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Supervisor's Name _ Jean Mootov. Signature 3.0 SITHCCCo20 Work effectively as a cook Instance 47 of 48 Name of Establishment / Outlet: Hanvest Date of service: -_Service Period: Lunch No, of kitchen staff: _ __ Covers (No. of customer being served): 12_ Section_ _Total number of hours: including break Record your specific Mise en Place tasks for this service period including preparation of equipment and areas: Identify which knife skills you demonstrated on which commodities List 5 methods of cookery which you used during this service period: Cookery Items cooked Adjustments/ Requests Equipment used Methods Which team members did you liaise with and about what? Colleagues: Supervisor: Detail end of service procedures that you followed including provisions for waste minimisation, recycling and storage requirements of commodities, materials and equipment as applicable: Give examples of the cleaning duties you carried out (including chemicals used and procedures applied): KINGSFORD INTERNATIONAL INSTITUTE |CRICOS: 03689D RTO: 45363| SITHKOP005| JUN 2022 V2.0 53 | Page