SITHKOP005 Student Logbook

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First published 2020
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SITHKOP005 Coordinate cooking operations 2

About this Student Logbook

This Student Logbook is where you will record evidence of the knowledge and
skills you have developed during your training for this unit. It also serves as a
handy reference guide on what you need to do during your assessment and how Completing your reflective journal
you should go about doing it.
You are expected to complete a reflective journal for each time that you cook as
part of your assessment for this unit. Try to think about the highlights of each
Student details section service when you are writing your reflection. You might also find the following
Fill in the table below: questions useful:
 What skills and techniques did I use?

Student name:  What policies and procedures did I follow?
 How did I ensure efficiency, safety and quality?
Name of RTO:  How did I ensure that my dishes met quality standards?
 What did I learn during the service and how might I apply it in future?
 What might I do different next time?

Trainer/assessor name:
Supervisor declaration
If this workbook is found, please contact me to return it using the details below: Your workplace supervisor’s feedback forms an important part of the assessment
process and it is essential you have your supervisor complete their section of
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your assessment in
your RTO’s training kitchen, your trainer will be your workplace supervisor and

should endorse your journal. Without their endorsement, your Logbook will be  cleaning and maintaining equipment according to the manufacturer’s
incomplete and it is likely to be returned to you for resubmission. instructions
 measuring and using correct amount of cleaning agents on equipment

Logbook summary
 making minor adjustments to equipment (including oiling and adjusting
There are a number of requirements you must fulfil within your assessment blades)
process, so a Logbook Summary has been provided. Make sure you keep this
 identify and report on any unsafe or faulty equipment (where applicable)
section up to date – it will help you keep track of any outstanding requirements.
 rectify issues equipment within your level of responsibility (where applicable)
What do I need to demonstrate?  working safely and hygienically at all times
During your assessment for this unit, you will be required to demonstrate a range  working sustainably by minimising waste and using energy responsibly.
of the skills and knowledge that you have developed during your course. These
include:
Tips for completing this logbook
 interpreting standard recipes and food preparation lists
 Read through your logbook before you get started and make sure that you
 confirming food production requirements understand what you need to do. If you are unsure, speak to your assessor
 calculating ingredient amounts and/or workplace supervisor.
 weighing and measuring ingredients accurately  Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
 selecting the knives required for the food to be prepared evidence forms part of your assessment.
 selecting routine and specialised equipment and utensils for the food to be  Stay in touch with your assessor. Ask questions, raise issues, check in,
prepared communicate.
 ensuring that food preparation equipment safely assembled, clean and Most importantly, ask for help if you are having trouble!
ready for use
 using equipment safely and hygienically
 making precision cuts to prepare food
 using equipment according to the manufacturer’s instructions


Completing your reflective journal There are a number of requirements you must fulfil within the 12 food service
periods, so a Logbook Summary has been provided. Make sure you keep this
You are expected to complete a reflective journal for each of the 12 service
section up to date – it will help you keep track of any outstanding requirements.
periods you complete for this unit. Try to think about the highlights of each
service when you are writing your reflection. You might also find the following
questions useful: What do I need to demonstrate?
 What skills and techniques did I use? During your 12 service periods, you will be required to demonstrate a range of
the skills and knowledge that you have developed during your course. These
 What policies and procedures did I follow? include overseeing your team to ensure that:
 How did I oversee my team to ensure efficiency, safety and quality?
 How did I ensure that my team’s dishes met quality standards?  food is prepared hygienically and safely
 What did I learn during the service and how might I apply it in future?  the kitchen workflow is adjusted to maximise teamwork and ensure
 What might I do different next time? efficiency
 the production sequence of food is controlled to enable smooth workflow

Supervisor declaration and minimise delay
Your workplace supervisor’s feedback forms an important part of the assessment  a clean and tidy work environment is maintained
process and it is essential you have your supervisor complete their section of  all stages of preparation and cooking are completed in a way which ensures:
each of your reflective journals and fill in the supervisor declaration after the
summary section. Keep in mind that, if you are completing your service periods in o quality of food items
your RTO’s training kitchen, your trainer will be your workplace supervisor and o consistency of food items
should endorse your journal. Without their endorsement, your Logbook will be
incomplete and it is likely to be returned to you for resubmission. o organisational standards are met.
 food matches the recipes and descriptions

Logbook summary  food items undergo a final check before they are served, stored or
despatched from the kitchen and adjustments made as necessary

 food is stored safely.
Tips for completing this logbook

 Read through your logbook before you get started and make sure that you
understand what you need to do. If you are unsure, speak to your assessor
and/or workplace supervisor.
 Stay up to date! Complete a logbook entry at the end of each service period
and ask your supervisor to do the same. Providing organised, complete
evidence forms part of your assessment.
 Stay in touch with your assessor. Ask questions, raise issues, check in,
communicate.
Most importantly, ask for help if you are having trouble!

Assessment schedule
Use this summary to keep track of your assessment for this unit.
Service Date of Place Notes

assessment
1/12 25/10/2022 Kitchen workplace We prepared the logbook after service

period.

period.

period.

period.

period.

period.

period.

period.

period.

period.

period.

period.

