SITHKOP005_Logbook_New.docx

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations Standard Recipe Card Name of dish:- Smashed avocado with cherry tomato, Persian feta and poached eggs Portion nos: 4 Reference source: allrecipes.com.au Portion size: 150 gm Portion cost: $5.91 Sale price at: $13.50 (% food cost):- 30% Commodities Item Specification Weight kg/l/unit Cost per kg/l/unit Actual cost Avocado Ripe 10gm $0.27/10gm $0.27 Garlic Cloves Fresh 10gm $1.50/10gm $2.00 Olive oil Virgin 30ml $0.20/ml $6.00 Lemon Juice Fresh 10ml $0.30/ml $3.00 Sambal Chili Sambal 5gm $0.50/gm $2.50 Cherry Tomatoes Halved 250gm $0.10/10gm $2.50 Red Onion Finely sliced 10gm $2.00/10gm $2.00 Vinegar Balsamic 15ml $0.15/ml $2.25 Dill Springs Fresh 15 gm $0.75/5gm $2.25 Parsley Leaves Bunch 10gm $0.27/10gm $0.27 Batons Fresh 1 packet $1.5/packet $1.50 Mint leaves Fresh 1 Packet $0.52/packet $0.52 Slices sourdough bread Toasted 2 thick slices $1.23/thick slice $2.45 Eggs Poached 20gm $0.145/gm $2.90 Lemon Cut into wedges 10 gm $0.39/gm $3.90 Total Cost $34.31 Portion Cost $5.91 Cooking Method:  Using a small knife, halve the avocado, twist and then remove the stone. Using a tablespoon, remove the flesh and place into a bowl. Add the garlic, extra virgin olive oil, lemon juice and sambal.  Mix together with a large spoon, lightly smashing the avocado at the same time. Season.  For the cherry tomato salad, place all of the ingredients into a bowl and gently mix together. Season and set aside.  Pick all the herbs and place into iced water to wash and refresh. Drain, place in a salad spinner and lightly spin. Set aside. Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations  Grill the bread on a hot grill or toast in a toaster. Place two toasts on plate. Arrange the avocado mix onto the plates so that half the mixture is on the toast and half is directly on the plate.  Add the cherry tomato salad onto the avocado mix.  Drizzle some extra virgin olive oil and balsamic as dressing and scatter the feta on top.  Lastly, add the herb salad. Put the poached egg on the other half of the toast, arrange a wedge of lemon on each plate and serve. Workflow Plan/ End of Service Procedures/ De-Brief:- Time Task(description) and priority Equipment & WHS Communication (who, about what?) 02/05/202 2 10:00 – 10:30 A.M. Turn on all the equipment in the kitchen and ready all the set up for service. List the prepare list. Preparing the vegetable for opening. Check fridge Paper Pens Head chef, Manager, and all the staff who work in the kitchen on the day and discuss with whom going to handle which task. 02/05/202 2 10:30 – 11:00 A.M. Receipt the vegetable and fruit, mock meat Checking deliveries according to the purchasing specifications ensures that the correct items, quantities and qualities have been received. Store stock promptly: perishable first – dry goods last Pen and paper Delivery person with receipt 02/05/202 2 11:00 – 11:30 A.M. Prepare dishes for lunch service Prepare mise en place for dinner service Refill all the sauces into bottles. Pot, Pan, Spatula Difference type of knife, Chopping board, Tea towel Head chef and all the staff who work in the kitchen on the day and discuss with whom going Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations 14:45 – 17:00 P.M. Enough stock of food, menu cards, equipment, etc. What is not available - drinks, food. What substitutes is the chef providing. Reservations - Look at guest history register, check likes, dislikes and share. Memos communicating in-house developments. Changes in prices, new brands, testing new products, promotions. Discuss new dishes with colleagues and review the satisfaction of today's customers. the staff who work on the day. SITHKOP005 Coordinate Cooking Operations Instance 1 of 12 Name of Establishment / Outlet: La Mafia Cucina Date of service: 25/07/2022 Service Style/Period: Lunch Food production process: Fresh cook/Cook chill for five day No. of kitchen staff: 6 No. of Covers/Portions prepared : 48 List the food production requirements you have identified for this service period: We made it Japchae and Soba chicken salad. Provide an overview of actions you have used to organize availability of all supplies for the food production period: Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations Buy, collect every ingredients for japchae and salad. Forecast the flow of the product according to the sales and prediction, finalize the list a start preparing. List the food production processes you have monitored during the service period: Measure proper amount of ingredients List the adjustments you have made to food production processes during the service period: Had to under cook the noodle because it was made 1 day before. And, once I hit it up it would cook perfect. Season the chicken thigh before grilling. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Monitor kitchen work processes at all stages of preparation and cooking to ensure the quality of food items. Make sure the food is cook probably- to at least 75 °C or hotter. Check that items match recipes and menu descriptions Ensure all the dishes ingredient is match the menu Supervise the safe storage of food. Ensure the food is storage in good, safe way and place. Make sure the temperature of the chicken was under the 4C or under when you start the prep. Make sure the temperature of the chicken was under the 4C or under when you start the prep. Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable: We prepared all food in our own container, but we should provide plastic cutleries. So, next time they can use stainless cutleries.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ SITHKOP005 Coordinate Cooking Operations Instance 2 of 12 Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations SITHKOP005 Coordinate Cooking Operations Instance 3 of 12 Name of Establishment / Outlet: La Mafia Cucina Date of service: 07/05/2022 Service Style/Period: Lunch Food production process: Fresh cook/Cook freeze No. of kitchen staff: 3 No. of Covers/Portions prepared : 10 List the food production requirements you have identified for this service period: Mise and place for roasted lamb with potatoes and Boiled quinoa. Provide an overview of actions you have used to organize availability of all supplies for the food production period: Check the colour, smell of lam leg before use, and have to pre-cook the leg since it takes long time to cool the whole leg. Trim the fat and silver side of lam leg. Cut the potatoes in a bite size. List the food production processes you have monitored during the service period: Checked the texture and temperature of lamb before service. And slice it in the nice and same size. Check the quinoa for boiling too. List the adjustments you have made to food production processes during the service period: We have other options instead of potatoes such as roasted pumpkins, sweet potatoes and corns. Or customers can have extra roasted veggies to add. Boiled the quinoa for an extra 2 minutes to ensure the softness. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Safety Sharpen knife before trimming the meat. Hygiene Sanitize after handling raw meat. Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable: Roasted proper amount of lamb and veggies to reduce food wastage. Make some lamb stock by using leg bone  Workflow plan prepared and attached  Food Order attached Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - __________ SITHKOP005 Coordinate Cooking Operations Instance 4 of 12 Name of Establishment / Outlet: La Mafia Cucina Date of service: 06/05/2022 Service Style/Period: Lunch Food production process:- Fresh cook No. of kitchen staff: 3 No. of Covers/Portions prepared : 40 List the food production requirements you have identified for this service period: Fresh cook for grilled salmon with pineapple salsa and Poached eggs. I have learnt 5 different dishes of the lunch too such as chicken BBQ Pork pastries, Scallop and chive dumplings, Hot and sour soup and egg tarts. Provide an overview of actions you have used to organize availability of all supplies for the food production period: We prepared all ingredients based on the recipe. Portion 170g of fresh salmon fillet and make salsa on daily basis to serve it in fresh condition. I have start preparing for the poached eggs. List the food production processes you have monitored during the service period: Check the status of all ingredients especially salmon is easy to be off. And also when making salsa try to use the stems of cilantro to give more crunchiness and reduce wastage. List the adjustments you have made to food production processes during the service period: Some customers wanted to have the salmon cooked well. So fry it little bit longer than normal. Cook the poached egg only for max 3 minutes to make sure it’s runny. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Hygiene Let everyone sanitize the bench especially after using salmon Safety Use different colour of chopping board when cutting salmon and veggies. Make sure the rest of the ingredients are Put extra vinegar to the poached egg to Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations List the adjustments you have made to food production processes during the service period: Provide mushroom instead of haloumi and poached egg for vegan. Beef burger must be medium rare. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Hygiene Cleaned grill after grilling haloumi Safety When poaching eggs, drop it close to water otherwise you will burn your finger. Check time (food sent on time) Make sure all food sent on time Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable:  Wipe down the walls wherever there are splashes.  Clean the grill, griddle, range, flattop, and fryer. Make sure to get underneath the equipment.  Change the foil lining on top of the ranges, grills, and flattops.  Disinfect prep area surfaces. Clean the sinks.  Sweep walk-in refrigerators and storage areas.  Double-checking if any perishable foods have been left out.  Checking if all refrigeration equipment are working and locked.  Locking of cabinets and proper storage of keys.  Shutting off all heating equipment and other utilities.  Conduct inventory frequently in order to compare purchase and quantity of garbage.  Recycle everything that can be recycled.  