Vocational Placement Logbook

(SIT40521)

Student Details
Student Princepal Singh
Name
Student 20221311
ID

Host Employer Details

Host Tusker Catering pty ltd
Company
Company 95 station ST Penrith
Address
89656025651
ABN Website
Supervisor Head Chef
Title
Supervisor DIGVIJAY Singh
Name
0415714442 tattersallshotelpenrith.com.au
Phone Email

Placement Period
Placement 11/11/2023 Placement 30/01/2024 12 360
# Of # Of
Start Date End Date
Weeks Hours

Trinity Institute (Australia) Office use only: check ✔

Agreement

Completed document Review by Training Plan / PD

Dates
Signatures

Signed Performance
Feedback
Errors
Date
Errors Corrected

817174587.docx Page 1
Contents
Logbook Instructions......................................................................................................................................................2
PART 1............................................................................................................................................................................ 4
PART 2.......................................................................................................................................................................... 14
PART 3........................................................................................................................................................................111
Performance Review – Self-evaluation......................................................................................................................112
Performance Review – Supervisor Evaluation............................................................................................................113

Logbook Instructions

How to Complete this Logbook

1. Complete ALL details on the cover page of this Logbook. Ensure the placement start and
finish dates are correct.
2. You can complete your placement at multiple workplaces.
3. Part 1 – tick activities as you complete them during your placement, including the dates on which you
completed each activity.
4. Part 2 – as per the course requirements, you need to prepare, cook and serve menu items for a
minimum of 48 complete service periods (breakfast/lunch/dinner) for at least two of the following
different menu styles (à la carte/set menu/buffet/cyclical), as well as a mise en place list for each
service period.
Make sure to properly and correctly complete ALL logbook entries (48 in total) and have them all
signed off by your supervisor.
5. Part 3 – make sure the dates and hours are recorded. On the final day of your placement, ask the
supervisor to complete your evaluation and sign off on the final page of the logbook.
6. Once your logbook is completed and signed of by your supervisor, contact your Course Coordinator
who will guide you through the next steps of the process.

What are your Responsibilities?

Attitude and Behaviour

You will need to:
● Show enthusiasm and initiative
● Accept and complete duties assigned
● Be willing to learn
● Listen to instructions and ask questions
● Accept and act on advice given
● Ask for jobs when you have nothing to do
● Be polite, courteous, and well-mannered
● Display safe practice by abiding by the policies and procedures of the placement provider
● Avoid distracting other employees unnecessarily
● Dress appropriately to industry standards.

817174587.docx Page 2
Attendance and Punctuality
You will be expected to:
● Attend your placement during work hours based on your host company working hours
and be prepared to start your placement on time each day; take only the allocated time
for meal breaks and return promptly to your work
● Contact your workplace supervisor immediately if you are unable to attend

Confidentiality

You may be exposed to information about the business and clients that will be confidential. You
will be expected to maintain privacy by not repeating any of this information. In some cases,
employers may want you to sign a confidentiality contract. You, therefore, need to discuss with
your workplace supervisor what is considered confidential.

Entry on logbook

Please keep a record of the performed tasks that you do each day of your work. Remember to
keep your logbook up to date by recording notes each day.

Please note: as your Host Employer may not perform each of the below-listed activities, it
may not be possible for you to practice and tick off all listed units while on Vocational
Placement. Trinity Institute (Australia) acknowledges that you may not have opportunity to
tick off all units and this is allowable. Please talk to your Academic Coordinator or Trainer to
assist.

817174587.docx Page 3
 PART 1
Unit codes: Unit Name: Participate in safe food handling practices
SITXFSA006

Main aim of training: Practice your skills required to handle food safely during the storage,
preparation, display, service and disposal of food.

Elements Tick Date of Completion

Follow food safety program ✔️ 11/11/2023

Store food safely ✔️ 11/11/2023

Prepare food safely ✔️ 11/11/2023

Provide safe single use items ✔️ 11/11/2023

Maintain a clean environment ✔️ 11/11/2023

Dispose of food safely ✔️ 11/11/2023

Unit codes: Unit Name: Use food preparation equipment

SITHCCC023

Main aim of training: Practice your skills required to safely use commercial kitchen
equipment to prepare a range of different food types.
Elements Tick Date of Completion

Select food preparation equipment ✔️ 12/11/2023

Use equipment to prepare food ✔️ 12/11/2023

Clean and maintain food preparation equipment ✔️ 12/11/2023

Unit codes: Unit Name: Prepare dishes using basic methods of cookery
Unit codes: Unit Name: Prepare stocks, sauces and soups
SITHCCC027
SITHCCC029
Unit codes: Unit Name: Prepare vegetable, fruit, egg and farinaceous
SITHCCC030
Main aim of training: dishes
Practice your skills required to use a range of basic cookery methods to
Main aim of training: Practice your skills required to use a prepare various stocks, sauces
prepare dishes.
Main aim of training: Practice
and soups your
following
skills required
standardtorecipes.
prepare and cook various vegetable,
Elements fruit, egg and farinaceous dishes Tick Date
following standard of Completion
recipes.
Elements Tick Date of Completion
Elements
Select ingredients Tick
✔️ Date of Completion
14/11/2023
Select ingredients ✔️ 09/12/2023
Select ingredients for vegetable, fruit, egg and farinaceous dishes ✔️ 18/12/2023
Select, prepare and use equipment ✔️ 14/11/2023
Select, prepare and use equipment ✔️ 09/12/2023
Select, prepare and use equipment ✔️ 18/12/2023
Portion and prepare ingredients ✔️ 14/11/2023
Portion and prepare ingredients ✔️ 09/12/2023
Portion and prepare ingredients ✔️ 18/12/2023
Cook dishes ✔️ 14/11/2023
Prepare stocks, sauces and soups ✔️ 09/12/2023
817174587.docx
Cook vegetable, fruit, egg and farinaceous dishes ✔️ 18/12/2023 Page 4
Present and store dishes ✔️ 14/11/2023
Present and store stocks, sauces and soups ✔️ 09/12/2023
Present and store vegetable, fruit, egg and farinaceous dishes ✔️ 18/12/2023
Unit codes: Unit Name: Prepare vegetarian and vegan dishes
SITHCCC031

Main aim of training: Practice your skills required to prepare and cook various vegetarian
and vegan dishes following standard recipes.

Elements Tick Date of Completion

Select ingredients for vegetarian and vegan dishes ✔️ 18/12/2023

Select, prepare and use equipment ✔️ 18/12/2023

Portion and prepare ingredients ✔️ 18/12/2023

Cook vegetarian and vegan dishes ✔️ 18/12/2023

Present and store vegetarian and vegan dishes ✔️ 18/12/2023

Unit codes: Unit Name: Prepare appetisers and salads

SITHCCC028

Main aim of training: Practice your skills required to prepare appetisers and salads following
standard recipes.

Elements Tick Date of Completion

Select ingredients ✔️ 27/11/2023

Select, prepare and use equipment ✔️ 27/11/2023

Portion and prepare ingredients ✔️ 27/11/2023

Prepare appetisers and salads ✔️ 27/11/2023

Present and store appetisers and salads ✔️ 27/11/2023

817174587.docx Page 5
Unit codes: Unit Name: Prepare poultry dishes
SITHCCC035

Main aim of training: Practice your skills required to prepare and cook a range of poultry
dishes following standard recipes.

Elements Tick Date of Completion

Select ingredients ✔️ 16/12/2023

Select, prepare and use equipment ✔️ 16/12/2023

Portion and prepare ingredients ✔️ 16/12/2023

Cook poultry dishes ✔️ 16/12/2023

Present poultry dishes ✔️ 16/12/2023

Unit codes: Unit Name: Prepare seafood dishes

SITHCCC037

Main aim of training: Practice your skills required to prepare and cook a range of fish and
shellfish dishes following standard recipes.

Elements Tick Date of Completion

Select ingredients ✔️ 03/12/2023

Select, prepare and use equipment ✔️ 03/12/2023

Portion and prepare ingredients ✔️ 03/12/2023

Cook seafood dishes ✔️ 03/12/2023

Present fish and shellfish ✔️ 03/12/2023

817174587.docx Page 6
Unit codes: Unit Name: Receive, store and maintain stock
SITXINV006

Main aim of training: Practice your skills required to check and take delivery of stock and
appropriately store, rotate and maintain the quality of stock items.

Elements Tick Date of Completion

Take delivery of stock ✔️ 03/12/2023

Store stock in appropriate conditions ✔️ 03/12/2023

Maintain and rotate stock ✔️ 03/12/2023

Check and dispose of spoilt stock ✔️ 03/12/2023

Unit codes: Unit Name: Produce cook-chill and cook-freeze foods

SITHCCC032

Main aim of training: Practice your skills required to safely produce bulk amounts of cook-
chill and cook-freeze foods.

Elements Tick Date of Completion

Select ingredients ✔️ 03/12/2023

Select, prepare and use equipment ✔️ 03/12/2023

Portion and prepare bulk ingredients ✔️ 03/12/2023

Cook and portion bulk food items ✔️ 03/12/2023

Chill food and store under refrigeration ✔️ 03/12/2023

Package, freeze and store cooked food ✔️ 03/12/2023

Transfer cook-chill and cook-freeze foods ✔️ 03/12/2023

817174587.docx Page 7
Unit codes: Unit Name: Prepare meat dishes
SITHCCC036

Main aim of training: Practice your skills required to range of meat dishes following standard
recipes.

Elements Tick Date of Completion

Select ingredients ✔️ 19/12/2023

Select, prepare and use equipment ✔️ 19/12/2023

Portion and prepare ingredients ✔️ 19/12/2023

Cook meat dishes ✔️ 19/12/2023

Present meat dishes ✔️ 19/12/2023

Unit codes: Unit Name: Develop recipes for special dietary requirements
SITHKOP012

Main aim of training: Practice your skills required to develop recipes for people who have
special dietary needs for lifestyle, medical or religious reasons.

Elements Tick Date of Completion

Identify recipe requirements ✔️ 14/01/2024

Develop recipes for special diets ✔️ 14/01/2024

Cost and document special recipes ✔️ 14/01/2024

Monitor suitability of special recipes ✔️ 14/01/2024

817174587.docx Page 8
Unit codes: Unit Name: Prepare food to meet special dietary requirements
SITHCCC042

Main aim of training: Practice your skills required to prepare dishes for people who have
special dietary needs for lifestyle, medical or religious reasons.

Elements Tick Date of Completion

Confirm special dietary requirements and select ingredients ✔️ 14/01/2024

Prepare foods to satisfy nutritional and special dietary requirements ✔️ 14/01/2024

Present prepared food ✔️ 14/01/2024

Unit codes: Unit Name: Produce and serve food for buffets
SITHCCC038

Main aim of training: Practice your skills required to produce and present foods for buffets.

Elements Tick Date of Completion

Select ingredients ✔️ 14/01/2024

Produce and present foods for buffets ✔️ 14/01/2024

Serve, replenish and store buffet foods ✔️ 14/01/2024

Unit codes: Unit Name: Produce cakes, pastries and breads

SITHCCC041

Main aim of training: Practice your skills required to produce cakes, pastries and breads in a
commercial kitchen following standard recipes.

Elements Tick Date of Completion

Select ingredients ✔️ 31/12/2023

Select, prepare and use equipment ✔️ 31/12/2023

Portion and prepare ingredients ✔️ 31/12/2023

Cook cakes, pastries, breads ✔️ 31/12/2023

Decorate, present and store cakes, pastries and breads ✔️ 31/12/2023

817174587.docx Page 9
Unit codes: Unit Name: Produce desserts
SITHPAT016

Main aim of training: Practice your skills required to produce hot, cold and frozen desserts
following standard and special dietary recipes.

Elements Tick Date of Completion

Select ingredients ✔️ 21/01/2024

Select, prepare and use equipment ✔️ 21/01/2024

Portion and prepare ingredients ✔️ 21/01/2024

Produce desserts and sauces ✔️ 21/01/2024

Portion, present and store desserts ✔️ 21/01/2024

Unit codes: Unit Name: Prepare and serve cheese

SITHCCC040

Main aim of training: Practice your skills required to prepare and serve cheese and cheese
dishes .
Elements Tick Date of Completion

Prepare cheese for service ✔️ 31/12/2023

Cook cheese dishes ✔️ 31/12/2023

Present and store cheese ✔️ 31/12/2023

817174587.docx Page 10
Unit codes: Unit Name: Provide service to customers
SITXCCS014

Main aim of training: Practice your skills required to communicate effectively with and
provide quality service to both internal and external customers.

Elements Tick Date of Completion

Communicate with internal and external customers ✔️ 24/01/2024

Follow defined organisational standards when delivering service ✔️ 24/01/2024

Provide service to customers ✔️ 24/01/2024

Respond to customer complaints ✔️ 24/01/2024

Provide internal feedback on customer service practices ✔️ 24/01/2024

817174587.docx Page 11
Unit codes: Unit Name: Monitor work operations
SITXMGT004

Main aim of training: Practice your skills required to oversee and monitor the quality of day-
to-day work.

Elements Tick Date of Completion

Monitor and improve workplace operations ✔️ 24/01/2024

Plan and organise workflow ✔️ 24/01/2024

Monitor and support team members ✔️ 24/01/2024

Solve problems and make decisions ✔️ 24/01/2024

Unit codes: Unit Name: Plan cooking operations

SITHKOP013

Main aim of training: Practice your skills required to plan the production of food in
commercial kitchens

Elements Tick Date of Completion

Plan food production requirements ✔️ 24/01/2024

Organise availability of supplies and equipment ✔️ 24/01/2024

Plan kitchen operations ✔️ 24/01/2024

817174587.docx Page 12
Unit codes: Unit Name: Work effectively as a cook
SITHCCC043

Main aim of training: Practice your skills required to work as a cook.

Elements Tick Date of Completion

Organise and prepare for food service or production ✔️ 24/01/2024

Cook and present menu items for food service or production ✔️ 24/01/2024

Complete end of shift requirements ✔️ 24/01/2024

Deal effectively with issues, problems and conflict in the kitchen ✔️ 24/01/2024

817174587.docx Page 13
 PART 2

SERVICE PERIOD 1/48

Date:11/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Garlic Bread

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven or toaster oven  Slicing bread evenly
 Baking sheet or tray  Mixing garlic butter
 Chef's knife for slicing bread  Spreading garlic butter on bread
 Cutting board  Baking the bread to a desired crispness
 Mixing bowl (for garlic butter mixture)
 Pastry brush (for spreading garlic
butter)

817174587.docx Page 14
 MISE EN PLACE LIST 1/48
Dishes prepared
Garlic Bread

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Bread (baguette or similar) 50 units 100 units Slice Slice Slice

Butter or margarine 2.5 kg 5 kg Soften Soften Soften

Garlic cloves 250 g 500 g Mince Mince Mince

Parsley (optional) 250 g 500 g Chop Chop Chop

Salt 50 g 100 g Mix with Mix with Mix with

butter butter butter
Parmesan cheese (optional) 500 g 1 kg Grate (if Grate (if Grate (if
using) using) using)

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head chef

817174587.docx Page 15
 SERVICE PERIOD 2/48
Date:12/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Southern Fried Tenders

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large heavy-bottomed pot  Trimming chicken tenders
(for frying)  Marinating chicken
 Chef's knife (for trimming chicken)
 Breading chicken
 Cutting board
 Deep frying until golden brown and crispy
 Mixing bowls (for marinade and
breading mixture)
 Tongs (for handling chicken)
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 16
 MISE EN PLACE LIST 2/48
Dishes prepared
Southern Fried Tenders

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Chicken tenders 10 kg 20 kg Trim Trim Trim

Buttermilk 3 liters 6 liters Marinat Marinate Marinate

e
All-purpose flour 5 kg 10 kg Bread Bread Bread

Cornstarch 1 kg 2 kg Bread Bread Bread

Paprika 200 g 400 g Season Season Season

Garlic powder 100 g 200 g Season Season Season

Onion powder 100 g 200 g Season Season Season

Cayenne pepper 50 g 100 g Season Season Season

Salt and pepper 200 g 400 g Season Season Season

Vegetable oil (for frying) 10 liters 20 liters Fry Fry Fry

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 17
 SERVICE PERIOD 3/48
Date:13/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: LEMON PEPPER SQUID

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☒ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large heavy-bottomed pot  Cleaning and slicing squid
(for frying)  Marinating squid
 Chef's knife (for cleaning and slicing  Coating squid with seasoning
squid)  Deep frying until crispy
 Cutting board  Tossing with lemon pepper seasoning
 Mixing bowls (for marinating and
coating)
 Tongs (for handling squid)
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 18
 MISE EN PLACE LIST 3/48
Dishes prepared LEMON PEPPER SQUID

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Squid tubes 10 kg 20 kg Clean, Clean, Clean,
Slice Slice Slice
Lemon zest 200 g 400 g Grate Grate Grate

Black pepper 100 g 200 g Season Season Season

All-purpose flour 5 kg 10 kg Coat Coat Coat

Cornstarch 1 kg 2 kg Coat Coat Coat

Garlic powder 100 g 200 g Season Season Season

Paprika 50 g 100 g Season Season Season

Salt 200 g 400 g Season Season Season

Vegetable oil (for frying) 10 liters 20 liters Fry Fry Fry

Fresh lemons (for garnish) 25 units 50 units Slice Slice Slice

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 19
 SERVICE PERIOD 4/48
Date:14/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Bruschetta

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven or grill (for toasting bread)  Slicing bread evenly
 Chef's knife for slicing ingredients  Dicing tomatoes and onions
 Cutting board  Chopping basil
 Mixing bowl (for tomato mixture)  Mixing tomato mixture
 Serving platter or plate  Toasting bread until golden brown

817174587.docx Page 20
 MISE EN PLACE LIST 4/48
Dishes prepared Bruschetta

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Baguette or similar bread 50 units 100 units Slice Slice Slice

Tomatoes 5 kg 10 kg Dice Dice Dice

Red onion 1 kg 2 kg Dice Dice Dice

Fresh basil 500 g 1 kg Chop Chop Chop

Garlic cloves 250 g 500 g Mince Mince Mince

Balsamic vinegar 1 liter 2 liters Drizzle Drizzle Drizzle

Olive oil 2 liters 4 liters Drizzle Drizzle Drizzle

Salt and pepper 100 g 200 g Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 21
 SERVICE PERIOD 5/48
Date: 18/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: CLASSIC PARMY

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☒ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven or grill (for melting cheese and  Preparing and breading chicken
baking)  Deep frying until golden brown
 Deep fryer or large heavy-bottomed pot  Baking to melt cheese and heat sauce
(for frying chicken)
 Chef's knife (for preparing ingredients)
 Cutting board
 Mixing bowls (for breading mixture)
 Tongs (for handling chicken)
 Baking tray
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 22
 MISE EN PLACE LIST 5/48
Dishes prepared CLASSIC PARMY

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Chicken breast fillets 10 kg 20 kg Flatten, Flatten, Flatten,
Bread Bread Bread
All-purpose flour 5 kg 10 kg Coat Coat Coat

Eggs 2 dozen 4 dozen Beat Beat Beat

Breadcrumbs 5 kg 10 kg Coat Coat Coat

Parmesan cheese 1 kg 2 kg Grate Grate Grate

Mozzarella cheese 2 kg 4 kg Shred Shred Shred

Marinara sauce 5 liters 10 liters Heat Heat Heat

Vegetable oil (for frying) 10 liters 20 liters Fry Fry Fry

Salt and pepper 200 g 400 g Season Season Season

Fresh basil (for garnish) 250 g 500 g Chop Chop Chop

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 23
 SERVICE PERIOD 6/48
Date: 19/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: AVOCADO CAESAR SALAD

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☒ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Chef's knife (for slicing and chopping)  Chopping and slicing vegetables
 Cutting board  Making Caesar dressing
 Mixing bowls (for dressing and salad)  Tossing salad
 Whisk (for dressing)
 Salad spinner (for drying lettuce)
 Serving platter or salad bowl

817174587.docx Page 24
 MISE EN PLACE LIST 6/48
Dishes prepared AVOCADO CAESAR SALAD

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Romaine lettuce 10 heads 20 heads Chop Chop Chop

Avocados 25 units 50 units Slice Slice Slice

Parmesan cheese 1 kg 2 kg Grate Grate Grate

Croutons 2 kg 4 kg Prep/Buy Prep/Buy Prep/Buy

Lemon juice 500 ml 1 liter Squeeze Squeeze Squeeze

Olive oil 2 liters 4 liters Mix Mix Mix

Garlic cloves 250 g 500 g Mince Mince Mince

Anchovy fillets 250 g 500 g Mince Mince Mince

Dijon mustard 500 g 1 kg Mix Mix Mix

Worcestershire sauce 250 ml 500 ml Mix Mix Mix

Egg yolks 25 units 50 units Mix Mix Mix

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 25
 SERVICE PERIOD 7/48
Date: 20/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Bowl of Potato wedges

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven or deep fryer  Cutting potatoes into wedges
 Baking sheet (if using oven)  Seasoning potatoes evenly
 Mixing bowls (for seasoning)  Baking or frying until crispy
 Chef's knife for cutting potatoes
 Cutting board
 Paper towels (for draining fried wedges)
 Tongs or slotted spoon (for handling
fried wedges)

