SAMPLE JOURNAL: CHEF • Planned staff rosters x 4 • stocktake and stock rotation x 4 • Supervised kitchen staff – every day • Checked quality of food before serving – every day • Supervised and prepare...

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SAMPLE JOURNAL: CHEF


• Planned staff rosters x 4


• stocktake and stock rotation x 4


• Supervised kitchen staff – every day


• Checked quality of food before serving – every day


• Supervised and prepare menu items – every day


• Assisted with menu design x 2


• Produced stocks, sauces
and
soups



• Produced poultry, seafood and meat dishes using various cooking methods


• Produced
appetisers
and salads



• Monitored kitchen facilities and equipment - every day


• Monitored food safety and hygiene procedures -
everyday

• Assisted with costings


• Organised functions x 6


• Trained new staff member


Task: Stocktaking


At the beginning of each
week
I read the menu and check what stock is in the kitchen and what has



to be purchased. I give the stock list to the manager who places the order.


When the order arrives I check to make sure the delivery is correct. I always ask the delivery person


how long the food has been out of a temperature controlled environment and check the


temperature of products using a thermometer and by making sure any frozen food is still frozen and


not partly thawed. I check that cold food is 5o


C or below and hot food is 60o


C or above


I check is see the weight is correct and look for any damages to the packaging and products. If a


package or product is damaged and can’t be used I contact the supplier to arrange a replacement. I


also check the ‘best before’ or ‘use by’ date. If anything is past the use by date I contact the supplier.


When I finish checking the order I make sure everything is
labelled
with the food name and date



received. I then rotate any stock we have on hand to make sure we use the old stock before the


new order

Answered Same DayNov 03, 2019

Answer To: SAMPLE JOURNAL: CHEF • Planned staff rosters x 4 • stocktake and stock rotation x 4 • Supervised...

David answered on Nov 30 2019
107 Votes
Chefs Journal
· Taking the inventory count and status
· Ordering for Daily needs items such as Gro
cery, Vegetables
· Innovative and creative ideas to discover new meals
· Revisiting the recipe
· Training junior chefs and staffs
· Special care on meat, fishes
· Determining the price of new menu
· Considering price revision if any for existing meals
To commence with, every-day at the start of the day I take the stock count of inventory position. I evaluate the materials which are required to be purchased. Seasonal demand is factored in while making a list of materials to be procured. Special and utmost care is to be given while making orders...
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