Aabishkar - Log Book 4

Practical Service Instances Log Book
SITHKOP005
Coordinate cooking operations
Course: ____________________________________
Name of Student: ____________________________
Date Due: __________________________________
To be completed by all supervisors/managers involved in observation of students
Vanshraj Enterprises P/l Trading As Victorian Academy Of Commerce and Technology Startups
RTO No. 41428 CRICOS Provider Code 03477E email: [email protected]
171 Sydney Road,Coburg-3058
VACTS VER. 1.4 Nov 2020
Establishment Employer & ABN Supervisor Name Date Responsible Service Periods
Must be included and Title for student
List Service
Signature & Initials
Instance
numbers
completed
Gentleman George 38974540432 From:
Beers and Burgers
To:
From:
To:
From:
To:
From:
To:
From:
To:
From:
To:
From:
To:
VACTS VER 1.4 Nov 2020
Page 1 of 55
Instructions
A. This log shall be used to document the coordination of cooking operations during full
service periods.
B. The 12 service instances must include at least 2 of the following food production
processes:
□ bulk cooking
□ cook chill for extended life
□ cook chill for five day shelf life
□ cook freeze
□ fresh cook.
C. Each instance is to be recorded in the log book attached, clearly numbered and dated
on at least 12 occasions.
D. Each service detail and task outlined in each of the log book instances must be
completed.
E. To calculate food requirements for recipes use the template “Standard Recipe Card”.
F. To collate food orders you may use the electronic template “Banquet Analysis Sheet”
(BAS) provided to you by your trainer.
G. To record workflow planning and communication use the template “Workflow”.
H. Recipe and workflow templates may be copied as required to suit your needs.
I. For each service period you must provide:
a workflow plan
a mise en place list
a preparation list
For 4 of the 12 instances you must provide in addition to the above documentation:
Calculation of food requirements and Food orders which must cover 4 of the
following service styles:
Page 2 of 55
□ à la carte
□ buffet
□ set menu
□ table d’hôte
□ bulk cooking operations
□ functions and events
□ festivals
J. When transferring to another workplace or on completion of the total number of

required service instances, the declaration(s) at the end of the log book need to be
completed by the workplace supervisor and the student.
Page 3 of 55
Please complete the following table before submission.
Food Production Please tick Date
Process (2 must be
covered in total)
bulk cooking
cook chill for extended
life
cook chill for five day
shelf life
cook freeze
fresh cook.
Service Style (4 must
be covered in total)
à la carte
buffet
set menu
table d’hôte
bulk cooking
operations
functions and events
Page 4 of 55
To be completed on completion of all services by all parties indicated, in conjunction with
the declarations on the last pages of the log book.
Performance Evidence – Benchmarks Sign each benchmark achieved at the end of all
services
Student Self – Workplace Trainer/Assessor
Assessment Supervisor
Reading skills
 Interprets and follows a range of organisational
procedures and work schedules.
 Reviews special request from customers and dietary

requirements and interprets relevant changes required to
food preparation lists and recipes.
Self Management
 Plans and organises tasks from organisational

information including bookings, standard procedures,
guest lists and event schedules
 Develops and reviews work schedules
 Follow work schedules effectively
 Prepares work area and supplies according to
procedures to meet service requirements.
Page 5 of 55
 Maintains cleanliness and tidiness of work areas
 Integrates all technical skills within the whole service
period, throughout preparation, service, and end of shift
duties.
 Completes administration and reporting requirements
relevant to the job role and typical tasks performed in that
role
Problem solving skills
 Identifies and anticipates operational problems and
responds to these accordingly.
 Evaluates dishes and makes adjustments to ensure
quality products
Communication skills
 Liaises with other team members about service

requirements
 Listens and responds colleague and customer comments
and complaints, and questions
 Responds to feedback from colleagues and uses active
questioning to clarify further information.
Teamwork skills to:
 Works cooperatively as part of a team

 Provides advice and support to the team as required.
 Participates in debriefing and handover sessions with
colleagues
 Proactively suggests improvements for food production
and service provisions.
Numeracy Skills (as relevant, based on job role)

