FACULTY OF HOTEL AND TOURISM MANAGEMENT

UNIVERSITI TEKNOLOGI MARA

PULAU PINANG

CHEF OF THE DAY REPORT

By

Nurul Shazwani binti Suhaini (2017380495)

HM110 Diploma in Hotel Management
15.11.2018
 CHEF OF THE DAY REPORT

By

Nurul Shazwani binti Suhaini

(2017380495)

A report submitted
in partial fulfilment of the requirements for the
Diploma in Hotel Management

FACULTY HOTEL AND TOURISM MANAGEMENT

UNIVERSITI TEKNOLOGI MARA
PULAU PINANG

HTC166 Commercial Cookery

15.11.2018

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 ACKNOWLEDGEMENT

Alhamdulillah, praise to Allah SWT for give ease to me for finishing our task to be “Chef of
Day”. Besides, a big thanks to my classmate because always giving me so much idea that so
precious to me. Also, our parents who always giving spirits and prayers. Lastly, a big thanks to my
lecturer, Chef Farhan bin Faat because always teach and guide me to be a good chef and disciplined
chef in the future. Big thanks for giving me space and opportunities to grab the knowledge and also
give demonstration and so much skills that really precious to us and to all my classmates. May Allah
SWT always give blessings to Chef.

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 TABLE OF CONTENT

1. INTRODUCTION 5
1.1 Introduction to HTC167 5
1.2 Chef of the Day Responsibilities 6
1.3 Menu and Theme 7

2. MENU
2.1 Menu of the Day 8
2.2 Standardized Recipe and Menu Writing 9

3. THE OPERATION
3.1 Flow Chart 17
3.2 Job Allocation 18
3.3 Duty Roster 19
3.4 Staff Performances/Evaluation 20

4. COMMENTS AND RECOMENDATIONS 21

5. CONCLUSION 22

6. REFERENCES / BIBLIOGRAPHY 23

7. APPENDICES 24

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1.0. INTRODUCTION

1.1 Introduction to the subject

HTC167 Commercial Cookery revolves around the students will be introduced
towards the attainment of knowledge throughhands-on practice in food preparation to
complement the Basic Table Service in the subject of Food and Beverage Service.
Production of menu reflecting influences of Western and Eastern. The production will also
focus on different methods of cooking such as grilling, baking, roasting, stewing, braising
and other methods of cooking. This subject also designed in such way that it corresponds
to the skill development for a more profound understanding of food and cooking. The
practicality is on developing knowledge, food presentation skills and product
development. It attempts to examine the basic cookery principle in relation to wide range
of food and to show how they can be extanded to produce many culinary products.It will
also help to enchance students’ theoretical knowledge and provide them with ground
work for industrial training in the hotel.

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 1.2 Chef of the Day Responsibilities

o As a Chef of the Day, their responsibilities are for making the menu planning on the day COD
appointment and ordering the menu ordering to be cooked on that day before request
approval from the Exucutive Chef.

o Besides, he/she needs to write the every task on the Mahjong paper so they know their work.

o COD should taste every course that subordinates Chef cook.

o He/She responsible for controlling the work of the subordinates chef to keep the workplace
clean and neatly.

o He/She also needs to help the subordinates chef if they need help.

o He/she responsible teaches preparation according to well defined recipes and follows up and
discusses ways of constantly improving the cuisine at the property.

o Determines how food should be presented, and create decorative food displays.

o Provides and supports service behaviors that are above and beyond for customer satisfaction
and retention.

o Should be able to provide direction for all day-to-day operations in the kitchen.

o Ensures compliance with food handling and sanitation standards and follows proper handling
and right temperature of all food products.

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1.3 Menu and Themes

The duties Chef of the Day from preliminary work are I need to do back job before on the
day I becomes Chef of the Day such as menu planning and menu ordering. Once approve
by Executive Chef,I need to submit before required date. On the day becomes a Chef of the
Day, I needs to do check list either the goods receive or not.Then, give a little briefing to the
subordinates chef about the task they need to do on that day. After that, COD needs make
sure the menu should ready on time not early or late. Lastly, I needs to make present
decoration the food for guest.
On 15th November 2018 I became a Chef of the Day, A la Carte was a menu on the
list. Then, the menu planning should follow the menu that revolves around A la Carte that
have two choice of every menu.Rules menu of that day was two choice only. So, Chef needs
to do two choice menu on the list. Themes Chef of the Day was Plate/American Service
means a method of serving hotel or restaurant food, in which portions of food are placed on
plates in kitchen (except for bread and butter and salads which are served on the table) by
the establishment's employees and served to each guest by waiter and waitress. They need
to give the dishes to chef to present the food on plate.