Logbook Summary
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production process
that you are having trouble achieving.
Use this summary to keep track of the food service periods and associated requirements that you have completed.
Speak to your assessor or workplace supervisor if there is a particular food service style or food production process
that you are having trouble achieving.
Food service periods

I have overseen at least 12 service periods.
The SIT, Tourism, Travel and Hospitality Training Package tells us that, for the purpose of assessment, Service
periods do not necessarily align with shift periods worked. For example, a ‘service period’ in a hospitality
environment such as a restaurant may be a breakfast service, lunch service or dinner service. This might be
different to a ‘shift’ worked in a restaurant which may incorporate one or more of these service periods.
So, you may work a shift that incorporates a breakfast service and a lunch service and although this is one ‘shift’
worked, it may be used for two service periods. However, the two service periods must be clearly defined and
the start/set-up and finish/close of each service period must be clearly identified.
Food
service Service Service Documents, reflective journal and supervisor
period Date start time finish time endorsement completed
☐ 1 of 12 ☐ Service plan ☐ Kitchen workflow

schedule
☐ Mise en place list ☐ Food preparation list
☐ Food supplies list
☐ Reflective journal (endorsed by supervisor)

schedule

schedule

schedule

Food
service Service Service Documents, reflective journal and supervisor
period Date start time finish time endorsement completed


schedule

schedule

schedule

schedule

schedule

schedule

schedule

schedule
Food service styles

During the 12 food service periods listed above, I have calculated and ordered food supplies for at least four of the
following food service styles:
Food service period Date Logbook entry number
☐ à la carte
☐ set menu
☐ bulk cooking operations
☐ festivals
☐ buffet
☐ table d’hôte
☐ functions and events
Food production categories

During the 12 food service periods listed above, I coordinated cooking operations within commercial time
constraints for food production processes in at least two of the following categories. My assessor observed me on
these occasions and completed an Assessor Observation Checklist.
Food service period Date Logbook entry number
☐ bulk cooking
☐ cook chill for extended life
☐ cook chill for five-day shelf life
☐ cook freeze
☐ fresh cook

Supervisor Declaration Section

Note for student: Please note, that one of these declarations must be completed by each workplace supervisor. If
you completed all your shifts at the one venue then you would only submit one. If your logbook contains entries
from different kitchens and venues then please have each supervisor you work under complete one at the end of all
your designated shifts. Please provide this page to your workplace supervisor at the completion of your required
shifts.
This needs to be completed in addition to the supervisor endorsement section of your reflective journals. One copy
has been provided in this logbook but you can make additional copies as needed.
Supervisor name: Position:
Relationship to student (for example, head chef/shift supervisor etc):
During the services described in the student’s reflective journals that I have endorsed, the student:
 worked within the organisation’s policies and procedures ☐ Yes ☐ No
 worked to a professional level in line with the kitchen’s usual roles and responsibilities ☐ Yes ☐ No
 oversaw their team’s production processes to ensure that: ☐ Yes ☐ No

o food was prepared safely and hygienically
o the kitchen workflow was adjusted to maximise teamwork and ensure efficiency
o the production sequence of food was controlled to enable smooth workflow and
minimise delay
o all stages of preparation and cooking were completed in a way which ensured:
 quality of food items
 consistency of food items
 your organisation’s standards were met
 the food matched the recipes and menu descriptions
Please provide any feedback to the student here:
The student has permission to submit the information contained within the reflective journals ☐ Yes ☐ No
completed below and any supporting documentation (including organisational policies and
procedures, menus, recipes and work product) for the purposes of assessment.
Supervisor signature:
Contact number:

Date:
Templates and reflective journals

Service 1/12

Service Planning Template
Determine production requirements
Production requirements
Analyse the recipes that you and your team will be preparing for service and determine the following production
requirements:
 Which food service style is most appropriate and why?
The service style that would be appropriate for the service period is A la carte because
customer also made request for the A la carte service period. We also identified that as per
the request the A la carte service style will be appropriate for the customer as per their
demand.
 What are the customer requirements for service? Are there any dietary requirements or special requests that
you need to consider?
The customer requirement for the service is the dietary limitation that is their special
requirement of food due to some food allergies and intolerance. For example, the guest with
the allergy of peanuts and sea foods have the special nutritional needs.
 How many meals are required? Describe how you will ensure that the correct number of meals are produced?
The one meal is served to the guest in the restaurant. To ensure the correct number of
meals are produced we follow the standard recipe procedure for the food preparation so
that we can present the exact number of food with the equal portion size of the food. The
food for 4 guest is prepared.

 How will you manage portion control?
To manage the portion control of the food, the food is prepared following the standard
procedure of the food so that the quality and quantity of the food are met. The food is made
with the same standard size with the its nutritious ingredients. To manage the portion
control following procedure are followed
 Using the measure equipment to measure the main portion of food
 Using the right amount of ingredients with right quantity
 What is the timeframe for mise en place and service?
The time frame for mise en place is 15 minutes and for service it is 10 minutes
 What do you need to consider regarding preparation of other items on the menu?
For the preparation of other items on the menu the first things is we should check we have
the required ingredients that is required to meet the standard of the recipe. If we have so we
have to do mise en place of the particular food menu.
 Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are
met?
The organizational standard for the dish which will be prepared are as follows:
 Keeping the food preparation area clean
 Washing the hands before entering kitchen
 Separating the raw foods and ready to eat food
To ensure that they have met, we have to monitor the overall activities of the kitchen and
everyone should be follow the food safety procedures.