817174587.docx Page 26
 MISE EN PLACE LIST 7/48
Dishes prepared
Bowl of Potato wedges

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Large potatoes 10 kg 20 kg Cut into Cut into Cut into
wedges wedges wedges
Olive oil 2 liters 4 liters Toss Toss Toss
with with with
wedges wedges wedges
Salt 100 g 200 g Season Season Season

Black pepper 50 g 100 g Season Season Season

Paprika 100 g 200 g Season Season Season

Garlic powder 50 g 100 g Season Season Season

Onion powder 50 g 100 g Season Season Season

Dried oregano 50 g 100 g Season Season Season

Dried thyme 50 g 100 g Season Season Season

Cooking oil (for frying, if not baking) 5 liters 10 liters Heat Heat Heat

Dipping sauce (e.g., ketchup, ranch) 2 liters 4 liters Prepare Prepare Prepare

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 27
 SERVICE PERIOD 8/48
Date: 21/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Bowl of Chips

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large pot for frying  Slicing potatoes thinly and evenly
 Chef's knife or mandoline for slicing  Soaking potato slices to remove excess starch (optional for
potatoes crispiness)
 Cutting board  Deep frying until golden and crispy
 Paper towels (for draining fried chips)  Seasoning chips immediately after frying
 Tongs or slotted spoon (for handling
fried chips)

817174587.docx Page 28
 MISE EN PLACE LIST 8/48
Dishes prepared Bowl of Chips

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Large potatoes 10 kg 20 kg Slice Slice Slice
thinly thinly thinly
Salt 100 g 200 g Season Season Season

Cooking oil (for frying) 5 liters 10 liters Heat Heat Heat

Optional seasonings (e.g., paprika, 50 g per seasoning 100 g per Season Season Season
garlic powder, etc.) seasoning (optional) (optional) (optional)

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 29
 SERVICE PERIOD 9/48
Date:25/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Ceaser Salad

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads ✘
meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☒ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large mixing bowl  Washing and chopping lettuce
 Chef's knife for slicing ingredients  Preparing homemade croutons
 Cutting board  Mixing Caesar dressing from scratch
 Grater (for Parmesan cheese)  Tossing salad to evenly coat ingredients with dressing
 Small mixing bowl (for dressing)
 Whisk (for mixing dressing)
 Salad tongs or large spoon (for tossing
salad)

817174587.docx Page 30
 MISE EN PLACE LIST 9/48
Dishes prepared Ceaser Salad

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Romaine lettuce 10 heads 20 heads Wash, chop Wash, chop Wash, chop

Parmesan cheese 1 kg 2 kg Grate Grate Grate

Croutons 1.5 kg 3 kg Prepare (see Prepare (see Prepare (see

below) below) below)
Caesar dressing 2 liters 4 liters Prepare (see Prepare (see Prepare (see
below) below) below)
Lemon wedges (optional) 25 units 50 units Prepare Prepare Prepare

Salt and pepper 100 g 200 g Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 31
 SERVICE PERIOD 10/48
Date: 26/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: ROASTED PUMPKIN SALAD

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads ✘
meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☒ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven (for roasting pumpkin)  Chopping and slicing vegetables
 Chef's knife (for chopping ingredients)  Roasting vegetables
 Cutting board  Making vinaigrette dressing
 Mixing bowls (for dressing and salad)  Tossing salad
 Baking tray (for roasting pumpkin)
 Whisk (for dressing)
 Salad spinner (for drying greens)
 Serving platter or salad bowl

817174587.docx Page 32
 MISE EN PLACE LIST 10/48
Dishes prepared ROASTED PUMPKIN SALAD

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Pumpkin 5 kg 10 kg Peel, Cube Peel, Peel,
Cube Cube
Mixed greens (e.g., arugula, spinach) 5 kg 10 kg Wash, Dry Wash, Wash,
Dry Dry
Red onion 1 kg 2 kg Slice Slice Slice

Feta cheese 1 kg 2 kg Crumble Crumble Crumble

Pumpkin seeds 500 g 1 kg Toast Toast Toast

Olive oil 2 liters 4 liters Drizzle, Drizzle, Drizzle,

Mix Mix Mix
Balsamic vinegar 500 ml 1 liter Mix Mix Mix

Honey 250 ml 500 ml Mix Mix Mix

Salt and pepper 100 g 200 g Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 33
 SERVICE PERIOD 11/48
Date:27/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Chicken Ceaser Salad

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads ✘
meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large mixing bowl  Washing and chopping lettuce
 Chef's knife for slicing ingredients  Grilling or cooking chicken breast
 Cutting board  Preparing homemade croutons
 Grater (for Parmesan cheese)  Mixing Caesar dressing from scratch
 Small mixing bowl (for dressing)  Tossing salad to evenly coat ingredients with dressing
 Whisk (for mixing dressing)
 Grill or skillet (for cooking chicken)
 Salad tongs or large spoon (for tossing
salad)

817174587.docx Page 34
 MISE EN PLACE LIST 11/48
Dishes prepared Chicken Ceaser Salad

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Romaine lettuce 10 heads 20 heads Wash, Wash, Wash,
chop chop chop
Parmesan cheese 1 kg 2 kg Grate Grate Grate

Croutons 1.5 kg 3 kg Prepare Prepare Prepare

(see (see (see
below) below) below)
Caesar dressing 2 liters 4 liters Prepare Prepare Prepare
(see (see (see
below) below) below)
Lemon wedges (optional) 25 units 50 units Prepare Prepare Prepare

Chicken breast 5 kg 10 kg Cook, Cook, Cook,

slice slice slice
Salt and pepper 100 g 200 g Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 35
 SERVICE PERIOD 12/48
Date: 28/11/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: SOUTHERN FRIED CHICKEN BURGER

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads ✘
meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☒ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large heavy-bottomed pot  Preparing and breading chicken
(for frying chicken)  Deep frying until golden brown
 Chef's knife (for slicing ingredients)  Toasting buns
 Cutting board  Assembling burgers
 Mixing bowls (for breading mixture and
sauce)
 Tongs (for handling chicken)
 Paper towels (for draining excess oil)
 Oven or grill (for toasting buns)
 Serving platter or plate

817174587.docx Page 36
 MISE EN PLACE LIST 12/48
Dishes prepared SOUTHERN FRIED CHICKEN BURGER

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Chicken breast fillets 10 kg 20 kg Flatten, Flatten, Flatten,
Bread Bread Bread
All-purpose flour 5 kg 10 kg Coat Coat Coat

Cornstarch 1 kg 2 kg Coat Coat Coat

Paprika 200 g 400 g Season Season Season

Garlic powder 100 g 200 g Season Season Season

Onion powder 100 g 200 g Season Season Season

Cayenne pepper 50 g 100 g Season Season Season

Salt and pepper 200 g 400 g Season Season Season

Eggs 2 dozen 4 dozen Beat Beat Beat

Buttermilk 3 liters 6 liters Marinate Marinate Marinate

Vegetable oil (for frying) 10 liters 20 liters Fry Fry Fry

Burger buns 50 units 100 units Toast Toast Toast

Lettuce 5 heads 10 heads Wash, Wash, Wash,

Leaf Leaf Leaf

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 37
 SERVICE PERIOD 13/48
Date: 2/12/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Rump Steak

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill, grill pan, or skillet  Marinating or seasoning steak
 Tongs (for handling steak)  Grilling or searing steak to desired doneness
 Meat thermometer (for checking  Resting steak before slicing
doneness)  Slicing steak against the grain for serving
 Cutting board
 Chef's knife
 Plate (for resting steak)
 Small mixing bowl (for marinade or
seasoning)

817174587.docx Page 38
 MISE EN PLACE LIST 13/48
Dishes prepared Rump Steak

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Rump Steak 10 kg (200 g per 20 kg (200 g per Season or Season or Season or
person) person) marinate marinate marinate
Olive oil (for grilling) 1 liter 2 liters Prepare Prepare Prepare

Salt 100 g 200 g Season Season Season

Black pepper 100 g 200 g Season Season Season

Garlic powder (optional) 50 g 100 g Season Season Season

Fresh herbs (e.g., rosemary, thyme, 100 g 200 g Season Season Season
optional)
Lemon wedges (optional) 25 units 50 units Prepare Prepare Prepare

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 39
 SERVICE PERIOD 14/48
Date: 03/12/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Crumbed Prawns

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☒ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☒ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☒ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large skillet or frying pan  Marinating prawns
 Chef's knife for slicing ingredients  Sautéing garlic
 Cutting board  Cooking prawns until just done
 Mixing bowl (for marinating prawns)  Garnishing with fresh herbs
 Tongs or spatula (for handling prawns)
 Plate (for serving)

817174587.docx Page 40
 MISE EN PLACE LIST 14/48
Dishes prepared Crumbed Prawns

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Large prawns (peeled, deveined) 5 kg 10 kg Marinate Marinate Marinate

Garlic (minced) 250 g 500 g Mince Mince Mince

Olive oil or butter 1 liter 2 liters Prepare Prepare Prepare

Lemon juice 250 ml 500 ml Squeeze Squeeze Squeeze

Breadcrumbs 2 kg 4 kg Dredge Dredge Dredge

Fresh parsley (chopped) 200 g 400 g Chop Chop Chop

Salt 100 g 200 g Season Season Season

Black pepper 100 g 200 g Season Season Season

Lemon wedges (for serving) 25 units 50 units Prepare Prepare Prepare

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 41
 SERVICE PERIOD 15/48
Date: 4/12/2023 Start time: 05:00 AM Finish time: 12:30 PM

Service completed at: Tattersalls Hotel

Recipes prepared: VEGO BURGER

Service Menu Style: Food types:

Type: ✘
A la carte ✘
appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven or grill (for cooking patties and  Chopping and slicing vegetables
toasting buns)  Mixing and forming burger patties
 Chef's knife (for slicing and chopping)  Cooking patties
 Cutting board  Toasting buns
 Mixing bowls (for patty mixture and  Assembling burgers
sauce)
 Food processor (for mixing ingredients)
 Baking tray (if baking patties)
 Tongs (for handling patties)
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 42
 MISE EN PLACE LIST 15/48
Dishes prepared VEGO BURGER

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Black beans (canned) 5 kg 10 kg Rinse, Rinse, Rinse,
Drain Drain Drain
Chickpeas (canned) 5 kg 10 kg Rinse, Rinse, Rinse,
Drain Drain Drain
Quinoa 2 kg 4 kg Cook Cook Cook

