oN Gain ns EDveATION AUpTRALIA Standard Recipe Card — one recipe from the establishment 2 Sale Price at (\ %Food Cost) ftem ecification eight kg/funit, ‘ost per ke/I/unit otal Cost ation Cost Method: BEE EE & itaity\2048 SIT Hospitality\S1730826 - Cert Il in Commercial Cookery\SITHCCCO20 - Work Effectively as a CAS toven AseSsMENY GUIDESTHCCCOD_ Student Worklace op Seek 12 Ashmere doeec Work Flow Plan/ End of Service Procedures / De-Brief — for one service period TIME ‘Communication (Who, About what?) Wo Rind Chef, Gilchen Sag 12330 240 | RRR WSK in & [Kicken que eho 5) 13° TRRE Setmiiwbdedan mee bea. | OL ot 223 Sat Veep pig oie 1.30 | Break qm ee al vee F fu ee Kitchen shyt” fy & grill S'30 | \Wayk mw gil £ Figen Kachen Lilchon sheet oa equiprort 2.90] Wl wn ean £ Veteran Green 9 2:30 ‘gen equipo Mf Equipment/Systems | Communication (Who, About what?) 4 1 Pe] Kitchen & fot Te PH [Ric Ste Equipment/Systems | Communication (Who, About what?) Liclhy 2 front Sb JAVET\Hospitality\2028 SIT Hospitality\SIT30816 - Cert Ill in Commercial Cookery\SITHCCCO20 - Work Effectively as a (Cook\STUDENT ASSESSMENT GUIDE\SITHCCCO20_Student Workplace Log Book v1.2-Ashmore.docxTo be completed on completion of all services by all parties indicated, in conjunction with the declarations ~on-the last pages of the log-book, [Performance Evidence — Benchmarks ‘Sign each benchmark achieved at the end ofall services ‘Student Self- | Workplace Trainer/Assessor Assessment Supervisor i skills ‘+ Interprets and follows a range of organisational procedures and work schedules. ‘+ Reviews special request from customers and dietary requirements and interprets relevant changes required to food reparation lists and recipes. one ‘Self Management Plans and organises tasks from organisational information including bookings, standard procedures, guestlists and event schedules ‘+ Develops and reviews work schedules Follow work schedules effectively ‘+ Prepares work area and supplies according to procedures to meet service requirements. Maintains cleanliness and tidiness of work areas ‘© Integrates all technical skills within the whole service period, ‘throughout preparation, service, and end of shift duties. Completes administration and reporting requirements relevant to the job role and typical tasks performed in that role wr Problem solving skills nal problems and responds to ‘+ Identifies and anticipates opers these accordingly. ‘+ Evaluates dishes and makes adjustments to ensure quality products ‘Communication skills © Liaises with other team members about service requirements ‘© Listens and responds colleague and customer comments and complaints, and questions «Responds to feedback from colleagues and uses active questioning to clarify further information. Teamwork skills to: © Works cooperatively as part of a team «Provides advice and support to the team as required. «Participates in debriefing and handover sessions with colleagues «Proactively suggests improvements for food production and service provisions. {JAVET\Mospitality\2018 SIT Hospitality\S1T30816 - Cert Ill in Commercial Cookery\SITHCCC020 - Work Effectively as a Cook\STUDENT ASSESSMENT GUIDE\SITHCCCO20_student Workplace Log Book v1.2-Ashmore.docxService Style/Period: Name of estabishment / outer: Hello Hav st Dats Ef korea: DMP. _ wo. ottitenen statt: 2 covers: ©O Hours worked, 2°32 to 81:3 0 Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: Tarn Cat on Guill vegetables ike fryer Carvers » pornatoeS Identify which knife skills you demonstrated on which commodities Appling cticoe , Crtting Corte ac gumpks : Cadbns, Sollers € } Lust s methods of cookery which you used during this servic period Cookery Methods tems cooked ‘Adjustments/Requests ipment used Gi Jireg Soins Fre Cece Fvislts cleaves ck pie wei!) Noked chickon Gaon grill Invision Pulled Tock bagel Mowe Jaded Foieg Fee Which team members did you liaise with