The document summarizes Alissa Hana's experience as the Chef of the Day, preparing an a la carte menu for 10 people. Some key points: - Dishes prepared included chicken boxing appetizers, cream of cauliflower soup, rosemary grill mackerel as the main course, and a fruit platter for dessert. - There were some challenges including fish sticking to trays during baking and late delivery of ingredients, but the team worked cooperatively to solve issues and complete the menu on time. - Being the Chef of the Day helped develop Alissa's leadership, problem-solving, communication and time management skills.

1. COMMERCIAL COOKERY HTC167
CHEF OF THE DAY REPORT
WEEK 5 : ALA CARTE MENU
DATE : 7 NOVEMBER 2021
PREPARED BY: ALISSA HANA BT SAZALI
2021115431
PREPARED FOR: MISS NINIE NUR FARHANA MUSA

2. Introduction
On Sunday, 7 November 2021 i had an opportunity to become the Chef Of The Day. I had a
task to accomplish the Table D’hote menu with teammates. Table D’hôte is defines as a
restaurant meal consisting of a fixed number of already prepared dishes, at a fixed price for
a whole meal for one person. As a comparison with Ala Carte, Ala Carte meal has a variety of
differently dishes cooked on order. So, on that day, we need to cook a fixed menu that had
given to us before.
On that day, we need to prepare dishes for 10 pax each. Firstly, for appetizer, we need to
prepare chicken boxing with thousand island dressing. For this dish, Alia who are assigned to
prepared it. It was a perfectly combination of chicken wings with the fresh of mesclun salad
and serve with thousand island.
For the soup of the day, we had make cream of cauliflower which had be prepare by
Adrianna. Its combination with garlic bread that form a perfect taste.
For the main course, the person who are responsible to prepare are Ainnur and Iman. They
had prepared Rosemary grill mackerel with mustard dill mayonnaise, accompanied with
garlic mashed potato and oven baked vegetables. For the mackerel, it was made by Ainnur
where she had cut and seasons the mackerel with some herbs, salt and pepper. Then, the
mackerel was put into the oven for about an hour to make it. Ainnur also had done the
mustard dill mayonnaise. For, the mashed potato, Iman had made a perfect texture of
mashed potato and the sauteed vegetables had be done by her.
Lastly, for the dessert we had prepared fruit platter which is platted cut fruits made by Azri
and make some soft rolls as it was a main dessert in every week.
In conclusion, I was proud with the cooperation that my staff had given, and we could make
all the dishes on time even though we had some problems before the cooking session.

3. KITCHEN BRIGADE
ALISSA HANA BT SAZALI
( COD )
ALIA SHAQILLA BT MOHD
BAHARUDDIN
CHICKEN BOXING WITH
THOUSAND ISLAND
DRESSING
CREAM OF CAULIFLOWER
SOUP
NUR ADRIANNA BT ABD
SHUKOR
ROSEMARY GRILL MACKERAL
WITH MUSTARD DILL
MAYONAISE ACCOMPANIED
WITH GARLIC MASHED
POTATO AND OVEN BAKED
VEGETABLES
AINNUR ATHIERAH BT MOHD
ANUAR
SITI NUR IMAN FARZANA BT
ABDUL HALIM
FRUIT PLATTER DESSERT
WITH SOFTROLL
AHMAD AZRI BIN AHAMAD
SABRI

4. ON COOKING PROCESS
WORKING SCHEDULES
TIME WORK PROGRESSIONS
8.00 am - 8.30 am Received items
8.30 am - 9.00 am Briefing
9.00 am - 10.30 am 1st mis-en-place
10.30 am- 1.00 pm Cooking
1.00 pm - 1.45 pm Platting
1.45 pm - 2.00 pm Cleaning and clearing process
WORK PROGRESSIONS PERSON IN CHARGE
Clearings and sink Alia, iman and Adrianna
Mopping Ainnur
Throw rubbish Azri

5. MENU
TABLE D’HOTE STYLES
Appetizer: Chicken boxing with thousand island dressing
Soup : Cream of cauliflower
Main course: Rosemary grill mackerel with mustard dill mayonnaise accompanied with garlic
mashed potato and oven baked vegetables
Desserts: Platted cut fruit & Soft rolls

6. STANDARDIZED RECIPES
Name of dish: Chicken boxing with thousand island dressing
Portion Size: 10 pax
Metric Ingredients
25 nos Chicken wings
180 gm flour
180 gm breadcrumb
6 nos eggs
As needed Salt and pepper
Dressing
Metric Ingredients
300 gm mayonnaise
30 ml Chili sauce
30 ml Tomato sauce
15 gm Chopped onion
15 gm Capers(chopped)
15 gm Chopped parsley
15 gm Gherkin(chopped)
As needed Salt and pepper
Garnishing
As needed Mesclun salad
CHICKEN BOXING
1. Trim the chicken wings and shape in into boxing.
2. By using standard breading procedure, coat the wings with flour, eggs and
breadcrumb.
3. Deep fry the wings until it become golden brown.

7. THOUSAND ISLAND
1. Mixed all the ingredients in one bowl.
2. Fold the mixture until it well combined.
3. Season with salt and pepper.

8. Name of dish : Cream of cauliflower soup
Portion size : 10 pax
Metric Ingredients
30 gm butter
90 gm Onion small dice
2400 ml Chicken stock
1500 g Cauliflower
To taste salt
To taste White pepper
300 gm Heavy cream
Garlic Bread
1 nos French loaf
12 nos Garlic, fine chopped
120 gm Butter
Garnishing
50 gm parsley (fine chopped parsley)
Method of cooking
1. Heat the butter in a heavy saucepot over moderately low heat.
2. 2Add the onions and sweat them without letting them brown.
3. Add the stock and bring to a boil.
4. Return the stock to a simmer. Add additional stock if necessary to bring to a
proper consistency
5. Adjust the seasoning.

9. GARLIC BREAD
1. Preheat the oven in 180 c.
2. Combine the chopped garlic and chopped parsley into butter.spread the butter
mixture on the bread. Place in oven until golden brown. Remove and serve.

10. Name of dishes: Rosemary grill mackerel with mustard dill mayonnaise accompanied with
garlic mashed potato and oven baked vegetable
Portion Size: 10 pax
Metric Ingredients
3.5 kg Black Mackerel (cut into
steak)
10 gm Olive oil
20 gm Fine chopped rosemary
To taste White pepper
To taste Lemon juice
To taste Salt
5 gm Lemon zest
Mayonnaise dill sauce
Metric Ingredients
500 Gm Mayonnaise
2 Tbsp Fine chopped dill
2 Tbsp Djone mustard
To taste Salt, pepper
To adjust Warm water
Mashed potato
Metric Ingredients
400 gm Instant mashed potato/All-
purpose potato
As needed Salt
As needed White pepper
40 Gm Butter
400 Ml Milk
100 Gm Sauted fine chopped garlic
Method of cooking
1. Heat the butter in a heavy saucepot over moderately low heat.
2. 2Add the onions and sweat them without letting them brown.
3. Add the stock and bring to a boil.

11. 4. Return the stock to a simmer. Add additional stock if necessary to bring to a
proper consistency
5. Adjust the seasoning.
GARLIC BREAD
1. Preheat the oven in 180 c.
2. Combine the chopped garlic and chopped parsley into butter. Spread the butter
mixture on the bread. Place in oven until golden brown. Remove and serve.

12. CHALLENGES AND LERNING OUTCOMES
During the time when I was the COD, I had faced a few problems one of the problems are
they forget to place the fish skin facing up and put it in the oven until it causes the fish skin
to stick to the tray. In order to tackle the obstacle, miss ninie and ainnur person who in
charge in main course, decided to put breadcrumbs, chopped garlic and chopped parsley on
the fish skin and grilled it back. The next time around we had to focus more on the right way
of grill the fish in oven.
Other than that, some of item (ingredients) were not received on time. Time was wasted as
the COD had to go back and forth to collect the item. To add more, students were asking for
ingredients they did not receive at different times, which costed more time. Therefore, in
order to face this problem, we need to ensure that all the items were received on the time
so that we will not waste our time, as our time are very valuable in the kitchen.
While being a COD, the key skill that we have learned are fast decision making as there were
a lot of decision needed to be made on the spot. We also learned how to take the order and
needed to ensure that they receive the order. Another major outcome was that are a
motivation to our future career. We have developed more knowledge and we have learned
our own way how to communicate better with our teammates as communication is the key
to success in a teamwork. Being a COD has increased our leadership. We have also gained
trustworthiness, as we trusted our teammates to produce the best products and to deliver it
on time. Problem solving was shown as they were ingredients that were not available.
Therefore, we had to find an alternative ingredient to overcome the problem.
COMMENTS AND SUGESTIONS
For commercial cookery, we must show a professional work team. For this week, one of our
team members was Afiq Shazwan because of some issues. So, we lack time to finish some
menu on time, but because of co-operation between team member we did the best for that
day, and we have completed all the course on time.
For this week, I can say that our class performance is good we lack team member at the last
minutes. In conclusion, even though our class performance not well, I have learned to be a
leader to my group members and repairs our co-operating team to be much better than
that day.

13. CONCLUSION
Generally, most of our expected learning outcomes were fulfilled while being a COD. We
have been significantly improving our leadership for ourselves and in our team. Moreover,
we also gained a lot of unexpected learning especially in term of problem solving as they
were decisions that needed to make on the spot. This opportunity of being a COD has really
helped us to realize how it is not easy to be a chef as high skills and patience are needed at
most time. To be a chef, you need to have knowledge and skills also learned from the
experience and create new ones. We would recommend that to always prepare ourselves
the fullest so that unnecessary mistakes can be avoid soon

14. APPENDICES
DURING BRIEFING

15. DURING 1ST
MIS-EN-PLACE
CHICKEN BOXING THOUSAND ISLAND DRESSING
CREAM OF CAULIFLOWER SOUP WITH GARLIC BREAD

16. ROSEMARY GRILL MACKEREL WITH MUSTARD DILL
FRUIT PLATTER DESSERT
EXAMPLE OF CAPTAIN ORDER