Sweet potatoes 5 kg 10 kg Peel, Peel, Peel,

Dice, Dice, Dice,
Cook Cook Cook
Breadcrumbs 2 kg 4 kg Mix Mix Mix

Red onion 1 kg 2 kg Finely Finely Finely

Chop Chop Chop
Garlic cloves 250 g 500 g Mince Mince Mince

Cumin powder 100 g 200 g Season Season Season

Smoked paprika 100 g 200 g Season Season Season

Salt and pepper 100 g 200 g Season Season Season

Olive oil 1 liter 2 liters Mix, Mix, Mix,

Cook Cook Cook
Burger buns 50 units 100 units Toast Toast Toast

Lettuce 5 heads 10 heads Wash, Wash, Wash,

Leaf Leaf Leaf
Tomatoes 5 kg 10 kg Slice Slice Slice

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position:

817174587.docx Page 43
 SERVICE PERIOD 16/48
Date: 5/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: CLASSIC STEAK SANDWICH

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill or grill pan (for cooking steak)  Grilling steak to desired doneness
 Chef's knife (for slicing ingredients)  Slicing and preparing vegetables
 Cutting board  Toasting bread
 Mixing bowls (for sauces)  Assembling sandwiches
 Tongs (for handling steak)
 Oven or toaster (for toasting bread)
 Paper towels (for resting steak)
 Serving platter or plate

817174587.docx Page 44
 MISE EN PLACE LIST 16/48
Dishes prepared CLASSIC STEAK SANDWICH

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Ribeye or sirloin steaks 10 kg 20 kg Grill Grill Grill

Olive oil 1 liter 2 liters Brush, Brush, Brush,

Drizzle Drizzle Drizzle
Salt and pepper 100 g 200 g Season Season Season

Ciabatta or sourdough bread 50 units 100 units Slice, Slice, Toast Slice,
Toast Toast
Red onions 2 kg 4 kg Slice, Slice, Slice,
Carameliz Caramelize Caramelize
e
Bell peppers 5 kg 10 kg Slice, Grill Slice, Grill Slice, Grill

Arugula or mixed greens 2 kg 4 kg Wash, Dry Wash, Dry Wash, Dry

Tomatoes 5 kg 10 kg Slice Slice Slice

Dijon mustard 500 ml 1 liter Spread Spread Spread

Horseradish sauce 500 ml 1 liter Spread Spread Spread

Cheese slices (optional) 2.5 kg 5 kg Prep Prep Prep

Ribeye or sirloin steaks 10 kg 20 kg Grill Grill Grill

Olive oil 1 liter 2 liters Brush, Brush, Brush,

Drizzle Drizzle Drizzle
Salt and pepper 100 g 200 g Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head chef

817174587.docx Page 45
 SERVICE PERIOD 17/48
Date:09/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: BACON STEAK SANDWICH

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen

strategies for conflict management

Equipment used: Techniques used:
 Grill or grill pan (for cooking steak and  Grilling steak to desired doneness
bacon)  Cooking bacon until crispy
 Chef's knife (for slicing ingredients)  Slicing and preparing vegetables
 Cutting board  Toasting bread
 Mixing bowls (for sauces and spreads)  Assembling sandwiches
 Tongs (for handling steak and bacon)
 Oven or toaster (for toasting bread)
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 46
 MISE EN PLACE LIST 17/48
Dishes prepared BACON STEAK SANDWICH

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Ribeye or sirloin steaks 10 kg 20 kg Grill Grill Grill

Bacon slices 5 kg 10 kg Grill Grill Grill

Olive oil 1 liter 2 liters Brush, Brush, Brush,

Drizzle Drizzle Drizzle
Salt and pepper 100 g 200 g Season Season Season

Ciabatta or sourdough bread 50 units 100 units Slice, Slice, Slice,

Toast Toast Toast
Red onions 2 kg 4 kg Slice, Slice, Slice,
Carameliz Caramelize Caramelize
e
Bell peppers 5 kg 10 kg Slice, Grill Slice, Grill Slice, Grill

Arugula or mixed greens 2 kg 4 kg Wash, Dry Wash, Dry Wash, Dry

Tomatoes 5 kg 10 kg Slice Slice Slice

Dijon mustard 500 ml 1 liter Spread Spread Spread

Mayonnaise 2 liters 4 liters Spread Spread Spread

Cheese slices (optional) 2.5 kg 5 kg Prep Prep Prep

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position:

817174587.docx Page 47
 SERVICE PERIOD 18/48
Date: 10/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: LEMON PEPPER CALAMARI

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☒ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☒ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large heavy-bottomed pot  Cleaning and slicing calamari
(for frying calamari)  Coating calamari in flour mixture
 Chef's knife (for slicing ingredients)  Deep frying until golden brown
 Cutting board  Making lemon pepper seasoning
 Mixing bowls (for coating mixture and  Assembling and garnishing
sauce)
 Tongs (for handling calamari)
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 48
 MISE EN PLACE LIST 18/48
Dishes prepared LEMON PEPPER CALAMARI

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Calamari tubes and tentacles 10 kg 20 kg Clean, Clean, Clean,
Slice Slice Slice
All-purpose flour 5 kg 10 kg Coat Coat Coat

Cornstarch 2 kg 4 kg Coat Coat Coat

Lemon zest 500 g 1 kg Grate Grate Grate

Black pepper 200 g 400 g Grind Grind Grind

Salt 200 g 400 g Season Season Season

Vegetable oil (for frying) 10 liters 20 liters Fry Fry Fry

Lemon wedges As needed As needed Garnish Garnish Garnish

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position:

817174587.docx Page 49
 SERVICE PERIOD 19/48
Date: 11/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Beer Battered Barramundi

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☒ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large heavy-bottomed pot  Making beer batter
 Chef's knife for slicing ingredients  Deep frying fish until golden and crispy
 Cutting board  Draining excess oil after frying
 Mixing bowls (for batter)
 Tongs or slotted spoon (for frying)
 Plate lined with paper towels (for
draining)

817174587.docx Page 50
 MISE EN PLACE LIST 19/48
Dishes prepared
Beer Battered Barramundi

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Barramundi 7.5 kg 15 kg Cut into Cut into Cut into
portions portions portions
All-purpose flour 2 kg 4 kg Prepare Prepare Prepare
batter batter batter
Cornstarch 500 g 1 kg Prepare Prepare Prepare
batter batter batter
Baking powder 50 g 100 g Prepare Prepare Prepare
batter batter batter
Salt 100 g 200 g Prepare Prepare Prepare
batter batter batter
Black pepper 50 g 100 g Prepare Prepare Prepare
batter batter batter
Beer (light and cold) 2 liters 4 liters Mix into Mix into Mix into
batter batter batter
Vegetable oil 5 liters 10 liters Heat for Heat for Heat for
frying frying frying
Lemon wedges (for serving) 25 units 50 units Prepare Prepare Prepare

Tartar sauce or dipping sauce 1 liter 2 liters Prepare Prepare Prepare

(optional) (optional) (optional) (optional)

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 51
 SERVICE PERIOD 20/48
Date: 12/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Chicken Schnitzel

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Meat mallet or rolling pin (for  Pounding meat to tenderize
pounding)  Dredging in flour, eggs, and breadcrumbs
 Large skillet or frying pan  Pan frying until golden and crispy
 Chef's knife for slicing ingredients  Draining excess oil after frying
 Cutting board
 Mixing bowls (for dredging)
 Tongs or spatula (for frying)
 Plate lined with paper towels (for
draining)

817174587.docx Page 52
 MISE EN PLACE LIST 20/48
Dishes prepared Chicken Schnitzel

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Chicken breast or veal 10 kg 20 kg Pound, Pound, Pound,
slice slice slice
All-purpose flour 2 kg 4 kg Dredge Dredge Dredge

Eggs 50 100 Beat Beat Beat

Breadcrumbs 2 kg 4 kg Dredge Dredge Dredge

Salt 100 g 200 g Season Season Season

Black pepper 50 g 100 g Season Season Season

Vegetable oil 5 liters 10 liters Heat for Heat for Heat for
frying frying frying
Lemon wedges (for serving) 25 units 50 units Prepare Prepare Prepare

Fresh parsley (optional, for garnish) 500 g 1 kg Chop Chop Chop

(optional) (optional) (optional)

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 53
 SERVICE PERIOD 21/48
Date:16/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: TEXAS PARMY

Service Menu Style: Food types:

Type: A la carte ✘
appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☒ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Oven (for baking)  Breading and frying chicken
 Chef's knife (for slicing ingredients)  Making barbecue sauce
 Cutting board  Baking with cheese topping
 Mixing bowls (for breading and sauce)  Assembling and serving
 Baking tray
 Tongs (for handling chicken)
 Paper towels (for draining excess oil)
 Serving platter or plate

817174587.docx Page 54
 MISE EN PLACE LIST 21/48
Dishes prepared
TEXAS PARMY

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Chicken breast fillets 10 kg 20 kg Flatten, Flatten, Flatten,
Bread Bread Bread
All-purpose flour 5 kg 10 kg Coat Coat Coat

Eggs 5 dozen 10 dozen Beat Beat Beat

Breadcrumbs 5 kg 10 kg Coat Coat Coat

Salt and pepper 200 g 400 g Season Season Season

Vegetable oil (for frying) 10 liters 20 liters Fry Fry Fry

Cheddar cheese 5 kg 10 kg Grate Grate Grate

Barbecue sauce 5 liters 10 liters Spread Spread Spread

Bacon slices 5 kg 10 kg Fry, Crisp Fry, Crisp Fry, Crisp

Red onion 2 kg 4 kg Slice, Slice, Slice,

Carameliz Caramelize Caramelize
e
Jalapeños 1 kg 2 kg Slice Slice Slice

Fresh cilantro 500 g 1 kg Chop Chop Chop

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 55
 SERVICE PERIOD 22/48
Date:17/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Classic Parmy

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☒ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Meat mallet or rolling pin (for  Pounding meat to tenderize
pounding)  Dredging in flour, eggs, and breadcrumbs
 Large skillet or frying pan  Pan frying until golden and crispy
 Chef's knife for slicing ingredients  Baking with tomato sauce and cheese
 Cutting board
 Mixing bowls (for dredging)
 Baking dish or sheet pan
 Tongs or spatula (for frying and
assembly)
 Plate lined with paper towels (for
draining)

817174587.docx Page 56
 MISE EN PLACE LIST 22/48
Dishes prepared Classic Parmy

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Pound, Pound, Pound,

Chicken breast 10 kg 20 kg
slice slice slice

All-purpose flour 2 kg 4 kg Dredge Dredge Dredge

Eggs 50 100 Beat Beat Beat

Breadcrumbs 2 kg 4 kg Dredge Dredge Dredge

Heat for Heat for Heat for

Vegetable oil 5 liters 10 liters
frying frying frying

Marinara or tomato sauce 4 liters 8 liters Prepare Prepare Prepare

Mozzarella cheese 2 kg 4 kg Shred Shred Shred

Parmesan cheese 1 kg 2 kg Grate Grate Grate

Tear Tear Tear

Fresh basil leaves (optional) 500 g 1 kg
(optional) (optional) (optional)