 Completes calculations required for recipe requirements
and conversions
 Measures and weighs ingredients required for food
preparation.
 Measures chemicals required for cleaning according to
labels and instructions
 Identifies required numbers of stock and supplies based
on orders and instruction lists.
Technology skills
 Sets up and checks equipment for daily work

requirements
 Uses a variety of equipment for day-to-day work
activities.
 Cleans and maintains equipment to industry standards
and manufacturer’s instructions.
Page 6 of 55
Standard Recipe Card
Name of dish: G G Burger Portion nos.: 01
Reference source: Kitchen
Portion cost: $3.09 Portion size: 340 g
Sale Price at $20.00
( 15.45 % Food Cost)
Commodities
Item Specification Weight kg/l/unit Cost per kg/l/unit Actual Cost
Burger Bun 1 unit (40g) $0.80 $0.80
Chicken Thigh 120g $5.20/500g $1.24
egg 1 unit (50g) $3/12 units $0.25
Flour 10g $1.10/kg $0.01
Slaw 10g $2/200g $0.1
Siracha Mayo 10ml $2/ 100ml $0.20
Lettuce 1/8 (10g) $2/ unit $0.25
Pickle sliced 10g $2.20/ 250g $0.08
Chips 80g $2/kg $0.16

Page 7 of 55

Total Cost $ 20.3

Portion Cost $ 3.09
Method:
1. Whisk the egg and dip the Chicken Thigh in both egg wash and flour.
2. Fry the chicken least 4 minutes.
3. Place mayo, 4 pickles, lettuce, fried chicken thigh and slaw on the bun and
serve with fried chips.
Work Flow Plan/ End of Service Procedures / De-Brief
TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?)
10.30p Whisk the egg and dip the Rolling Pin/Spoon

m Chicken Thigh in both egg
wash and flour.
10.32p Fry the chicken least 4 Spoon

m minutes.
10.40p Place mayo, 4 pickles, Oven Is this chicken Properly Cook

m lettuce, fried chicken thigh Through
and slaw on the bun and
End of Service Procedures/ Equipment/ Communication (Who, About what?)

Reporting Requirements Systems
Page 8 of 55
10.48 Clean the bench top Wipe with tea By my self
PM towels
Post Service De-Brief Equipment/ Communication (Who, About what?)

Systems
10.50 Check by Chef Head Chef – Quality Checking
PM
SITHKOP005 Coordinate cooking operations Instance 1 of 12

Name of Establishment / Outlet; Gentleman George Beers and Burgers Date of service: ___________
Service Style/Period: ______6 hrs____ Food production process: __________Grilling__________________
No. of kitchen staff: ____4______ No. of Covers/Portions prepared: _____6_______
List the food production requirements you have identified for this service period:
_________________________________Oven, Deep Fryer, Rolling
Pin__________________________________________________________________________________________
_____________________________________________________________________________________________
_________________________________________________________________________________________
Provide an overview of actions you have used to organise availability of all supplies for the food production
period:
__________________________________________________________Received order, Started to prepare food for
cooking
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________________
List the food production processes you have monitored during the service period:
Page 9 of 55
___________Fry the chicken and collect all the ingredients that are
necessary_____________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
___________________________________________
List the adjustments you have made to food production processes during the service period:
__________Make sure that the chicken is fried for 4 to 5 minutes and should follow all the WHS
rules_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Chicken Grill and oven
Mayo, lettuce Oven
Detail end of service procedures you supervised including provisions for waste minimisation, recycling and
storage requirements of commodities, materials and equipment as applicable:
________________nth__________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________________________
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name __________________________________ Signature ________________________

Date _____________________
Page 10 of 55
Name of dish: Pork belly squares Portion nos.: 01
Portion cost: $ 3.4 Portion size: 300 g
Sale Price at $ 16
Commodities
Pork belly 200 gram $12/kg $2.4
Sauce 100 ml $10/lit $1

Page 11 of 55

Total Cost $ 22

Portion Cost $ 3.4
Method:
Pork belly need to cook on slow at 180 degree Celsius for 1 hrs with salt and
spice powder.
After takeout, need to press for atleast 12 hrs.
Portion according to size.
Fry it and put sauce on top.

