SITHCCC020 Work effectively as a cook

SITHCCC020 Work effectively as a cook - Logbook Instance

No. Instance of 96(Required)

Student ID(Required)

Student Fullname(Required)

Student Email(Required)

Enter Email Confirm Email

Service Detail

Name of Establishment / Outlet(Required)

Date(Required)

Service Style/Period(Required)

No. of kitchen staff(Required)

Covers(Required)

Section(Required)

Start time(Required)

Finish time(Required)

Total hours(Required)

Record your specific Mise en Place tasks for this service period including preparation of equipment and areas(Required)

Identify which knife skills you demonstrated on which commodities(Required)

List 5 methods of cookery which you used during this service period(Required)

Cookery Methods

Items cooked

Adjustments/Requests

Equipment used

Which team members did you liaise with and about what?

Colleagues(Required)

Supervisor(Required)

Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable:(Required)

Give examples of the cleaning duties you carried out (including chemicals used and procedures applied):(Required)

Service status(Required)

Workflow plan completed

Recipe card completed

Supervisor’s Name(Required)

Supervisor’s Signature(Required)