Salt 100 g 200 g Season Season Season

Black pepper 50 g 100 g Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 57
 SERVICE PERIOD 23/48
Date:18/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: T-BONE with Vegetables

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill or grill pan (for cooking T-bone  Grilling steak to desired doneness
steak)  Preparing and roasting vegetables
 Chef's knife (for slicing ingredients)  Marinating steak
 Cutting board  Assembling and garnishing
 Mixing bowls (for seasoning and
marinating)
 Tongs (for handling steak)
 Baking sheet or roasting pan (for
vegetables)
 Paper towels (for patting steak dry)
 Serving platter or plate

817174587.docx Page 58
 MISE EN PLACE LIST 23/48
Dishes prepared Steamed Vegetables

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
T-bone steaks 25 kg 50 kg Marinate, Marinate, Marinate,
Grill Grill Grill
Olive oil 5 liters 10 liters Marinate, Marinate, Marinate,
Drizzle Drizzle Drizzle
Salt and pepper 500 g 1 kg Season Season Season

Garlic cloves 250 g 500 g Mince Mince Mince

Fresh rosemary 200 g 400 g Chop Chop Chop

Fresh thyme 200 g 400 g Chop Chop Chop

Mixed vegetables (bell peppers, 25 kg 50 kg Chop, Chop, Chop,

zucchini, carrots, onions, cherry Roast Roast Roast
tomatoes)
Balsamic vinegar 1 liter 2 liters Drizzle Drizzle Drizzle

Lemon juice 500 ml 1 liter Drizzle Drizzle Drizzle

Fresh parsley 500 g 1 kg Chop Chop Chop

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 59
 SERVICE PERIOD 24/48
Date:19/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: MARINATED CHICKEN BREAST

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☒ ☐
Fruit Dry goods: planning and organising work
☐ ☐ ☐
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☐
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill or grill pan (for cooking chicken  Marinating chicken breasts
breasts)  Grilling to perfection
 Chef's knife (for slicing ingredients)  Assembling and garnishing
 Cutting board
 Mixing bowls (for marinade and
seasoning)
 Tongs (for handling chicken)
 Paper towels (for patting chicken dry)
 Plastic wrap or ziplock bags (for
marinating)
 Serving platter or plate

817174587.docx Page 60
 MISE EN PLACE LIST 24/48
Dishes prepared MARINATED CHICKEN BREAST

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Chicken breast fillets 10 kg 20 kg Marinate Marinate, Marinate,
, Grill Grill Grill
Olive oil 3 liters 6 liters Marinate Marinate Marinate

Lemon juice 1 liter 2 liters Marinate Marinate Marinate

Garlic cloves 250 g 500 g Mince Mince Mince

Fresh rosemary 200 g 400 g Chop Chop Chop

Fresh thyme 200 g 400 g Chop Chop Chop

Paprika 250 g 500 g Season Season Season

Salt and pepper 200 g 400 g Season Season Season

Honey 500 ml 1 liter Marinate Marinate Marinate

Soy sauce 1 liter 2 liters Marinate Marinate Marinate

Fresh parsley 500 g 1 kg Chop Chop Chop

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 61
 SERVICE PERIOD 25/48
Date:23/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: BBQ & Bacon

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Barbecue grill  Pounding meat to tenderize
 Meat mallet or rolling pin (for  Dredging in flour, eggs, and breadcrumbs
pounding)  Grilling until cheese melts and bubbles
 Large skillet or frying pan (optional, for  Baking or finishing on the grill
initial frying)
 Chef's knife for slicing ingredients
 Cutting board
 Mixing bowls (for dredging)
 Baking dish or foil tray (for assembly)
 Tongs or spatula (for handling on the
grill)

817174587.docx Page 62
 MISE EN PLACE LIST 25/48
Dishes prepared
BBQ & Bacon

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Pound, Pound, Pound,

Chicken breast 10 kg 20 kg
slice slice slice

All-purpose flour 2 kg 4 kg Dredge Dredge Dredge

Eggs 50 100 Beat Beat Beat

Breadcrumbs 2 kg 4 kg Dredge Dredge Dredge

Marinara or tomato sauce 4 liters 8 liters Prepare Prepare Prepare

Mozzarella cheese 3 kg 6 kg Shred Shred Shred

Bacon slices 5 kg 10 kg Fry, Crisp Fry, Crisp Fry, Crisp

Parmesan cheese 1.5 kg 3 kg Grate Grate Grate

Tear Tear Tear

Fresh basil leaves (optional) 500 g 1 kg
(optional) (optional) (optional)

Salt 100 g 200 g Season Season Season

Black pepper 50 g 100 g Season Season Season

BBQ sauce 2 liters 4 liters Brush Brush Brush

Lemon wedges (for serving) 25 units 50 units Prepare Prepare Prepare

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 63
 SERVICE PERIOD 26/48
Date:24/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Bangers and Mash

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large saucepan (for boiling potatoes)  Boiling and mashing potatoes
 Potato masher or ricer  Cooking sausages until golden and cooked through
 Chef's knife for chopping ingredients  Making onion gravy
 Cutting board
 Large skillet or frying pan (for cooking
sausages)
 Slotted spoon (for removing sausages)
 Serving plates

817174587.docx Page 64
 MISE EN PLACE LIST 26/48
Dishes prepared Bangers and Mash

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Pork sausages 15 kg 30 kg Cook Cook Cook

Peel, boil, Peel, boil, Peel, boil,

Potatoes 20 kg 40 kg
mash mash mash
Mix into Mix into Mix into
Butter 2 kg 4 kg mashed mashed mashed
potatoes potatoes potatoes
Mix into Mix into Mix into
Milk 5 liters 10 liters mashed mashed mashed
potatoes potatoes potatoes

Salt 200 g 400 g Season Season Season

Black pepper 100 g 200 g Season Season Season

Onion 5 kg 10 kg Slice Slice Slice

Beef or chicken stock 4 liters 8 liters Prepare Prepare Prepare

Add to Add to Add to

Worcestershire sauce 500 ml 1 liter
gravy gravy gravy
Mix with Mix with Mix with
Cornstarch (optional, for thickening) 500 g 1 kg water water water
(optional) (optional) (optional)
Chop Chop Chop
Fresh parsley (optional) 500 g 1 kg
(optional) (optional) (optional)

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 65
 SERVICE PERIOD 27/48
Date:25/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Grilled Barramundi

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Frying pan or deep fryer  Battering and frying fish fillets
 Chef's knife for slicing ingredients  Toasting burger buns
 Cutting board  Assembling burgers with toppings
 Mixing bowls (for batter and dredging)
 Tongs or slotted spoon (for frying)
 Toaster or grill (for toasting buns)

817174587.docx Page 66
 MISE EN PLACE LIST 27/48
Dishes prepared
Southern Fried Barramundi Fish Burger

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Cut into Cut into Cut into

Barramundi fillets 15 kg 30 kg
portions portions portions

Cornmeal or breadcrumbs 5 kg 10 kg Dredge Dredge Dredge

Buttermilk 10 liters 20 liters Soak Soak Soak

Salt 500 g 1 kg Season Season Season

Black pepper 250 g 500 g Season Season Season

Paprika 250 g 500 g Season Season Season

Garlic powder 100 g 200 g Season Season Season

Heat for Heat for Heat for

Vegetable oil 10 liters 20 liters
frying frying frying

Burger buns 100 200 Toast Toast Toast

Lettuce 5 kg 10 kg Prepare Prepare Prepare

Tomatoes 5 kg 10 kg Slice Slice Slice

Pickles or gherkins 2 kg 4 kg Slice Slice Slice

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 67
 SERVICE PERIOD 28/48
Date:26/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Grilled Chicken Burger

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill or barbecue  Marinating chicken breasts
 Chef's knife for slicing ingredients  Grilling until fully cooked
 Cutting board  Assembling burgers with toppings
 Mixing bowl (for marinating)
 Tongs or spatula (for grilling)
 Toaster or grill (for toasting buns)

817174587.docx Page 68
 MISE EN PLACE LIST 28/48
Dishes prepared
Grilled Chicken Burger

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Marinate Marinate, Marinate,

Chicken breasts 20 kg 40 kg
, grill grill grill
Mix into Mix into Mix into
Olive oil 2 liters 4 liters
marinade marinade marinade
Mix into Mix into Mix into
Lemon juice 1 liter 2 liters
marinade marinade marinade
Mix into Mix into Mix into
Garlic, minced 500 g 1 kg
marinade marinade marinade
Dried herbs (e.g., oregano, thyme, Mix into Mix into Mix into
250 g 500 g
rosemary) marinade marinade marinade

Salt 250 g 500 g Season Season Season

Black pepper 100 g 200 g Season Season Season

Burger buns 100 200 Toast Toast Toast

Lettuce 5 kg 10 kg Prepare Prepare Prepare

Tomatoes 5 kg 10 kg Slice Slice Slice

Red onion, thinly sliced 2 kg 4 kg Slice Slice Slice

Pickles or gherkins 2 kg 4 kg Slice Slice Slice

Mayonnaise 2 liters 4 liters Spread Spread Spread

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 69
 SERVICE PERIOD 29/48
Date:30/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Tatts Classic Burger

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

Breakfast ☐ Set menu ☐ fish and shellfish stocks, sauces and soups ☐
Lunch ☒ Buffet ☒ hot and cold desserts vegetables, fruit, eggs and farinaceous ☒
Dinner Cyclical ☐ ☐ products
☐

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: to:
✘
✘

Fruit ☐ Dry goods: planning and organising work ✘

Eggs ☐ Frozen goods: ☒ food safety and hygiene ☒

Farinaceous ☒ Smallgoods: ☐ kitchen safety and cleanliness ☒
☐
☐

End of shift procedures: Other skills:

cleaning procedures ✘ multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘ to multiple demands simultaneously ✘

preparations for the next food service ✘

period work professionally as part of a team and coordinate team

re-stocking ✘ activities in line with kitchen roles and responsibilities, and ✘

storing food items ✘

organisational requirements

Organisational procedures for: respond to special customer requests and dietary

requirements ✘
planning, preparing and storing food ✘

prepare, plate and present dishes within the typical time

workplace safety and hygiene ☒ constraints of a commercial kitchen ✘

strategies for conflict management ✘

Equipment used: Techniques used:

 Grill or barbecue  Mixing and forming beef patties
 Chef's knife for slicing ingredients  Grilling until fully cooked
 Cutting board  Assembling burgers with toppings
 Mixing bowls (for mixing beef and
forming patties)
 Tongs or spatula (for grilling)
 Toaster or grill (for toasting buns)