(Slow Cook Pork belly)
4:00 Ready everything which Tray, baking paper By self

pm we need
4:03 Need to put on Tray with

pm water ,salt and spice
8:00 Take out and press

pm
8:05 Put on Cool room
Page 12 of 55
End of Service Procedures/ Equipment/Systems Communication (Who, About what?)
Reporting Requirements
Clean section Teatowel, hot water By self
Post Service De-Brief Equipment/ Communication (Who, About

Systems what?)
Check Touch/feel Chef

Name of Establishment / Outlet:__ Gentleman George Beers and Burgers ____ Date of service;________
Service Style/Period: _______5 hr________ Food production process: ________Frying__________
No. of kitchen staff: ____6______ No. of Covers/Portions prepared: ____3________
List the food production requirements you have identified for this service period: ___________________
_____________________Fryer, Bowl, tong,
tray__________________________________________________________________________________________
_________________________________________________________________________________________
period:
___________________Store in a cool room, Prepare to cook the
food____________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
__________________________
__________________________________________ Collect all the ingredients and prepare for
food_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_________
Page 13 of 55
__________________Make sure that pork belly is
clean________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
__________________________________
Pork belly fryer
______________________After that I cleaned the service table and give the dishes to
clean________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_______________________
Supervisor’s Name __________________________________ Signature ________________________Date

_____________________
Page 14 of 55
Name of dish: Fry Chicken Burger Portion nos.: 01
Sale Price at $20.00
Commodities
Burger Bun 1 unit (40g) $0.75 $0.75
Chicken Thigh 120g $5/500g $1.20
egg 1 unit (50g) $3/12 units $0.25
Flour 10g $1/kg $0.02
Slaw 10g $2/200g $0.01
Siracha Mayo 10ml $1.65/ 100ml $0.16
Lettuce 1/8 (10g) $2/ unit $0.25
Pickle sliced 10g $2/ 250g $0.08
Chips 80g $1.90/kg $0.15

Total Cost $19.30

Portion Cost $ 2.87
Page 15 of 55
Method:
1. Whisk the egg and dip the Chicken Thigh in both egg wash and flour.
2. Fry the chicken least 4 minutes.
3. Place mayo, 4 pickles, lettuce, fried chicken thigh and slaw on the bun
and serve with
fried chips.

Task (Description) and
TIME Equipment & WHS Communication (Who, About what?)
Priority
8.30p Whisk the egg and dip the Rolling Pin/Spoon
m Chicken Thigh in both egg
wash and flour.
8.32 Fry the chicken least 4 Spoon

PM minutes.
8.40p Place mayo, 4 pickles, Oven Is this chicken Properly Cook

m lettuce, fried chicken thigh Through
and slaw on the bun and
Page 16 of 55
8.48 Clean the bench top Wipe with tea By my self
PM towels
Post Service De-Brief Equipment/Systems Communication (Who, About what?)

8.50 Check by Chef Head Chef – Quality Checking
PM

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service:_______
Service Style/Period: ______4 hr_______ Food production process: ________Frying_________
_________________________________Oven, Deep Fryer, Rolling
Pin__________________________________________________________________________________________
_____________________________________________________________________________________________
_________________________________________________________________________________________
period:
__________________________________________________________Received order, Started to prepare food for
cooking
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________________
___________Fry the chicken and collect all the ingredients that are
necessary_____________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
___________________________________________
Page 17 of 55
__________Make sure that the chicken is fried for 4 to 5 minutes and should follow all the WHS
rules_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________
Chicken Grill and oven
________________nth__________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________________________

_____________________
Page 18 of 55
Name of dish: Beef Slider Portion nos.: 01
Sale Price at $ 15
Commodities
Beef mini patties 90 gram $1.66/unit $1.66
Slider Bun 60 gram $0.60/each $1.80
Sauce 50 gram $10 $0.5
Other Garnish 20 gram $5 $0.1

Total Cost $ 17.26

Portion Cost $ 4.06
Method:
Page 19 of 55
Need to grill the beef patties
While grill patties, we need to toast the buns and after ready, all
ingredients need to be used.
Ready for plate and serve it.
6 pm Ready for ingredients Tray, tong, tea By self
towel
6:02 Grill patties tong

