Profile
- First name:
- Last name:
- Display name:
- ID: SXXXXXXX
- Official website address:
- Personal website address:
Me
Brief description about yourself.
Learning Topics
Learning Topics
- Demonstrate competence of skills and values for food and workplace safety standards of the commercial kitchen;
- Plan, produce and present meat, seafood, poultry, fruit, vegetable, egg, stock, sauces, soups and farinaceous dishes;
- Select and prepare ingredients and equipment to produce and serve pastries, cakes, bread and dessert; and,
- Produce kitchen business documents and contribute to menu development and stock management.
Comments
Important
RESPONSIBILITIES OF THE STUDENT
Always demonstrate correct personal presentation. Ensure that you wear:
- Clean clothes/uniform and shoes in the kitchen all the time;
- Ensure that you have clean and short fingernails, neat hair and are neatly shaved.
- Communicate clearly and professionally with all members of staff.
- Learn and always follow the correct communication procedures for serving and greeting hotel/resort/business guests.
- Learn it, and at all times, follow resort/hotel/business regulations and policies.
- Learn and always follow safety practises of the kitchen and organisation.
- Organise your daily work. Plan, prioritise and solve problems for the team.
- Work with and for the team at all times.
- Your supervisor MUST be informed when you are unable to attend to your scheduled shift or days of work.
STUDENT: RECORDING YOUR WORK EXPERIENCE
- Before completing the work experience statements, read the notes on the type of work experience you are required to complete.
- Always write clearly: the tasks completed with the days, dates and hours of work
- Any other activities performed during this time must be recorded in the Work Experience Record Page.
- Your work experience record for every week must be signed by your Chef or designated supervisor.
- You are required to complete your assigned projects of the products and services within the kitchen and resort/hotel.
Remember to;
- Discuss skills you have acquired
- Menu items, products and services/functions you were involved in.
- State challenges you encountered and how these were resolved. Discuss how you may have done this differently and why.
- Describe food safety and work safety standards that are important to the kitchen and how these are maintained
- Identify products, services and processes that are unique to the food industry that you encounter/use/comply with at work.