I basically just need each of these points to have further explanation:
• Stocktake and stock rotation (4 pages x 500 words, different cases) please include general knowledge of food safety procedures. The temperature, packaging, use by date, rotation, etc) please mention about Australian regulation about food safety and that I am aware and acknowledge the act.
• Supervised kitchen staff – every day (min 500 words)
• Checked quality of food before serving – every day (min 500 words)
• Supervised and prepare menu items – every day (min 500 words)
• Assisted with menu design (min 500 words)
• Produced stocks, sauces and soups (min 500 words)
• Produced poultry, seafood and meat dishes using various cooking methods (min 500 words)
• Produced appetisers and salads (min 500 words)
• Monitored kitchen facilities and equipment - every day (min 500 words)
• Monitored food safety and hygiene procedures – everyday (min 500 words)
• Assisted with costings (min 500 words)
• Organised functions (min 500 words)
• Trained new staff member (min 500 words)
Please make sure all of the essay complies with Australian WHS/OH&S acts, regulations and codes of practice, and food safety regulation in NSW.