Pm
6:06 Need to put on oven both Tray

Pm buns and patties
6:10 Check and serve it. Plate By self

pm

6:15 Cleaning section Tea towel, hot By self
pm water
Page 20 of 55
Check By self

Name of Establishment / Outlet: __ Gentleman George Beers and Burgers __ Date of service: __________
Service Style/Period: ______5 hr_________ Food production process: ________Grilling________
No. of kitchen staff: ____5______ No. of Covers/Portions prepared: ____6________
List the food production requirements you have identified for this service period: ____________
_____________________________________Tray, Tong,
Oven________________________________________________________________________________________
_______________________________________________________________________________
period:
______________________Received the order, Stored in a cool
room_______________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_______________________
_____________Grill the patties and collect all the ingredients require to cook the
food_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
____________________________________
________Follow all the WHS rule and make sure that patties are fresh and clean
_____________________________________________________________________________________________
Page 21 of 55
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________
Patties Grill
___________________After this I clean the service table and I kept the respective foods in their place accordingly to
the
temperature___________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
____________________________________

Date _____________________
Page 22 of 55
Name of dish: The Lot burger Portion nos.: 01
Sale Price at $ 17
( 7.29% % Food Cost)
Commodities
Beef Burger 130 gram $1.66 $0.21
Burger Bun 120 gram $1.20 $0.14
Burger Cheese 20 gram $0.50 $0.02
Eggs 30 gram $0.10 $0.003
Bacon 50 gram $12/kg $0.60
Burger extra 20 gram $0.10 $0.002

Total Cost $ 20.56

Portion Cost $ 1.24
Method:
Need to grill the beef patties and bacon.

Page 23 of 55
While grill patties and bacon, We need to toast the buns and make ready.
Collect all the ingredients and make ready for plating.
Serve on plate.

Task (Description) and
TIME Equipment & WHS Communication (Who, About what?)
Priority
6 pm Collect all the ingredients Tong, toaster, grill By self
6:07 All cooked and ready for buns

pm and sauce
6:10 Make ready for everything’s plate By self

pm

6:15 Clean table area Tea towel, hot By self
pm water

Check food Chef
Page 24 of 55
Name of Establishment / Outlet: __ Gentleman George Beers and Burgers Date of service: ___________
Service Style/Period: ______5 hr_________ Food production process: _____Grilling______
List the food production requirements you have identified for this service period: ____________________
_________________________Grill, fryer, tong,
toaster_______________________________________________________________________________________
____________________________________________________________________________________
period:
_____________Received order, Started to prepare food for
cooking___________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________
_________________Make buns ready and collect all the ingredients that are necessary
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
____________________________
______________Follow all the rules of
WHS_________________________________________________________________________________________
_____________________________________________________________________________________________
Page 25 of 55
_____________________________________________________________________________________________
___________________________________
Buns Toast
______________________________________nth____________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________________________

Date _____________________
Page 26 of 55
Name of dish: Korean Chicken Wings Portion nos.: 01
Sale Price at $ 15
Commodities
Chicken Wings 200g $5/kg $1
Korean Sauce 200ml $10/lit $2
Garnish 20 gram $5 $0.1

Total Cost $ 20

Portion Cost $ 3.10
Method:
Need to steam chicken wings and after that reduce the water then put on fryer.
After making golden colour, need to put rich of sauce and make sticky.
Serve with Toasted sesame and spring onion.
Page 27 of 55
Name of Establishment / Outlet: _Gentleman George Beers and Burgers____ Date of service;________
Service Style/Period: _______5 hr_____ Food production process: ________Steam and frying_____
No. of kitchen staff: _____5_____ No. of Covers/Portions prepared: _____3_______
List the food production requirements you have identified for this service period: __________________Pot,
Bowl, Fryer,
Tong_________________________________________________________________________________________
_____________________________________________________________________________________________
________________
period:
_______________Received order, Stored in a cool room
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________
________________Steam the Chicken, Collect all the ingredients and start to cook the
food_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_________________________________
_______________Make sure the chicken is fresh and
clean________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
___________________________________
Page 28 of 55
Chicken Steam
_____________________________nth_____________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________________________

_____________________
Page 29 of 55
Name of dish: Herbed Chicken Strips Portion nos.: 01
Sale Price at $ 13
Commodities
Chicken Tenderloins 200g $10/kg $2
Crumb garnish 40 gram $10 $0.4
Sauce 100 gram $10 $1

Total Cost $ 30

Portion Cost $ 3.40
Method:
Need to crumb Chicken Tenderloins and fry it.