817174587.docx Page 70
 MISE EN PLACE LIST 29/48
Dishes prepared
Tatts Classic Burger

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Mix, Mix, Mix,
Ground beef (preferably lean) 20 kg 40 kg form form form
patties patties patties
Season
Salt 500 g 1 kg Season Season
beef
Season
Black pepper 250 g 500 g Season Season
beef
Mix Mix Mix
Worcestershire sauce 1 liter 2 liters into into into
beef beef beef

Burger buns 100 200 Toast Toast Toast

Lettuce 5 kg 10 kg Prepare Prepare Prepare

Tomatoes 5 kg 10 kg Slice Slice Slice

Red onion, thinly sliced 2 kg 4 kg Slice Slice Slice

Pickles or gherkins 2 kg 4 kg Slice Slice Slice

Slice (if Slice (if Slice (if

Cheddar cheese slices 3 kg 6 kg
using) using) using)

Mayonnaise 2 liters 4 liters Spread Spread Spread

Mustard or ketchup 1 liter each 2 liters each Spread Spread Spread

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 71
 SERVICE PERIOD 30/48
Date:31/12/2023 Start time: 10:30 AM Finish time: 05:00 PM

Service completed at: Tattersalls Hotel

Recipes prepared: Ham & cheese croissant

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☒ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☐ ☒ ☒ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☒ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Baking sheet  Rolling out croissant dough into a rectangle
 Parchment paper or silicone baking mat  Cutting dough into triangles or rectangles
 Rolling pin  Layering ham and cheese onto dough
 Pastry brush  Rolling dough into croissant shape
 Knife or pizza cutter  Baking until golden brown and flaky
 Optional: Pastry cutter or bench scraper

817174587.docx Page 72
 MISE EN PLACE LIST 30/48
Dishes prepared
Ham & cheese croissant

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Croissant dough 5 kg 10 kg Roll Roll Roll

Ham 5 kg 10 kg Layer Layer Layer

Cheese slices 3 kg 6 kg Layer Layer Layer

Egg wash 500 ml 1 liter Brush Brush Brush

Butter 500 g 1 kg - - -

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 73
 SERVICE PERIOD 31/48
Date:01/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Plant Based Chicken Burger

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill or frying pan  Mixing and forming plant-based patties
 Chef's knife for slicing ingredients  Cooking until heated through
 Cutting board  Assembling burgers with toppings
 Mixing bowl (for mixing ingredients)
 Spatula or tongs (for cooking)
 Toaster or grill (for toasting buns)

817174587.docx Page 74
 MISE EN PLACE LIST 31/48
Dishes prepared Plant Based Chicken Burger

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Plant-based chicken patties 20 kg 40 kg Cook Cook Cook

Burger buns 100 200 Toast Toast Toast

Lettuce 5 kg 10 kg Prepare Prepare Prepare

Tomatoes 5 kg 10 kg Slice Slice Slice

Red onion, thinly sliced 2 kg 4 kg Slice Slice Slice

Pickles or gherkins 2 kg 4 kg Slice Slice Slice

Slice (if Slice (if Slice (if

Vegan cheese slices 3 kg 6 kg
using) using) using)

Vegan mayonnaise 2 liters 4 liters Spread Spread Spread

Mustard or vegan ketchup 1 liter each 2 liters each Spread Spread Spread

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 75
 SERVICE PERIOD 32/48
Date:02/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: TRADITIONAL Boscaiola

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Large skillet or frying pan  Sautéing mushrooms and pancetta
 Chef's knife for slicing ingredients  Creating a creamy sauce
 Cutting board
 Mixing spoon or spatula

817174587.docx Page 76
 MISE EN PLACE LIST 32/48
Dishes prepared
TRADITIONAL Boscaiola

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Penne pasta 2.5 kg 5 kg Boil Boil Boil

Pancetta or bacon 7.5 kg 15 kg Dice Dice Dice

Button mushrooms 12.5 kg 25 kg Slice Slice Slice

Garlic 100 cloves 200 cloves Mince Mince Mince

Onion 5 kg 10 kg Chop Chop Chop

Heavy cream 10 liters 20 liters - - -

Parmesan cheese 2.5 kg 5 kg Grate Grate Grate

Fresh parsley 500 g 1 kg Chop Chop Chop

Salt to taste to taste - - -

Black pepper to taste to taste - - -

Olive oil as needed as needed - - -

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 77
 SERVICE PERIOD 33/48
Date:06/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Spaghetti Bolognese

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Chef's knife for chopping ingredients  Sauteing vegetables and ground meat
 Cutting board  Simmering sauce until flavors meld
 Large skillet or saucepan
 Wooden spoon or spatula

817174587.docx Page 78
 MISE EN PLACE LIST 33/48
Dishes prepared Spaghetti Bolognese

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Cook until
Spaghetti pasta 5 kg 10 kg Boil Boil
al dente
Browned
Ground beef 7.5 kg 15 kg Cook Saute and
crumbled
Finely
Onion 2.5 kg 5 kg Chop Saute
chopped
Finely
Carrots 1 kg 2 kg Chop Saute
chopped
Finely
Celery 1 kg 2 kg Chop Saute
chopped

Garlic 100 cloves 200 cloves Mince Saute Minced

Added to
Tomato paste 2.5 kg 5 kg Stir in Simmer deepen
flavor
Provides
Canned crushed tomatoes 7.5 liters 15 liters Stir in Simmer base for
sauce
Adds
depth to
Red wine (optional) 2 liters 4 liters Pour in Simmer
sauce
(optional)
Used to
saute
Olive oil as needed as needed - Saute
vegetables
and meat
Freshly
Fresh basil 500 g 1 kg Chop Garnish
chopped
Adjust
Salt and pepper to taste to taste - Season according
to taste
Grate Grated
Parmesan cheese 2.5 kg 5 kg (for Serve cheese for
serving) topping

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

817174587.docx Page 79
 Supervisor’s position: Head Chef

817174587.docx Page 80
 SERVICE PERIOD 34/48
Date:07/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Penne Mushroom Pesto

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Chef's knife for chopping ingredients  Sauteing mushrooms
 Cutting board  Combining pasta with pesto sauce
 Large skillet or frying pan
 Wooden spoon or spatula

817174587.docx Page 81
 MISE EN PLACE LIST 34/48
Dishes prepared
Penne Mushroom Pesto

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Penne pasta 5 kg 10 kg Boil Boil Boil
until al until al until al
dente dente dente
Button mushrooms 7.5 kg 15 kg Slice Slice Slice
thinly thinly thinly
Pesto sauce (store-bought or 2.5 kg 5 kg Ready Ready Ready
homemade) to use to use to use
Garlic 100 cloves 200 cloves Mince Mince Mince
finely finely finely
Parmesan cheese 2.5 kg 5 kg Grate Grate Grate
for for for
garnish garnish garnish
Olive oil as needed as needed Drizzle Drizzle Drizzle
lightly lightly lightly
Salt and pepper to taste to taste Season Season Season
as as as
needed needed needed
Fresh basil or parsley 500 g 1 kg Chop Chop Chop
finely finely finely

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 82
 SERVICE PERIOD 35/48
Date:08/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Chicken Traditional Boscaiola

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Chef's knife for chopping ingredients  Sauteing chicken and mushrooms
 Cutting board  Making a creamy sauce
 Large skillet or frying pan
 Wooden spoon or spatula

817174587.docx Page 83
 MISE EN PLACE LIST 35/48
Dishes prepared
Chicken Traditional Boscaiola

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Boil Boil Boil
Penne pasta 5 kg 10 kg until al until al until al
dente dente dente
Cube or Cube or Cube or
Chicken breast 7.5 kg 15 kg
slice slice slice
Slice Slice Slice
Button mushrooms 7.5 kg 15 kg
thinly thinly thinly
Mince Mince Mince
Garlic 100 cloves 200 cloves
finely finely finely
Chop Chop Chop
Onion 2.5 kg 5 kg
finely finely finely
Pour as Pour as Pour as
Heavy cream 10 liters 20 liters
needed needed needed
Grate Grate Grate
Parmesan cheese 2.5 kg 5 kg for for for
garnish garnish garnish
Drizzle Drizzle Drizzle
Olive oil as needed as needed
lightly lightly lightly
Season Season Season
Salt and pepper to taste to taste as as as
needed needed needed
Fresh parsley or basil 500 g 1 kg Chop Chop Chop
finely finely finely

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 84
 SERVICE PERIOD 36/48
Date:09/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Chicken Penne Mushroom Pesto

Service Menu Style: Food types:

Type: A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Chef's knife for chopping ingredients  Sauteing chicken and mushrooms
 Cutting board  Combining pasta with pesto sauce
 Large skillet or frying pan
 Wooden spoon or spatula

817174587.docx Page 85
 MISE EN PLACE LIST 36/48
Dishes prepared
Chicken Penne Mushroom Pesto

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Boil Boil Boil
Penne pasta 5 kg 10 kg until al until al until al
dente dente dente
Cube or Cube or Cube or
Chicken breast 7.5 kg 15 kg
slice slice slice
Slice Slice Slice
Button mushrooms 7.5 kg 15 kg
thinly thinly thinly
Pesto sauce (store-bought or Ready Ready Ready
2.5 kg 5 kg to use to use to use
homemade)
Mince Mince Mince
Garlic 100 cloves 200 cloves
finely finely finely
Grate Grate Grate
Parmesan cheese 2.5 kg 5 kg for for for
garnish garnish garnish
Drizzle Drizzle Drizzle
Olive oil as needed as needed
lightly lightly lightly
Season Season Season
Salt and pepper to taste to taste as as as
needed needed needed
Chop Chop Chop
Fresh basil or parsley 500 g 1 kg
finely finely finely

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 86
 SERVICE PERIOD 37/48
Date:13/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Prawns Penne Boscaiola

Service Menu Style: Food types:

Type: A la carte ✘
appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☐ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Chef's knife for chopping ingredients  Sauteing prawns and mushrooms
 Cutting board  Making a creamy sauce
 Large skillet or frying pan
 Wooden spoon or spatula

817174587.docx Page 87
 MISE EN PLACE LIST 37/48
Dishes prepared
Prawns Penne Boscaiola

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Boil until Boil until Boil until

