UNIVERSITI TEKNOLOGI MARA

FACULTY OF HOTEL MANAGEMENT AND TOURISM

COMMERCIAL FOODSERVICE OPERATIONS

HTF491

CHEF OF THE DAY REPORT

DATE: 3rd APRIL 2023

PREPARED BY :

NURAINA BINTI MOHD RIDUAN 2022816208

NUR `AISHWAREENA BINTI ABDUL 2022821946
RAZAK

PREPARED FOR:

CHEF MOHD AZUAN BIN MOHD ALIAS

SUBMISSION DATE:

10TH APRIL 2023

 HTF491 | REPORT ON CHEF OF THE DAY

ACKNOWLEDGEMENT

First and foremost, we thank God , the Almighty, for His showers of blessings
throughout this whole research and our hard works to finalize this report.

With His’ blessing and also chances for us, we were happy to announce that this
assignment could complete with only his permission .We were very determined and also
excited while doing this assignment as we get to learn something new in every lesson
and research. He allow both of us to make time, gain the knowledge and also
opportunity to fully make all of this happen.

In this week, we were very grateful for the opportunity given to us to learn about new
things and make sure to use our creativity to try and lead the kitchen so that we can
have more leadership value, instill it ourselves and improve in the future as the
managers and respected chefs in the future. We would like to express the gratitude
towards our beloved and also respected chef, Sir Mohd Azuan. We were definitely
guided by the way he corrects us to be even a better person with a better knowledge,
especially in cooking.

Given this opportunity, we were able to lead the kitchen crews with our best , even
though we might be lacking- it is definitely something that will benefit us in the future,

We would like to again thank all of people who is involved while doing this assignment
and also words of encouragement received from the people around us.

Thank you.

NURAINA BINTI MOHD RIDUAN (2022816208)

NUR ‘AISHWAREENA BINTI (2022821946)

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TABLE OF CONTENT

NO. CONTENT PAGE

I ACKNOWLEDGEMENT 2

II TABLE OF CONTENT 3

1.0 INTRODUCTION

2.0 MENU

3.0 THE OPERATION

4.0 COMMENTS AND RECOMMENDATIONS

5.0 CONCLUSION

6.0 REFERENCES

7.0 APPENDICES

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1.0 INTRODUCTION

Commercial food service means a business that makes money by selling food and
drinks. Commercial food service operations might be independent, chain, or
franchise properties.

Students will study the topic of Commercial Food Service Operations in this
semester (HTF491). Students can study about and gain an understanding of the
management and operation of restaurants during business hours by taking the
course Commercial Food Service Operations (HTF491). The topic will be separated
into the service and cooking sections. The front of the house is referred to as the
serving group, and the back as the kitchen. In week 8, these two groups will be in
reverse order. All of the class's students will have the opportunity to perform both
professions this way.

A commercial food service operation's main objectives are to serve clients food and
beverages for a profit and produce a satisfying guest experience. Students are
trained to prepare a lot of food for consumers that visit vanilla eateries in commercial
classes. To prepare the predetermined cuisine in the allotted time by the chef, each
student will have a specific duty to play.
Students will be guided by the chef throughout the commercial lesson to avoid
making mistakes when cooking cuisine.
Students can learn from this and utilize it in the future to gain experience working in a
restaurant kitchen.

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2.0 MENU
2.1 TABLE D’HOTE WESTERN

Appetizer
Potato Salad with Orange Dressing

Soup
Cream of Pumpkin with Herb Crouton

Main Course
Pan Seared Seabass with Lemon Butter Sauce Accompanied with Sautee
Vegetables & Potato Quenelles

Or
Grill Beef Tenderloin with Black Trumpet Sauce Accompanied with Sautee
Vegetables & Potato Quenelles

Dessert
Mixed Fruit Platter

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STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam

Recipe Potato Salad with Orange Dressing

Name:

No.of 16 Pax
Serving:

FORMULATION FORMULATION
NO INGREDIENTS QUANTIT UNIT NO INGREDIENTS QUANTIT UNIT
Y Y
1. Idaho Potato 13.
2. Mayonnaise 14.
3. Orange Juice 15.
4. Salt 16.
5. Pepper 17.
6. Wantan skin 18.
7. Beet Microgreens 19.
8. Cherry tomato 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Place Idaho potatoes in boiling water for 10 minutes.
2. After that, dry the potatoes and cut them into cubes
3. Then, mix mayonnaise, salt, pepper and potatoes
4. Mix until it has enough flavor
5. Then keep it in the fridge until it is ready to be taken out
6. Before serving, arrange the ingredients on the plate in an orderly manner
7. Add some ingredients as decoration, i.e. cherry tomato and wantan skin

2.2 STANDARD RECIPE/ MENU WRITING

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STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam

Recipe Cream of Pumpkin with Herb Crouton

Name:

No.of 16 Pax
Serving:

FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Butternut Pumpkin 13.
2. Celery stalks 14.
3. Heavy cream 15.
4. Salt 16.
5. Pepper 17.
6. Spring onion 18.
7. Brown onion 19.
8. Roti sandwich 20.
9. Butter 21.
10. Garlic 22.
11. Fresh parsley 23.
12. 24.

