Great Deal! Get Instant $25 FREE in Account on First Order + 10% Cashback on Every Order Order Now

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

Solution

David answered on Nov 30 2019
65 Votes
Chefs Journal
· Taking the inventory count and status
· Ordering for Daily needs items such as Grocery, Vegetables
· Innovative and creative ideas to discover new meals
· Revisiting the recipe
· Training junior chefs and staffs
· Special care on meat, fishes
· Determining the price of new menu
· Considering price revision if any for existing meals
To commence with, every-day at the start of the day I take the stock count of inventory position. I evaluate the materials which are required to be purchased. Seasonal demand is factored in while making a list of materials to be procured. Special and utmost care is to be given while making orders...
SOLUTION.PDF

Answer To This Question Is Available To Download

Related Questions & Answers

More Questions »

Submit New Assignment

Copy and Paste Your Assignment Here