SITHKOP005 Coordinate cooking operations Instance 1 of 12

Name of Establishment / Outlet: _Ashin_ Date of service:1615/20

Service Style/Period: _ Lunch___ Food production process: __cook freeze, cook chill for extended shelf life_

No. of kitchen staff: ___3__ No. of Covers/Portions prepared: ___40_____

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time.

Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.
List the food production processes you have observed during the service period:
Marinade beef, cut wagyu beef
List the adjustments you have made to food production processes during the service period:
Adjust the salt and pepper on beef, adjust the marinade of the sliced beef adjust marinade sauce

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the temperature of the beef mince was under Adjust the marinade sauce and mix kiwi with soy sauce
the 4C or under when you start the prep.
Make sure the rest of the ingredients are WPRW before the Trim all fat and silver skin
prep.
Temperature log check
Make sure the beef were stored in the right containers and
labelled properly before freezing

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name ____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 2 of 12

 Name of Establishment / Outlet: Ashin Date of service: _____17/1/20_____________

Service Style/Period: Lunch/dinner Food production process: Cook chill for extended shelf life/bulk cooking

No. of kitchen staff: ____3_____ No. of Covers/Portions prepared: ____30____

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
Cutting chicken thigh and vegetables.
List the adjustments you have made to food production processes during the service period:
Spread thinly cutting chicken thigh. Julienne onions,carrots
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure all the vegetables was fresh and in good Mix onions and carrots
condition.
Make sure the rest of the ingredients are WPRW before the
prep.
Make sure ice tray under chickens Trim all fat of chicken

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name ____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 3 of 12
Name of Establishment / Outlet: Ashin Date of service:18/1/20

Service Style/Period: Lunch/ala carte Food production process: Cook chill for extended shelf life
 No. of kitchen staff: 4_________ No. of Covers/Portions prepared: _40_________

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
Make teriyaki sauce, apple dressing

List the adjustments you have made to food production processes during the service period:
Ensure sauce consistency, grated apple mix with olive oil.
List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Do not mix olive oil first
prep.
Make sure the sauce ingredients prepared when you start Keep on eyes when Boil sauce 5 hours
the boil.
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name ____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 4 of 12

Name of Establishment / Outlet: _Ashin _ Date of service:20/1/20

Service Style/Period: _Set menu / Lunch___ Food production process: __bulk cooking___________________
 No. of kitchen staff: ___3__ No. of Covers/Portions prepared: ___75_____

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
Cutting salmon, vegetables for tempura,

List the adjustments you have made to food production processes during the service period:
Trim salmon fat and cut portion size for lunch set menu. All same size of vetables

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Ensure all fat removed from salmon
prep.
Make sure the vegetables same size Follow first cut size
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name _____________________ Signature ________________________Date ____________________

SITHKOP005 Coordinate cooking operations Instance 5 of 12

Name of Establishment / Outlet: Ashin Date of service:21/1/20

Service Style/Period: lunch /dinner Food production process: Cook for extended shelf life

No. of kitchen staff: ___3_____ No. of Covers/Portions prepared: ___30_______

 List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
Poached egg, make ramen soup. make udon soup
List the adjustments you have made to food production processes during the service period:
Soup should be shiny, low heat boil soup

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Put more vegetables in soup to make it smooth and not so
prep. thick
Make sure that eggs should be half cooked Boil egg only 7 mins.
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name _______________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 6 of 12
Name of Establishment / Outlet: _Ashin Date of service: __24/1/20________________

Service Style/Period: Set menu / Lunch/dinner Food production process: Bulk cooking

No. of kitchen staff: ___4______ No. of Covers/Portions prepared: 40

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
 Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
sizzling chicken main, okonomiyaki (Japanese pancake), tonkatsu sauce, teriyaki sauce

List the adjustments you have made to food production processes during the service period:
Make sure the okonomiyaki will be crispy on surface but soft in the middle, the chicken must be juicy

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Make sure the alcohol in the sake was gone when making
prep. the teriyaki sauce
Make sure the temperature of the chicken thigh was under Make sure the skin of the chicken is crispy and moist inside
the 4C or under when you start the prep.
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name:____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 7 of 12
Name of Establishment / Outlet: Ashin _ Date of service: ____25/1/20_____

Service Style/Period: _Lunch/dinner___ Food production process: __bulk cooking

No. of kitchen staff: ___3__ No. of Covers/Portions prepared: __40_____

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
 Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
tobiko mayo, battered pop corn prawn,

List the adjustments you have made to food production processes during the service period:
Deep fried the prawn lightly to ensure that the prawn wouldn’t be dry and chewy.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before Cut the prawn into four for better flavour distribution
the prep.
Make sure the temperature of the prawn was under the Need to mix mayo sauce properly
4C or under when you start the prep.
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.
Workflow plan prepared and attached Prep. List attached
Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name: _______________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 8 of 12
Name of Establishment / Outlet: Ashin __ Date of service:27/1/20