No. Methods and Techniques

1 Cut the pumpkin first and boil it until soft
.
2 Next, cut the celery, spring onions and brown onions
.
3 Put it in the pot together with the pumpkin
.
4 Add salt and pepper to add some flavor
.
5 Next, turn off the flame and wait for a while
.
6 Blend all the ingredients in the pot together until it smooth
.
7 For bread, cut into cubes, and spread with butter and garlic
.
8 Then, bake the bread until it becomes crispy
.
9 Once ready, heat the soup that has been ground and ready to serve
.
10. Garnish with parsley leaves on top of the soup when served

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STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam

Pan Seared Seabass with Lemon

Recipe Butter Sauce Accompanied with
Name: Sautee Vegetables & Potato
Quenelles

No.of 8 Pax
Serving:

FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITYUNIT
1. Seabass 13
.
2. Olive oil 14
.
3. Butter 15
.
4. Lemon 16
.
5. Garlic 17
.
6. Salt 18
.
7. Pepper 19
.
8. Broccoli 20
.
9. Yellow zucchini 21
.
10. Asparagus 22
.
11. Idaho potatoes 23
.
12. Red raddish 24
.

No. Methods and Techniques

1 Fillet the fish first, and dry the fish
.
2 Next, season the fish with salt and pepper to add flavor
.
3 Add olive oil to a pan and heat on high
.
4 Once hot, add your fish skin side up
.
5 Lower heat to medium high and sear each side for a few minutes per side, until golden
.
6 For the sauce, whisk together the melted butter and lemon juice.
.
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7 Pour over your fish and garnish with sautéed vegetables.

.
8 Put asparagus on the top of fish
.
9 For potato quenelles, boil the potatoes, then mashed the potatoes
.
10. Add salt and pepper while mashed it. Put some cream into the potatoes
11. Form the potatoes into quenelles.

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STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam

Grill Beef Tenderloin with Black

Recipe Trumpet Sauce Accompanied with
Name: Sautee Vegetables & Potato
Quenelles

No.of 8 Pax
Serving:

FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITYUNIT
1. Aus. Beef Tenderloin 13.
2. Olive oil 14.
3. Black pepper 15.
4. Salt 16.
5. Rosemary 17.
6. Fresh thyme 18.
7. Dried Black Trumpet 19.
8. Garlic cloves 20.
9. Onion 21.
10. Chopped parsley 22.
11. Instant Demi Glaze 23.
12. Bayleaf 24.

No. Methods and Techniques

1 Cut the beef tenderloin first in same size and divide into 8 pieces
.
2 Dry the beef and then seasoning with salt and black pepper
.
3 Put in the chiller first.
.
4 For the sauce, put butter into a pot and sautee with onion and garlic
.
5 Add brown sauce into the pot and mix it.
.
6 Next, put the dried black trumpet(chop) and add some black pepper
.
7 Mix until everything is combined
.
8 Next, continue to grill the beef tenderloin
.
9 Grill the beef into a pan. Make sure every side of beef tenderloin is grilled
.
10. For potato quenelles, boil the potatoes, then mashed the potatoes
11. Add salt and pepper while mashed it. Put some cream into the potatoes
12. Form the potatoes into quenelles and put on plate
13. Put beef tenderloin on potato quenelles and pour the black trumpet sauce
14. Add the sautéed vegetables as the garnishing

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STANDARDIZED RECIPE FORM

FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam

Recipe Mixed Fruit Platter

Name:

No.of 16 Pax
Serving:

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS

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QUANTITY UNIT QUANTITY UNIT

1. Watermelon 13
.
2. Rock melon 14
.
3. Fresh strawberry 15
.
4. Orange Sunkist 16
.
5. 17
.
6. 18
.
7. 19
.
8. 20
.
9. 21
.
10. 22
.
11. 23
.
12. 24
.

No. Methods and Techniques

1. Remove skin from watermelon and rock melon
2. Make sure the fruit is always round
3. Cut carefully so as to produce a beautiful shape
4. Cut the strawberries into two parts
5. Same goes to the orange Sunkist
6. Put all the mix fruit into a tray and keep in chiller
7. The mix fruit platter must be cold when served to guest

3.0 THE OPERATION

3.1 FLOW CHART

Booking

Acceptance

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No

Storage Use directly?

Yes

Preparation

Cooking

Decoration

Food Preparation

Cleaning
3.2 THE ALLOCATION

For this week, we have delegate the works and also courses to particular students, so
that everything will run smoothly. Here is our report:

3.2.1 Before devouring the main course, one must have an appetizer, and we had
gave the task to this particular student:

She was asked to prepare an appetizer called Potato Salad with Orange Dressing.

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3.3 Duty Roster

Wipe table
and stove
Wipe and
Washing

Mopping

Rubbish
Swiping

return
floor

floor
Dish
No

Name and Student No.

1. NOR FAZIRA BINTI KAMARUL

AZMI (2021885938)
2. ALDA FAZILLA BINTI ABU
HASSAN
(2021461506)
3. NURAIN BINTI JAAFRIN
(2021862768)
4. ALIFF SHAH HYEZAIRI BIN
HYESHAM (2021494342)
5. NUR ZUHAYRA SAFFIYA BINTI
MOHD SANI (2021809698)
6. AHMAD ZAKUAN BIN AMIR
HUSSIN (2021627926)
7. AINNUR ZAHIDAH BINTI
HAZMIN (2021617396)
8. NUR SYIFA KHAIRUNNISA
BINTI JAPAR (2021878184)

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4.0 COMMENTS AND RECOMMENDATIONS

4.1 Comments

4.2 Recommendations

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5.0 CONCLUSION

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6.0 REFERENCES

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7.0 APPENDICES

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