Chef Kit

Applicant Kit
Performance Evidence
(Without Qualification)
351311 (Chef )
APPLICANT DETAILS
FIRST NAME/S YUBARAJ SURNAME CHETTRY
EMAIL ADDRESS yubarajchhetry@gmail.com CONTACT PHONE 0439954717
ASSESSORS NAME DATE COMPLETED
SIT40516 Certificate IV in Commercial Cookery (Chef)

ANZSCO: 351311
This trade reflects the role of commercial cooks who have a supervisory or team leading role in the kitchen. They
operate independently or with limited guidance from others and use discretion to solve non-routine problems.
This qualification provides a pathway to work in organisations such as restaurants, hotels, clubs, pubs, cafes and
coffee shops, or to run a small business in these sectors.
Occupational titles may include:
• Commis Chef
• Demi Chef
• Chef de Partie
• Second Chef
• Sous Chef
Instructions for Applicant

To have skills formally recognised in the national system, assessors must make sure you have the skills and knowledge to
meet the industry standard.
This means you must be involved in a careful and comprehensive process that covers the content of all the relevant units of
competence within this qualification.
This Applicant Kit comprises of the same Units of Competence that you would have marked against in your Self-Assessment
Questionnaire (SAQ) in the previous stage of the process.
When completing this Applicant Kit, please ensure that you provide the relevant evidence for each Unit of Competence. As
a guide, use the Units of Competence you had marked in your (SAQ) that you do on a regular basis.
You can familiarise yourself with the Australian trade qualification requirements by going to the Training.gov.au website
and click on National Register of VET image, then enter SIT40516 code in the Quick search section. This will bring up the
requirements of this trade.
Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 1

Issue Date: Jan 2022 Review Date: March 2022 Next Review Date: September 2022 V4 / 2022
Document Control Management - Uncontrolled when Printed

Applicant Kit
351311 (Chef )
Qualification rules
Please ensure you provide the evidence that covers the qualification requirements by selecting all the Core Units and the
required Elective Units.
The qualification rules are to cover 33 Units of Competence in total.
This comprises of 26 Core Units and 7 Elective Units selected from within this Applicant Kit
Provide evidence of your skills and experience

Provide as much information and documentary supporting evidence of your previous experience as you can.
This is your opportunity to provide proof of your variety of experience in the industry.
Ensure you have complete your Applicants Kit – Knowledge Response by answering each statement in the ‘demonstrate
your knowledge and experience’ section, providing details of when, where, how and why and the outcome of the task.
This document will support your statements with additional evidence such as Videos, Photographic and Documents of the
task you completed.
Remember that any video evidence that you submit, you must be in the video. In the evidence register, list the video reference
number as the cluster then the title.
Suggested Supporting Evidence (copies)

• Past and Current menus in line with resume. ( al a carte menu, buffet, table d hote, set, cycler menu )
• Hazard Reports —which you may have prepared.
• Work Instructions / Safety Instructions / Risk Assessments —which you may have prepared.
• Video footage of you undertaking work specific to a combination of the units of competence within this
qualification – you must be seen and heard in the video.
• Work diaries / work lists / task sheets / preparation list / job sheets/ function run sheets / safety log books—
specific to this trade.
• Purchasing lists / invoices / menu planning and costing sheets / recipes - that you may have drawn up and/or
used.
• Any other documentation that may demonstrate industry experience.
When you have uploaded your numbered and titled performance evidence, ensure you label
the evidence you have submitted on this document beside the correct number, tick the box
under applicants submission. This will inform the assessor you have uploaded the
performance evidence for viewing.
We require you to provide all forms of evidence electronically – it is recommended for you to send this electronically
via a Dropbox link. This way we can easily upload it to your electronic file in our database.
Copies of documents will not be returned to you, they must be retained by the RTO as evidence to support
your application.
The Applicant kit is provided as a word document that allows you to type directly into the fields. Some documents,
however, will need to be printed, signed, dated and scanned to be included in your evidence submission

Applicant Kit
351311 (Chef )
Assessor’s instructions
The Assessor must review all evidence provided by the Applicant from Stage 1 and Stage 2 and complete the boxes in
each unit of competence. Please make any comments in the assessor section against each unit.
On completion of reviewing all the performance evidence, please complete the Documentary Evidence Summary
document to state whether the Applicant can progress to the next stage or not. At this stage the Assessor can request
additional workplace evidence if the Applicant hasn’t provided enough to cover the skills aspect of the trade.
Training Plan for the Certificate IV in Commercial Cookery

Unit Code Name Sufficient Evidence
Core SITXFSA001 Use hygienic practices for food safety ☐
Elective SITXFSA004 Develop and implement a food safety program ☐
Core SITXFSA002 Participate in safe food handling practices ☐
Core BSBSUS401 Implement and monitor environmentally sustainable work practice ☐
Core SITXINV002 Maintain the quality of perishable items ☐
Elective SITHKOP001 Clean kitchen premise and equipment ☐
Elective SITHIND002 Source and use information on the hospitality industry ☐
Core SITXWHS003 Implement and monitor work health and safety practices ☐
Core SITXHRM001 Coach others in job skills ☐
Core SITHCCC001 Use food preparation equipment ☐
Core SITHCCC005 Prepare dishes using basic methods of cookery ☐
Core SITHCCC006 Prepare appetisers and salads ☐
Core SITHCCC007 Prepare stocks, sauces and soups ☐
Core SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes ☐
Core SITHCCC012 Prepare poultry dishes ☐
Core SITHCCC013 Prepare seafood dishes ☐
Core SITHCCC014 Prepare meat dishes ☐
Core SITHPAT006 Produce desserts ☐
Core SITHCCC019 Produce cakes, pastries and breads ☐
Elective SITHCCC017 Handle and serve cheese ☐
Core BSBDIV501 Manage diversity in the workplace ☐
Core SITXHRM003 Lead and manage people ☐
Elective SITXHRM002 Roster staff ☐
Core SITXCOM005 Manage conflict ☐
Elective SITXINV003 Purchase goods ☐
Elective SITXINV004 Control stock ☐
Core SITXFIN003 Manage finances within a budget ☐
Core SITXMGT001 Monitor work operations ☐
Core SITHKOP002 Plan and cost basic menus ☐
Core SITHKOP004 Develop menus for special dietary requirements ☐
Core SITHCCC018 Prepare food to meet special dietary requirements ☐
Core SITHCCC020 Work effectively as a cook ☐
Core SITHKOP005 Coordinate cooking operations ☐


Applicant Kit
351311 (Chef )
Cluster 1:
SITXFSA001 Use hygienic practices for food safety
SITXFSA004 Develop and implement a food safety program
SITXFSA002 Participate in safe food handling practices
BSBSUS411 Implement and monitor environmentally sustainable work practice
SITXINV002 Maintain the quality of perishable items
SITHKOP001 Clean Kitchen premises and equipment
Performance evidence requirements to be provided by applicant:
Please provide evidence of your skills and experience for the units of competency in cluster 1 and upload.
Ensure all evidence is referenced with the relevant Number and Title, e.g. 3. Cleaning schedule
(If you are unable to gain access to documentation required, we have attached examples of documents you would use
in the hospitality industry as assessment tools. Download and print, fill in in your own hand writing. Upload and submit
as supportive evidence)
Provide documentation of the below document within a food safety program Applicant Assessor Required
(if you are unable to access documentation, complete the attached documents) submission review evidence
1. Temperature check ☒ ☐ ☐
2. Wastage ☒ ☐ ☐
3. Cleaning schedule ☒ ☐ ☐
4. Receiving goods ☒ ☐ ☐
5. Maintenance report ☒ ☐ ☐
Photo evidence
6. Take a photo of your cooler that demonstrates dating and labelling of ☒ ☐ ☐
preparation.
7. Take a photo of three (3) different storage areas - the cooler, dry goods and ☒ ☐ ☐
freezer storage.
8. Environmental sustainability ☒ ☐ ☐
(Suggested evidence : Recycling of products or wastage sheets or a power usage graph)
9. Displaying of food items. ☒ ☐ ☐

10. SDS (Safety data Sheet). ☒ ☐ ☐
Video
11. You preparing fruit or vegetables or protein meats to demonstrate participating in ☒ ☐ ☐
food safety practices


Applicant Kit
351311 (Chef )
Assessor to confirm if there is sufficient evidence for the units in this section Yes ☐ No ☐
Assessor Notes (if required):
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
Cluster 2:
SITHIND002 Source and use information on the hospitality industry

SITXWHS003 Implement and monitor work health and safety practices
SITXHRM001 Coach others in job skills
(If you are unable to gain access to documentation required, we have attached examples of documents you would use in
the hospitality industry as assessment tools. Download and print, fill in in your own hand writing. Upload and submit as
supportive evidence)
Applicant Assessor Required

Provide documentation of the below performance evidence
submission review evidence
(if you are unable to access documentation, complete the attached documents)
12. Cleaning schedule ☒ ☐ ☐
13. Maintenance report ☒ ☐ ☐
14. Incident report ☒ ☐ ☐
15. HACCP risk analyse report ☒ ☐ ☐
16. Complete coaching session documents (attached) in WHS x 1 and 3 in other topics ☒ ☐ ☐
you have trained staff (total 4)
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
Cluster 3:
SITHCCC001 Use food preparation equipment
SITHCCC005 Prepare dishes using basic methods of cookery
SITHCCC006 Prepare appetisers and salads
(If you are unable to gain access to documentation required, we have attached examples of documents you would use
in the hospitality industry as assessment tools. Download and print, fill in in your own hand writing. Upload and submit
as supportive evidence)
Photos of you using three ( 3) different fixed or hand held equipment Applicant Assessor Required
17. Hand Blender ☒ ☐ ☐
18. Oven ☒ ☐ ☐
19. Grill ☒ ☐ ☐
Video of you using hand held equipment and explaining the safety features
20. Hand Blender ☒ ☐ ☐
Document or Photo of a menu from your current or past workplace identifying different cookery methods
21. Attic Menu ☒ ☐ ☐
22. Novotel Menu ☒ ☐ ☐
Photo or video of you using different precision cuts
23. Of you demonstrating the use of precision cuts on fruits and vegetables. ☒ ☐ ☐
(Suggested evidence: brunoise, chiffonnade, concasse, jardinière, julienne, macédoine,
mirepoix, and/ or paysanne)
Photo or video of you using at least once the below different cookery methods.
Example: baking, blanching, boiling, braising, deep frying, grilling, poaching, roasting, shallow/pan frying/sauté /stir fry,
steaming, stewing, microwaving. Please number your evidence addressing the performance requirements for 24-35.
24. Baking: ☒ ☐ ☐
25. Blanching: ☒ ☐ ☐
26. Boiling: ☒ ☐ ☐
27. Braising: ☒ ☐ ☐
28. Deep frying: ☒ ☐ ☐


Applicant Kit
351311 (Chef )
29. Grilling: ☒ ☐ ☐
30. Poaching: ☒ ☐ ☐
31. Roasting: ☒ ☐ ☐
32. Shallow / Pan Frying/ Sauté / Stir Fry: ☒ ☐ ☐
33. Steaming: ☒ ☐ ☐
34. Stewing: ☒ ☐ ☐
35. Microwave: ☒ ☐ ☐
Performance evidence you can supply:

• Identified on menus or
• Recipe or
• Video
(please number your evidence addressing the performance requirements for 36-42)
36. Canape: ☒ ☐ ☐
37. Hors d’hourves: ☒ ☐ ☐
38. Tapa: ☒ ☐ ☐
39. Antipasto: ☒ ☐ ☐
40. Classical cold salad: See recipe Waldorf salad ☒ ☐ ☐
41. Contemporary warmed salad: menu Thai beef salad ☒ ☐ ☐
42. Fruit salad: ☒ ☐ ☐
Document: A recipe of a canapé or contemporary warmed salad
(from a menu from your current or past workplace)
43. Suggested evidence - Arachini ☒ ☐ ☐
Photo of Mise en place for the canapé or contemporary warmed salad
44. Canape ☒ ☐ ☐
Video of you cooking and presenting the canapé or contemporary warmed salad
45. Suggested evidence – Arachini – rolling, crumbing and deep frying , plating and presented dish ☒ ☐ ☐
Assessor initials:
Date:

Applicant Kit
351311 (Chef )
Cluster 4:
SITHCCC008 Prepare vegetable, fruit, egg and farinaceous dishes
SITHCCC007 Prepare stocks, sauces and soups

• Identified items on a menu from your current or past workplace or
• Recipe or
• Video
(please number your evidence addressing the performance requirements below for 46-72)
Prepare vegetable, fruit, egg and farinaceous dishes

46. Vegetable dish: ☒ ☐ ☐

47. Fruit dish: ☒ ☐ ☐
48. Egg dish : ☒ ☐ ☐
49. Cous cous: ☒ ☐ ☐
50. Pulse: ☒ ☐ ☐
51. Rice: ☒ ☐ ☐
52. Gnocchi: ☒ ☐ ☐
53. Filled pasta: ☒ ☐ ☐
54. Pasta/noodle ☒ ☐ ☐
Prepare stocks
55. Beef stock: ☒ ☐ ☐
56. Chicken stock: ☒ ☐ ☐
57. Fish stock: ☒ ☐ ☐
58. Vegetable stock: ☒ ☐ ☐
Prepare sauces
59. Espangnole: ☒ ☐ ☐
60. Chicken veloute: ☒ ☐ ☐
61. Seafood veloute: ☒ ☐ ☐

Applicant Kit
351311 (Chef )
62. Mayonnaise: ☒ ☐ ☐
63. Béchamel: ☒ ☐ ☐
64. Tomato based sauce: ☒ ☐ ☐
65. Hollandaise: ☒ ☐ ☐
66. Coulis: ☒ ☐ ☐
67. Jus: ☒ ☐ ☐
68. Demi glaze: ☒ ☐ ☐
Prepare soups
69. Clear soup: ☒ ☐ ☐
70. Crème soup: ☒ ☐ ☐
71. Puree soup: ☒ ☐ ☐
72. Broth soup: ☒ ☐ ☐
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
e Cluster 5:
SITHCCC012 Prepare poultry dishes
SITHCCC013 Prepare seafood dishes
SITHCCC014 Prepare meat dishes
Ensure all evidence is referenced with the relevant Number and Title, e.g. 75. Plating Pork
Video
73. Of you plating poultry dish ☒ ☐ ☐
74. Of you plating a seafood dish ☒ ☐ ☐
75. Of you plating a meat dish ☒ ☐ ☐
• Recipe or
• Video
( please number your evidence addressing the performance requirements below for 76-95)
Prepare poultry dishes

76. Chicken: ☒ ☐ ☐
77. Duck: ☒ ☐ ☐
78. Turkey: ☒ ☐ ☐
79. Game birds ☒ ☐ ☐
Prepare seafood dishes
80. Round fish: ☒ ☐ ☐
81. Salt water: ☒ ☐ ☐
82. Fresh water: ☒ ☐ ☐
83. Flat Fish: Completed in Knowledge ☒ ☐ ☐
84. Squid: ☒ ☐ ☐
85. Octopus: ☒ ☐ ☐
86. Shellfish examples below - ☒ ☐ ☐
87. Crustaceans: ☒ ☐ ☐

Applicant Kit
351311 (Chef )
Prepare meat dishes

88. Beef: ☒ ☐ ☐
89. Lamb: ☒ ☐ ☐
90. Pork: ☒ ☐ ☐
91. Veal: ☒ ☐ ☐
92. Venison: ☒ ☐ ☐
93. Kangaroo: recipe marinated kangaroo loin ☒ ☐ ☐
94. Offal: ☒ ☐ ☐
95. Speciality meats: ☒ ☐ ☐
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
Cluster 6:
SITHPAT006 Produce desserts
SITHCCC019 Produce cakes, pastries and breads
SITHCCC017 Handle and serve cheese
Ensure all evidence is referenced with the relevant Number and Title, e.g. 100: Making Choux pastry
Documentation Applicant Assessor Required
(please number your evidence addressing the performance requirements below for 96-97) submission review evidence
96. Of various menus you have worked with identifying various desserts, cakes, ☒ ☐ ☐
pastries, breads and cheeses you have used or made
97. Write a recipe for a cheese plate, with three different cheeses and assorted ☒ ☐ ☐
condiments.
• Cost the recipe to sell to customers using a 30% food cost and GST of 1.1.
• Then show the converted recipe to cater for a yield of 50 people
Video
98. Of you plating a dessert with a sauce you have made ☒ ☐ ☐
(Bavarois, crème brulee, crème caramel, crêpes, custards and creams, flans, fritters, ice-cream,
meringues, mousse, parfait, pies, prepared fruit, puddings, sabayon, sorbet, soufflé or a tart)
99. Of you plating a cake you have made ☒ ☐ ☐

(Basic aerated sponge, cold set cake and mousse cake, friands, fruit cake, genoise sponge, madeira
cake, meringues, muffins or a Swiss roll)
100. Of you plating a pastry dish you have made ☒ ☐ ☐

(Choux pastry, croissant, Danish pastry, puff pastry, short crust, sweet pastry, strudel)
101. Of you plating bread you have made ☒ ☐ ☐

(Baguette, bath or fruit bun, bread rolls, hot cross buns, unleavened breads)
102. Of you plating and presenting a resented cheese plate or platter using at least ☒ ☐ ☐
three different types of cheeses and an arrangement of condiments

• Recipe or
• Video.
Produce desserts
Must identify a minimum of 10 desserts
103. Bavarios: ☒ ☐ ☐
104. Crème brulee: ☒ ☐ ☐


Applicant Kit
351311 (Chef )
105. Crème caramel: ☒ ☐ ☐
106. Crepes: ☒ ☐ ☐
107. Custard and creams: ☒ ☐ ☐
108. Flan: ☒ ☐ ☐
109. Fritters: ☒ ☐ ☐
110. Ice-cream: ☒ ☐ ☐
111. Meringues: ☒ ☐ ☐
112. Mousse: recipe chocolate mousse cake ☒ ☐ ☐
113. Parfait: ☒ ☐ ☐
114. Pies: ☒ ☐ ☐
115. Prepared fruits: ☒ ☐ ☐
116. Puddings: ☒ ☐ ☐
117. Sabayon ☒ ☐ ☐
118. Sorbets: ☒ ☐ ☐
119. Souffle: ☒ ☐ ☐
120. Tarts: ☒ ☐ ☐
Produce sweet sauces **Choose 7 sauces from the below
121. Chocolate sauces: ☒ ☐ ☐

122. Custards and creams: ☒ ☐ ☐
123. Butters and creams: ☒ ☐ ☐
124. Fruit purees: ☒ ☐ ☐
125. Sauces and coulis: ☒ ☐ ☐
126. Fruit syrups: ☒ ☐ ☐
127. Sabayon: ☒ ☐ ☐
128. Sugar syrup: ☐ ☐ ☐
Produce cakes **Choose 4 only from the below
129. Basic aerated sponge: ☒ ☐ ☐
130. Cold set cake and mousse cake: ☒ ☐ ☐
131. Friands: ☒ ☐ ☐


Applicant Kit
351311 (Chef )
132. Fruit cake: ☒ ☐ ☐
133. Genoese sponge: ☐ ☐ ☐
134. Madeira cake: ☐ ☐ ☐
135. Meringues: ☐ ☐ ☐
136. Muffins: ☐ ☐ ☐
137. Swiss roll: ☐ ☐ ☐
Produce pastries **Choose 4 only from the below
138. Choux paste: ☒ ☐ ☐
139. Croissant: ☒ ☐ ☐
140. Danish: ☒ ☐ ☐
141. Puff pastry: ☒ ☐ ☐
142. Short crust: ☐ ☐ ☐
143. Sweet pastry: ☐ ☐ ☐
144. Strudel: ☐ ☐ ☐
Produce Breads **Choose 4 only from the below
145. Baguette: ☒ ☐ ☐
146. Bath or fruit bun: ☒ ☐ ☐
147. Bread rolls: ☐ ☐ ☐
148. Hot cross buns: ☒ ☐ ☐
149. Unleavened: ☒ ☐ ☐
Photo
(please number your evidence addressing the performance requirements below for 150)
150. Storage of cheese in the cooler ☐ ☐ ☒
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
Cluster 7:
BSBDIV501 Manage diversity in the workplace
SITXHRM003 Lead and manage people
SITXHRM002 Roster staff
SITXCOM005 Manage conflict
Ensure all evidence is referenced with the relevant Number and Title, e.g. 155 Managing service
(If you are unable to gain access to documentation required, we have attached examples of documents you would
use in the hospitality industry as assessment tools. Download and print, fill in in your own hand writing. Upload and
submit as supportive evidence)

