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 –...

1 answer below »

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
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...
SOLUTION.PDF

Answer To This Question Is Available To Download

Related Questions & Answers

More Questions »

Submit New Assignment

Copy and Paste Your Assignment Here