TRAINING STATEMENT

Name Citizenship Position Held Training Provided Training Source Training Date/s
Simon Poko PNG Butcher/Cook  Train how to cut the oyster steak, Camp From June 22,
knuckle, femur bone, shank, brisket, 2012 to June 28,
eye round, top round and bottom 2012.
round.
 Train how to cut the flank, sirloin flap,
top sirloin, tenderloin, tri tip, strip loin
and t-bone steak.
 Train how to cut the pork shoulder,
loin, belly, ham, tenderloin, and leaf
lard.
 Teach how to grill the steaks.
Poki Lohia PNG Assistant Cook  Teach how to prepare and cook Camp From November 5,
complete meals or individual meals. 2012 to November
 Plan menus, determining the size of 11, 2012
food portions, estimating food
requirements and costs.
 Teach how to cook the soups and
sauces, salads and dressings.
 Teach how to ordering the stocks and
monitoring of supplies.
 Maintaining personal cleanliness
Perry Laka PNG Chef/Cook  Train to supervise the ability to do or Camp From August 24,
implement menus. 2013 to August 31,
 Train how to manage in the kitchen. 2013
 Prepare and perform kitchen duties as
directed.
 Clean and wash the kitchen.
 Use the recipes and follow the menu
plan.
TRAINING STATEMENT