MODULE 1: SCALE AND TEMPERATURE

Understanding of scale metric

1 kilo grams = 1000 grams

1 milliliter = 0.001 liter

1000 milliliter = 1 liter

Understanding of oven temperatures guide

T(°F) = T(°C) × 9/5 + 32  
T(°C) = T(°F) × 5/9 - 32

Celciu Farenheit Celcius Farenheit

s
-50 °C -58.0 °F 9 °C 48.2 °F
-40 °C -40.0 °F 10 °C 50.0 °F
-30 °C -22.0 °F 20 °C 68.0 °F
-20 °C -4.0 °F 30 °C 86.0 °F
-10 °C 14.0 °F 40 °C 104.0 °F
-9 °C 15.8 °F 50 °C 122.0 °F
-8 °C 17.6 °F 60 °C 140.0 °F
-7 °C 19.4 °F 70 °C 158.0 °F
-6 °C 21.2 °F 80 °C 176.0 °F
-5 °C 23.0 °F 90 °C 194.0 °F
-4 °C 24.8 °F 100 °C 212.0 °F
-3 °C 26.6 °F 200 °C 392.0 °F
-2 °C 28.4 °F 300 °C 572.0 °F
-1 °C 30.2 °F 400 °C 752.0 °F
0 °C 32.0 °F 500 °C 932.0 °F
1 °C 33.8 °F 600 °C 1112.0 °F
2 °C 35.6 °F 700 °C 1292.0 °F
3 °C 37.4 °F 800 °C 1472.0 °F
4 °C 39.2 °F 900 °C 1652.0 °F
5 °C 41.0 °F 1000 °C 1832.0 °F
6 °C 42.8 °F
7 °C 44.6 °F
8 °C 46.4 °F
MODULE 2: FOOD AND SAFETY

Understanding of cooling chicken stock to the correct temperature.

Even using the best food safety methods in your

food preparation cannot always protect you from foodborne illness. If
you don’t cool or reheat your food properly, you risk infection caused by
bacteria breeding in the temperature danger zone—between 40°F and
140°F (4°C and 60°C). Cool your food quickly and completely to avoid
these problems, and use a quality thermometer to verify that you’ve
achieved safe temperature levels.

What is the danger is in taking a lemon pannacotta out of fridge too

early.

Once you remove the dessert from the fridge and expose it to ambient
temperatures, it will have an effect and if it goes too long, melting is
possible

Requirements of PPE

 Using a knife
- CUT-RESISTANT GLOVES
 Touch ready to eat food
- Disposable Gloves - powder free, nitrile or vinyl that rise above
the wrists
- Hair net, bouffant cap, beard net - to provide full hair coverage
 Cleaning equipment with chemicals
- Chemical goggles clear
- Chemical resistant splash proof apron
- Nit-rile long gloves
- Face shield clear with head mount

What you would do if a cleaning chemical has been left out open near
the food preparation area and why would you do this.

- You should immediately put it back to the chemical locker room to

prevent any food contamination.
MODULE 3: Working Together

Objectives of Chef De Partie

 Preparing, cooking and presenting high quality dishes within the

speciality section
 Assisting the Head Chef and Sous Chef in creating menu items,
recipes and developing dishes
 Preparing meat and fish
 Assisting with the management of health and safety
 Assisting with the management of food hygiene practices
 Managing and training any Commis Chefs
 Monitoring portion and waste control
 Overseeing the maintenance of kitchen and food safety standards

Team Objectives

 Preparing, cooking and presenting high quality dishes within the

speciality section
 Preparing meat and fish
 Assisting the Head Chef and Sous Chef in creating menu items,
recipes and developing dishes

How would you build a good working relationship with your

colleagues?

 Communicate often - This means that you should actively listen

when a coworker or manager approaches you and consider their
point of view before responding.
 Be consistent and trustworthy - Trust is a very important aspect of
any relationship. If you make a promise to a team member, make
sure you complete the task or duty in the given amount of time.
 Avoid gossip - If you want to nurture positive relationships at work,
it's best to avoid gossip. If you hear gossip about another coworker,
don't take part, or try to change the subject.
 Be Positive - Focus on being positive. Positivity is contagious and
people gravitate to those that make them feel good.
 Respect - teams working together with mutual respect value one
another's input, and find solutions based on collective insight,
wisdom, and creativity.
How would you get to understand the ability of your colleagues?