Food production processes
Describe the production processes that you and your team will use. How will these processes ensure that the
nutritional value, quality and structure of the food are maintained?
Here, my team and I will take a "fresh cook" approach to production. Fresh cook refers to food
that is freshly prepared and enjoyed the same day or at the same serving time. It does not go
through any further processing, such as freezing, cooling, or packaging for later consumption.
The ingredients and components of a meal is prepared during the pre-service preparation
stage. After then, the dish is prepared for serving as needed. Before serving, it can be kept hot
or cold for a short period. Since the meal is served hot, the nutritional value, quality, and
structure are all preserved.
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean
ready for the service period.
To ensure that the equipment’s are clean and ready for the service we need to check that all the
equipment’s are clean or not. We need to implement a proper cleaning procedure in the kitchen.
Refrigerators and freezers should be cleaned and wiped down to prevent cross-contamination,
and outdated food should be properly disposed of. To ensure this we should also do monitoring
activities on timely basis.

Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove
the risks.
Any agent that has the potential to harm consumers' health is defined as a food safety hazard.
When food is exposed to dangerous chemicals, it becomes contaminated, posing a threat to
food safety. Receiving ingredients, handling and preparing food, storing food before
preparation, and transporting are all critical points. To reduce the risks, cover the food to
prevent contamination, cut the ingredients with a separate knife, and clean and wash the
equipment before and after each use

Food Supplies Template
Food supplies: Ingredient list

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use
the following templates or, if your organisation has standard templates, you are free to use those.
Creamy chicken stew
Ingredient Qty Qty/serves Qty x serves required
small bunch of parsley , finely 1 bunch 1 / 4 = 0.25 0.25 0.25 * 4 = 1 bunch

chopped
leeks , halved and finely sliced 3 leeks 3 / 4 = 0.75 0.75 * 4 = 3
olive oil , plus extra if needed 2 tbsp. 2 / 4 = 0.50 0.50 * 4 = 2
butter 1 tbsp. 1 / 4 = 0.25 0.25 * 4 = 1
small chicken thighs 8 piece 8/4=2 2*4=8
chicken stock 500ml 500 / 4 = 125 125 * 4 = 500
Dijon mustard 1 tbsp. 1 / 4 = 0.25 0.25 * 4 = 1
crème fraiche 75 gm 75 / 4 = 18.75 * 4 = 75 gm

18.75
frozen peas 200 gm 200gm / 4 = 50 * 4 = 200gm

50
dried or fresh breadcrumbs 3 tbsp. 3 / 4 = 0.75 0.75 * 4 = 3

Kitchen Workflow Template
Kitchen Workflow Plan

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation
has a standard template, you are free to use that.
Time Task Equipment Notes/

Responsibility
☒ 10: 00 Clean the kitchen work Use clean towel, mop, soapy
AM tops water and broom
☒ Perform mise en place Kitchen equipment like knife,

chopping boards, bowl, tray
etc.
☒ 11: 00 AM Cut chicken into Knife, chopping board

desired.
Shape and keep all
vegetables ready by
side.
☒ Cook leeks and oil in Casserole dish

flameproof casserole
dish and add butter
and cook until leeks
are soft
☒
Put chicken in
nonstick pan on Non-stick pan
medium heat and
cook until it is brown on
all side.
☒ Add brown chicken to
leeks and add stock
and simmer it and mix
all vegetables and
simmer it.
☒ Sprinkle the bread cum Griller
and parsley on the
chicken and grill it until
it is brown
☒ 11: 30 AM Serve to the guest

Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into
consideration when you developed your plan? Did you liaise with other members of your team when developing the
plan?
The workflow plan assists personnel in completing the operations that must be completed. It
helps with job organization, task prioritizing, and performance tracking for each employee. We
can reduce the workload, reduce errors and duplication of any task, and save time and effort by
using a process plan.
Resources, manpower, and budget should all be taken into account when establishing a plan.
Communication with each employee on the workflow plan is crucial since it can assist them
grasp their specific roles and responsibilities in day-to-day operations. It aids the corporation in
clearing the minds of its employees so that they can concentrate on meeting customer needs
and attaining the organization's goals.

Mise en place List Template
Mise en place list
Activity and description Qty required Responsibility
8 piece Kitchen staff

Cut the chicken into the small leg piece
size
Peas: 200 gm Kitchen team

Clean all ingredients and thaw peas, cut
leeks, make chicken stock, Leeks:3 bunch
Keep the ingredients like olive oil, butter, Chicken stock: 500 ml Kitchen team
Dijon mustard cream fraiche, bread Olive oil: 2 tbsp.
crumbs etc. ready
Butter: 1 tbsp.
Dijon mustard:
1 tbsp.
Cream fraiche: 75 gm
Finely chop parsley Kitchen team

Bream Crum: 3 tbsp.
Grill the finally made food with garnish Parsley: 1 bunch Head chef and
sous chef

Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team when
developing the plan?
If the employee uses mise en place, they will have a greater awareness of all the components used in
the food preparation. This will make it easy for you to measure the necessary ingredients for your
dishes. This will allow the kitchen aids and workers to readily get ingredients. The following factors
are taken into account when creating the mis en place: prepare your workspace, sanitize workstations
and counters, designate waste receptacles for waste food, and prepare the sanitation bucket as well
as the wash stations. Yes, I consult with team members to help them make better decisions.