151. Food preparation list prioritised with staff names on tasks required and times to ☒ ☐ ☐
complete (preparation list attached to complete)
152. Three (3) different weekly rosters you have created ☒ ☐ ☐
153. Conflict resolution form (complete conflict resolution form attached) ☒ ☐ ☐
154. Current business discrimination or diversity policy ☒ ☐ ☐
Video
155. Of you managing a service period ☒ ☐ ☐
**Example: docket control, leading and directing staff
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
Cluster 8:
SITXINV003 Purchase goods
SITXINV004 Control stock
SITXFIN003 Manage finances within a budget
SITXMGT001 Monitor work operations
Ensure all evidence is referenced with the relevant Number and Title, e.g. 161: Food purchase
Documentation: Applicant Assessor Required
156. Purchasing list in conjunction to the current menu ☒ ☐ ☐

157. Forecasting budget on revenue or Par-level preparation list ☒ ☐ ☐
Video:
158. Of you demonstrating monitoring work operations within your responsibilities ☒ ☐ ☐

Photo or Documentation - Purchase goods
You are required to identify, copy and attach invoices for at least six (6) of the goods listed below.
159. Alcoholic or non-alcoholic beverages ☐ ☐ ☒
160. Cleaning agents and chemicals ☒ ☐ ☐
161. Food ☒ ☐ ☐
162. General stores ☒ ☐ ☐
163. Uniforms ☐ ☐ ☒
164. Merchandise ☐ ☐ ☒
165. Linen ☐ ☐ ☒
166. Housekeeping supplies ☒ ☐ ☐
167. Fuel ☐ ☐ ☒
168. Event supplies ☐ ☐ ☒
169. Customer travel products ☐ ☐ ☒
Assessor initials:
Date:

Applicant Kit
351311 (Chef )
Cluster 9:
SITHKOP002 Plan and cost basic menus
SITHKOP004 Develop menus for special dietary requirements
SITHCCC018 Prepare food to meet special dietary requirements
Ensure all evidence is referenced with the relevant Number and Title, e.g. 171: Menu costing of dish
Documentation - costing basic menus Applicant Assessor Required

170. Costing of a complexed dish form the menu. To demonstrated recipe yield and cost, ☒ ☐ ☐
food cost percentage, GST and selling price.
171. A recipe converting Yield. Demonstrate converting a whole number to an odd number ☒ ☐ ☐
base in ingredient required.
Example recipe is for 12 muffins, we need 21 (only) muffins for a morning tea function.
Photo: prepare food to meet special dietary requirements

172. Of a orders identifying at least six (6) different dietary requirements and ☐ ☐ ☒
customers special requests
Ensure all evidence is referenced with the relevant Number and Title, e.g. 177: Table d’hôtel menu
Photo or Documentation (eg. menu from your current or past workplace) showing the below:
173. Seasonal à la carte ☒ ☐ ☐
174. Buffet ☒ ☐ ☐
175. Cyclical ☒ ☐ ☐
176. Degustation ☒ ☐ ☐
177. Ethnic table d’hôte (dietary requirements) ☒ ☐ ☐
178. Set ☒ ☐ ☐
Supplementary and supportive evidence supplied by applicant
179. Current Menus ☒ ☐ ☐
180. Past Menus ☒ ☐ ☐

Applicant Kit
351311 (Chef )
Assessor initials:
Date:
Cluster 10:
SITHCCC020 Work effectively as a cook
SITHKOP005 Coordinate cooking operations
Please provide evidence of the industry standards to support your knowledge and experience for the unit of
competency and upload.
Ensure all evidence is referenced with the relevant cluster code
Eg. cluster 10 – 48 Occasion Diary
(Attached, print and complete in your own hand writing)
190. Complete the attached 48 occasion diary ☒ ☐ ☐
(Ensure it is in line with your resume)
Assessor initials:
Date:


Applicant Kit
351311 (Chef )
Assessing Tools for Applicant
• Food safety program

• Cleaning schedule
• Incident/Injury Report Form
• HACCP - Hazzard Identification Form
• Coaching sessions
• Employee Conflict Resolution Form
• Menu Preparation List
• 48 Occasion Diary
ons for Applica


Applicant Kit
351311 (Chef )
Food safety program -

(Monitoring, Receiving, Disposing, Preparing, Processing, Transporting)
Applicants Name:
When completing temperature checking make sure to check a different food item from the major food group.
Instructions: This log will be maintained for each refrigerator and freezer (both walk-in and reach-in units) in the facility. A
designated food service employee will record the time, air temperature and their initials. The food service supervisor for each facility
will verify that food service employees have taken the required temperatures by visually monitoring food service employees and
reviewing, initialling, and dating a sample of logs each month. Maintain this log for a minimum of three years and until given
permission to discard it. If corrective action is required on any day, circle the date in the first column and explain the action taken on
the back of the chart or on an attached sheet of paper. Refrigerators should be between 0- 4 degrees. Freezers should be between
-18 and -22.
Product Name Eg 11/ 12/ 13/ 14/ 15/ 16/ 17/ Your Supervisors
Date 08 08 08 08 08 08 08 Signature
Signature
Cooler.
Red Meat Beef Cubes 3.4 oc X xx xx
Poultry Chicken Breast 3.6 oc X X X X xx xx
Seafood Shrimps Cooked 2.8 oc X xx xx
Cheese Sliced Cheese 3,6 oc X X xx xx
Fruit and Capsicum 3.8 oc X X xx xx

Vegetables
Freezer
Dairy Parmesan -18 oc X X X xx xx

Cheese
Meat Frozen Chicken -22 oc X X X X X X X xx xx
Seafood Prawn -19 oc X X X xx xx
Display Unit ( hot or cold)
Hot display Breakfast 65 oc x x x x x x x xx xx

unit pastries
Calibration of Temperature prop

Date Method Temperature Out come Your Signature Supervisors
Signature
11/08 Cold – Cold Water 0-5 oc Good xx xx