and about what? | colfeaques: Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage itafan Thapa t 5 supervisor: __KaYan __Vaccharu. requirements of commodities, materials and equipment as applicable: ai dhoardy Ae. Qut wh sed chury ane Luroabrod yecycla kin yeuse Ff chuy Give examples of the \ci 5 — Ss Supervisor's Name _’ “JAVETWHospitality\2018 SIT Hospitalty\SIT30816 - Cert Il in Commercial Cookery\SITHCCCO20 - Work Effectively as a Cook\STUDENT cleaning duties you ca Koran (a waxing ne Signature l ‘ASSESSMENT GUIDE\SITHCCCO20_Student Workplace Log Book v1,2-Ashmore.docx I wv eg out (including chemicals used and procedures applied): Sapih "foc coating bt) chor yas fe ~ oor Date jolt Gent Chomscall,) Work. : Hello Hovy Date of service: service style/Period: LACH No.of kitchen statt<2 covers: 5-2 Hours worked: 1] 2% to 70D Name of Establishment / Outlet ecord your specific Mise en Place tasks for this service period including preparation of equipment and areas: Whesling 2 Cutis, \sge davies hing Ping Yeah Identify which knife skills you demonstrated on which commodities S)icing foto, fete bak Siiche Pomorie CAphing Ge Dos List 5 methods of cookery which you used during this service peri ‘Cookery Items cooked ‘Adjustments/Requests’ | Equipment used ties Majle Bion Barger] 98n Chicken Shape Foyer Auasie beoges pall Marella chose Sick Foyer Bristel Bueer ac) ‘Which team members did you liaise with and about what? colleaques Nivegon Thepa Supervisor: Kayan Vacchors Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Weed uy Woh aR eure _agaly Lard loons, pry Pt in elo _ fs Give examples of the cleaning duties you carried out (including chemicals used and procedures applied): Wse woth cheenen fo claar, Ural {i JAVET\Hospitality\2018 SIT Hospitality\sIT30816 - Cert Il in Commercial Cookery\SITHCCCO20 - Work Effectively as a Cook\STUDENT ASSESSMENT GUIDE\SITHCCCO20_ Student Workplace Log Book v1.2-Ashmore.docx[Sia Name of Establishment / outlet:_[1€ tee Date of service; Service Style/period: [£(nC/\ _ No. of kitchen staft:_2_ covers: Hours worked: to Record your speciti ise en Place e for this ia rvice ere pee Preparation of equipment and areas: Lobe vents, Tyapone ihe qe Kitcho Identify which knife skills you demonstrated on which commodities Bang dorrabes , pickles. Chubbing Cannsts oven & GY lettuce Jotk eke Cen Mozgordla sherre Shick gril Fyyex Soudheorfined Chicken all Orion vgs Teron bsiskot burger Mow ver Which team members you tse with and about what? Colleaaves: _Nivagan Thapa supervisor Kayo a chore. peta end of service procedures that you followed including provisions fr waste minimisation recycling and storage reaurementsof commodities, materials and equipment as applicable: ~eoycle bin Gardboovds org put * Give examples of the cleaning duties you carried out (including chemicals used and procedures applied): dying Suni} fer hoantg et ablo_£ Ueeirg wap clon [svi ht cae Chama \ = y et ee conn (ye a {JVET\Hospitality\2028 SIT Hospitality\S1T30816 - Cert II in Commercial Cookery\sITHCCCO20 - Work Effectively as a Cook\STUDENT ‘ASSESSMENT GUIDE\SITHCCCO20_Student Workplace Log Book v1.2-Ashmore.docxName of Establishment / Outl Date of service:___—_—— i service Style/Perioa: Unc Hours worked: ____t2__—_] Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: TTakent [Fe ford Caco Coveral \abelbing The fos ‘ndogytenks Identify which knife skills you demonstrated on which commot acing Chicken qo ints half fox chicbom Shige List 5 methods of cookery which you used during this service period: ‘Cookery Items cooked ‘Adjustments/Requests. Methods Bulteuwie Rye ouistona 2, bled wa Clicker Comer fuse Maple Bacon burger] eta chonse Which team members dd you alse with and about what? Colleagues: ivafon Thepa supervisor, Kavon __ Vacclavs Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: lohelliag the “posed _Contaimen fy FIFO wethed . Cocdbonds ‘one put in _vetyels bin Give examples of the cleaning duties you U gna the onih’zen fo 2p pemiw carried out (including chemicals used and es applied): \atchen ‘Supervisor's Name Signature Date JAVETospitaity\2018 SIT Hospitality SIT30816 - Cert Il in Commercial Cookery\SITHCCCO20 - Work Effectively as a Cook\STUDENT ASSESSMENT GUIDE\SITHCCCO20_student Workplace Log Book vi.2-Ashmore.docx "Service Style/Period: i UNCH ovotkitchen statf:__covers: Hours worked: to. py otc __ |Name of Establishment / outiet:_1e}l2 Harry Date of service: Record your specitic Mise en Plage tasks for this service period including preparation of egulpment and areas: “fake nt the dnd Contuinare “from The. Coliom & Duke nw ade Anca "entity which knife sls you demonstrated on which commodities Slicing —fomatwes, pickles. Chopping Gyros _, orton and! Go lettuce = List 5 methods of cookery which you used during this service period: ttevedl Seren ir fyyey Naked grilled chickar| at get Chicken Ships Foyer Sry Chicken Burges gel ‘Which team members did you liaise with and about what? Colleagues: fresam “Tapa Superson ror __\Jae Chan petal end of service procedures that you fllowed including provisions for waste minimisation, reeyling and storage rauitements of commodities, materials and equipment ss applicable: are tack in eee bin Give examples of the cleaning duties you carried out (including chemicals used and eins Usig Yop fe Ulam ting hevttnd {JAVET\Hospitality\2018 SIT Hospitality\SIT30826 -Cert Il in Commercial Cookery\SITHCCCO20 - Work Effectively as a Cook\STUDENT | ‘ASSESSMENT GUIDE\SITHCCC020_Student Workplace Log Book v1.2-Ashmore. docxDate of service: [see Style/PeriodsD MIME. No. of kitchen staf:__covers: Hours worked:____to_____ | Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: Yreparo The backup God Conjoint identity ae kaif sills you demonstrated on which commodities ) icing Purpkis & cyple Sly tive Lk £" annale = A. List 5 methods of cookery which you used dur Naked Chicken Gagse¥ for hosjayd burger Asi Gi\led Chicken onli USA _bwyer awl Cricken Stipe fryer srs ceed youll th abot? Colleagues: iafan 4 sioemusn Yaron Vocchani Detail end of service procedures that you followed including provisions for waste minimisation, recyci requirements of commodities, materials and equipment as applicable: Lojelling fhe ood by uatng fe vrethed befre Putas food "in Colton and storage Give examples of the cope you carried out (including chemicals used and procedures applied): sing Spritzer to Cloon the Koc Fite Ap supervisors name Katan Vacchani signre__( APSE Date 8 SAVET\Hospitalty\2028 Sit Hospitality\S1T30816 -Cert lin Commercial Cookery\SITHCCCO20 - Work Effectively asa Cook\STUDENT ASSESSMENT GUIDE\SITHCCCO20_student Workplace Log Book v1.2-Ashmore.docxTlelle Harry. —_ ~ Servi X ce Stye/Perod: DIVE No, of tehen stat: __Covers: Hours worked: Name of Establishment / Outlet: Record your s i d Your specific Mise en Paps fou earn period including preparation of equipment and areas: Gat goehbles ie canst entity which knife skills you demonstrated on which commodities Poon qomates & pickles. Chopying Comets , onPors Salle 2 bavy coe lettuce, ~ { Uist 5 methods of cookery which you used during this service period: jethods: “Suv “Cicken gill Chicken cagay axl Grass Fea Beog Surger| Oi | Bacm and ovo ayill Which team members did you liaise with and about what? meet) Colleoques: N waa Way: 4 t t pr 1s for waste minimisation, recycling and storage petal end of sence procedures that you flowed including row aoa cs of commodities, materials and equipment as applica ae puck pam ene Gy es you carried out (including chemicals used and procedures applied): ive examples ofthe leaning dt ced ever cleanen are WAG _ pari arti foe fog Vitae Crea \) civag a] karan Vacchani — sgnaure RE ute JAVET\Hos I [ASSESSMENT GUIDE’ pitalty\2018 SIT Hosptality\S1F30816 - Cert Il in Commercial