast Salad with
Almond Butter Protein Dressing
Fish and shellfish
Hot and cold desserts Brownie, Dark chocolate cheese cake
Meat, poultry and game Shaking beef, Carrot Tacos
Pastries, cakes and yeast goods
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Yogurt and fruits
What instructions did your supervisor give you at the start your shift?
The Chef told me about the buffet menu. He also told me about anticipation. My
supervisor strictly instructed me to take care about the breakfast time.
Outline your workflow for mise en place:
Set the live sections for buffet breakfast, cut the potatoes, peeled and sliced the
ingredients.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 3
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☒ Yes ☐ No
a. If yes, describe the hazard, risk or incident:
In buffet breakfast, one or two dishes finished quickly. The customers were demanding
those dishes.
b. What actions did you take as part of your role to manage the situation?
To manage this situation, I checked all other sections time to time. I took help of my team
member to prepare more required dishes.
List the duties you performed as part of end of shift:
I ensured the cleanliness of the buffet sections. I also asked the Chef about the special
dishes to be prepared in buffet lunch.
Did you complete a handover for the next shift? ☒ Yes ☐ No
If YES, explain how this was communicated:
I asked the Chef recipe of special dish. I noted the same.
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 3
SHIFT ENTRY JOURNAL 4
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 6th February 2019 Shift: 4 of 48
Start Time: 1 pm Finish Time: 6 pm
Supervisor Name: Elle Dew Supervisor Title: Head cook
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☒ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have prepared, cooked and presented following dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts Chocolate breads, assorted cupcakes
Meat, poultry and game Zha Jiang Noodles, Garlic-Roasted Pork
Loin with Salsa Verde, chicken cutlet
Pastries, cakes and yeast goods
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Mix Vegetable and fruits salad
What instructions did your supervisor give you at the start your shift?
During the shift, the supervisor instructed me for developing various recipes and
overseeing the kitchen operations to make sure the uniform quality.
Outline your workflow for mise en place:
I had made all the arrangements to deliver the polished chinaware to the service station
using trays and checked the bowls and glasses for chip, scratch, and mark of lipstick.
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 4
Any specific dietary requirements or customer request that
required adjustment to recipe
☒ Yes ☐ No
If YES describe request and how it was communicated to you?
The customer was allergic to the tomatoes. He made special request to the waiter to not to
use tomatoes in the preparation of food.
What adjustment did you make to the recipe to accommodate these requests?
The customer was allergic to the tomatoes. In the place of tomato, I used sweet tomato
puree to prepare the delicious dish.
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
-
b. What actions did you take as part of your role to manage the situation?
-
List the duties you performed as part of end of shift:
At the end of shift, I managed the dining reservation. I also managed the completely
stocked inventories and ordered food supplies, as required.
Did you complete a handover for the next shift? ☐ Yes ☒ No
If YES, explain how this was communicated:
-
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 4
SHIFT ENTRY JOURNAL 5
Provide your responses in the shift entry
journals below
Satisfactory Response
☒ Yes ☐ No
Shift Entry Journal
Date: 7th February Shift: 5 of 48
Start Time: 1 pm Finish Time: 5 pm
Supervisor Name: Elle Dew Supervisor Title: Head Cook
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☒
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
I have cooked following seasonal dishes-
Food Types Name of Dish
Appetisers and salads
Fish and shellfish
Hot and cold desserts Vanilla and chocolate pudding
Meat, poultry and game Chicken pasta, Chicken fried stick
Pastries, cakes and yeast goods
Stocks, sauces and soups Sweet corn soup
Vegetables, fruit, eggs and farinaceous
products
Tarragon egg salad, veg sizzler
What instructions did your supervisor give you at the start your shift?
During my shift, the supervisor directed the preparation of meal. He gave special
instruction for the presentation of the food.
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 5
Outline your workflow for mise en place:
I took the washed glass wares from racks placed at the dish washing areas, deliver them
to the polishing place with the use of shelves of glass.
Any specific dietary requirements or customer request that
required adjustment to recipe
☐ Yes ☒ No
If YES describe request and how it was communicated to you?
-
Were there any Workplace Health and Safety hazards, risk or
incident during this shift:
☐ Yes ☒ No
a. If yes, describe the hazard, risk or incident:
b. What actions did you take as part of your role to manage the situation?
List the duties you performed as part of end of shift:
At the end of my shift, I overseen the restaurant operations such as how to welcome the
customers and how to serve the customers.
Did you complete a handover for the next shift? ☒ Yes ☐ No
SITHCCC020 Work Effectively as a Cook
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SHIFT ENTRY JOURNAL 5
If YES, explain how this was communicated:
Yes, I covered the points related to issues in communication handbook. After this, I
discussed with supervisor how to resolve the issues.
SHIFT ENTRY JOURNAL 6
Provide your responses in the shift entry
journals below
Satisfactory Response
☐ Yes ☐ No
Shift Entry Journal
Date: 7th February 2019 Shift: 6 of 48
Start Time: 12.30 pm Finish Time: 5 pm
Supervisor Name: Ricky Seo Supervisor Title: Executive Chef
Please circle the appropriate information for this shift:
Shift Period: Breakfast ☐ Lunch ☒ Dinner ☐ Special Function ☐
Menu Style: à la carte
☐
Set Menu
☐
Table d’hôte
☐
Buffet ☐ Cyclical
☐
Note: You are required to complete a minimum of three of the
above menu styles during your placement.
During my shift, I have prepared following dishes-
Food Types Name of Dish
Appetisers and salads Red pepper sorbet
Fish and shellfish
Hot and cold desserts
Meat, poultry and game Chicken pizza, Grilled Chicken
Pastries, cakes and yeast goods Croissants
Stocks, sauces and soups
Vegetables, fruit, eggs and farinaceous
products
Veg egg fried rice, boiled egg
What instructions did your supervisor give you at the start your shift?
During this shift, the supervisor asked for arrangements and preparation for quick
services.
SITHCCC020 Work Effectively as a Cook
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