After make it fry then put on oven.
Takeout after sometimes and serve with sauce.
Page 30 of 55
Name of Establishment / Outlet’_ Gentleman George Beers and Burgers __ Date of service:_________
Service Style/Period: _______6 hr________ Food production process: ____Frying______
No. of kitchen staff: ______4____ No. of Covers/Portions prepared: _____2______
List the food production requirements you have identified for this service period: __________________Fryer,
Bowl,
Tong_________________________________________________________________________________________
_____________________________________________________________________________________________
________________
period:
_______________________Received order and stared to prepare food for
cooking_______________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
____________________________
___________Fry the chicken , Collect all the ingredients that are
necessary_____________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
__________________________________________
____________________________Make sure that the chicken is crumb and most follow the rule of
WHS_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________
Page 31 of 55
Chicken fryer
______________________nth____________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________________________

_____________________
Page 32 of 55
Name of dish: Vegetable spring Rolls Portion nos.: 01
Sale Price at $ 11
Commodities
Spring(5 piece) 5 piece(200g) $15 $3
Sauce 100ml $10 $1
Garnish 10 gram $3 $0.03

Total Cost $ 28

Portion Cost $ 4.03
Method:
Need to portion the size and put on fryer.

After cook put some sauce and garnish for presentation.
Page 33 of 55
Name of Establishment / Outlet: ___ Gentleman George Beers and Burger____ Date of service: _________
Service Style/Period: _____4 hr__________ Food production process: _________Frying_________________
___________________________________Fryer,
Bowl,Tong____________________________________________________________________________________
_____________________________________________________________________________________________
____
period:
____________________Start to prepare food for
cooking_______________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_______________________________
______________Collect all the required ingredients and start to
cook_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
___________________________________
____________________Most follow all the rules of
WHS_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________
Page 34 of 55
Spring Fryer
___________________After that I clean the service table and put food in respective
place________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_______________________________

_____________________
Page 35 of 55
Name of dish: Hot bird burger Portion nos.: 01
Sale Price at $ 15
Commodities
Chicken breast 150 gram $10/kg $1.5
Burger buns 120 gram $1.20 $0.14
Vegies mixed 100 gram $10/kg $1

Total Cost $ 26.2

Portion Cost $ 2.89
Method:
Need to grill the chicken burger.

While grill chicken breast , we need to toast the buns and after ready, all
Ingredients need to be used.
Ready for plate and serve it.
Page 36 of 55
Name of Establishment / Outlet: Gentleman George Beers and Burgers __ Date of service:_______
Service Style/Period: _____6 hr__________ Food production process: __________Grilling___________
No. of kitchen staff: ____5______ No. of Covers/Portions prepared: ______3______
List the food production requirements you have identified for this service period: ___________________Grill,
Fryer, tong,
Toaster_______________________________________________________________________________________
_____________________________________________________________________________________________
_________________
period:
______________Received order, store the food in a cool
room_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
___________________________________
____________Maintained the chicken and collected all the required ingredients and start to cook until its
ready________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
______________________________________
___________Followed the rule of WHS, Make sure the chicken is fresh and
cleans________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_______________________________________
Chicken Grill
Page 37 of 55
________________________After the service i cleaned all the service table and gave the dirty utensils for wash.
Then I kept the respective foods in their place accordingly to the
temperature.___________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
_______________________________

Date _____________________

Name of dish: Steak Sandwich Portion nos.: 31
Page 38 of 55
Sale Price at $ 22
Commodities
Beef Steak 100 gram $3.5/unit $3.5
Turkish bread 120 gram $1.20 $0.14
Sauce 50 gram $6/kg $0.30
Sandwich garnish 50 gram $5 $0.25

Total Cost $ 15.7

Portion Cost $ 4.19
Method:
Grill the steak until cook. Before that need to toast the bread and start to
make the food.
Need to do turn by turn so that put sauce on top and bottom.
Add the garnish and make ready.