Applicant Kit
351311 (Chef )
12/08 Hot – Boiling Water 100 oc Good
Receivable of Goods, (chemicals, beverage, meat, poultry, seafood, dry goods)

Name of Product Invoice Temperature Accept Return Corrective action Sign
number
C Whole peeled 5129567 15 oc x xx
tomato
B Calamari squid 5120243 -18 oc x xx
M Pineapple sliced 5129567 7 oc x xx
P Garlic minced 5129567 15 oc x Returned to supplier xx
S Chicken breast 5129567 9 oc x xx
fillets
Maintenance Log
Name of Equipment What’s wrong Reported by Date: Fixed Y/N Date:
1 Hand Blender Problem with wire connection Yubaraj 10/09/20 Y xx
23
2 Microwave Problem with wire connection Yubaraj 17/09/20 Y xx

23
Wastage sheet
Food Item Disposing What wrong with Date: Weight Price $ Total Staff Authorised
product : pkg price $ Member Supervisor
Potatoes Leftover 23/08 0.5 kg Yubaraj xx
/2023
Tomato Spoiled 18/09 0.5 kg Yubaraj xx
/2023


Applicant Kit
351311 (Chef )
Transporting
Date Product Time of Temperature Time of Temperatur Corrective action Sign
departure arrival e
14/09/23 Roast beef 4:00 am 3.4oC 6:00 am 3.5oC n/a xx
10/08/23 Calamari squid 4:00 am 2.8 oC 6:00am 3.2oC n/a xx
11/09/23 Pineapple 4:00 am 5 oC 6:00am 7oC n/a xx
sliced
10/08/23 Chicken breast 4:00 am 3.4oC 6:00am 3.7oC n/a xx
fillets
2 – 4hr Rule
( if product is between 0-2 hours it can go back into the fridge, if between 2 and less than 4 hours it cannot go back into the
fridge and must be used up, If over 4 hrs it must be thrown away. When reheating precooked food items the safe
temperature is 75oc)
Date: Food item Time Activity Time Temp Temp 0-2hr Corrective action
taken place in Total
out safe time
environ
ment
18/09 Cold: Process of 6:00 Make sure to 6:30 0.4oC 4.4oC ½ hr N/A
/2023 preparing AM complete AM
service
preparation
at least one
hour before
serving, and
then
refrigerate it
again,
ensuring that
the
temperature
remains
below 5°C


Applicant Kit
351311 (Chef )
18/09 (Cook -Chill) Cooked Food that 8:00 1st 2nd ½ hr N/A
/2023 7:30 has been AM Cook Chill
AM cooked 75oC 4oC
above the
safe
temperature
zone of 60°C
should be
promptly
chilled to
lower its
temperature
within a two-
hour time
frame.
18/09 ( Thawing ) Out Of List the process Place in Prior After 24 hr N/A
/2023 freezer Ensure cooler 18oC 0.1oC
10:00 consistently Mornin
PM (The plan and g the
night arrange tasks day
earlier) for the next earlier
day, including
gathering
frozen stock,
and store it in a
plastic
container in the
lower section of
the cool room
(chiller)
overnight,
adjusting the
storage space
according to the
quantity of
stock.
18/09 ( Re-thermalising) heating How are you re- Bain 1st 2nd N/A
/2023 thermalizing Marie Heated Holding
The food is 80oC 100oC 80oC
stored at an
appropriate
temperature
and will remain
there until it is
prepared for
consumption.
This Assessment Tool is mapped to the following units.

STIXFSA001, SITXFSA002, SITXWHS001, SITXINV002, BSBSUS201, SITHCCC001, SITHCCC002, SITHCCC003, SITHCCC005, SITHCCC006, SITHCCC007, SITHCCC008,
SITHCCC009, SITHCCC010, SITHCCC012, SITHCCC013, SITHCCC014, SITHCCC017, SITHCCC019, SITHCCC019, SITHPAT006, SITHCCC020, SITXINV003


Applicant Kit
351311 (Chef )
KITCHEN CLEANING SCHEDULE:

Note: Applicant must
Efficiently follow cleaning schedule to clean food preparation and food storage areas in a commercial kitchen on at least six
different occasions, the applicant must clean each of the following large and small equipment items and replenish service ware
and utensils within a commercial kitchen, managing own productivity under time constraints
Date: 23/08 24/08 25/08 26/08 27/08 28/08 29/08
Cooking equipment:
Large and small pots
Fry pans
Deep-fryers
Baking trays
Dishwashers
Garbage bins
Glasswashers
Measures:
Scales
Temperature probes
Mechanical food preparation equipment:
Commercial mixers
Food processors
Blenders and attachments
Mincers
Slicing machines
Ovens
Dishwasher:
Assemble and check Chemical level
Cutting boards
Containers


Applicant Kit
351311 (Chef )
Cooking utensils
Crockery and Dishes
Cutlery
Glassware
Graters and Peelers
Knives
Disassemble and Clean
Food preparation and storage areas
Benches and Working surfaces
Cool rooms or Fridges
Cupboards
Pantry or Storeroom
Freezers
Microwaves
Stoves, Hops, Grill
Sort soiled linen
Tea towels
Cleaning cloths
Use of PPE
Disposal of food waste
Recycling material
Sweep and Mop flooring
Use Safety Signs - wet floor
Disposal of hazardous substances
Complete orders to replace stock materials of chemicals
Applicants Signature
Third Party Signature
This assessment tool maps to :

Sitxfsa001, Sitxfsa002, Sitxwhs001, Sithkop001, Bsbsus201, Sithccc001, Sithccc005, Sithccc006, Sithccc007, Sithccc012, Sithccc013, Sithccc014,
Sithccc019, Sithpat006, Sithccc020.


Applicant Kit
351311 (Chef )
Incident/Injury Report Form

Date of this report:
This form is to be completed when an incident/accident or a near miss has occurred, or any work-related injury,
and handed immediately to, Operations Manager, Directors or your Supervisor
Do not use this form to report hazards
Details of person and incident
Title Surname Given Name Work relationship (e.g. employee, visitor, contractor, etc.)
xx X Employee
Home phone: Mobile phone: E – mail address
xx xx xx
Home or Postal Address xx
Date of Birth Date commenced employment Position Description Supervisor
_____/ _____/ _____ _____/ _____/ _____
Time of incident Date of incident Place of incident (office, client workplace, suburb, etc)
_____ : _____ am pm _____/ _____/ _____
Describe the incident
During the closing cleaning activity, one of the employees slipped on the wet floor while carrying stock the
cool room. The stock spilled onto the floor, but fortunately, no one was injured.
What was being done at the time? (lifting a box, driving a car, typing)
He was carrying stock to the cool room.
What went wrong? (e.g. brakes failed, slipped on wet floor, arm started hurting while typing)
The employee failed to notice the signage indicating a wet floor while completing the task.