Penne pasta 5 kg 10 kg
al dente al dente al dente
Cook Cook Cook
Prawns (shelled and deveined) 7.5 kg 15 kg until until until
pink pink pink
Slice Slice Slice
Button mushrooms 7.5 kg 15 kg
thinly thinly thinly
Mince Mince Mince
Garlic 100 cloves 200 cloves
finely finely finely
Chop Chop Chop
Onion 2.5 kg 5 kg
finely finely finely
Pour as Pour as Pour as
Heavy cream 10 liters 20 liters
needed needed needed
Grate for Grate for Grate for
Parmesan cheese 2.5 kg 5 kg
garnish garnish garnish
Drizzle Drizzle Drizzle
Olive oil as needed as needed
lightly lightly lightly
Season Season Season
Salt and pepper to taste to taste as as as
needed needed needed
Chop Chop Chop
Fresh parsley or basil 500 g 1 kg
finely finely finely

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 88
 SERVICE PERIOD 38/48
Date:14/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Prawns Penne Mushroom Pesto

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot (for boiling pasta)  Boiling pasta until al dente
 Chef's knife for chopping ingredients  Sauteing prawns and mushrooms
 Cutting board  Tossing pasta with pesto sauce
 Large skillet or frying pan
 Wooden spoon or spatula

817174587.docx Page 89
 MISE EN PLACE LIST 38/48
Dishes prepared Prawns Penne Mushroom Pesto

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Boil until Boil until Boil until

Penne pasta 5 kg 10 kg
al dente al dente al dente
Cook Cook Cook
Prawns (shelled and deveined) 7.5 kg 15 kg until until until
pink pink pink
Slice Slice Slice
Button mushrooms 7.5 kg 15 kg
thinly thinly thinly
Pesto sauce (store-bought or Ready Ready Ready
2.5 kg 5 kg for use for use
homemade) for use
Mince Mince Mince
Garlic 100 cloves 200 cloves
finely finely finely
Grate for Grate for Grate for
Parmesan cheese 2.5 kg 5 kg
garnish garnish garnish
Drizzle Drizzle Drizzle
Olive oil as needed as needed
lightly lightly lightly
Season Season Season
Salt and pepper to taste to taste as as as
needed needed needed
Chop Chop Chop
Fresh basil or parsley 500 g 1 kg
finely finely finely

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 90
 SERVICE PERIOD 39/48
Date:15/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Battered Fish and Chips

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☒ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Deep fryer or large pot for frying  Battering and frying fish
 Slotted spoon or frying basket  Frying potatoes for chips
 Baking tray (for draining fried items)  Draining and seasoning
 Paper towels
 Chef's knife for slicing ingredients
 Cutting board

817174587.docx Page 91
 MISE EN PLACE LIST 39/48
Dishes prepared
Battered Fish and Chips

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Cut into Cut into Cut into

White fish fillets (e.g., cod, haddock) 12.5 kg 25 kg
portions portions portions
Peel Peel Peel
and cut and cut and cut
Potatoes 20 kg 40 kg into into into
thick thick thick
chips chips chips
Dredge Dredge Dredge
All-purpose flour 5 kg 10 kg

Ready Ready Ready

Baking powder 500 g 1 kg for use for use
for use
Mix Mix Mix
with with with
Beer or sparkling water 10 liters 20 liters
flour for flour for flour for
batter batter batter
Season Season Season
Salt and pepper to taste to taste

For For For

Vegetable oil as needed as needed deep deep deep
frying frying frying
Prepare Prepare Prepare
Lemon wedges as needed as needed

Spread Spread Spread

Tartar sauce or ketchup as needed as needed

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 92
 SERVICE PERIOD 40/48
Date:16/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Pan Fried Perch

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☒ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Tandoor oven or grill  Marinating chicken in yogurt and spices
 Mixing bowls  Skewering marinated chicken pieces
 Chef's knife for cutting chicken  Cooking chicken in a tandoor oven or grill until charred and
 Cutting board cooked through
 Blender or food processor  Basting with melted butter or oil during cooking for added
 Pastry brush flavor and moisture
 Optional: Grill brush for cleaning grill

817174587.docx Page 93
 MISE EN PLACE LIST 40/48
Dishes prepared Pan Fried Perch

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Pat dry Pat dry Pat dry
with with with
paper paper paper
towels, towels, towels,
Fresh perch fillets 1 kg 2 kg
season season season
with salt with salt with salt
and and and
pepper pepper pepper
Season Season Season
Salt and pepper to taste to taste fish fish fish
fillets fillets fillets
Dredge Dredge Dredge
All-purpose flour 500 g 1 kg fish fish fish
fillets fillets fillets
For For For
Olive oil or butter as needed as needed
frying frying frying
For For For
Lemon wedges 4 8
serving serving serving
For For For
Fresh herbs (optional) Small bunch Large bunch
garnish garnish garnish

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 94
 SERVICE PERIOD 41/48
Date:20/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Roasted Vegetable wrap

Service Menu Style: Food types:

Type: A la carte appetisers and salads ✘
meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☒ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Baking tray  Roasting vegetables
 Chef's knife for slicing ingredients  Assembling wraps
 Cutting board
 Mixing bowl
 Oven

817174587.docx Page 95
 MISE EN PLACE LIST 41/48
Dishes prepared Roasted Vegetable wrap

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Slice Slice Slice
Assorted vegetables (e.g., bell
15 kg 30 kg into into into
peppers, zucchini, eggplant, onions)
strips strips strips

Olive oil 2 liters 4 liters Drizzle Drizzle Drizzle

Salt and pepper to taste to taste Season Season Season

Tortilla wraps 100 units 200 units - - -

Spread Spread Spread

Hummus or tahini 2 kg 4 kg on on on
wraps wraps wraps
Wash Wash Wash
Fresh spinach or lettuce 5 kg 10 kg
and dry and dry and dry

Cherry tomatoes 2 kg 4 kg Halve Halve Halve

Crumbl
Feta cheese (optional) 2 kg 4 kg Crumble Crumble
e

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 96
 SERVICE PERIOD 42/48
Date:21/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Chocolate Lava Cake

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☒ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
1. Ramekins or muffin tins  Preparation: Grease and dust ramekins.
2. Mixing bowls  Melting: Melt chocolate and butter, cool slightly.
3. Whisk  Whipping: Beat egg yolks and sugar; whip egg whites.
4. Double boiler or microwave (for melting  Combining: Fold chocolate into yolks, then add flour and
chocolate) salt. Fold in egg whites.
5. Electric mixer (optional)  Filling: Divide batter into ramekins.
6. Sieve (for dusting with cocoa powder)  Baking: Bake until edges set but centers still jiggle.
7. Oven  Serving: Cool briefly, invert onto plates, and garnish as
desired.

817174587.docx Page 97
 MISE EN PLACE LIST 42/48
Dishes prepared
Chocolate Lava Cake

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Dark chocolate 1 kg 2 kg Chop Dark Chop
chocolate
Unsalted butter 500 grams 1 kg Measure Unsalted Measure
out butter out
Eggs 20 eggs 40 eggs Separat Eggs Separate
e
Granulated sugar 1 kg 2 kg Measure Granulated Measure
out sugar out
All-purpose flour 1 kg 2 kg Measure All- Measure
out purpose out
flour
Salt 20 grams 40 grams Measure Salt Measure
out out
Optional: Vanilla extract 50 ml 100 ml Measure Optional: Measure
out Vanilla out
extract
Optional: Cocoa powder (for 200 grams 400 grams Measure Optional: Measure
dusting) out Cocoa out
powder
(for
dusting)

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 98
 SERVICE PERIOD 43/48
Date:22/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Grilled Chicken Wrap

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Grill or grill pan  Grilling chicken
 Chef's knife for slicing ingredients  Assembling wraps
 Cutting board
 Mixing bowl (optional, for marinade)
 Tongs or spatula

817174587.docx Page 99
 MISE EN PLACE LIST 43/48
Dishes prepared
Grilled Chicken Wrap

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Chicken breasts 15 kg 30 kg Grill Grill Grill

Marinate Marinate Marinate

Olive oil or marinade 2 liters 4 liters
(optional) (optional) (optional)

Salt and pepper to taste to taste Season Season Season

Cut Cut Cut

Tortilla wraps 50 units 100 units

Wash Wash Wash

Fresh lettuce or spinach 5 kg 10 kg
and dry and dry and dry

Tomatoes 3 kg 6 kg Slice Slice Slice

Cucumbers 3 kg 6 kg Slice Slice Slice

Slice Slice Slice

Red onion 2 kg 4 kg
thinly thinly thinly
Spread Spread Spread
Greek yogurt or tzatziki 2 kg 4 kg
on wraps on wraps on wraps

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 100

 SERVICE PERIOD 44/48
Date:23/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Kids Cheeseburger

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Baking tray  Baking chips
 Chef's knife for slicing ingredients  Cooking ground beef
 Cutting board  Assembling chips
 Large skillet or frying pan
 Spatula

817174587.docx Page 101

 MISE EN PLACE LIST 44/48
Dishes prepared
Kids Cheeseburger

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Wash Wash Wash
and and and
slice slice slice
Potatoes 20 kg 40 kg
into into into
thin thin thin
chips chips chips
Cook Cook Cook
Ground beef 10 kg 20 kg and and and
season season season

Cheese slices 3 kg 6 kg Slice Slice Slice

Ketchup or barbecue sauce 2 liters 4 liters Spread Spread Spread

Salt and pepper to taste to taste Season Season Season

Olive oil or cooking spray as needed as needed Spread Spread Spread

Slice Slice Slice

Pickles (optional) 2 kg 4 kg
thinly thinly thinly

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 102

 SERVICE PERIOD 45/48
Date:27/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Kids Chicken Nuggets

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Baking tray  Baking chips
 Chef's knife for slicing ingredients  Frying chicken nuggets
 Cutting board  Assembling meal
 Mixing bowl
 Large skillet or frying pan
 Tongs or spatula

817174587.docx Page 103

 MISE EN PLACE LIST 45/48
Dishes prepared
Kids Chicken Nuggets

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Cut into Cut into Cut into
nugget- nugget- nugget-
Chicken breast (boneless, skinless) 10 kg 20 kg
sized sized sized
pieces pieces pieces

Eggs 60 120 Beat Beat Beat

Coat Coat Coat

Breadcrumbs or panko crumbs 5 kg 10 kg chicken chicken chicken
pieces pieces pieces

Salt and pepper to taste to taste Season Season Season

Olive oil or cooking spray as needed as needed Spread Spread Spread

Spread Spread Spread

Ketchup or barbecue sauce 2 liters 4 liters

Optional: sliced carrots, cucumber Wash Wash Wash

as needed as needed
sticks and slice and slice and slice

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 104

 SERVICE PERIOD 46/48
Date:28/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Kids Fish

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game ✘

☐ ☐ ☒ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: ✘

Essential principles and practices related
Vegetables Dairy products: ☒ to:
☐ ☒
Fruit Dry goods: planning and organising work ✘
☒ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Baking tray  Baking or frying fish
 Chef's knife for slicing ingredients  Preparing a simple coating
 Cutting board
 Mixing bowl
 Large skillet or frying pan
 Tongs or spatula