Food preparation List Template
Food preparation list

Develop a food preparation list for you and your team. You can use the following template or, if your organisation
Time Task Notes/Responsibility
☐ 10: 00 Prepare all the mise en place Sous chef and team
AM
☒ 10: 15 Make all ingredients ready and Sous chef and team
AM place it in food preparation area
☒ 10: 30 Prepare all the food as per the Kitchen

standard recipe
AM
☒ 11: 00 Serve food to the guest

AM
☒ 12 : 30 Clean the kitchen area and clean Kitchen team

all utensils of the kitchen


Food preparation planning

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take into
plan
Food preparation plan helps to maximize the efficiency because it helps to know the individual
task so that the ingredients can be easily utilized and minimize the waste. The food preparation
list will assist us in showing the way so that we may work efficiently. Meal preparation ensures
that you always have a small meal waiting patiently for you on your lunch break or during a busy
schedule full of clients, rather than wasting time trying to figure out what to make or whether to
order takeout. We must consider the availability of manpower, inventory levels, and equipment
when developing the meal preparation list.
Yes, I communicate with other team members because it helps me come up with new ideas and
saves me time and cost.

Reflective Journal Date: Did an RTO assessor observe Service:
this service? ☐ Yes ☐ No
1 of 12
Service completed at: Service start time: Service finish time:
Food service style: ☐ a la carte ☐ buffet ☐ table d’hote ☐ set menu ☐ bulk cooking operation ☐ function/event ☐ festival
Food preparation category: ☐ bulk cooking ☐ cook chill for extended life ☐ cook chill for five-day shelf like ☐ cook freeze ☐ fresh cook
Recipes prepared:
Reflection (Highlights, skills and techniques shown, policies and procedures followed, how did I ensure efficiency, safety and quality, what did I learn, what would I do different in
future?)
Here, I have prepared a dish as per the request made by the clients. While preparing different cooking skills like cutting, grilling, mixing etc.
is demonstrated. Efficiency, as well as safety and quality, may be maintained by employing fresh ingredients and a proper waste
management system to prevent contamination. If food waste builds up in storage facilities, it may attract pests, resulting in pest infestations
and compromising food safety. This can be avoided by providing enough containers and secure trash storage, as well as following regular
garbage collection protocols. At the time of preparation modern equipment’s should be used because this provides safety and saves time.
So, I think to purchase such equipment’s in the future days.
Supervisor Endorsement
Supervisor name: Position: Signed:

Service 2/12

requirements:
• Which food service style is most appropriate and why?
A fixed menu is the best service approach for this time period. A set menu is a
multi-course meal with a predetermined price and a limited number of options for
customers to pick from. The food is chosen and "set" ahead of time by the chef.
• What are the customer requirements for service? Are there any dietary requirements or special
requests that you need to consider?
The customer requirements made by the clients are low fat, low sugar and
vegetarian. They also request not to use the allergic products in the dish like;
peanuts, seafood's etc.
• How many meals are required? Describe how you will ensure that the correct number of meals are produced?
The set menu is similar to other menus in that it is created depending on the
individual's choices, however the menu is created by the company itself. Where
each component has been diligently planned and prepared ahead of time. The
two meal is served to the guest with the number of 12 guest in the restaurant.
• How will you manage portion control?
Portion management is an important part of eating a nutritious diet and living a

healthy lifestyle, but it does not imply eating extremely little meals and feeling
always hungry. It is one of the worst sorts of food waste because leftover food
from consumers cannot be recycled. Overserving and under consumption of
food results in waste and, eventually, higher food costs. Activities that teach you
how to control your portions can assist you in overcoming this issue. Many
restaurants now show the portion size on the menu so that customers are aware
of the amount of food they are ordering and food waste is reduced.

• What is the timeframe for mise en place and service?
The setup, however, may vary from one authority person to the next. If the menu
is fixed, the length will be shorter; but, if the menu is regularly changed, the
duration will be longer. As a result, the chef and cuisine have full control over the
setting and services. The time frame for mise en place 20 minutes and service is
15 minutes.
The things that we need to consider regarding the preparation of other items in
the menu are equipment’s, availability of ingredients, availability of recipe card
etc. The kitchen team will follow the standard recipe and the food preparation will
be done according to that.
• Describe the organisational standards for the dishes which you will prepare. How will you ensure that
they are met?
The dishes must be prepared as per the request made by the client. The work
area and equipment should be clean to meet the organizational standards and
do not forget to follow the standard recipe card while preparing the dish. These
are the organizational standards for the dishes and to ensure we need to review
and check it on regular basis.

The production process that we will use will be the fresh cook approach of the
production. Fresh cook refers to the food that is prepared and served on the same day
to the guest. It doesn’t go through the further processing like freezing, cooling,
packaging for later consumption. The ingredients and components of a meal are
prepared during the pre-service preparation stage. After then, the dish is prepared for
serving as needed. Before serving, it can be kept hot or cold for a short period. Since
the meal is served hot, the nutritional value, quality, and structure are all preserved.
and ready for the service period.
To ensure that the equipment’s are clean and ready for the service we need to
check that all the equipment’s are clean or not. We need to implement a proper
cleaning procedure in the kitchen. Refrigerators and freezers should be cleaned and
wiped down to prevent cross-contamination, and outdated food should be properly
disposed of. To ensure this we should also do monitoring activities on timely basis.

Risk assessment
the risks.
Any agent that has the potential to harm consumers' health is defined as a food
safety hazard. When food is exposed to dangerous chemicals, it becomes
contaminated, posing a threat to food safety. Receiving ingredients, handling and
preparing food, storing food before preparation, and transporting are all critical
points. To reduce the risks, cover the food to prevent contamination, cut the
ingredients with a separate knife, and clean and wash the equipment before and
after each use.


Cheat’s eggplant parmigiana

Thermomix risoni salad with artichoke and feta
Dried Risoni pasta 400 gm 400 / 4 = 100 100 * 12 = 1200 gm
Virgin olive oil 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 gm
sea salt ½ tbsp 0.5 / 4 = 0.125 * 12 = 1.5

0.125
Fresh flat leaf pasrsley 1 bunch 1 / 4 = 0.25 0.25 * 12 = 3
Feta cheese 130 gm 130 / 4 = 32.5 * 12 = 390

32.5
Marinated artichoke heart 340 gm 340 / 4 = 85 85 * 12 = 1,020 gm
Pine nuts 60 gm 60 / 4 = 15 15 * 12 = 180
Sun dried tomatoes 100 gm 100 / 4 = 25 25 * 12 = 300 gm
Chickpeas 400 gm 400 / 4 = 100 100 * 12 = 1200 gm
Lemon juice 1 tbsp 1 / 4 = 0.25 0.25 * 12 = 3 tbsp
Ground black pepper To taste To taste To taste

Pre shredded parmesan 20 gm 20 / 4 = 5 5 * 12 = 60
Barilla olive pasta sauce 400g 400 / 4 = 100 100 * 12 = 1200 gm

Devondale Mpzzarella 200 gm 200 / 4 = 50 50 * 12 = 600 gm
cheese block
Fresh basil leaves 1 bunch 1 / 4 = 0.25 0.25 * 12 = 3
Chargrilled egg plant 400 gm 400 / 4 = 100 100 * 12 = 1200 gm
Garlic and herb schnitzel 30 gm 30 / 4 = 7.5 7.5 * 12 = 90

mix


Time Task Equipment Notes/Responsibility

☐ 10 AM Clean the kitchen working area Clean towel , mop , Cleaning staff
broom, soapy
water
☐ Do mise en place Kitchen Sous chef and
equipment like team
chopping boards,
knife, tray, bowl
etc
☐ Clean and keep ready all the Stoves, kitchen Kitchen team
kitchen utensils, stove, equipment ranges, ovens
and all required for food preparation
☐ 10: 15 Keep all mise en place ingredients Kitchen team
in order, check the griller and make
the area ready for food preparation
☐ 10:20 Prepare food following the standard Head chef, sous
recipe and procedure chef and kitchen
team
☐ Clean and mix the risoni with oil and All ingredients
mix with parsley and mix well and
add feta and artichokes and transfer
in into serving bowl.
Add pine nuts, sun dried tomatoes,
chick peas, lemon juice and pepper
to serving brown and mix well and
served with the garnish or parsley.
☐ 10: 25 Pre heat the grill and spoon pasta All ingredients
sauce in a microwave bowl and
cook for 1 minutes and add the slice
of mozzarella and basil and place
eggplant on the base and add pasta
sauce , cheese and basis and
repeat the layering for 3 times and
sprinkle with cheese and grill for 5
minutes until warm or golden on top
and serve with basil topping
☐ 10: 30 Serve to the guest Service plate
Workflow planning
plan?
can reduce the workload, reduce errors and duplication of any task, and save time and effort by
using a process plan. Resources, manpower, and budget should all be taken into account when
establishing a plan. Communication with each employee on the workflow plan is crucial since it
can assist them grasp their specific roles and responsibilities in day-to-day operations. It aids
the corporation in clearing the minds of its employees so that they can concentrate on meeting
customer needs and attaining the organization's goals

Mise en place list

Collect all ingredients and equipment Chef and the kitchen team
Clean all the ingredients Chef and the kitchen team
Pre heat the oven Chef and the kitchen team
Cut all ingredients as Chef and the kitchen team
per the required shapes
Drain and rinse risoni and keep it Chef and the kitchen team
clean and dry
Chop the parsley, make lemon Chef and the kitchen team
juice, cut the nuts and tomatoes
as per the requirement
Make pasta sauce, and cut cheese Chef and the kitchen team
as per the requirement
Arrange all ingredients in order and Chef and the kitchen team
keep it ready in the food
preparation area.
If the employee uses mise en place, they will have a greater awareness of all the
components used in the food preparation. This will make it easy for you to measure the
necessary ingredients for your dishes. This will allow the kitchen aids and workers to readily
get ingredients. The following factors are taken into account when creating the mis en place:
prepare your workspace, sanitize workstations and counters, designate waste receptacles for
waste food, and prepare the sanitation bucket as well as the wash stations. Yes, I consult
with team members to help them make better decisions



☐ 10:15 AM Prea heat the griller and check Chef and the team
all mise en place
☐ Mix all ingredients and Chef and the team
prepare salad
☐ Grill and prepare the dish as per the Chef and the team
recipe
☐ Place the food in the serving plate Chef and the team
☐ 10: 25 AM Serve food with the garnish Chef and the team
First serve the salad and then
serve the food
☐


plan
Rather than wasting time trying to figure out what to make or whether to order takeout, food
preparation ensures that you always have a small meal waiting patiently for you on your
lunch break or during a busy schedule full of clients. Ingredients, consumer preferences and
dietary restrictions, portion size, and other factors must all be taken into account. Yes, I
consult with other members of my team when developing a strategy to help us make better
decisions.