Applicant Kit
351311 (Chef )
Contributing factors,
choose a factor that best explains why the incident occurred and write it in the box →
1 Work organisation 2 Physical fitness 3 Personal protection, Others Present (Name/s)
4 Understanding 5 Work method absence of

xx
7 Personal protection, inadequate8 Instructions 6 Tools/ equipment
10 Housekeeping 11 Time management, haste 9 Interpersonal relations

Their Position/relationship
13 Supervision 14 Equipment 12 Overload/ fatigue
16 Maintenance 17 Ergonomics/ furniture 15 Equipment design Chef / Colleagues
19 Environment 20 Visibility (obstructed view) 18 Warning systems
22 Footing 23 Ventilation 21 Visibility (lighting)
25 Temperature control 26 Clearances 24 Noise control
28 Access 29 Footwear 27 Design problem
30 Other/Chance
Details of Injury or Illness
Part of body affected, e.g. Arm, leg, head Name of illness or description of injury:
Left (Tick) Right (Tick) It was a near miss incident. No one was hurt.
Initial Treatment Provider (Tick)
none First aider x doctor Nurse Hospital ambulance
physio chiropractor counsellor other
Time off Signed by (person or supervisor)
(Actual or expected) ________________________/ Days
Name of person
Yubaraj Chhetry
completing report
Signature Date XX


Applicant Kit
351311 (Chef )
Name of person
receiving report
Signature Date XX
HACCP - Hazzard Identification Form

Business Name: Date:
Your Name: Yubaraj Chhetry Supervisor:
Location of Hazard - Kitchen
What is the Hazard
It represents a condition or circumstance that has the potential to cause harm, whether it be
through human injury or illness, property damage, harm to the environment, or a
combination of these factors. Examples include fire hazards, exposure to chemicals, injuries
from sharp equipment, and etc.
What are the Risks associated with the Hazard?
A risk is the probability of an unfavorable event occurring, which can lead to negative
consequences. The degree of risk is determined by both the likelihood of the undesired event
happening and the potential impact or severity of that event.
People or persons who may be affected with the hazard?
Individuals, whether they are employees or customers, who are in close proximity to the
hazardous area when the hazard occurs.
To whom have you discussed this with?
Supervisor/Manager
What has already been done to control the hazard?
Additional training sessions have been arranged for all staff members, including trainees
(note: leave this section blank if nothing has been done)
Initial risk rating Low Moderate High Critical Catastrophic

( note: further action needs to be taken if the initial risk rating for hazard is higher than “low”)
What further action needs to be taken?
Additional training sessions have been scheduled for all staff, including trainees, and it is
mandatory for all employees to apply the knowledge gained during their daily tasks at the
workplace.
( e.g. provide training, staff meeting, review of safe work procedures, provide manual task equipment ..etc.)


Applicant Kit
351311 (Chef )
Action complete by (Date):
Residual risk rating: High
Sign Staff: xx
Sign Supervisor: xx
Coaching Session 1 – Workplace Health and Safety

Venue/Location: Date: xx
Time : Duration of session : 30 min
Learner: xxxx Coach: Yubaraj Chhetry
Identified the need for coaching
❏ Direction for colleges or supervisor

❏ Own observation and workplace experience
❏ Request for coaching from colleague
Identified coaching needs through discussion with learner :
The trainee lacked the necessary expertise in the safe use of sharp knives, handling heavy objects, working with hot
surfaces, and managing hazardous chemicals
WHS Requirements: Safety Training required (During and after cleaning sequence of any area)
Resources Required: Proper guidance and training
Explain purpose of coaching : To provide training on workplace health and safety with the goal of minimizing workplace
hazards
Organisational procedures: explain and demonstrate specific skill:
The training should be led by a knowledgeable individual capable of delivering clear instructions on the relevant subject
matter while emphasizing the importance of safety in areas like freshly cleaned or mopped floors, and the proper
handling of cleaning chemicals, among others


Applicant Kit
351311 (Chef )
Review: Questions to ask to check understanding:
• Do you understand the usage of warning boards in signage?

• Wright amount of cleaning chemical to use during floor mopping.
Did the learner explain and perform tasks to standard? Yes No
Coach feedback to learner: Actively engaged in the training session and comprehended all the instructions provided
Coach Signature: xx Date: xx
Learner Signature: xx Date: xx

Feedback from learner:
The required outcome was made clear Agree Disagree
Were the explained and demonstrated tasks specific skill needed Agree Disagree
I was given enough time to practice the task Agree Disagree
I was encouraged to ask questions Agree Disagree
I feel competent I can undertake the task Agree Disagree
Learner feedback to coach : The presentation was well-structured, and it included ample instructions. I have
acquired a wealth of essential information regarding workplace health and safety
Were there performance problem or difficulties with coaching session: YES NO
If yes identify possible cause
❏ Breakdown of communication
❏ Inappropriate circumstances for coaching
❏ Insufficient opportunity to practice
❏ Language or cultural barriers
❏ Shyness or lack of confidence
Explain what could be rectified to make coaching session better:
Reported to:
Coaching follow up : Monitoring Progress of new skill

Date : ❏ Observation
❏ Provide supportive assistance
From xx to xx ❏ Feedback for colleagues or supervisor


Applicant Kit
351311 (Chef )
Performance appraisal of learner:
Instructions: Tick the appropriate box, If the selected category is “achieve standard” the coach monitoring must indicate the level of rating:
M=Marginal or P=Proficient. If the overall is achieved standards or below standards, the coach must contact the HR for assist ance in
implementing a performance improvement plan
Below Achieves Exceed

Standards Standards Standards
M P
Job Knowledge: P
Quality of work:
Follows organisational procedures
Productivity:
Dependability:
Attendance:
Relations with others:
Commitment to safety : P
Comment :
Report progress to appropriate person
Name: Yubaraj Chhetry Position : Chef
Coaching Session 2 – Knife Skills

Venue/Location: Date:
Time : xx Duration of session : xx
Learner: xx Coach: Yubaraj Chhetry

evaluated the current skill level of the new staff member by requesting a demonstration of knife skills, including
chopping, dicing, and mincing. His performance was subpar, which led me to the decision to provide training on knife
skills.


