WORK PLACEMENT LOGBOOK – SITHCCC043

Reflective Journal of SITHCCC043 Work Effectively as a Cook

Service Period Number: 14 of 48
Venue/ Take Two Seven Black Toast Cafe Date: 15/10/2024
Establishment:
Student Name: Suresh Hamal Student ID:
Section of the Lunch Number of 4
Kitchen Worked: Kitchen
Staff:
Service Period: Breakfast Dinner
✘ Lunch Special Function/Bulk Cooking/Event
Menu Style: ✘ À la carte Set Menu
Buffet Cyclical
Menu Items/Food ✘ Appetisers and salads Hot and cold desserts
Types:
✘ Fish and shellfish Pastries, cakes and yeast goods
Meat, poultry and game Stocks, sauces and soups
Vegetables, fruit, eggs Farinaceous products
Mise en place: ✘ Preparation of ✘ Preparation of food/commodities/portion

workstation/workbench control
✘ Preparation of equipment ✘ Other, please describe: stock of sauces

garnishes
Dish name/s Silly Salmon
(details to be provided
through the Standard
Recipe Cards)

Workflow Planning
Working within timelines / Typical time constraints Organising in logical sequence
Accessing workplace information Teamwork/Coordination/Communication
Service Provisions
Basic principles & methods of Cookery Weighing, measuring, calculating recipes
Use of correct equipment & culinary terms Communication within a team
commonly used in the industry & organisation
Problem-solving Specified special requests or dietary requirements
Multi-Tasking Feedback and quality service review
WHS/Hygiene
Correct WHS procedures for equipment Correct use of chemicals
Workplace Tidiness Correct cleaning procedures for equipment/areas
End of Service/Debrief
Preparing list/tasks for the next service period Storing of food items/labels/food safety/re-stocking
Any conflicts identified, discussed and resolved Role played and future improvements for roles and
menus were discussed
Recycling &waste/ Energy/eco-efficient practices De-briefing session/handover

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Australian National Institute of Education, a business name of Skills International Pty Ltd
RTO: 41160 | CRICOS: 03682M | Suite 2, 197 Prospect Hwy, Seven Hills NSW 2147
Phone: 1300 812 355; +61 2 9620 5501 | [Link] | info@[Link]
WORK PLACEMENT LOGBOOK – SITHCCC043

Standard Recipe Card – Dish 1

Name of Dish: Silly Salmon Portion Nos:
Portion Size:
Cooking Method Pan-fried, oven-baked
Used:
Equipment Frying pan, oven, spatula, serving plate
Used:

Documentation: Photos Recipe Card with food preparation list Workflow schedule
Other
Ingredients Weight kg/l/unit
Salmon Fillet 180g
Broccolini 100g
Edammes Beans 50g
Tomato 20g
Salt To taste
Lemon Juice 10ml
Fresh herbs(optional) 5g
Olive Oil 5ml
Cookery Method/Cooking Steps:
Preheat the oven to 180°C.
Season the salmon fillet with salt and a dash of lemon juice.
Pan-fry the fillet skin-side down in olive oil for 3-4 minutes until the skin is crispy.
Transfer the salmon fillet to the oven and bake for 10 minutes to cook through.
Steam the broccolini and blanch the edamame beans.
Prepare the plate with fresh broccolini, tomato slices, and edamame beans.
Serve the salmon fillet on top, garnished with herbs and a drizzle of olive oil.

Standard Recipe Card – Dish 2 (if any)

Name of Dish: Portion Nos:
Portion Size:
Cooking Method
Used:
Equipment
Used:

Page 2 of 5 | ANIE-SITHCCC043-WPL-V2.0
Australian National Institute of Education, a business name of Skills International Pty Ltd
RTO: 41160 | CRICOS: 03682M | Suite 2, 197 Prospect Hwy, Seven Hills NSW 2147
Phone: 1300 812 355; +61 2 9620 5501 | [Link] | info@[Link]
WORK PLACEMENT LOGBOOK – SITHCCC043

Documentation: Photos Recipe Card with food preparation list Workflow schedule
Other
Ingredients Weight kg/l/unit

Cookery Method/Cooking Steps:

If you are cooking more than 2 dishes during one service period, please make copy of the Standard
Recipe Card table to record them.

Workflow Plan
Menu/Service Style À la carte

Describe the planning All kitchen staff scheduled for the shift attended the planning meeting, led by
meeting of this service Head Chef Kiran. The meeting focused on preparing for the high demand of the
period, who participated Aubergine dish, which is popular with regular customers. Chef Kiran also
and what, including the provided guidance on managing the large reservation of 20 guests, ensuring
service menu and dishes, their dietary needs would be addressed efficiently.
were discussed.
Instruction by Chef-in- Chef Kiran reviewed the number of bookings and assigned specific tasks. I was
charge to all staff/Mise en instructed to assist the sous chef with ingredient preparation for the Aubergine
place due to the anticipated high demand. We were also informed of the special
(coordinate team activities, reservation, and I was tasked with managing their dietary needs, ensuring clear
number of bookings, service communication if adjustments were necessary.
items, special orders etc.)

Describe at least two Dairy-Free Request: For a customer with a dairy allergy, we omitted cream and
special dietary milk from their dish to ensure it was dairy-free.
requests/recipe Gluten-Free Request: Another customer required a gluten-free meal, so we
adjustments substituted chickpea flour for wheat flour to accommodate this need.
(vegetarian, gluten-free etc.)