2 of 12
Recipes prepared:
future?)
We've prepared a vast selection of cuisines, which is no easy task because it need a wide range of skills and procedures to p variety of
culinary and cutting skills during the preparation process, including boiling, frying, and grilling. The normal recipe ca followed. The most
important considerations when preparing food are safety and quality. I'd like to emphasize that the meal s contamination, and that the
components should be chopped with a separate knife. Because I realized that a few pieces of equ think about how to manage those pieces
of equipment in the future. This issue will be resolved in the near future

Service 3/12

SITHKOP005 Coordinate cooking operations
42
Analyse the recipes that you and your team will be preparing for service and determine the following production requirements:
customer also made request for the A la carte service period. We also identified that as per
the request the A la carte service style will be appropriate for the customer as per their
demand.
• What are the customer requirements for service? Are there any dietary requirements or special requests that you
need to consider?
The customer requirement for the service is the dietary limitation that is their special
requirement of food due to some food allergies and intolerance. For example, the guest with
the allergy of peanuts and sea foods have the special nutritional needs.
The one meal is served to the guest in the restaurant. To ensure the correct number of
meals are produced we follow the standard recipe procedure for the food preparation so
that we can present the exact number of food with the equal portion size of the food. The
food for 4 guest is prepared.
To manage the portion control of the food, the food is prepared following the standard
procedure of the food so that the quality and quantity of the food are met. The food is made
with the same standard size with the its nutritious ingredients. To manage the portion
control following procedure are followed
• Using the measure equipment to measure the main portion of food
43
• Using the right amount of ingredients with right quantity
The time frame for mise en place is 15 minutes and for service it is 10 minutes
• What do you need to consider regarding preparation of other items on the menu?
For the preparation of other items on the menu the first things is we should check we have
the required ingredients that is required to meet the standard of the recipe. If we have so we
have to do mise en place of the particular food menu.
 Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met?
The organizational standard for the dish which will be prepared are as follows:
• Keeping the food preparation area clean
• Washing the hands before entering kitchen
• Separating the raw foods and ready to eat food
To ensure that they have met , we have to monitor the overall activities of the kitchen and
everyone should be follow the food safety procedures.

44

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value,
quality and structure of the food are maintained?
We are implementing the Fresh cook approach. Food are made and consumed on the same
day or within the same serving time is referred to as fresh cook. It undergoes no further
preparation, such as freezing, chilling, or packaging for later consumption. It can be kept hot or
cold for a short time before serving. The nutritional value, quality, and structure of the meal are
all kept since they are presented hot.
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and
ready for the service period.
All the member should must ensure that all the equipment id clean and well sanitize and ready
for the uses. As the result with maintaining clean equipment and preparing for services is one of
the most important. Cleaning the freezer and refrigerator should be wiped adown so that there
will be no cross contamination of the foods. All the expired foods should be disposed of. All the
ingredients required in the food preparation areas and the remaining ingredients should be
cleaned and stored properly in the refrigerator.

45
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks.
A food safety hazard is any substance that has the potential to harm consumers' health. Food
becomes contaminated when it is exposed to harmful contaminants, posing a threat to food
safety. The processes of receiving resources, processing and preparing food, storing food prior
to preparation, and transportation are all necessary. The following are some risk-reduction/risk-
removal strategies:
• Washing and sanitizing the utensils and equipment

• Avoiding the stale and smelly expired ingredients
• Avoiding cross contamination

• Using the fresh ingredients

46

Balsamic beef stew with veggie mash

olive or rapeseed oil 1 tbsp 1 / 4 = 0.25 0.25 * 8 = 2 tbsp
large onions, , halved and 350 gm 350 / 4 = 87.5 * 8 = 700 gm

sliced 87.5 gm
diced lean stewing beef 600 gm 600 / 4 = 150 150 * 8 = 1200 gm
gm
garlic cloves, chopped 2 2 / 4 = 0.50 0.50 * 8 = 4 gm
dried porcini mushrooms 10 gm 10 / 4 = 2.5 2.5 * 8 = 20 gm

gm
balsamic vinegar 2 tbsp 2 / 4 = 0.5 0.5 * 8 = 4 tbsp
tbsp
tomato purée 2 tbsp 2 / 4 = 0.5 0.5 * 8 = 4 tbsp
tbsp
vegetable bouillon powder 2 tbsp 2 / 4 = 0.5 0.5 * 8 = 4 tbsp
tbsp
English mustard powder 1 tbsp 1 / 4 = 0.25 0.25 * 8 = 2 tbsp
carrots, finely chopped 350 gm 350 / 4 = 87.5 * 8 = 700 gm

87.5 gm
large chestnut 200 gm 200 / 4 = 50 50 * 8 = 400 gm
mushrooms, quartered gm
few fresh thyme sprigs 1 bunch 1 / 4 = 0.25 0.25 * 8 = 2 bunch
bunch
portions broccoli, cut into 320 gm 320 / 4 = 80 80 * 8 = 640 gm
florets gm
Swede 750 gm 750 / 4 = 187.5 * 8 = 1500 gm
187.5
Potato 500 gm 500 / 4 = 125 125 * 8 = 1000 gm
gm



☐ 10 : 00 Clean the kitchen area Clean towel, mop, soapy Kitchen cleaning
Am water, broom , table cloth team m
☐ Perform mise en Kitchen equipment like knife,

place chopping boards, tray, plates
☐ 10: 15 Heat oven, and add oild Oven, casserole, frying pan, Head chef, sous chef
om casserole and fry the drainer, steamer and the other
onion and add garlic and kitchen team
beef.
Boil swede and potatoes

together for 10 minutes
and in pan over medium
heat, drain water and
mash it adding black
pepper.
Steam the broccoli and
serve the stew with the
broccoli.
☐ 10 : 25 Do plating, garnish and Service plate Executive chef and

Am serve to the guest sous chef

Workflow planning
plan?
helps with job organization, task prioritizing, and performance tracking for each employee.
We can reduce the workload, reduce errors and duplication of any task, and save time and
effort by using a process plan. Resources, manpower, and budget should all be taken into
account when establishing a plan. Communication with each employee on the workflow plan
is crucial since it can assist them grasp their specific roles and responsibilities in day-to-day
operations. It aids the corporation in clearing the minds of its employees so that they can
concentrate on meeting customer needs and attaining the organization's goals.

