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SITHKOP005 Coordinate cooking operations - Logbook Instance
No. Instance of 24
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Student ID
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Student Fullname
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Student Email
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Service Detail
Name of Establishment / Outlet
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Date
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DD slash MM slash YYYY
Service Style/Period
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Food production process
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No. of kitchen staff
(Required)
No. of Covers/Portions prepared
(Required)
Start time
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Hours
:
Minutes
Finish time
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Hours
:
Minutes
Total hours
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List the food production requirements you have identified for this service period
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Provide an overview of actions you have used to organise availability of all supplies for the food production period
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List the food production processes you have monitored during the service period
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List the adjustments you have made to food production processes during the service period
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List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed
(Required)
Steps to monitor quality
Directions for adjustment
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Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable
(Required)
Service status
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Workflow plan prepared and attached
Food Order attached
Standard recipe card attached
Preparation List attached
Mise en place list attached
Supervisor’s Name
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Supervisor’s Signature
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