Name of Establishment / Outlet;_ Gentleman George Beers and Burgers __ Date of service:___________
Service Style/Period: _______5 hr________ Food production process: ___________Grilling_______
Page 39 of 55
No. of kitchen staff: _____5_____ No. of Covers/Portions prepared: _____6_______
_____________________Grill, fryer,
Toaster_______________________________________________________________________________________
_____________________________________________________________________________________________
_______________
period:
______________Received order, Stored in a cool
room_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
___________________________________
______________Collect all the required ingredients and start oto until its
ready________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
____________________________________
_______________Make sure the beef is
fresh_________________________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
__________________________________
Beef Grill
Page 40 of 55
_____________nth_____________________________________________________________________________
_____________________________________________________________________________________________
_____________________________________________________________________________________________
________________________________________________

_____________________

Name of dish: Chicken Souvlaki Portion nos.: 01
Page 41 of 55
Sale Price at $ 16.00
Commodities
Chicken Tenderloin 100g $7.10 / Kg $ 0.71
Pita Bread Plain 50g $0.20 / Piece $ 0.20
Salad Mix 100g $1 / Pack $ 1.00
Tzatziki Sauce 50g $1 / Pack $ 1.00
Chips 100g $3.20 / Kg $ 0.32

Total Cost $ 12.50

Portion Cost $ 3.23
Method:
First toast the pita bread one minute until bread puffs up and grill bite size
chicken pieces five minutes or until done.
Then apply Tzatziki sauce to half of pita bread and add some salad mix
to that.
After that place the grilled chicken pieces top of the salad mix and wrap the pita
bread.
Finally Serve with the deep fried chips
Page 42 of 55
1.00 PMStart grill the chicken & Deep fry Tong/ Grill / Deep fryer Chef: About how long chicken want to grill
chips
1.05 PMToast the pita bread Tong/ Grill
1.06 PMSpread the tzatziki sauce Spoon
1.07 PMAdd some salad mix & Chicken Tong
1.08 PMWrap the pita bread Chef : How do I wrap the pita bread
1.09 PMServe with the deep fried chips Plate

1.10 PMClean the bench top Wipe with tea towels By my self

1.12 PMCheck by Chef
Page 43 of 55
Name of Establishment / Outlet: Gentleman George Beers and Burgers Date of service; __________
Service Style/Period: ______4 hrs_________ Food production process: ___________Grilling________________
______________________________________________________ Tong, flat grill, Tea towel, bowl,
plate_____________________________________________________________________________________________
___________________________________________________________________
period:
_____________________________________________Received order, stored in cool room, started to prepare for
cooking___________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________________________________________
_________________Maintained the chicken and collected all the required ingredients and start to cook until its
ready____________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________
___________Followed all the WHS rules, Make sure the chicken is
fresh_____________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
__________________________
Page 1 of 55
Checking Chickens Grill and oven
Making sure all utensils are sanitized Fryer
_______After the service i cleaned all the service table and gave the dirty utensils for wash. Then I kept the respective
foods in their place according to the temperature.
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_____________________________

Date _____________________
Page 2 of 55
Name of dish: Grain Salad Portion nos.: 01
Sale Price at $ 15
Commodities
Quinoa (3 types) 100 gram $15/kg $1.5
Freekeh 100 gram $4/kg $0.4
Pomegranate 25 gram(1/25) $3 $0.07
Other salad 100 gram $10/kg $1
Sauce 50 gram $10/kg $0.5

Total Cost $ 42

Portion Cost $ 3.47
Method:
Need to boil the quinoa and freekeh until cook

Need to clean pomegranate and make ready for other salad
Toast the honey wallnut
After make everything then start to serve with dressing.
Page 3 of 55
7 pm Ready for all ingredients Bowl, tong, tray Chef
7:02 Toast the honey wallnuts Tray/oven

Pm
7:05 Make ready for sauce and

Pm salad
7:07 Clean Pomegranate and start Bowl

Pm to put on Bowl
7:10 Ready/serve on plate Plate Chef

pm
End of Service Procedures/ Equipment/ Communication (Who, About what?)