Applicant Kit
351311 (Chef )
WHS Requirements: Competent knife skills are essential for the job and are crucial in preventing health hazards.
Resources Required: Effective guidance and training by an experienced staff member, along with exposure to various
types of knives.
Explain purpose of coaching : Educate the new staff on the safe handling of knives and to clarify safety requirements.
The training should be administered by a highly experienced individual capable of providing clear explanations and
demonstrations for the safe handling of various types of knives.
• What does safe knife handling entail?
• Showcase precision cutting techniques?
• Are you familiar with the use of different types of knives in the kitchen?
• Do you comprehend the purpose of specific knives for particular tasks?
Coach feedback to learner:

Learner feedback to coach : The training provided clear and thorough instructions, along with ample practical
demonstrations


Applicant Kit
351311 (Chef )
Reported to:

Date : xx ❏ Observation
from xx to xx ❏ Feedback for colleagues or supervisor
Instructions: Tick the appropriate box, If the selected category is “achieve standard” the coach monitoring must indicate the level of
rating: M=Marginal or P=Proficient. If the overall is achieved standards or below standards, the coach must contact the HR for assistance
in implementing a performance improvement plan

M P
Job Knowledge:
Quality of work:
Productivity:
Dependability:
Attendance:
Commitment to safety :
Comment :
Coaching Session 3

Applicant Kit
351311 (Chef )
Time : xx Duration of session : 1.5 hours

Conducting a training session on the proper implementation of the FIFO (First-In-First-Out) procedure is essential to
facilitate the smooth flow and cycling of goods and to maintain precise inventory records.
WHS Requirements:
• Exercise vigilance with regard to personal health and safety.

• Maintain cleanliness and adhere to hygienic practices.
• Exercise caution and avoid overloading storage areas or refrigerators.
Resources Required: Effective instruction and training provided by an experienced supervisor
Explain purpose of coaching : To provide instruction to all employees regarding FIFO guidelines and the management of
stock.
Organisational procedures: explain and demonstrate specific skill: The training should be delivered by a seasoned
individual capable of offering precise instructions on the standard stock rotation procedures for receiving and storing
goods.
• Are you knowledgeable about the FIFO rule?

• Do you recognize the significance of employing appropriate PPE when working with chemical stocks?
• Is it obligatory to maintain the cleanliness of the storage area, and if so, how is it achieved?
• Is labelling a mandatory practice?



Applicant Kit
351311 (Chef )
Learner feedback to coach : Great coaching with a lot of useful information.
Reported to: Manager



Applicant Kit
351311 (Chef )

M P
Job Knowledge:
Quality of work:
Productivity:
Dependability:
Attendance:
Comment :
Coaching Session 4 - Filleting

Time : 13:00 Duration of session : 30 min

It is essential to using proper methods when filleting a whole fish.


Applicant Kit
351311 (Chef )
WHS Requirements:
• Prior to proceeding, wash and dry your hands.

• Always practice safe and appropriate knife handling.
• Utilize a suitable cutting board to prevent the fish from slipping away.
Resources Required: Effective supervision with appropriate guidance and training
Explain purpose of coaching : Noticed that the staff was not following the correct procedure while handling fish during
the filleting process
An experienced individual should conduct the training, offering clear instructions on the standard and safe procedures
for fish filleting.
• Are you familiar with the specific procedures for filleting fish?
• Is it essential to exercise caution during fish filleting, and if so, what precautions should be taken?
• Is it mandatory to use the correct knife and cutting board?
• What is the significance of adhering to proper handling techniques and fish storage procedures?
Good listener who applies what they've learned during training

Learner feedback to coach : A training session that was well-explained and effectively demonstrated.


Applicant Kit
351311 (Chef )
Reported to: Head Chef


M P
Job Knowledge:
Quality of work:
Productivity:
Dependability:
Attendance:
Comment : The training session provided valuable information and was effective
EMPLOYEE CONFLICT RESOLUTION FORM


Applicant Kit
351311 (Chef )
This form is meant to serve as an optional way to allow employees to help resolve conflicts that don’t rise to the level of
discrimination, sexual harassment, or contract grievances. Those types of complaints have specific procedures,
mandated by law, and you should contact the Human Resources office for assistance.
Name: Yubaraj Chhetry
Date: 30/8/2022
Position: xx
Immediate Supervisor: xx
1. Please outline the concern(s), which resulted in your decision to initiate this process. Specific examples / dates
detailing your concern(s) are encouraged. Ensure to include the impact it has on the work environment. Feel free to
attach additional pages if more space is necessary.
On the weekend of September 17, 2023, two staff members called in sick, resulting in increased wait times for meals to
the customers. A group of 6 customers became upset with our service and approached us with complaints.
This situation had the potential to escalate further, as these customers were very frustrated and stressed due to the
delayed service. If we hadn't taken accommodating actions, it could have escalated, and they might have potentially
threatened our staff, which could have created an unpleasant situation for nearby customers at that table.
2. What specific remedies would help resolve this issue?
Immediately after noticing such an issue, we promptly listened to the customers' concerns while remaining calm. We
prioritized their service at the table, offering complimentary food snacks and some discount cards to make them feel
happier and more satisfied with our services. In this situation, we employed an accommodating resolution technique to
address the conflict, which contributed to building a harmonious relationship. I delegated the remainder of the situation
to my manager and joined the kitchen team to ensure the timely delivery of services to other customers.
Employee’s Signature: xx Date: xx
Upon completion, submit to Human Resources. The form will then be forwarded through your chain of command.
Within 15 working days the supervisor /administrator will respond to you in writing and will ask you to indicate if the issue
has been resolved to your satisfaction
(simply circle “Yes” or “No” below).
Date received in Human Resources Received by _____xxxxx_______ Date submitted to Immediate Supervisor
Received by Resolved: Yes No Date submitted to area Administrator Received by Resolved: Yes No
Date submitted to area Vice President Received by

Resolved: Yes No
Date submitted to President/Superintendent Received by
Resolved: Yes No
Completed written responses should be copied and sent to HR for the petitioner’s personnel file.
Menu Preparation List


Applicant Kit
351311 (Chef )
Date : XXX Mon Tues Wed Thur Fri Sat Sun
Menu Item Par level Staff member Prep Prep Prep Prep Prep Prep Prep
Beef steak 15 kg XXX X X X
Chicken stock 20 liters XXX X X
Vegetable 4 kg XXX X X X X
Chicken Schnitzel 10 kg XXX X X X
Cheese platter 40 ea XXX X X X X X X X


Safely and hygienically prepare, cook and present menu items for a minimum of 48 complete food service periods IMPORTANT:
(To be completed by the Student under supervision of the Supervisor)
How to Fill in the Task sheets following: This needs to be done 48 times. Your
On this page is a sample of how to complete the table on the following pages. There are 3 easy steps to this process: Assessor will regularly check on your
progress here. The assessment on this
At the completion of a service take out this table and:
1. Write in the service date, service period, menu style unit cannot take place until you have
completed this task 48 times.
2. With your Supervisor, simply tick down the column under that date, all the skills you practised in that service period
3. Your Supervisor and yourself initial (sign) in the last two places of that column.
Service Period: B = Breakfast Menu Style: A = A la carte

Legend for the
L = Lunch S = Set menu
Service Period
D = Dinner T = Table d’hôte
and Menu Style
SF = Special Function B = Buffet
C = Cyclical


