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 RAZAK 2022821946
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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HTF491 | REPORT ON CHEF OF THE DAY
TABLE OF CONTENT
NO. CONTENT PAGE
I ACKNOWLEDGEMENT 2
II TABLE OF CONTENT 3
1.0 INTRODUCTION 4
2.0 MENU 5-10
3.0 THE OPERATION 11-14
4.0 COMMENTS AND RECOMMENDATIONS 16
5.0 CONCLUSION 17
6.0 REFERENCES 18
7.0 APPENDICES 19-20
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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 Pepper 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 10 Pax
Serving:
FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Idaho Potato 1 kg
2. Mayonnaise tbsp
3. Orange Juice 1 LITRE
4. Salt 1 tsp
5. Pepper 1 PACKET
6. Beet Microgreens 1 PACKET
7. Cherry tomato 1 PACKET
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 and season until it has enough flavor
5. Then keep it in the fridge until it is ready to be served
6. Before serving, arrange the ingredients on the plate in an orderly manner
7. Add cherry tomato as decoration and ready to serve
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2.2 STANDARD RECIPE/ MENU WRITING
STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam
Recipe Cream of Pumpkin with Herb Crouton
Name:
No.of 10 Pax
Serving:
FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Butternut Pumpkin 2 Kg
2. Celery stalks 300 grams
3. Heavy cream 500 Ml
4. Salt 2 Tbsp
5. Pepper 2 Tbsp
6. Spring onion 200 Grams
7. Brown onion 200 Grams
8. Roti sandwich 1 Nos
9. Butter 4 Tbsp
10. Garlic 8 Cloves
11. Leek 200 Grams
12. Fresh parsley 1 Packet
No. Methods and Techniques
1. Cut the pumpkin and celery into cubes then chopped the spring onions, brown onions and garlic
2. Next, sautéed them together
3. Add salt and pepper to add some flavor
4. Add water, leek and boil it until soft
5. Next, turn off the flame and wait for a while
6. Blend all the ingredients in the pot together until it is smooth then add heavy cream with a medium heat
temperature flame
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
STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam
Pan Seared Seabass with Lemon Butter
Recipe Name: Sauce Accompanied with Sautee
Vegetables & Potato Quenelles
No.of Serving: 7 Pax
FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITYUNIT
1. Seabass 2 Nos
2. Olive oil 2 Tbsp
3. Butter 2 Nos
4. Lemon 5 Nos
5. Garlic 4 Cloves
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HTF491 | REPORT ON CHEF OF THE DAY
6. Brown onion 100 Grams
7. Salt 3 Tsp
8. Pepper 3 Tsp
9. Broccoli 1 Nos
10. Yellow zucchini 1/2 Nos
11. Asparagus 250 Grams
12. Idaho potatoes 1 Kg
No. Methods and Techniques
1. Fillet the fish then dry the fish
2. Next, season the fish with salt and pepper to add flavor
3. Put olive oil inside the pan and set heat on high temperature
4. Once hot, put the fish skin side up on the pan
5. Lower the heat into medium-high and sear each side for a few minutes per side, until it turn into golden brown
color
6. For the sauce, melted the butter then add chopped garlic and brown onion.
7. After that, pour in lemon juice and seasoned it well with white pepper and salt
8. Pour over the fish and garnish with sautéed vegetables.
9. Put asparagus under the fish and a sliced of lemon on top of the fish
10. For potato quenelles, peel of the skin and boil the potatoes, then mashed the potatoes
11. Add on salt and pepper while mashed it. Put some cream into the potatoes
12. Next form the potatoes into quenelles.
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STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam
Recipe Name: Grill Beef Tenderloin with Black Trumpet
Sauce Accompanied with Sautee
Vegetables & Potato Quenelles
No.of Serving: 3 Pax
FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Aus. Beef Tenderloin 2 NOS 12. Broccoli 1 Nos
2. Olive oil 2 Tbsp 13. Yellow zucchini 1/2 Nos
3. Coarse Black pepper 1 Tbsp 14. Asparagus 250 Grams
4. Salt 1 Tsp 15. Idaho potatoes 1 Kg
5. Rosemary 16. Broccoli 1 Nos
6. Fresh thyme 17. Yellow zucchini 1/2 Nos
7. Garlic cloves 18. Asparagus 250 Grams
8. Onion 19. Idaho potatoes 1 Kg
9. Chopped parsley 20. Black trumpet mushroom 1 Cup
10. Instant Demi Glaze 21. Beef broth 1 cup
11. Bayleaf
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. Preheat grill to medium-high heat.
5. Grill the beef tenderloin for 10-12 minutes on each side or until it reaches your desired level of doneness.
6. Remove the beef tenderloin from the grill and let it rest for 5 minutes before slicing.
7. While the beef tenderloin is resting, make the black trumpet sauce. In a saucepan over medium heat, sauté the
black trumpet mushrooms and shallot in butter until softened.
8. dd the beef broth to the saucepan and bring to a boil. Reduce the heat and let it simmer for 10 minutes.
9. Use an immersion blender or transfer the sauce to a blender and blend until smooth.
10. Serve the sliced beef tenderloin with the black trumpet sauce drizzled on top.
11. For potato quenelles, boil the potatoes, then mashed the potatoes
12. Add salt and pepper while mashed it. Put some cream into the potatoes
13. Form the potatoes into quenelles and put on plate
14. Put beef tenderloin on potato quenelles and pour the black pepper sauce
15. Add the sautéed vegetables as the garnishing
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HTF491 | REPORT ON CHEF OF THE DAY
STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM
MANAGEMANT
UITM Puncak Alam
Recipe Mixed Fruit Platter
Name:
No.of 10 Pax
Serving:
FORMULATION FORMULATION
NO INGREDIENTS QUANTITY UNIT NO INGREDIENTS QUANTITY UNIT
1. Watermelon 1.5 KG
2. Fresh Strawberry 1 PACKET
3. Orange Sunkist 4 NOS
No. Methods and Techniques
1. Rinse the watermelon, fresh strawberry, and orange Sunkist with cold water before cutting all the fruit
2. To cut the watermelon, use a sharp knife to cut off the top and bottom of the watermelon and peel off the
skin, then divide it into two substantial parts by trimming the ends and slicing it in half. After that, quarter
the entire watermelon by laying each piece flesh-side down and slice each one in half lengthwise. Slice
the melon into 1-inch thick triangles.
3. Next, to cut orange sunkist, cut off the top and bottom of the orange, then divide it into six part.
4. Then for strawberry, discard the leaves and cut into half
5. Put all the mix fruit into a tray and keep it in chiller
6. The mix fruit platter must be cold when served to the guest
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HTF491 | REPORT ON CHEF OF THE DAY
3.0 THE OPERATION
3.1 FLOW CHART
Booking
Acceptance
No
Storage Use directly?
Yes
Preparation
Cooking
Decoration
Food Preparation
Cleaning
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3.2 THE JOB 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
given the task to this particular student:
i. SITI NUR HAFIZAH BINTI MOHD AZMAN
She was asked to prepare an appetizer called Potato Salad with Orange
Dressing. Before the class began she do research about the dishes that would
be prepared. While cooking the dishes, the chef assists her by demonstrating
examples of how to plate the food. When the server receives the order, they
complete and deliver their dish in the same way that the Chef has demonstrated
the meal.
3.2.2 We have given the task to our staff member to prepare the soup, namely:
i. NURFAIZAH BINTI SHAMSUL
We do research about the recipe and we make a mistake during preparing the
soup due to the many ways to prepare the dish however the chef reprimanded us
and corrected our mistakes where we boiled the pumpkin first which should have
been sautéed.
3.2.3 For the main course, we assigned five staff members to handle the main course,
namely:
i. SYARIFAH NUR FAGHIRA BINTI SYED AHMAD AFANDI
ii. WAN NUR IZZAH BT WAN ADZHAR
iii. TENGKU SITI AISYAH BT RAJA DAUD
iv. NURALINA ZARIFAH BINTI ZULKEFLI
V. NURUL ATIQAH BINTI ALIAS
With the help of the chef on duty, Syarifah was assigned to prepare the pan-
seared seabass starting by filleting the fish until seared the fish while Izzah is
doing the lemon butter sauce. For the second main dish was prepared by Tengku
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HTF491 | REPORT ON CHEF OF THE DAY
which is grilled beef tenderloin and black pepper sauce. In the first place we
planned to do the black trumpet sauce however due to the absence of the main
ingredient which is black trumpet mushroom so we decide to change the sauce
to black pepper sauce. At the same time, Atiqah was assigned to cut the
vegetables into batonnet cuts and we can see here where the chef place great
emphasis on uniformity of size. Last but not least, Alin was delegated to prepare
the potato quenelles and the chef was emphasizing how it should be prepared
and formed.
3.2.4 For dessert we specified the task to one of our staff members who is:
i. NURZULAIKHA NASUHA BINTI ZAMRI
We entrust Zulaikha to prepare the fruit platter. She cut the fruit according to the
standard that has been set by the chef here also the chef emphasizes uniformity
of size and an orderly and clean way of working area.
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3.3 Duty Roster
Wipe table
and stove
Wipe and
Washing
Mopping
Rubbish
Swiping
return
Dish
floor
floor
No
Name and Student No.
1. NUR `AISHWAREENA BINTI ABDUL
RAZAK (222821946)
2. SYARIFAH NUR FAGHIRA BINTI SYED
AHMAD AFANDI (2022664386)
3. WAN NUR IZZAH BT WAN ADZHAR
(2022455942)
4. TENGKU SITI AISYAH BT RAJA DAUD
(2022865268)
5. NURFAIZAH BINTI SHAMSUL
(2022664304)
6. NURUL ATIQAH BINTI ALIAS
(2022663926)
7. NURZULAIKHA NASUHA BINTI
ZAMRI
(2022462028)
8. NURALINA ZARIFAH BINTI
ZULKEFLI (2022674966)
9. NURAINA BINTI MOHD RIDUAN
(2022816208)
10. SITI NUR HAFIZAH BINTI MOHD
AZMAN (2022887338)
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Punctuality and
performance
Mise en place,
Cleanliness
(1-10 Marks)
(1-10 Marks)
Presentaion
(1-10 Marks)
(1-10 Marks)
(1-10Marks)
Total 10%
Total (50)
Teamwork
Product &
attitude
Overall
No
Name and Student No.
1. NUR `AISHWAREENA BINTI 10 9 8 9 10 46 9%
ABDUK RAZAK
(222821946)
2. SYARIFAH NUR FAGHIRA 10 9 9 8 10 46 9%
BINTI SYED AHMAD AFANDI
(2022664386)
3. WAN NUR IZZAH BT WAN 10 9 8 9 10 46 9%
ADZHAR
(2022455942)
4. TENGKU SITI AISYAH BT 10 9 9 8 10 46 9%
RAJA DAUD
(2022865268)
5. NURFAIZAH BINTI SHAMSUL 10 9 8 9 10 46 9%
(2022664304)
6. NURUL ATIQAH BINTI ALIAS 10 9 9 8 10 46 9%
(2022663926)
7. NURZULAIKHA NASUHA 10 9 8 9 10 46 9%
BINTI ZAMRI
(2022462028)
8. NURALINA ZARIFAH 10 9 9 8 10 46 9%
BINTI ZULKEFLI
(2022674966)
9. NURAINA BINTI MOHD 10 9 8 9 10 46 9%
RIDUAN
(2022816208)
10. SITI NUR HAFIZAH BINTI 10 9 9 8 10 46 9%
MOHD AZMAN
(2022887338)
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4.0 COMMENTS AND RECOMMENDATIONS
4.1 Comments
The comments we received throughout the commercial food service operation class
were quite satisfactory. We need a little bit of improvement on the soup because the
cream of pumpkin is rather bland and too creamy to the point of nauseating some
individuals. However, we accept the feedback with an open heart and full of regret. In
fact, we care taken in advance not to repeat the same mistake in the next class.
4.2 Recommendations
The suggestion which can be practiced is to taste before serving to the customers and
always study the menu as well as do deep research on techniques that are being
required and practice it along before starting the class so that we know how to handle
the food according to the standard.
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5.0 CONCLUSION
We may infer from our week three experience as COD for a commercial food service
company that we learned a lot about managing food correctly in accordance with the
commercial industry. Being a COD is very important to us since we are given a lot of
responsibility and must always respond and act quickly to what happens in the kitchen
each day to avoid unfavorable events. Each group's job menu for the week must be
served after which the kitchen, work table, and all previously used equipment must be
cleaned and put back in its original location. Additionally, In order to prevent injuries, we
also learned how crucial it is to operate in a clean and secure environment in the
kitchen.
We would like to thank our lecturer, Chef Mohd Azuan Bin Mohd Alias, for
providing us with this opportunity to learn and for correcting our errors during the food
preparation process. COD has given us a lot of new experience in becoming good
leaders in the future in this food and beverage industry. Being a COD also allowed us to
learn a lot of new things, like how to work efficiently and precisely with food. Finally, even
if there are still many changes to be made, without the excellent collaboration and
unwavering support of our classmates, we could not finish our classes and
responsibilities even though there are still many improvements to be made by us.
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6.0 REFERENCES
Creamy Pumpkin Soup Recipe with crunchy thyme and garlic croutons. (2019, November
23). Mrsfoodiemumma. https://www.mrsfoodiemumma.com/creamy-pumpkin-
soup-with-crunchy-thyme-and-garlic-croutons/
Grilled Beef Tenderloin with Herb-Garlic-Pepper Coating. (n.d.). Allrecipes.
https://www.allrecipes.com/recipe/107086/grilled-beef-tenderloin-with-herb-
garlic-pepper-coating/
How to Make A Fruit Platter (Fruit Tray). (2018, July 23). Veggie Desserts.
https://veggiedesserts.com/fruit-platter/
Pan Fried Sea Bass with Lemon Garlic Herb Sauce. (2017, August 16). Bowl of
Delicious. https://www.bowlofdelicious.com/pan-fried-sea-bass-with-lemon-
garlic-herb-sauce/
Sweet Potato Salad with Orange Dressing. (2022, October 16). Taste of Home.
https://www.tasteofhome.com/recipes/sweet-potato-salad-with-orange-dressing/
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7.0 APPENDICES
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