Mise en place list

Oil – 2 tbsp. Onion- 700 Chef and the
Heat the oven and use team
gm
ovenproof casserole and pour oil
and fry onion.
Pour water and dried mushroom in Water: 1000ml Kitchen team
bowl then pour in casserole with the member
Balsamic vinegar- 4 tbsp.
liquid and stir balsamic vinegar,
tomato, puree, bouillon and mustard. Tomato puree- 4 tbsp.
Pile carrot chestnut mushroom, Bouillon- 4 tbsp.
thyme and some seasoning. Put in Mustard- 2 tbsp.
oven for 3 hrs until the meat is Carrot-640
tender, and add water if the stew is
dry Chestnut mushroom- 400
gm
Thyme-1 bunch
Boil swede and potatoes and make Swede-1500 gm Kitchen team
mash, Steam Broccoli Potatoes-1000 gm member
Broccoli- 640 gm
with team members to help them make better decisions.



☐ Stew is made earlier Sous chef and the kitchen team
(Pre heat the oven and fry the onion
and beef till it is brown. Add
mushroom water vinegar, tomato,
mustard , carrot, thyme and some
seasoning and cover and put in
oven for 3 hrs )
☐ 10: 15 AM Add warm water to dry stew and Executive chef and the kitchen team
boil potatoes and swede and make
mash .
☐ Boil broccoli Kitchen helper
☐ 10: 25 Do plating of the final dish Executive chef and the kitchen team
☐


plan
The food preparation list will assist us in showing the way so that we may work efficiently.
Meal preparation ensures that you always have a small meal waiting patiently for you on
your lunch break or during a busy schedule full of clients, rather than wasting time trying to
figure out what to make or whether to order takeout. We must consider the availability of
manpower, inventory levels, and equipment when developing the meal preparation list.
Yes, I communicate with other team members because it helps me come up with new ideas
and saves me time and cost.

3 of 12
Recipes prepared:
future?)
We have made the one types od dish in the response of the client request. The dish is designed to meet the clients' special dieta and cutting
are some of the talents and practices I've demonstrated when cooking. All organizational policies and procedures instructions on the
standard recipe card. While preparing the food, the most crucial considerations are safety and quality. To k properly. I'd want to emphasize
the importance of using fresh, green components when preparing a high-quality cuisine. Befor ingredients are ready. The food took a long
time to arrive here. This taught me that waiting times should be kept to a minimum future, I'll consider prepping the ingredients before
beginning to cook, as this will help me save time.

Service 4/12

requirements:
In addition to the service method, a la carte meals would be suitable. The customer's
preference determines how the meal is served. Within each course and category, there is
a wide variety of food and beverages to choose from.
Customer service requirements should also be thoroughly investigated and

comprehended. In order to meet the clients' nutritional needs, it's also necessary to
prioritize them. They have a dietary constraint that requires them to eat low carbohydrate
dishes and that they be served fast.
The total number of meals necessary in this case is two. We must follow the standard
recipe card to ensure that the correct quantity of meals are produced.
Portion control entails deciding on an appropriate serving size for a particular meal.
Portion control allows you to reap the nutritional benefits of your diet without
overindulging. Portion control is beneficial since it allows you to: Food is easy to digest.
Attempt to achieve or maintain a healthy weight. We need to use smaller plates, the
correct measurement glasses, read food labels, and constantly ask for less to control
portion management.
The required time frame for mise en place and service is 20 minutes.
While preparing other items on the menu, equipment such as a bowl, knife, board, and
any other specialized equipment, if applicable, should be considered. The components'
availability must also be considered.
met?
The food served at the restaurant must appear to be freshly prepared. Make sure the
prep area and equipment are clean, undamaged, and ready to use according to your
company's guidelines. To do this, we must analyse the quality of the meals produced.


Here, my team and I will use the "fresh cook" and "cook chill" manufacturing methods. Fresh
cook refers to food that is freshly prepared and consumed on the same day or during the
same service period. It does not go through any further processing, such as freezing, cooling,
or packaging for later consumption. The ingredients and components of a meal are prepared
during the pre-service preparation stage
A first inspection is required to confirm that the equipment is clean and acceptable for the
service time. After that, inspect the equipment to ensure that it is clean. Inspect the
equipment on a regular basis, clean and sharpen the knives on a regular basis, and read the
instructions thoroughly before cleaning. To clean your kitchen items, use hot water and an
antibacterial detergent. To disinfect kitchen utensils and equipment, use either boiling water
or a bleach-water solution.