Occasion 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
Service Date x x x x x x x x x x x x x x x x x x x x x x x x
Service Period ( B, L, D, SF ) B L D B L D B L D B L D B L D B L D B L D B L D
Menu Style (A, S, T B, C) B A B B A T B A T B A C B A C B A C B A C B A C
Food organisation and preparation must include:
Cleaning and preparing vegetables X X X X X X X X X X X X X
and other commodities
Portioning food types, ingredients, X X X X X X X X X X X X X X
and dishes
selecting and using service-ware X X X X X X X X X X X
and equipment.
Prepare, cook, and serve items from the following food types that meet quality requirements:
Appetisers and salads X X X X X X X X X X X X X X X X
Fish and shellfish X X X X X X X X X X X X X X X X
Hot and cold desserts X X X X X X X X X
Meat, poultry, and game X X X X X X X X X X X X X X X X X
Pastries, cakes, and yeast goods X X X X X X X X X X X X X X X X
Stocks, sauces, and soups X X X X x X X
Vegetables, fruit, eggs, and X X X X X X X X
farinaceous products
Commercial equipment used in service period:
Electric, gas or induction ranges X X X X X X X X X X X X X X X X X X X X X X X X
Ovens, including combi -ovens with X X X X X X X X X X X
trays
Microwaves X X X X X X X X X X X X X X X X X X
Hot plate or griddles X X X X X X X X X X X
Deep - fryers X X X X X X X X X X X X X X X
Salamanders - Grills X X X X X X
steamers X X X X X X X
Blenders, food processes and X X X X X X X X
mixers
Slicers X X X X X X X
Dishwashers X X X X X X X X X X X X X X X X X X X X X X X X


Bain marie or hot box X X X X X X X X X X X X

Occasion 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24
Special requests or dietary requirements of customers must relate to:
X X X X
Cultural needs and restrictions
X X X X X X
Customer preferences (e.g.
vegetarian, Vegan, etc.)
X X X
Dietary requirements based on
medical issues.
End of service procedures must include:
X X X X X X X X X X X X X X X X X X X X X X X X
Cleaning procedures
X X X X X X X
Discuss and consider feedback from
customers and guests on quality and
service
X X X X X X X
Post-shift debriefs or handover
Preparations for the next food
service period
X X X X X X X X
Re-stocking
Storing food items.
Applicant TO INITIAL


Occasion 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48
Service Date
Service Period ( B, L, D, SF ) B L D B L D B L D B L D B L D B L D B L D B L D
Menu Style ( A, S, T B, C) B A B B A T B A T B A C B A C B A C B A C B A C
Food organisation and preparation must include:
Cleaning and preparing vegetables X X X X X X X X X X X X X
and other commodities
portioning food types, ingredients, X X X X X X X X X X X X X X

and dishes
selecting and using service-ware X X X X X X X X X X X

and equipment.
Prepare, cook, and serve items from the following food types that meet quality and time constraints of a commercial kitchen:
Appetisers and salads X X X X X X X X X X X X X X X X
Fish and shellfish X X X X X X X X X X X X X X X X
Hot and cold desserts X X X X X X X X X X X
Meat, poultry, and game X X X X X X X X X X X X X X X X X
Pastries, cakes, and yeast goods X X X X X X X X X X X X X X X X
Stocks, sauces, and soups X X X X x X X
Vegetables, fruit, eggs, and X X X X X X X X
farinaceous products
Commercial equipment used in service period:
Electric, gas or induction ranges X X X X X X X X X X X X X X X X X X X X X X X X
Ovens, including combi -ovens with X X X X X X X X X X X
trays
Microwaves X X X X X X X X X X X X X X X X X X X
Hot plate or griddles X X X X X X X X X X X
Deep - fryers X X X X X X X X X X X X X X X
Salamanders - Grills X X X X X X
steamers X X X X X X X


Blenders, food processes and X X X X X X X X

mixers
Slicers X X X X X X X
Dishwashers X X X X X X X X X X X X X X X X X X X X X X X X
Bain marie or hot box X X X X X X X X X X X X
Occasion 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48
Special requests or dietary requirements of customers must relate to:
Cultural needs and restrictions X X X X X
Customer preferences (e.g. X X X X

vegetarian, Vegan, etc.)
Dietary requirements based on X X X X X

medical issues.
End of service procedures must include:

Cleaning procedures
X X X X X X X
Discuss and consider feedback from
customers and guests on quality and
service
X X X X X X X
Post-shift debriefs or handover
Preparations for the next food
service period
X X X X X X X X
Re-stocking
Storing food items.


Applicant TO INITIAL YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC YC


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Applicant Kit

SIT40516 Certificate IV in Commercial Cookery (Chef)

Instructions for Applicant

Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 1

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Provide evidence of your skills and experience

Suggested Supporting Evidence (copies)

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Training Plan for the Certificate IV in Commercial Cookery

Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 3

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Performance evidence requirements to be provided by applicant:

9. Displaying of food items. ☒ ☐ ☐

Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 4

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Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 5

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SITHIND002 Source and use information on the hospitality industry

Performance evidence requirements to be provided by applicant:

Applicant Assessor Required

Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 6

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Performance evidence requirements to be provided by applicant:

Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 7

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Performance evidence you can supply:

Document Control Management - Uncontrolled when Printed

Performance evidence you can supply:

Prepare vegetable, fruit, egg and farinaceous dishes

46. Vegetable dish: ☒ ☐ ☐

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Document Name SIT40516 Chef – TRA Applicant Kit v4.docx Page 10

Document Control Management - Uncontrolled when Printed

Prepare poultry dishes

Document Control Management - Uncontrolled when Printed

Prepare meat dishes

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Document Control Management - Uncontrolled when Printed

99. Of you plating a cake you have made ☒ ☐ ☐

100. Of you plating a pastry dish you have made ☒ ☐ ☐

101. Of you plating bread you have made ☒ ☐ ☐

Performance evidence you can supply:

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Document Control Management - Uncontrolled when Printed

121. Chocolate sauces: ☒ ☐ ☐

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Document Control Management - Uncontrolled when Printed

150. Storage of cheese in the cooler ☐ ☐ ☒

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Document Control Management - Uncontrolled when Printed

Documentation Applicant Assessor Required

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Document Control Management - Uncontrolled when Printed

156. Purchasing list in conjunction to the current menu ☒ ☐ ☐

158. Of you demonstrating monitoring work operations within your responsibilities ☒ ☐ ☐

Document Control Management - Uncontrolled when Printed

Documentation - costing basic menus Applicant Assessor Required

Photo: prepare food to meet special dietary requirements

180. Past Menus ☒ ☐ ☐

Document Control Management - Uncontrolled when Printed

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Document Control Management - Uncontrolled when Printed

Assessing Tools for Applicant

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