Teams with increased personal connection also benefit from improved

communication. You consult each other more often, increasing your
collaboration and the quality of everyone's work. You share directions,
guidelines and projects comfortably and frequently, increasing
productivity and efficiency. Also, by doing this you can easily recognize
the strength and weaknesses of your members.
MODULE 5: Planning within the Workplace

1.) How you ensure that you have the correct ingredients for the
produce your’e making

By completing the ingredients for the specific menu that has to be made.
All the things and and recipes that are needed must be complete,
specific amount of ingredients and verify every procedures.

2.) You have been placed in a Buffet

 How would you plan the service?

I will plan the buffet service by categorizing the menu and according to
the season. Providing a balanced meal by planning a meal with a salad,
protein, vegetable, starch and desserts.

 Who would you need to speak to regarding the service?

I will speak to the restaurant manager about their set-up and plans
regarding the buffet service.

 How would you ensure all members of the team understand the
requirements?

I will brief my team regarding the procedures and plan of the buffet
service, I will assign them depending on requirements needed for the
said menu to be serve.

3.) You have been asked to plan the requisition of the stores within the
galley over the next cruise.

 How would you do this?

You have to check first the left over stocks before doing your next order
regarding the menu’s for the next cruise.

 Who would you liaise with?

I will inform my Chief butcher regarding my left over stocks and my
request for the next cruise.

 How would you organise the galley team to ensure the stores were
rotated correctly?

I will check the meat, poultry and fish section if the stocks is sufficient for
the next cruise.

4.) As a new Chef De Partie explain to your section head:

 How would you plan to produce the items required for that
evening’s service?

By knowing the menu and knowing how many pax. or guest are booked
in the restaurant.

 How would you prioritise the task?

Check all the stocks if its enough to provide the needs in the galley for
the evening’s service.

 Who would you need to speak with?

My immediate supervisor.
MODULE 6: Developing my Team

Produce a plan for a briefing that will engage the team using B.E.S.T
structure.

 B- The value motivation that inspires the company's goals and

actions. It makes clear what the desired outcome is and the major
streams of activities or deliverables that will accomplish that
outcome. It also highlights needed resources or participation and
dependencies
 E- Talk about the booking of today's menu, our VIP guest, diet orders
and discuss the menu that are needed to be prepared.
 S- Always talk about companies core values and mission. Improve
guest satisfaction and give the best quality of food.
 T- Always be thankful with your colleagues no matter how busy or
toxic is the schedule and always give some words of encouragement.

Run a briefing that engaged the team

Discuss to the team what are the task that has to be done for today’s
food menu, assign every members accordingly and give the best quality
food for the satisfaction of the guest and get the job done.

Bite-sized training framework

 Liaise with the CDC about his training and guidelines that has to be
done.
 Instruction - proper instruction for the new trainee and also for the
team to guide him and also to picture out of what his/her duties and
responsibilities.
 Safety awareness - introducing to the trainee of what are the various
safety hazards and concerns like fire hazards, personal safety and
safety of others.
 Medical awareness - introduce about medical emergency numbers
or stations. Also, medical first aid kits locations.
Effectively uses the ECC feedback model to improve the teams
performance

Giving feedback to your team member and approaching him/her in a

nice way of what are the standards that he needs to apply in-order to
meet the requirements of our food standards. Give an example of what
he/she must do to help develop their work performance. As a result
he/she follows what order or example you have given.

Show a desire to develop the team

1. Communicate
2. Ensure they listen and know
3. Encourage them to talk and listen to their opinions
4. Recognize their work

I will give my best to my team for us to deliver the best guest food
experience, doing my best will make our job much easier and will give us
smooth operation.
MODULE 7: Understanding Quality Standards

Understanding guidelines for how a business manages its key activities.

Also known as quality requirements, these specifications reflect the
quality of a company’s products and services. It’s about safety,
delivering on a promise and meeting the very basics of customer
expectations.

Advantages of having quality standards in a manufacturing company are:

1. It helps save costs & improves productivity.

2. Increases customer satisfaction with high quality products & services.
3. Sets minimums standards of quality for processes, products &
services.
4. Good communication enables smooth flow of operations & avoid
mistake repetition.
MODULE 8: Service Recovery

Understanding and use of empowered to recover framework

Ensure that your organization has a well-defined, widely understood

strategy. Empowerment is much easier if the strategic intent of the
organization is clear. If everyone knows what the organization is trying
to achieve, teams can pull in the same direction without requiring the
leader’s constant supervision. A clearly articulated endpoint and touch
points along the way provide the guardrails for empowerment, keeping
things on track.