Service Style/Period: lunch/dinner Food production process: Bulk cooking

No. of kitchen staff: ____3____ No. of Covers/Portions prepared: ____30______

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.
 List the food production processes you have observedduring the service period:
marinade beef, deep fried tofu

List the adjustments you have made to food production processes during the service period:
Marinade beef has to put more soy sauce, cut tofu a bite size

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Mix kiwi with soy sauce in the beef recipe for more
prep. balance, flavour, soft
Make sure the temperature of the beef was under the 4C Make thicker batter for the fried tofu to make a crispy
or under when you start the prep. texture surface
Make sure portion size the beef completely before freezing
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name _____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 9 of 12
Name of Establishment / Outlet: _Ashin __ Date of service:28/1/20

Service Style/Period: lunch/dinner Food production process: Bulk cooking

No. of kitchen staff: ____3_____ No. of Covers/Portions prepared: ____40______

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
 Poached egg, pork katsu,
List the adjustments you have made to food production processes during the service period:
poached egg must be runny, follow procedure pork katsu recipe flour-egg-breadcrumb

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Put extra vinegar to the poached egg to stabilize the egg
prep. form
Make sure same size the pork completely before freezing Cook deep frying pork katsu nice golden brown
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name ____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 10 of 12
Name of Establishment / Outlet: _Ashin _ Date of service:3/2/20
Service Style/Period: _lunch /dinner___ Food production process: Bulk cooking

No. of kitchen staff: ___3__ No. of Covers/Portions prepared: ___40_____

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
Udon soup, soba salad with grilled chicken,

List the adjustments you have made to food production processes during the service period:
 Soba noodle has to cook 2 minutes less than usual for smaller batch, keep the shitake mushroom in the udon soup to extract
flavour out of it

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Udon must be cook frozen to ensure its chewy on texture
prep. and not mushy
Make sure the temperature of the chicken was under the Add more shitake mushroom in the udon soup
4C or under when you start the prep.

Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached
Supervisor’s Name ____________________ Signature ________________________Date _____________________
SITHKOP005 Coordinate cooking operations Instance 11 of 12
Name of Establishment / Outlet: Ashin __ Date of service:7/2/20

Service Style/Period: lunch/dinner Food production process: Bulk cooking

No. of kitchen staff: ____4___ No. of Covers/Portions prepared: __40

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.

List the food production processes you have observedduring the service period:
Pop corn prawn, chicken katsu, cutting vegetables

List the adjustments you have made to food production processes during the service period:
double crumbed the chicken katsu to make sure it is nice and crumbly

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
 Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Cutting cabbage thinly
prep.
Make sure the temperature of the chicken was under the Bread and crumbed the chicken katsu twice
4C or under when you start the prep.
Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name ____________________ Signature ________________________Date _____________________

SITHKOP005 Coordinate cooking operations Instance 12 of 12
Name of Establishment / Outlet: Ashin __ Date of service:1126/20

Service Style/Period: lunch /dinner Food production process:bulk cooking/cook chill for five days shelf life

No. of kitchen staff: ___3______ No. of Covers/Portions prepared: ____30______

List the food production requirements you have identified for this service period:
Confirm the number of bookings, check the forecast for the restaurant. Check the history how it was last year same time
Provide an overview of actions you have used to organise availability of all supplies for the food production period:
Check the availability of the product/item, the par level and the shelf life, make sure all the boxes has the label and date,
make a mise en place and forecast the flow of the product according to the sales and prediction, finalize the list an start
preparing.
List the food production processes you have observedduring the service period:
Soba chicken salad, marinade beef,
List the adjustments you have made to food production processes during the service period:
Add more topping to the muffin to make more attractive to the customer, season the chicken thigh before grilling

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
Steps to monitor quality Directions for adjustment
Make sure the rest of the ingredients are WPRW before the Make sure the rest of the ingredients are WPRW before the
prep. prep.
Make sure the temperature of the chicken was under the Make sure the temperature of the chicken was under the
 4C or under when you start the prep. 4C or under when you start the prep.
Temperature log check Temperature log check

Detail end of service procedures you supervised including provisions for waste minimisation, recycling and storage
requirements of commodities, materials and equipment as applicable:
Using a wastage record sheet, record the wastage at the end of the shift including the date on it, all the off cuts must be store
properly for future usage like stock and staff meal, always use a clean container with the label and date on it. Temperature
logs are done before the last shift of the day. Plastic and cardboard is re-cycled. Food kept in containers is wrapped and
labelled correctly.

Workflow plan prepared and attached Prep. List attached

Food Order attached Mise en place list attached
Food Requirement Calculation attached

Supervisor’s Name ____________________ Signature ________________________Date _____________________