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2.0. MENU

2.1 Menu of the day

TYPES MENU

-Potato Salad
Appetizer -Tomato Salad

-Mushroom Soup
Soup -Carrot Soup

-Pan Fry Seabass served with Lemon Butter Sauce

accompanied with mashed potato and Berny Potato and
Main Course Selected Vegetables

-Creamy Spaghetti Chicken Carbonara

-Chocolate Brownies
Dessert
-Fruit platter

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 2.2. Standardized Recipe and Menu Writing
STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name:
Potato Salad

No.of Serving:
8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Potato 1 KG 13.
2. Mayonnaise 345 Gram 14.
3. Yellow mustard 115 Gram 15.
4. Onion 1 Cloves 16.
5. Celery 2 Stalk 17.
6. Hardboiled egg 6 Seeds 18.
7. Salt 2 Tsp 19.
8. Sugar 1 Tsp 20.
9. Black pepper To taste 21.
10. Cheese Parmesan To garnish 22.
11. 23.
12. 24.

No. Methods and

Techniques
1. In a large stock pot over medium-high heat,add potatoes, 1 tablespoon salt and enough water to cover. Bring to
boil,reduce heat and simmer until potatoes are tender,about 10 minutes.Drain well and transfer to a large bowl
2 Meanwhile, in a medium bowl whisk together mayonnaise ,sugar,mustard,garlic powder, 1 ½ teaspoons,salt and ½
teaspoon papper.
3. To the bowl with potatoes,add dressing and stir to combine. Stir in onion,celery,and chopped eggs. Garnish with
parmesan if desired.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Tomato Salad

No.of Serving: 8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Cherry Tomato Red 1 Packet 13.
2. Cherry Tomato Yellow 1 Packet 14.
3. Fresh herb basil 1 Packet 15.
4. Fetta Cheese 1 Packet 16.
5. Olive oil 115 Grams 17.
6. Salt 2 Tsp 18.
7. Black pepper To taste 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. In a large bow combine th tomatoes,basil,olive oil,garlic, fetta cheese and season liberally with salt and black pepper
2. When ready to serve,garnish with Parmesan Cheese and Fetta Cheese.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Mushroom Soup

No.of Serving: 8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Butter 100 Grams 13.
2. Leeks 4 Stalks 14.
3. Garlic 4 Cloves 15.
4. Mushroom Shiitake 300 Grams 16.
5. Mushroom Button 300 Grams 17.
6. Chicken broth 900 ml 18.
7. Thymes 2 Stalks 19.
8. Heavy cream 300 ml 20.
9. Salt 1 Tbsp 21.
10. Black pepper To taste 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Melt the butter in a large pot and gently cook the chopped leeks and garlic for 4-5 minutesor until softened. Add the
mushrooms and thyme and cook on high for 2-3 minutes
2. Remove from the heat,carefully pour into a food processor and blend until smooth.
3. Then,put back to large spot and pur the chicken broth into the large pot.
4. Add salt,black pepper to taste and heavy cream.
5 After taste like a creamy mushroom soup then can serve to guest.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Carrot Soup

No.of Serving: 8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Olive oil 2 Tbsp 13.
2. Onion 2 Cloves 14.
3. Carrots 1 Kg 15.
4. Salt 2 Tsp 16.
5. Black pepper 1 Tsp 17.
6. Chicken broth 1 liter 18.
7. Water 500 ml 19.
8. Heavy cream 2 Tbsp 20.
9. Leeks 2 Stalks 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Heat oil in a large pot over medium heat. Add chopped onion,leeks,carrot and cook in 10 minutes. Stirring frequently,
Stir in salt,black pepper.
2. Add water and chicken broth to large pot and bring to boil. Cover,reduce heat and simmer 25 minutes until tender.
3. Then,transfer the the ingredient to a large bowl then cool it. After that,blended it until smooth.
4. Put back to large pots then add the heavy cream until it taste creamy of carrot soup.
5. Serve.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Pan Fry Seabass serve with Black Pepper Sauce accompanied

With Mashed Potato and Berny Potato and Sauteed Vegetables

8 Pax
No.of Serving:

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Seabass 3 Tail 13. Carrot 5 Seeds
2. Black pepper 2 Tbsp 14. Cornstarch 2 Tbsp
3. Salt 1 Tbsp 15.
4. Lemon 3 Seeds 16.
5. Butter 250 Grams 17.
6. Garlic 5 Cloves 18.
7. Mashed potato instant 5 Cup 19.
8. Potato 3 Seeds 20.
9. Almond 1 Packet 21.
10. Egg 4 Seeds 22.
11. Flour 250 Grams 23.
12. Brocolli 4 Seeds 24.

