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
104 Votes
Chef Journal
In a span of one week, being a chef I have done the following activities:
· I oversee
the operations at the kitchen and supervise the dishes being prepared everyday.
· Being the executive chef of an elite restaurant, I work upon creating recipes and preparing meals for all customers everyday.
· I plan the menus for the restaurant everyday.
· I make sure I check the freshness of the food and ingredients before they are put into processing. This is to ensure that the quality of the food is not compromised at any cost.
· I check on the quantity of food being used for preparing the dish...
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