SITHKOP005 Work Placement Logbook: Cooking Operations at Dosa Hub

This SITHKOP005 work placement logbook documents a student's experience at Dosa Hub in Balmain. The service period focuses on à la carte service, with the student involved in both fresh and bulk food production. Key tasks included preparing Chicken Korma and Crispy Spicy Prawns, with detailed recipe cards and workflow plans provided. The logbook highlights teamwork, communication, and adherence to WHS and hygiene procedures. Special dietary requests, such as lactose intolerance, were accommodated. The student reflects on their performance, noting achievements in preparing Chicken Korma and identifying areas for improvement in multitasking. The document includes supervisor validation and is available on Desklib, where students can find more solved assignments and study resources.

WORK PLACEMENT LOGBOOK – SITHKOP005
Service Period Journal of SITHKOP005 Coordinate Cooking Operations
Service Period Number: 6 of 12
Venue/
Establishment:
Dosa hub Balmain Date: 18/7/22
Student Name: Student ID:
Service
Style/Period:
Ala carte Food
Production
Process:
Cooked fresh and
also cooked in
bulk
Section of the
Kitchen Worked:
Number of
Kitchen Staff:
14
Service Period: ☐ Breakfast ☐ Dinner
☒ Lunch ☒ Special Function/Bulk Cooking/Event
Service Style:
(4 must be covered in
total within 12 Service
periods)
☒ À la carte ☐ Table d’hôte
☐ Set Menu ☐ Cyclical
☐ Buffet ☐ Bulk Cooking Operations
☐ Festivals
Food Production
Process:
(2 must be covered in
total within 12 Service
periods)
☒ Bulk Cooking ☐ Cook Chill for Extended Life
☐ Cook Freeze ☐ Cook Chill for Five-day Shelf Life
☒ Fresh Cook
Documentation: ☒ Workflow Plan ☒ Mise en place List
☒ Preparation List ☒ Food Requirement Calculation & Food Order
List (at least 4 Service Periods)
Major Tasks
☒ List of food production requirements identified ☒ Teamwork/Coordination/Communication
☒ Availability of all supplies for the food production
period ensured
☒ Adjustments were made as per the requirements
during the food production process
Service Provisions
☒ Basic principles & methods of Cookery performed ☒ Weighing, measuring, calculating recipes
☒ Use of correct equipment & culinary terms
commonly used in the industry & organisation
☒ Communication within a team
☒ Problem solving ☒ Specified special requests or dietary requirements
☐ Multi-Tasking ☐ Feedback and quality service review
WHS/Hygiene
☒ Correct WHS procedures for equipment ☐ Correct use of chemicals
☒ Workplace Tidiness ☐ Correct cleaning procedures for equipment/areas
End of Service/Debrief
☒ Preparing list/tasks for next service period ☐ Storing of food items/labels/food safety/re-stocking
☒ Recycling &waste/ Energy/eco efficient practices ☐ De-briefing session / handover
Standard Recipe Card – Dish 1
Name of Dish: Chicken Korma Portion Nos: 50

WORK PLACEMENT LOGBOOK – SITHKOP005
Portion Size: 250 gm per serving
Cooking Method
Used:
Frying and sautéing
Equipment
Used:
Documentation: ☒ Photos ☒ Recipe Card with food preparation list ☐ Workflow schedule ☐
Other
Ingredients Weight kg/l/unit
Chicken 250 gm
Yoghurt 200 gm
Turmeric 5-10 gm
Ginger 5-10 gm
Garam masala 5-10 gm
Red chilli powder 5-10 gm
Salt 5-10 gm
Oil 50 ml
Cardamom 5-10 gm
Onions 100 gm
cashews 20 gm
Almonds 20 gm
Bay leaves 20 gm
Cloves 10 gm
Cinnamon 15 gm
Green chillies 20 gm
Water 50 ml
Cookery Method/Cooking Steps:
Firstly the marinade for the chicken is prepared by mixing yoghurt, chicken, ginger garlic paste, turmeric, salt,
red chilli powder and Garam masala
Then a pan is hated with oil and cardamom are added along with onions, cashews and almonds. Then this
mixture of nuts and onions are blended to form a smooth paste and set aside
Then in the same pan, more oil is added and the whole spices are sautéed such as bay leaves, cinnamon
stick, cardamom and cloves
Green chillies and the marinated chicken are added next along with the onion nut puree and water
Salt, coriander powder and Garam masala are added next along with chilli powder
After optimum consistency is achieved, the gravy is garnished with coriander and served hot
Standard Recipe Card – Dish 2 (if any)
Name of Dish: Crispy and spicy prawns Portion Nos: 50
Portion Size: 100 gm per serving
Cooking Method
Used:
Frying, sautéing