No. Methods and Techniques

1. Cut the seabass fillet from head to tails then cut into four section. Then,marinated the seabass with salt and
blackpepper. Fry in fry pan.
2. For the sauce, in a saucepan over medium heat, combine sugar, cornstarch, and lemon . Stir in water and lemon
juice, and continue stirring. After the mixture thickens and bubbles, continue to heat and stir for another two minutes.
Remove the sauce from the heat and stir in the butter. Serve warm.
3. After that,blanch Broccoli and carrot in 2-4 minute until half cooked. Then cool it with ice before sauted. After that in a
pan, put the garlic then sautéed the vegetables season with salt and blackpepper.
4. Lastly for mashed potato and berny potato, put the mashed instant in a large bowl and mix with hot water until it
smooth. Divide to two bowl. First bowl for mashed potato then for second bowl for berny potato.
5 For berny, do the Standard Breading Procedure with flour,egg then almond. After that fry wih deep fry.
6. Then,serve.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Creamy Spaghetti Chicken Carbonara

No.of Serving: 8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Olive oil 8 Tbsp 13.

2. Mushroom button 1 Packet 14.

3. Whole Chicken Leg 2 Kg 15.
4. Spaghetti 1 Packet 16.
5. Egg 8 Seeds 17.
6. Culinary Cream 300 Ml 18.
7. Parmesan 300 Gram 19.
8. Black pepper 1 Tbsp 20.
9. garlic 2 cloves 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Debond the chicken leg and cut diced then fry in a pan for 4-5 minutes until completely cooked.
2. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions.Drain,reserving a
little of the cooking water.
3. While in a sauce pan, saute the chopped garlic and mushroom button then mix together the eggs, Parmesan cheese,
heavy cream, salt and pepper until smooth. The sauce will become thick.
4 Serve. Garnish with parmesan cheese.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Chocolate Brownies

No.of Serving: 8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Butter 2 Cup 13.
2. Sugar 2 Cup 14.
3. Egg 4 Egg 15.
4. Vanilla extract 1 Tsp 16.
5. Cocoa powder 1 Cup 17.
6. All-purpose flour 2 Cup 18.
7. Salt 1 Tsp 19.
8. Baking powder 1 Tsp 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan
2 . In a large saucepan,melt butter.Remove from heat and stir in sugar,eggs, and vanilla extract. Beat in cocoa
powder,flour,salt, and baking powder.Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes.Do not overcook.

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 STANDARDIZED RECIPE FORM
FACULTY OF HOTEL AND TOURISM MANAGEMANT
UITM PULAU PINANG

Recipe Name: Fruit platter

No.of Serving: 8 Pax

FORMULATION FORMULATION
NO INGREDIENTS NO INGREDIENTS
QUANTITY UNIT QUANTITY UNIT
1. Manggo 4 Seeds 13.
2. Watermelon 2 Seeds 14.
3. Kiwi 1 Packet 15.
4. Dragon Fruit 4 Seeds 16.
5. 17.
6. 18.
7. 19.
8. 20.
9. 21.
10. 22.
11. 23.
12. 24.

No. Methods and Techniques

1. Cut fruits according to creativity.
2. Garnish with chocolate sauce if desired.Then,serve.

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3.0. THE OPERATION

3.1. Flow Chart

ORDERING RECEIVED SUPPLY

PRESENTATION DECORATION COOKING

FOOD

CLEANING

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3.2. Job Allocation

Type Subordinates allocated

Potato Salad
-Siti

Appetizer Tomato Salad

-Izja

Carrot Soup
Soup -Teah

Mushroom Soup
-Izwanie
Pan Fry Seabass
Main course -Ariff

Creamy Spaghetti Chicken Carbonara

-Izzah
Chocolate Brownies
Dessert -Maz

Fruit Platter
-Akmal

Softroll -Ku Irham

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3.3 Duty Roster

Task Name

Wash oven/Stove -Nurul Shazwani

Wash tablework -Akmal

Sweeping -Maz Emylizza

Mopping -Ariff

Wash the tools -Ku Izja

and sink -Siti Nurhaliza

Assemble the -Ku Irham

tools on shelf

Throw the -Nurul Fatihah

garbage -Nurul Izzah

Arrange the -Sarah Syahmina

excess goods
Arrange the
chiller and freezer -Nur Izwanie
goods

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3.3. Staff Performances and Evaluation

TEAM Mise-en
Punctuality Teamwork place & Product & Overall
& Cleanliness Sanitation Performance
Attitutude
EVALUATION

Siti Nurhaliza 8/10 9/10 8/10 9/10 9/10

Ku Izja Hanin 9/10 9/10 9/10 9/10 9/10

Nur Izwanie 9/10 9/10 8/10 9/10 9/10

Nurul Fatihah 9/10 9/10 8/10 9/10 9/10

Muhammad 7/10 9/10 8/10 9/10 8/10

Ariff

Nurul Izzah 9/10 9/10 9/10 9/10 9/10

Maz Emylizza 8/10 8/10 8/10 9/10 8/10

Nor Akmal 9/10 9/10 8/10 9/10 9/10

Ku Irham 7/10 8/10 7/10 9/10 8/10

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4.0. COMMENTS AND RECOMMENDATION

MENU COMMENTS RECOMMENDATIONS

Potato Salad Potato Salad

-Delicious -Reduce the garlic
APPETIZERS -It’s nice but too strong flavour of
garlic.
-The presentation was nice and
balance.

Tomato Salad Tomato Salad

-It’s nice and delicious -The guest recommend to
-It a just plain tomato does not other Appetizers
have base.
Mushroom Soup Mushroom Soup
-It a tastety -Reduce the salt
SOUP -A little salty. -Used a fresh mushroom
-The taste was good after this.
- Mushroom that used was taste
not fresh.

Carrot Soup Carrot Soup

-Super awesome -Add more culinary cream
-Not really creamy to taste more creamy.
-Very nice
Pan Fry Seabass Pan Fry Seabass
MAIN -The presentation was nice -No need to put the
COURSE -Fish was a little salty mashed potato if have
-Too much starch or carbohidrate berny potato
-The berny potato was Marvelous

Creamy Spaghetti C.Carbonara Creamy Spaghetti

-Delicious C.Carbonara
-Creamy -Add more salt
-The color was pale
-The taste was not balance
Chocolate Brownies Chocolate Brownies
-Too sweet -Cook longer
DESSERT -Just nice and moist
-The center was taste strange
does not taste like a pure brownies

Fruit Platter Fruit Platter

-Delicious like a fruit. -No need to put chocolate
-The presentation was not suitable sauce if present the
watermelon unless it
strawberry.

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5.0. CONCLUSION

First of all, thanks a lot to Chef Farhan bin Faat because give me chance to being a
Chef Of the Day. I had too many experience and I can imagine this is how being a COD to
industry such as Hotel. There are a lot a goods for cook I do not receive such as honey,
cocoa powder, baking powder and etc. So, as a COD, I should act to do find a solution that
I take the excess goods at a butcher. Furthermore, teamwork is important to do some work.
If there are not have a teamwork, the menu of the day can’t successful to ready at the time.
Without my subordinates chef, I can’t finished my task as a COD and menu can’t be settled.
The COD must alert with people and food around me if they are needed. Do not think about
my working alone. There are a lot of menu to your know such as taste, have less something
or more. Lastly,as a COD, I must think creatively do to some decoration when presentation
and do a work quickly but neat.

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6.0. REFERENCES AND BIBLIOGRAPHY

Mohd Salehuddin Mohd Zahari. (2013). Culinary Arts 1 (3rd Edition). Shah Alam,
Selangor: Ariff Corporation Sdn Bhd
Mohd Salehuddin Mohd Zahari. (2013). Culinary Arts 2 (3rd Edition). Shah Alam,
Selangor: Ariff Corporation Sdn Bhd
Easy Potato Salad (2018,May 22), Meggan. Retrieved on ( Oktober 20,2018),
https://www.culinaryhill.com/easy-potato-salad/
Cream of Carrot Soup. Retrieved on ( Oktober 20,2018),
https://www.allrecipes.com/recipe/228514/cream-of-carrot-soup/
Chicken Carbonara (2018,Jan 4), Brandi Bergess. Retrieved on ( Oktober 21,2018),
http://www.auntbeesrecipes.com/2014/01/chicken-penne-carbonara.html

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7.0. APPENDICES
7.1. Requisition form/ Market list

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7.2. Captain Order

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