Sous chef form

Sous chef form

Use in a training kitchen for apprentice chefs Form Preview
  • 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

  • EIT Level 5 Sous chef form 2016

  • Pre Production Check

  • 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

  • Please Run the Wizard
  • Kitchen Set up

    Listed below are a few items you can set up to assist staff in getting on with their work on arrival

  • HACCP & EIT Food Safety Plan

    Please provide information on any areas of concern related to the EIT Food Safety Plan and general HACCP issues
  • Post Production

  • Should be Empty: