witness testimony form - Amazon AWS

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WITNESS TESTIMONY FORM. CERTIFIED SOUS CHEF. Worldchefs Certified Sous Chef. A professional chef who is responsible for
WITNESS TESTIMONY FORM CERTIFIED SOUS CHEF Worldchefs Certified Sous Chef A professional chef who is responsible for supervising an entire area of the kitchen or assisting the chef in managing the entire food service operation. The holder of this title reports directly to the Chef de Cuisine or Executive Chef and has a minimum of five years of professional cooking experience, including a minimum of two years as a sous chef. Candidate name Worldchefs Academy username WITNESS GUIDANCE The above named candidate has chosen you to be a witness to support their application for the Worldchefs culinary certification at the level stated above. To be the candidate’s witness, you need to meet the following eligibility requirements:  Be the candidate’s line manager or in a position above  Have a background within the catering and hospitality industry  Have directly observed the candidate’s practice in the workplace. As a witness, you are asked to confirm that the candidate has demonstrated the skills stated below. Please do not complete this form if you feel the candidate does not meet the requirements stated. WITNESS INSTRUCTIONS In the box below, place your initials (ie the first letter of your first and surname) before each statement if you agree with the statement. Then please write your name and the date when you completed the from. I confirm the above named candidate is able to: Produce dishes including appetisers, entrees, main courses, sauces and hot and cold desserts to an agreed standard set by the culinary operation. Present dishes creatively in a way which reflects new culinary techniques, trends and/or use of crockery. Contribute to the professional development of the kitchen staff (group of cooks, chefs, and kitchen support staff). Manage kitchen staff to achieve production and operational goals. Manage the application of HACCP for methods of food production*. *Methods of good production may include storing, butchery, cooking, baking, chilling, holding and reheating cold and hot foods. Advise on the procurement of ingredients and supplies in line with the organisation’s requirements and specifications. Lead the kitchen staff by example to achieve set goals. Meet the responsibilities set out in the standard operational procedures (SOP) of the culinary operation in relation to: - Timekeeping - Professional attitude and behaviour - Professional appearance. Identify and resolve problems within their own area of responsibility. I confirm I meet the eligibility requirements listed on this form above, under ‘Witness guidance’. I understand that I may be contacted by Worldchefs, as part of the quality assurance process, to verify the content of this witness testimony and have authorised the candidate to submit my contact details. Name of the witness (IN BLOCK CAPITALS) Date of completion