Reporting Requirements Systems
7:17 Clean your area Tea towel/hot water By self
pm
Post Service De-brief Equipment/ Communication (Who, About what?)

Systems
Check By self
Page 4 of 55
Name of Establishment / Outlet: Gentleman George Beers and Burgers Date of service: ____________
Service Style/Period: ______5 hrs_________ Food production process: ___________Boiling________________
________Bowl, Pot, Tong_____________________________
period:
______________________________Received order, Toast the honey, make sauce ready
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________
_________________________ Collect all the required ingredients and start to cook until its ready
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
________
___________Follow all the WHS rules, Make sure that all items are clean and
fresh_______________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________
Checking honey toast
Page 5 of 55
_______After that I cleaned the service table and put the foods in their respective
place_____________________________________________________________________________________________
_________________________________________________________________________________________________
_________________________________________________________________________________________________
_______________________________________


_____________________
Page 6 of 55
To be completed on Completion of all services
Where the services were completed in multiple work places, each workplace is to complete
the details below, based on the details provided on the second page of this log book.
Workplace 1: __________________________________________________________List details as per index
Employer / Workplace Supervisor Declaration:
The Student has coordinated ___________ service periods of the 12 service periods at
_________________________
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:
Workplace 2: __________________________________________________________List details as per index
Page 7 of 55
Employer / Workplace Supervisor Declaration:
The Student has coordinated ___________ service periods of the 12 service periods at
_________________________
The information provided relevant to the service instances is true to the best of my knowledge.
Comments (include reasonable adjustments):
Employer / Workplace Supervisor Name:

Employer / Workplace Supervisor Signature: Date:
Student Declaration:
I have completed all activities/tasks as required and detailed in this document including the 12 service periods
All supporting workflow plans, reconciliations and other supporting documentation are prepared by myself relevant
to the
service instances these are attached to.
The information in this logbook is to the best of my knowledge a true and accurate record
Comments:
Student Name:
Student Signature: Date:
Page 8 of 55
Student Name Trainer/Teacher Workplace/Organisation
Service Instance No. 1 2 3 4 5 6 7 8 9 10 11 12
Date
The service instance covered: B–L–D– B–L–D– B–L–D–F B–L–D– B–L–D–F B–L–D– B–L–D–F B–L–D– B–L–D–F B–L–D– B–L–D–F B–L–D–F
Breakfast(B), Lunch(L), Dinner(D), Function/Buffet(F) F F F F F F
Food Production Process (2 must be covered in

total)
 bulk cooking
 cook chill for extended life
 cook chill for five day shelf life
 cook freeze
 fresh cook.
Service Style (4 must be covered in total)

 à la carte
 buffet
 set menu
 table d’hôte
 bulk cooking operations
 functions and events
 festivals
Documentation
 Workflow Plan
 Mise en Place List
 Preparation List
 Food Requirement Calculation (4 required in
total)
Page 1 of 55
 Food Order (4 required in total)
Page 2 of 55

Aabishkar - Log Book 4

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Practical Service Instances Log Book

Coordinate cooking operations

Name of Student: ____________________________

Date Due: __________________________________

To be completed by all supervisors/managers involved in observation of students

□ cook chill for extended life

□ cook chill for five day shelf life

G. To record workflow planning and communication use the template “Workflow”.

I. For each service period you must provide:

□ bulk cooking operations

□ functions and events

J. When transferring to another workplace or on completion of the total number of

 Reviews special request from customers and dietary

 Plans and organises tasks from organisational

 Liaises with other team members about service

 Works cooperatively as part of a team

Numeracy Skills (as relevant, based on job role)

 Sets up and checks equipment for daily work

Work Flow Plan/ End of Service Procedures / De-Brief

10.30p Whisk the egg and dip the Rolling Pin/Spoon

10.32p Fry the chicken least 4 Spoon

10.40p Place mayo, 4 pickles, Oven Is this chicken Properly Cook

End of Service Procedures/ Equipment/ Communication (Who, About what?)

Post Service De-Brief Equipment/ Communication (Who, About what?)