817174587.docx Page 105

 MISE EN PLACE LIST 46/48
Dishes prepared
Kids Fish

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Cut into Cut into Cut into
White fish fillets (e.g., cod, haddock) 15 kg 30 kg kid-sized kid-sized kid-sized
portions portions portions
Coat fish Coat fish Coat fish
All-purpose flour 5 kg 10 kg
pieces pieces pieces

Eggs 60 120 Beat Beat Beat

Coat fish Coat fish Coat fish

Breadcrumbs or panko crumbs 5 kg 10 kg
pieces pieces pieces

Salt and pepper to taste to taste Season Season Season

Spread Spread Spread

Olive oil or cooking spray as needed as needed

Spread Spread Spread

Lemon wedges as needed as needed

Optional: tartar sauce or ketchup as needed as needed Drizzle Drizzle Drizzle

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 106

 SERVICE PERIOD 47/48
Date:29/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Kids Bangers and Mash

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot for boiling potatoes  Boiling potatoes
 Potato masher or ricer  Cooking sausages
 Chef's knife for slicing ingredients  Making mashed potatoes
 Cutting board
 Large skillet or frying pan
 Tongs or spatula

817174587.docx Page 107

 MISE EN PLACE LIST 47/48
Dishes prepared Kids Bangers and Mash

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)

Peel and Peel and Peel and

Potatoes 20 kg 40 kg
quarter quarter quarter

Sausages (e.g., pork or beef) 10 kg 20 kg Cook Cook Cook

Butter 2 kg 4 kg Spread Spread Spread

Milk or cream 4 liters 8 liters Warm Warm Warm

Salt and pepper to taste to taste Season Season Season

Optional: onion gravy as needed as needed Spread Spread Spread

Optional: peas or baked beans as needed as needed Heat Heat Heat

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 108

 SERVICE PERIOD 48/48
Date: 30/01/2024 Start time: 05:00 PM Finish time: 12:30 AM

Service completed at: Tattersalls Hotel

Recipes prepared: Creamy Potato Mash

Service Menu Style: Food types:

Type: A la carte appetisers and salads meat, poultry and game
☐ ☐ ☐ ☐
Breakfast Set menu fish and shellfish stocks, sauces and soups
☒ ☒ ☐ ☒
Lunch Buffet ☐ hot and cold desserts vegetables, fruit, eggs and farinaceous
Dinner Cyclical products

Ingredients used: Poultry/Meat/Seafood: Essential principles and practices related

Vegetables ✘
Dairy products: ☒ to:
☐ ☐
Fruit Dry goods: planning and organising work ✘
☐ ☐ ☒
Eggs ☒ Frozen goods: ☐ food safety and hygiene
☒
Farinaceous Smallgoods: kitchen safety and cleanliness
End of shift procedures: Other skills:
cleaning procedures ✘
multi-task and integrate technical and other skills to respond
post-shift debrief or handover ✘
to multiple demands simultaneously ✘

✘
preparations for the next food service
period ✘
work professionally as part of a team and coordinate team ✘

re-stocking ✘
activities in line with kitchen roles and responsibilities, and
storing food items organisational requirements

Organisational procedures for: respond to special customer requests and dietary ✘

requirements
planning, preparing and storing food ✘
✘
prepare, plate and present dishes within the typical time
workplace safety and hygiene ☒
constraints of a commercial kitchen ✘

strategies for conflict management

Equipment used: Techniques used:
 Large pot for boiling potatoes  Boiling potatoes
 Potato masher or ricer  Making mashed potatoes
 Chef's knife for slicing ingredients
 Cutting board

817174587.docx Page 109

 MISE EN PLACE LIST 48/48
Dishes prepared
Creamy Potato Mash

Ingredients Slow par Busy par Prep Prep Prep

(50 persons) (100 persons)
Potatoes 20 kg 40 kg Peel and Peel and Peel and
quarter quarter quarter
Butter 2 kg 4 kg Spread Spread Spread

Milk or cream 4 liters 8 liters Warm Warm Warm

Salt and pepper to taste to taste Season Season Season

Supervisor’s Supervisor’s
name: DIGVIJAY signature: DG

Supervisor’s position: Head Chef

817174587.docx Page 110

Assessor determination of competency:
In making this decision on student competency for SITHCCC043 Work effectively as a cook, I have
considered the student’s established knowledge and skills as they relate to this unit of competency as
demonstrated by their ‘competent’ results in the below-listed units of competency:
SITHCCC023 Use food preparation equipment
SITHCCC027 Prepare dishes using basic methods of cookery
SITHCCC029 Prepare stocks, sauces and soups
SITHCCC030 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC031 Prepare vegetarian and vegan dishes
SITHCCC028 Prepare appetisers and salads
SITHCCC035 Prepare poultry dishes
SITHCCC037 Prepare seafood dishes
SITHCCC036 Prepare meat dishes
SITHCCC042 Prepare food to meet special dietary requirements
SITHPAT016 Produce desserts

I have also considered all items of assessment completed by the student for SITHCCC043:
 Knowledge/theory assessment
 Practical assessments conducted at Trinity’s commercial training kitchen on observation checklists
 Logbook containing evidence of student completing 48 service periods during their vocational
placement
 Vocational placement supervisor’s evaluation checklist and final placement sign-off

Declaration
By signing here, I confirm that I have considered all items mentioned above, and that the information recorded
on this form is true and accurate, and have determined that the student is:

COMPETENT NOT YET COMPETENT

Assessor’s signature

Assessor’s name

Date signed

817174587.docx Page 111

 PART 3
(NOTE: You only have to complete the log for 360 hours which can be any number of weeks.)

Week # Dates Hours Completed

Week 1 11/11/2023 30

Week 2 18/11/2023 30

Week 3 25/11/2023 30

Week 4 02/12/2023 30

Week 5 09/12/2023 30

Week 6 16/12/2023 30

Week 7 23/12/2023 30

Week 8 30/12/2023 30

Week 9 06/01/2024 30

Week 10 13/01/2024 30

Week 11 20/01/2024 30

Week 12 27/01/2024 30

Week 13
Week 14
Week 15
Week 16
Week 17
Week 18
Week 19

Week 20

Total Hours 360

817174587.docx Page 112

 Performance Review – Self-evaluation
This self-evaluation form is be completed by the student.

1. Write down what you consider your significant accomplishments, so far?

My key achievements to date are as follows:
 Efficiently executing a range of tasks and assignments during my placement.
 Showcasing expertise in utilizing various tools and techniques pertinent to the tasks.
 Earning commendations from supervisors and colleagues for my performance.
 Actively pursuing opportunities to enhance my skills and knowledge.

2. If you could have done one thing better in your work performance, what would it be and what
changes would you have made?

One area where I could have enhanced my work performance is in managing my time more efficiently. At
times, I found it challenging to prioritize tasks, which occasionally resulted in delays in finishing projects.
To address this, I would focus on adopting more effective time management techniques, such as drafting
daily to-do lists, establishing realistic deadlines, and minimizing distractions during work hours.

3. What took more time than you anticipated?

One task that took longer than I initially expected was becoming proficient with various software programs
and tools needed for specific tasks. Although I had some prior familiarity, fully mastering these tools
required more time due to their complexity and the necessity of hands-on practice.

4. Did you achieve targets / goals that you proposed at the beginning of the Placement? If ‘No”, can
you specify the reasons.

Yes, I accomplished the majority of the targets and objectives I set at the start of the placement.
However, there were some occasions where external factors outside my control influenced the results.
For instance, delays in obtaining essential resources or feedback from other team members affected the
timeline for finishing certain projects.

5. How do you apply the skills and competencies that you have gained in the Placement in
your future job?

I intend to incorporate the skills and knowledge I gained during my placement into my future career by:
 Using the technical skills I developed in roles related to software development or data analysis.
 Employing the soft skills I honed, including communication, teamwork, and problem-solving, in
various professional contexts.
 Actively pursuing opportunities for professional growth and staying informed about industry
trends and best practices.
 Drawing on the experience from my placement to address challenges and adapt to new
environments successfully.

817174587.docx Page 113

 Performance Review – Supervisor Evaluation
This form is completed by the supervisor after the one-on-one evaluation meeting.
Please evaluate the performance of the student against the criteria below using the following scale:
NA = Not applicable, 1 = Very Dissatisfied, 2 = Dissatisfied, 3 = Neutral, 4 = Satisfied, 5 = Very Satisfied

Culture and Engagement NA 1 2 3 4 5

Dresses Appropriately and professionally groomed ✓
Interacts well with staff and colleagues ✓
Proactive and enthusiastic ✓
Participates/Work well in a team ✓
Communication and Interaction NA 1 2 3 4 5
Demonstrates effective verbal communication skills in English ✓
Listens to others and responds appropriately ✓
Exhibits a positive attitude to tasks ✓
Work Performance and Professionalism NA 1 2 3 4 5
Punctuality ✓
Demonstrates reliability ✓
Provides reasonable quality work ✓
Understands and consistently maintains confidentiality ✓
Skills and Development NA 1 2 3 4 5
Understands and follows instructions ✓
Takes initiative ✓
Used skills appropriate to this Placement ✓

Core skills for Work

Communicate for work — speaking and writing 1 2 3 4 5✓
The communication skills needed to get work done, including getting
messages across to others.
Communicate for work — listening and reading 1 2 3 4 5✓
The communication skills needed to get work done, including listening
and understanding.
Make decisions 1 2 3 4✓ 5
The skills needed to help choose between different options and reflect on
the process and outcomes of decisions once they have been made.
Connect and work with others 1 2 3 4 5✓
The skills needed to cooperate and collaborate with others, including
managing own behaviour, being sensitive to the needs of others and
working as a member of a team.
Plan and organise 1 2 3 4 5✓
The skills needed to organise self, activities and workloads.

817174587.docx Page 114

 Strengths and Areas for improvement
What were the This student is very confident and always try to complete work. He is a fast worker
technical strengths and friendly with staff members and punctual as well.
of the student?

How could the In the starting of his placement, he was slow and hardly complete his work in the
student time as sometimes missed some ingredients but after few weeks he improved a lot
improve their how he can make food environment while working.
work
performance?

Overall Satisfaction and Outcomes:

To indicate your rating, please tick the box below

Moderately
Disappointed Not Very Extremely
Satisfied Satisfied Satisfied Satisfied
✓

Supervisor’s Final Sign-off Student’s Name Princepal Singh

The student has completed their placement Student’s signature Princepal
The student has NOT completed their placement Date
Reason if not completed: Supervisor’s name DIGVIJAY
Supervisor’s signature
Date
TIA Rep Name
TIA Rep signature
Date

817174587.docx Page 115