Receive and store the Friday deliveries

You are a Commis Chef on the morning shift.

Simulated workplaceEntry missionCAQA Harbour View Hospitality

What is going on

It is Friday at 7:00 am and four deliveries are due at the kitchen dock before breakfast service ends: poultry, seafood, fresh produce and dry goods. Yesterday a seafood delivery arrived at 9 degrees Celsius and was rejected, so the Sous Chef wants every chilled line probed and recorded. The purchase orders are in the stock register. The dock is shared with housekeeping deliveries and the floor is wet from the morning hose down. You are working alone on the dock while the Sous Chef runs the breakfast pass.

Aaron Kowalski, Sous Chef
Subject: Friday deliveries, you are on the dock

You are receiving the Friday deliveries from 7:00 am: poultry, seafood, produce and dry goods. Print the purchase orders from the stock register, probe every chilled line, and reject anything over temperature the way the Receiving and Storing Stock Procedure says. Yesterday's barramundi came in at 9 degrees and had to go back, so I want every reading in the temperature register. Update the stock register before service and tell me about any variance.

Your brief

Receive all four deliveries using the Receiving and Storing Stock Procedure, record temperatures in the register, accept or reject each line correctly, store everything in the right place with correct labelling and rotation, and update the stock register before service.

Work through it

You do not need to do it all. Doing a few of these will show you what the work is like. Your ticks and notes stay on this device.

Read the Receiving and Storing Stock Procedure and the receiving section of the Food Safety Program, and list the acceptance temperatures for chilled and frozen goods.
Print or view the four purchase orders in the stock register and prepare the dock, the sanitised probe thermometer and the trolley.
Check each delivery against its docket and purchase order for quantity, quality, packaging and use-by dates, and probe every chilled and frozen line.
Record every temperature in the Temperature and Cleaning Monitoring Register with the time and your initials.
Reject any line that fails the checks, annotate the docket, and record the rejection in the stock register with the reason.
Store accepted goods within 15 minutes using correct shelf positions, labelling and first in, first out rotation, and put chemicals in the locked store.
Update each purchase order in the stock register to Received, Part received or Rejected and note any price variance for the Executive Chef.
Identify two hazards you managed on the dock and describe the controls you used.

My notes: what did I enjoy, and what surprised me?

What someone in this role would produce

Completed temperature register entries for the four deliveries
Updated stock register records
Annotated delivery dockets
Short hazard note for the Sous Chef

Printing this is a record of what you explored. It is not a certificate or a qualification.