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 –...

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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 •...

David answered on Nov 30 2019
65 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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