Appendix C: Progress Report Template - SITXHRM001

Coaching Progress Report

Trainee Name and ID: Maria

Coach Name and ID: Ankush PANDHI/SAE7283

Date of follow up session:       Location: acumen restaurant

Topic: Coaching in cooking lamb

Key:
0- Not responding 1- Not 2- Needs 3- Meets 4- Above
to training acceptable improvement standard standard

Performance rating
Item Performance Criteria
0 1 2 3 4
1 What is stand mixer?

2 Portion meats/ Properly cut

3 Cleaning process of mixer?

4 Chemical Required for cleaning?

5 How to Operate it?

6 Knows spec portion weights/ sizes

7 Portion meats/ Properly cut

8 Properly cut/ Portion steaks

9 Demonstrate good knife skills

10 Properly prep station for service

           

           
Further coaching/ support provided in follow up session:
she need further coaching What is stand mixer and Things produced in stand mixer?

Impact of further coaching on performance rating:

After further coaching session she learn well What is stand mixer and Things produced in stand mixer?
Overall feedback on performance/ recommendations for further training:
• She should operate it daily to learn about it properly

Signature of coach: Ankush PANDHI

Date:      

Signature of trainee: Maria

Date:      
 Coaching Progress Report

Trainee Name and ID: Harpal

Coach Name and ID: Ankush PANDHI/SAE7283

Date of follow up session:       Location: acumen restaurant

Topic: Coaching in cooking lamb

Key:
0- Not responding 1- Not 2- Needs 3- Meets 4- Above
to training acceptable improvement standard standard

Performance rating
Item Performance Criteria
0 1 2 3 4
1 What is Salamander cooking method

2 How to operate it

3 R u able to dessamble the salamander?

4 Brands available In market

5 Cleaning process

6 Knows spec portion weights/ sizes

7 Portion meats/ Properly cut

8 Properly cut/ Portion steaks

9 Demonstrate good knife skills

10 Properly prep station for service

           

           
Further coaching/ support provided in follow up session:
she need further coaching What is Salamander cooking method and Brands available In market.

Impact of further coaching on performance rating:

After further coaching session she learn well What is Salamander cooking method and Brands available In market.
Overall feedback on performance/ recommendations for further training:
• For him it was good experience as he learned about temperatures, and uses of salamander etc

Signature of coach: Ankush PANDHI

Date:      

Signature of trainee: Harpal

Date:      
 Coaching Progress Report

Trainee Name and ID: Ming Wei

Coach Name and ID: Ankush PANDHI/SAE7283

Date of follow up session:       Location: acumen restaurant

Topic: Coaching in cooking lamb

Key:
0- Not responding 1- Not 2- Needs 3- Meets 4- Above
to training acceptable improvement standard standard

Performance rating
Item Performance Criteria
0 1 2 3 4
1 How to use dish washer

2 how to turn on the dish washer

3 What is dish washer

4 Chemical used in cleaning the utensils

5 Cleaning process of dish washer

6 Knows spec portion weights/ sizes

7 Portion meats/ Properly cut

8 Properly cut/ Portion steaks

9 Demonstrate good knife skills

10 Properly prep station for service

           

           
Further coaching/ support provided in follow up session:
she need further coaching how to turn on the dish washer and What is dish washer.

Impact of further coaching on performance rating:

After further coaching session she learn well how to turn on the dish washer and What is dish washer.
Overall feedback on performance/ recommendations for further training:
• This training made him use the sinks properly which will leads to the efficiency of work.

Signature of coach: Ankush PANDHI

Date:      

Signature of trainee: Ming wei

Date:      
 Coaching Progress Report

Trainee Name and ID: Tanya

Coach Name and ID: Ankush PANDHI/SAE7283

Date of follow up session:       Location: acumen restaurant

Topic: Coaching in cooking lamb

Key:
0- Not responding 1- Not 2- Needs 3- Meets 4- Above
to training acceptable improvement standard standard

Performance rating
Item Performance Criteria
0 1 2 3 4
1 Knowledge about the dishes in the menu

2 R u able to keep menus to keep in mind

3 Prices of the dishes.

4 Knowledge about the cuisine that we are serving.

5 R u confident you can learn dishes price?

6 Knows spec portion weights/ sizes

7 Portion meats/ Properly cut

8 Properly cut/ Portion steaks

9 Demonstrate good knife skills

10 Properly prep station for service

           

           
Further coaching/ support provided in follow up session:
she need further coaching Knowledge about the dishes in the menu and Prices of the dishes.

Impact of further coaching on performance rating:

After further coaching session she learn well Knowledge about the dishes in the menu and Prices of the dishes.   
Overall feedback on performance/ recommendations for further training:
• She gave her best in learning all the things that were taught to her.

Signature of coach: Ankush PANDHI

Date:      

Signature of trainee: Tanya

Date: