HGT Apprentice Cookery Assessment

This HGT Apprentice Cookery Assessment template helps head chefs and managers evaluate apprentice or trainee chefs against year-level expectations. It covers attitude, efficiency, quality of work, initiative, teamwork, conduct, commitment, punctuality, presentation, and WHS practices. The checklist reviews kitchen competencies such as food safety and hygiene, knife skills, receiving and storing supplies, equipment cleaning, stocks and sauces, basic cookery methods, salads and larder work, pasta and rice, seafood, poultry, meat and butchery, desserts, pastries, fryer, grill, and pan work, plus service styles like counter meals, a la carte, functions, buffet, breakfast, carvery, pizza, and salad bar. It also addresses catering controls, ordering, costing and yield tests, and development plans, including machinery and equipment use.