It is important for kitchen staff use gloves and safety shoes all the time to follow WHS procedure.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations SITHKOP005 Coordinate Cooking Operations Instance 6 of 12 Name of Establishment / Outlet: La Mafia Cucina Date of service: 11/05/2022 Service Style/Period: Dinner Food production process: Fresh cook/Cook chill for extended life No. of kitchen staff: 6 No. of Covers/Portions prepared : 55 List the food production requirements you have identified for this service period: Prepared fresh ingredients for feta cheese salad and butter chicken. Provide an overview of actions you have used to organize availability of all supplies for the food production period: Prepared salad dressing and all ingredients before service, and make the salad and butter chicken when someone ordered to serve these dishes. List the food production processes you have monitored during the service period: We get delivered all the salad greens on a daily basis so just check the colour, smell and texture of veggies. Make sure marinate the chicken for the butter chicken. List the adjustments you have made to food production processes during the service period: There are some vegan or lactose free options. I can add fried mushroom, extra cherry tomatoes or poached egg. And also other cheese options such as goat and haloumi. Need to make sure that butter chicken marinated long enough before cooking. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Hygiene Use white chopping board to cut feta cheese. Safety Feta cheese is hard to cut. So make sure use dam chuck underneath the chopping board. Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable: Tried to use less of plastic wraps, and when empty the bin, make sure it is full to throw away.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations  Make sure all equipment has been shut down and cleaned at their proper times regarding the checklist.  Make sure all products have been properly covered and put in their correct storage areas. (These items should be labeled, dated and properly rotated to prevent shrine cage).  Make sure all kitchen prep lists have been completed prior to staff leaving. This is important regarding the opening of a restaurant.  Make sure all floors in the kitchen, storage areas, and coolers have been swept and mopped.  Make sure all service stations have been restocked and cleaned.  Check all bathrooms for cleanliness and re-stocked in a proper manner.  Make sure all garbage has been removed to the proper area.  Make sure all floors, carpets, windows, and ledges have been properly cleaned.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ SITHKOP005 Coordinate Cooking Operations Instance 8 of 12 Name of Establishment / Outlet: La Mafia Cucina Date of service: 12/05/2022 Service Style/Period: Dinner Food production process: Fresh cook/Cook freeze No. of kitchen staff: 6 No. of Covers/Portions prepared : 105 List the food production requirements you have identified for this service period: Mise en place for veggies: peeled and cubed eggplant, thinly sliced zucchini, cut into strips green bell pepper and sliced onions. Also, make the battered popcorn prawn. Provide an overview of actions you have used to organize availability of all supplies for the food production period: Check if all the veggies are fresh enough to use. Made dressing. Stir fried veggies in the high heat to keep its texture. Deep fried the prawns Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations List the food production processes you have monitored during the service period: Cut the veggies based on prep list. Ensure using really hot pan and cook it as fast as possible. Battered the popcorn prawn. List the adjustments you have made to food production processes during the service period: Deep fried the prawn lightly to ensure that the prawn wouldn’t be dry and chewy. Made other options instead of brown rich, such as basmati and medium grain. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Check the plating and finger mark on the plate Make sure the plating was nice and wipe the finger mark on the plate Check bread colour Bread colour was too dark, so I changed to another new portion. Mouth feel and eating properties After the food is cooked, try it out to make sure the food tastes right. Make sure the temperature of the prawn was under the 4C or under when you start the prep. Add more chili on the salsa for balance taste Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable: By following all the SOPs that has been made, we collect the waste and store it to the waste room in the basement based on categories, such as throw dirty oil in the barrel that provided, cardboard to recycle machine, food waste to general waste. Our Head Chef always check end product and trains us how to cook and doing preparation properly to minimize food waste.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ SITHKOP005 Coordinate Cooking Operations Instance 9 of 12 Name of Establishment / Outlet: Beans & Bites Cafeteria Date of service: Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations  Ensure all floors in the kitchen, storage areas, and coolers have been swept and mopped.  Check all bathrooms for cleanliness and re-stocked in the proper manner.  Make sure all garbage has been removed to the proper area.  Label all product as it comes in different.  Cover all food products and change trays where required.  Turn all equipment off to cool  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ SITHKOP005 Coordinate Cooking Operations Instance 10 of 12 Name of Establishment / Outlet: Beans & Bites Cafeteria Date of service: 05/05/2022 Service Style/Period: Breakfast Food production process: Bulk cook No. of kitchen staff: 6 No. of Covers/Portions prepared : 45 List the food production requirements you have identified for this service period: Mince onion and chop garlic, make egg scramble mixture and chiffonade kale. And bulk cooking for two dumplings and taro puff. Provide an overview of actions you have used to organize availability of all supplies for the food production period: Prepared all ingredients based on the recipe book and Mise en Place egg mixture and veggies. List the food production processes you have monitored during the service period: Make proper amount of Mise en place otherwise it will be wastage tomorrow. We did not use a blender to beat the eggs to keep the moisture Used chicken broth rather than just water for flavor. List the adjustments you have made to food production processes during the service period: Used water instead of broth for vegan customer. Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Hygiene Sanitize and organize the bench after service. Safety A cook pour egg mixture during the busy time, so mop it quickly and let everyone know the floor is slippery. Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable:  Cover all food products and change trays where required  Sweep walk-in refrigerators and storage areas.  Double-checking if any perishable foods have been left out  Instruct and allocate cleaning tasks to apprentice and junior chefs  Label all product as it comes in different  Clean benches and scrub with hot soapy water  Towel dry and spray with Food grade sanitizer.  Assist with scrubbing the section floor area.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ SITHKOP005 Coordinate Cooking Operations Instance 11 of 12 Name of Establishment / Outlet: Beans & Bites Cafeteria Date of service: 03/05/2022 Service Style/Period: Breakfast Food production process: Bulk cook/ Fresh Cook No. of kitchen staff: 6 No. of Covers/Portions prepared : 59 List the food production requirements you have identified for this service period: Portion beef rump and marinate in a vacuum bag with olive oil and garlic and vacuum prepare boiled potato and shallow fry before service. Grill rump 3 mins on both sides and rest it. Slice it and drain before put on the plate. Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - ___________ SITHKOP005 Coordinate Cooking Operations Instance 12 of 12 Name of Establishment / Outlet: - Beans & Bites Cafeteria Date of service: 02/05/2022 Service Style/Period: Breakfast Food production process: Fresh cook No. of kitchen staff: 3 No. of Covers/Portions prepared: 35 List the food production requirements you have identified for this service period: Prepared fresh and healthy cook for banana oatmeal bowl for vegan. I have observed the food productions method of caramelized onion and beef patties too. Provide an overview of actions you have used to organize availability of all supplies for the food production period: We gathered up all the ingredients for banana oatmeal in the same fridge. And cut the fruit when we got order. When service, warm the place up first and then prepare. Check the availability of the product according to the dishes. List the food production processes you have monitored during the service period: Ensure that all the ingredients are fresh enough especially the banana bowl is consisted of high risk of ingredients. And did not pre-cut the fruits to prevent browning. List the adjustments you have made to food production processes during the service period: Some customer did not want to have banana so we have got other fruit options such as berries and apples. And we also had lactose free yogurt for special dietary requirement. Adjust the salt in beef patties and caramelization of the onions adjust seasoning. List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment Kitchen hand used red chopping board to cut banana Ask him to use green one to prevent cross contamination. After service Put it back everything where it belongs to keep all the ingredients fresh. Sukhjit Kaur Gandaran DC4863

Unit Code: - SITHKOP005 Unit Name: - Coordinate Cooking Operations Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of commodities, materials and equipment as applicable: Check the expiry date of yogurt before storing, and when we get some new yogurts put it FIFO. Did not just throw away the yogurt buckets, used them for another container.  Workflow plan prepared and attached  Food Order attached  Food Requirement Calculation attached  Prep List attached  Mise en place list attached Supervisor’s Name: - ___________ Signature: - ____________ Date: - _________ Sukhjit Kaur Gandaran DC4863