Calculating and ordering food supplies

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Reference no: EM133071903

Assessment Task: Logbook - Food Service Period 1 to Food Service Period 48

Assessment Guidelines

The purpose of this assessment is to assess you underpinning knowledge to complete the tasks outlined in the elements and performance criteria for this unit of competency and relating to the following aspects:
• Supervise food production processes and monitor and report on the quality of kitchen outputs for a minimum of twelve complete service periods (shifts) including:
o Development of:
• Kitchen workflow schedules
• Mise en place lists
• Food preparation lists
• Calculating and ordering food supplies for at least four of the types of food service styles listed in the knowledge evidence (a la carte, buffet, set menu, table d'hôte, bulk cooking operations, functions and events, festivals)
• Coordinate cooking operations within commercial time constraints for food production processes, whichmust include at least two of the following categories:
o Bulk cooking
o Cook chill for extended life
o Cook chill for five-day shelf life
o Cook freeze
o Fresh cook
Range of Conditions

Food production requirements must include consideration of:
• Customer requirements
• Meal quantities required
• Menu items
• Organisational standards
• Portion control
• Special customer requests
• Special dietary requirements
• Standard recipes
• Timeframe
• Type of food to be prepared.

Order or purchase of stock may involve one or more of the following:
• Ordering direct from suppliers
• Ordering through central stock ordering system
• Personally, purchasing food supplies through an inspection and quality selection process
• Transferring stocks from central storage to food production storage area.

Checking must involve:
• Customer feedback
• Feedback from kitchen staff
• Formal audits against organisational standards
• Taste tests
• Visual inspection of presentation.

Attachment:- Logbook.rar

Reference no: EM133071903

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