WORK PLACEMENT LOGBOOK – SITHKOP005
Equipment
Used:
Frying and sautéing
Documentation: ☒ Photos ☒ Recipe Card with food preparation list ☐ Workflow schedule ☐
Other
Ingredients Weight kg/l/unit
Prawns 200 gm
Chilli powder 15 gm
Vinegar 20 ml
Salt 5-10 gm
Oil 50 ml
Sprig leaves 20 gm
Lime 10 ml
Cookery Method/Cooking Steps:
Prawns are properly deboned and cleaned and then set aside
Vinegar, salt and chilli powder are added in a bowl along with prawns to make the marinade
Then the prawns are fried along with the oil in a separate pan
The finished product is then served with a drizzle of sweet chilli sauce
Workflow Plan
Menu/Service Style Ala Carte
Instruction by Chef-in-
charge to all staff/Mise en
place
This service period involved a couple celebrating their 25th anniversary and a lot
of people were invited and the head chef instructed for the food to be properly
made and focus be paid on the overall hygiene
Describe at least two
special dietary
requests/recipe
adjustments for special
occasions, events or
functions
The husband who was celebrating his anniversary was lactose intolerant so no
amount of dairy was to be in his orders and there were many senior citizens so
the general spice level of the food was to be kept mild at best
List the steps you have
taken to monitor the
quality of kitchen outputs
Using properly labelled containers and preventing cross contamination through
separate isolation of protein and vegetables
Describe at least two
Food Safety Procedures
followed during the
service period
Storing cold food and keeping it away from hot food and usage of proper
kitchen equipment’s for increased efficiency
Describe the primary
tasks performed in
sequence
Preparation of chicken korma
Preparation of Garlic naan
List the team members
that you worked with and
I worked under the tigh6 supervision of the head chef as this function was quite
important and some guests belonged to esteemed social circles of society and

WORK PLACEMENT LOGBOOK – SITHKOP005
outline their roles,
contributions and the
summary of your
communication with
them, how you
communicated with them
etc.
the teams were operating on a strict deadline as every order was expected to
be perfect
Identify which end of
service and post service
were implemented
☒ Cleaning (container, equipment etc.) and hygiene maintenance
☒ Top up the sections
☒ Packing and oraganising leftovers
☐ Change wrap and labels of the containers of leftover ingredients
☐ Proper storage
☐ wastage record, check trimmings, weigh and segregate the wastage from re-
usable parts
☒ Recycling issues
☐ Check the stock and order the for the next day service
☒ Mise en place list for the next service period, setup the station, defrost the
meat, poultry and seafood in a cool room etc.
☐ Review and summary by the Supervisor/Head Chef
☐ Other, please describe:
Self-reflection
Describe the things that
went well during the
service period
I managed to perform quite well and today was really hectic as the expectations
from me were sky high in the kitchen and I did very well to adherer to them
Describe the areas of
achievement for you from
this service period
The way in which I made the main dish of chicken korma was quite
commendable and I was praised for it
Describe the areas that
you have identified for
improvement
I need to work on my multitasking skills as many a times I could not do more
things at once
Student Declaration
☐ I confirm that the above mentioned description of the relevant service period is true and accurate.
Student Name:
Signature Date:
Workplace Supervisor Declaration
☐ I have observed the student during this service period and confirm the accuracy of the information recorded
in this service period’s journal.
Supervisor
Name:
Signature Date: