This form is designed to record the information collected whilst conducting the roles and responsibilities as a sous chef. These duties (if carried out correctly) will cover the performance criteria within the City & Guilds Diploma and the NZQA level 5 Diploma in Cookery qualifications
In this part you will check in with technicians that the customers/students for the production/class are accurate, Food is ordered based on customers/student numbers, trolleys are made up for the class, any items that needed addressing from previous production/class were addressed and check when deliveries will arrive. You will show good communication skills and professional conduct.
Kitchen checked for hygiene and storage temperatures
Check all areas of the kitchen to ensure good standards have been maintained from previous class
Kitchen Set up
Listed below are a few items you can set up to assist staff in getting on with their work on arrival