Cookery\SITHCCCO20 - Work Effectively as @ Cook\STUDENT \SITHCCCO20_Student Workplace Log Book v1.2-Ashmore.dockName of Establishment / Outlet: lo Hav 0 Date of service Service siviefreriots LANEL No. ciichenstat: comers: Hours worked: to Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: Token tho Fed Grgaivans frm Tha Cobos, \dentify which knife skills you demonstrated on which commodities A bichon ferchrly i h choke Harry osteo ; se ofservices Service style/peiod: inne” No. often stat: 2 covers: Hours worked: to Record your spec cord your specific Mise en Place tasks for this service period including preparation of equipment and a ale? iM to pocipmeats. Take owt tre foods ¢ Mlhaca fire toe Cad bon reer gad un wrap he the cepdce» Fill up 7 abd Phomge te 1 conteinth fw poe itn re Log estoy Ment — kif sits you demonstrated on which commodities S\ickkg }omatoes and hexy tomat es i iM mn Ori Inle Onfon yings List 5 methods of cookery which you used during this service period: Cookery Ttems cooked Adjustments /Raquests Methods Far boslod burger] gall landed & fries Micxowere, fryer_| Ser Chicos Wtyet grill , Vegan wegyie Lever ga Chicken Shige Ryo Which team members did you liaise with and about what? : coteaques: _‘\)tvedan __Thapa supenton Kayan Vacchani Euipment used Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage aeraycments of commodities, materials and equipment 25 applicable ie Catal poovds are pul fn we ryclo 4 Mining fre ford ool by cy Aight CF oni Ty rato ee JL {\vETWospitality\2018 SIT Hospitalty\SIT30816- Cer i in Commercial Cookery\SITHCCCO20- Work Effectively as a Coo J Seessmtent GUIDE\SITHCCCO20_Student Workplace Log Book v.2-Ashmore.dock ee Supervisor's NameName ofestabishment outer: {Clo Hay bate of sere: Service Style/Period: Wines No. of kitchen staf 3 covers: Hours worked: to __ Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: Jokend The fad Confainony Prom Cobain c Lettuce. S)*% List 5 methods of cookery which you used during this service period: Cookery Items cooked ‘Adjustments/Requests Equipment used Methods aked Chicken (eset §eo') Leaded fries Microven, Fryer Bacon & quo 9! [ook vibe Owen Lu Which team members id you tase with and about what? colleagues: _Niyoqan “Tropa tea Supervisor: Yaven _ Vacchan Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: ayWooords ome put in vecycle Give examples of the cleaning duties you carried out (including chemicals used and procedures applied): Using posit Clann oC urls \punpase Chomical je” ton Date JAVET\Hospitality\2018 SIT Hospitaity\SIT30816 -Cert I» Commercial Cookery\SITHCCCO20 - Work Effectively as a Cook\STUDENT ASSESSMENT GUIDE\SITHCCCO20_student Workplace Log Book v1.2-Ashmore.docxName of Establishment / outlet: {|} Vary Date of service: Service Style/Period: ce Style/Period: Din wor No. ofktehen staf: Covers: Hours worked: 10. Besos our spect rd Your specific Mise en Place tasks for this service period including preparation of equipment and areas: stp fe erty, 2 grill fempengfune - cloon Me Identify which knife skills you demonstrated on which commodities Slicing jomatoes , pickles. Chopping Grywts , onfors alts 2 avy cos lettuce. SW¥2ing on brows ric ete toned OV eee Tr of cery which you used during this service period: Maple bacon burger GAN loaded dures Microwane, Piper ‘Which team members did you liaise with and about what? colleagues: __'N)VVadan Thana q ; = Supervisor: avon Vachan Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage eet ements ofcommodtes, materials and equipment as aplable: 7 vas hoard ) Qlass wd pd my the werytto_ bo Give examples of th 1 cleaning duties you carried out (including a used and procedures applied): {se Been Ory, U I:\vE i ASSE! T\Hospitality\ 2028 SIT Hospitality\S1T30826 -Cert Il! in Commercial Cookery\SITHCCCO20 - Work Effectively as a Cook\STUDENT SSMENT GUIDE\SITHCCCO20_ Student Workplace Log Book v1.2-Ashmore.dock