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 memberTask: StocktakingAt the beginning of each week I read the menu and check what stock is in the kitchen and what hasto 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 personhow long the food has been out of a temperature controlled environment and check thetemperature of products using a thermometer and by making sure any frozen food is still frozen andnot partly thawed. I check that cold food is 5oC or below and hot food is 60oC or aboveI check is see the weight is correct and look for any damages to the packaging and products. If apackage or product is damaged and can’t be used I contact the supplier to arrange a replacement. Ialso 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 datereceived. I then rotate any stock we have on hand to make sure we use the old stock before thenew order
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