SITHKOP005 Coordinate cooking operations Instance 1 of 12

Service Style/Period: ______6 hrs____ Food production process: __________Grilling__________________

No. of kitchen staff: ____4______ No. of Covers/Portions prepared: _____6_______

Supervisor’s Name __________________________________ Signature ________________________

Work Flow Plan/ End of Service Procedures / De-Brief

4:00 Ready everything which Tray, baking paper By self

4:03 Need to put on Tray with

8:00 Take out and press

8:05 Put on Cool room

Post Service De-Brief Equipment/ Communication (Who, About

SITHKOP005 Coordinate cooking operations Instance 2 of 12

Service Style/Period: _______5 hr________ Food production process: ________Frying__________

No. of kitchen staff: ____6______ No. of Covers/Portions prepared: ____3________

Supervisor’s Name __________________________________ Signature ________________________Date

Work Flow Plan/ End of Service Procedures / De-Brief

8.32 Fry the chicken least 4 Spoon

8.40p Place mayo, 4 pickles, Oven Is this chicken Properly Cook

Post Service De-Brief Equipment/Systems Communication (Who, About what?)

SITHKOP005 Coordinate cooking operations Instance 3 of 12

Service Style/Period: ______4 hr_______ Food production process: ________Frying_________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: _____2_______

Supervisor’s Name __________________________________ Signature ________________________Date

Work Flow Plan/ End of Service Procedures / De-Brief

6:02 Grill patties tong

6:06 Need to put on oven both Tray

6:10 Check and serve it. Plate By self

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

SITHKOP005 Coordinate cooking operations Instance 4 of 12

Service Style/Period: ______5 hr_________ Food production process: ________Grilling________

No. of kitchen staff: ____5______ No. of Covers/Portions prepared: ____6________

Supervisor’s Name __________________________________ Signature ________________________

Need to grill the beef patties and bacon.

Work Flow Plan/ End of Service Procedures / De-Brief

6:07 All cooked and ready for buns

6:10 Make ready for everything’s plate By self

Service Style/Period: 6 hrs Food production process: Grilling______________

No. of kitchen staff: 4 No. of Covers/Portions prepared: _6_____

Supervisor’s Name __________ Signature

Service Style/Period: _5 hr Food production process: Frying____

No. of kitchen staff: 6 No. of Covers/Portions prepared: 3______

Supervisor’s Name __________ Signature Date

Service Style/Period: __4 hr_ Food production process: Frying___

No. of kitchen staff: 5 No. of Covers/Portions prepared: _2_____

Supervisor’s Name __________ Signature Date

Service Style/Period: __5 hr_ Food production process: Grilling____

No. of kitchen staff: 5 No. of Covers/Portions prepared: 6______

Supervisor’s Name __________ Signature

Service Style/Period: 5 hr_ Food production process: _Grilling____

No. of kitchen staff: 4 No. of Covers/Portions prepared: _4_____

Supervisor’s Name __________ Signature

No. of kitchen staff: ___5_ No. of Covers/Portions prepared: _3_____

Supervisor’s Name __________ Signature Date

Service Style/Period: _6 hr Food production process: Frying

No. of kitchen staff: ____4 No. of Covers/Portions prepared: _2____

Supervisor’s Name __________ Signature Date

Service Style/Period: _4 hr__ Food production process: _Frying_____________

No. of kitchen staff: 5 No. of Covers/Portions prepared: _3_____

Supervisor’s Name __________ Signature Date

Service Style/Period: _6 hr Food production process: Grilling_______

No. of kitchen staff: 5 No. of Covers/Portions prepared: 3__

Supervisor’s Name __________ Signature

Service Style/Period: _5 hr Food production process: _Grilling___

Supervisor’s Name __________ Signature Date

Service Style/Period: __4 hrs_ Food production process: _Grilling__________

No. of kitchen staff: 5 No. of Covers/Portions prepared: _4_____

Supervisor’s Name __________ Signature

Service Style/Period: __5 hrs_ Food production process: _Boiling__________

No. of kitchen staff: 6 No. of Covers/Portions prepared: _2_____

Supervisor’s Name __________ Signature Date