Describe at least two Frequent Handwashing: Throughout the service, I ensured I washed my hands
Food Safety Procedures before handling different ingredients to prevent cross-contamination.
followed during the Glove Changes: I changed gloves regularly when switching between handling
service period raw ingredients and ready-to-eat items to maintain food safety.

Describe the primary Ensured that all equipment required for cooking the Aubergine was turned on
tasks performed in and functioning properly.

Page 3 of 5 | ANIE-SITHCCC043-WPL-V2.0
Australian National Institute of Education, a business name of Skills International Pty Ltd
RTO: 41160 | CRICOS: 03682M | Suite 2, 197 Prospect Hwy, Seven Hills NSW 2147
Phone: 1300 812 355; +61 2 9620 5501 | [Link] | info@[Link]
WORK PLACEMENT LOGBOOK – SITHCCC043

sequence Cleaned and sanitized the workstation, cutting boards, and utensils.
Gathered the necessary ingredients for the Aubergine mixture and portioned
them appropriately.
Cooked the Aubergine according to the recipe.
Prepared the garnishes and set up the serving ware.
Prepared the station for service, ensuring all ingredients were within reach and
ready for use.

List the team members I worked with three other staff members: Sous Chef Indra, who assisted with
that you worked with and
cooking; Chef Dinesh, who worked on the grill; and Head Chef Kiran, who
outline their roles,
contributions and the supervised the entire operation. Communication was constant and efficient, with
summary of your regular updates between myself and Sous Chef Indra regarding ingredient
communication with preparation. Chef Kiran provided guidance on plating, while Chef Dinesh
them, how you stepped in to assist when demand increased.
communicated with them
etc.
Identify which end-of- ✘ Cleaning (container, equipment etc.) and hygiene maintenance
service and post-service ✘ Top up the sections
were implemented
✘ Packing and organising leftovers
✘ Change wrap and labels of the containers of leftover ingredients
✘ Proper storage
✘ wastage record, check trimmings, weigh and segregate the wastage from re-
usable parts
✘ Recycling issues

✘ Check the stock and order for the next-day service

✘Mise en place list for the next service period, setup the station, defrost the
meat, poultry and seafood in a cool room etc.
✘ Review and summary by the Supervisor/Head Chef

✘ Other, please describe:

Describe how you During a busy period, I noticed that the grill section was overwhelmed with
identified and solved
orders. I communicated this to Chef Kiran and volunteered to assist Chef
issues and conflicts in
the workplace. Dinesh at the grill. This helped prevent delays and ensured the workflow
remained smooth.

Describe how you dealt I made sure to show respect for everyone’s cultural and personal preferences,
with the differences in particularly when preparing dishes with dietary restrictions. Clear
personal values and communication ensured that both coworkers and customers felt understood and
beliefs, cultural respected.
differences and
sensitivities while dealing
with your coworkers and
customers.
Describe how you Customer feedback on the Aubergine was largely positive. One customer
received feedback from at particularly appreciated the seasoning and presentation, commenting that it
least 2 customers. What elevated the overall dish. Another praised the texture and warmth of the dish.
did they enjoy about the One suggestion for improvement was to slightly increase the seasoning.
dish? What could have
been improved? Ask
them to comment on
taste, texture,
presentation, temperature
and so on. What is your
thought about the
Page 4 of 5 | ANIE-SITHCCC043-WPL-V2.0
Australian National Institute of Education, a business name of Skills International Pty Ltd
RTO: 41160 | CRICOS: 03682M | Suite 2, 197 Prospect Hwy, Seven Hills NSW 2147
Phone: 1300 812 355; +61 2 9620 5501 | [Link] | info@[Link]
WORK PLACEMENT LOGBOOK – SITHCCC043

implementation of this
feedback?
Self-reflection
Describe the things that The dishes were delivered on time without delays, and the teamwork between
went well during the myself and my colleagues was seamless. I felt well-supported by the sous chef
service period and Head Chef Kiran, which contributed to a smooth service.

Describe the areas of I gained valuable experience in preparing and cooking a popular dish like
achievement for you from Aubergine under high demand. Additionally, I developed better time
this service period management skills and improved communication with the kitchen team.

Describe the areas that I would like to improve my understanding of the different vegetarian dishes on
you have identified for the menu, as this will enhance my ability to contribute to the kitchen’s overall
improvement workflow.

Describe whether the Yes, the workflow planning ensured that everyone knew their tasks, and
workflow planning helped everything was completed on time. This made the service period run smoothly
maximise your efficiency and efficiently.
or not.

Student Declaration

I confirm that the above-mentioned description of the relevant service period is true and accurate.

Student Name: Suresh Hamal

Signature Date: 15/10/2024

Workplace Supervisor Endorsement

I have observed the student during this service period and confirm the accuracy of the information recorded
in this service period’s journal.

Supervisor
Name:

Signature Date:

Page 5 of 5 | ANIE-SITHCCC043-WPL-V2.0
Australian National Institute of Education, a business name of Skills International Pty Ltd
RTO: 41160 | CRICOS: 03682M | Suite 2, 197 Prospect Hwy, Seven Hills NSW 2147
Phone: 1300 812 355; +61 2 9620 5501 | [Link] | info@[Link]