Risk assessment
the risks.
There is a risk of food contamination because a range of components are utilized in the meal
preparation. To decrease the risk of contamination, use different knives and cutting boards.
Chemical contamination is a potential; such chemicals should be kept separate to reduce the
danger of contamination. It's also important to check the components' quality as they're being
used.

Crab cake with dill mayo

Classic fish and chips with tartare sauce
Ingredient Qty Qty/serves Qty x serves
required
Egg 2 units 2/4= 0.5 2*4=8
Mustard 1 tbsp 1/4= 0.25 1*4= 4
Vinegar 3 tbsp 3/4= 0.75 3*4= 12
Oil 1l 1/4= 0.25 1*4= 4
Lemon 1 unit 1/4= 0.25 1*4= 4
Onion 3 tbsp 3/4= 0.75 3*4= 12
Gherkins 1 tbsp 1/4= 0.25 1*4= 4
Capers 1 tbsp 1/4= 0.25 1*4= 4
Olives 4 units 4/4= 1 4*4= 16
Plain flour 12 tbsp 12/4= 3 12*4= 48
Cornflour 6 tbsp 6/4= 1.5 6*4= 24
Ale 1 cup 1/4= 0.25 1*4= 4
Potatoes 8 units 8/4= 2 8*4= 32
Haddock fillets 2 cups 2/4= 0.5 2*4= 8

Salt 1 tsp 1/4= 0.25 1*4= 4
Potatoes 1 cup 1/4= 0.25 1*4= 4
Crabmeat 1.5 cup 1.5/4= 0.375 1.5*4=6
Capers 1 tbsp 1/4= 0.25 1*4= 4
Onions 2 units 2/4= 0.5 2*4= 8
Lemon 1 unit 1/4= 0.25 1*4= 4
Dill 1 bunch 1/4= 0.25 1*4= 4
Mayonnaise 4 tbsp 4/4= 1 4*4= 16
Plain flour 2 tbsp 2/4= 0.5 2*4= 8
Egg 1 unit 1/4= 0.25 1*4= 4
Breadcrumbs 0.5 cup 0.5/4= 0.125 0.5*4= 2
Oil 1l 1/4= 0.25 1*4= 4


☐ 9 AM Clean Kitchen Work Tops Clean Towel, Mop, Soapy water Kitchen cleaning
and Broom. staff
☐ Perform Mise en Place Kitchen equipment’s such as All chefs
Knife, Cutting Board, Bowl,
Peeler, Tray etc.
☐ Clean and get ready Kitchen Utensils, Stove, tools Soap, Clean cloth, Scrubber. All chefs
and equipment’s.
☐ 9:30 In a deep-fat fryer, heat the oil to 140°C (CAUTION: Fryer Sous chef and
AM hot oil can be dangerous). kitchen staff
Don't leave anything unattended.) Cook the chips for
8–9 minutes and then drain on paper towels.
☐ Raise the temperature to 190°C. Dip the fish fillets in Basket Head chef and
the batter in batches and carefully drop them into the kitchen staff
heated oil. Cook for 3–5 minutes, shaking the basket
gently to keep the fillets from sticking. If you
overcrowd the basket, the oil will cool and the batter
will become soggy.
Remove the pan from the heat and drain on kitchen
paper.
☐ 10 Combine the crabmeat, capers, spring onions, lemon Bowl, Plate Kitchen staff,
AM zest, and half of the juice in a large mixing bowl with preparation team
half of the dill. Mix in the mashed potatoes with a and sous chef
pinch of salt and pepper, then form into 12 neat round
patties. Place these on a dish and refrigerate for 20
minutes to firm up.
☐ To prepare the dill mayonnaise, combine the Fridge, plates Head chef and sous
mayonnaise, remaining lemon juice, and dill in a chef
mixing bowl. Refrigerate this for later use. On
three separate dishes, place the flour, egg, and
breadcrumbs. The crab cakes should be floured
all over before being dipped in the egg and then
breadcrumb-coated.
☐ 11 AM Clean all the kitchen surfaces, Utensils, Tools and Sponge, sanitizer, mop, clean Kitchen hand and
Equipment’s cloth and detergent water. chefs
☐ Cleaning and Mopping Up floor mop, clean cloth and detergent Kitchen hand and
water. chefs
☐ Have a brief session with all member about toady’s Small session in kitchen. All team
service.

Workflow planning
plan?
Workflow is important because it keeps you informed about what's going on in your business,
who's involved, and how effectively you're meeting deadlines. Time and task are two important
things to consider while making a strategy. Yes, we must engage with other members of the
team while building the workflow plan in order to produce additional ideas and make better
decisions.

Mise en place list
Qty required Responsibility

Activity and description
5 eggs
Make the tartare sauce first. Whisk the 2 tbsp mustard and People engaged in
egg yolks, mustard, and vinegar together vinegar preparation in kitchen
in a mixing bowl, then slowly drizzle in
the oil in a steady stream until you have 2 tbsp oil
a rich, creamy mayonnaise.
Stir in the onion, gherkins, capers, 2 onions Sous chef and kitchen staff
parsley and olives. 2 tbsp gherkins, capers
To produce the batter, whisk together Flour as required Kitchen staff

the flours and ale until a double cream
consistency is achieved.
Boil the potatoes for 15 minutes in a 5 potatoes Kitchen staff

large pot of salted water, then drain and
return to the pan to steam dry for another
5 minutes.
Mash and let aside to chill.
Combine the crabmeat, capers, spring 300 g crabmeat Sous chef and kitchen helper
onions, lemon zest, and half of the juice 1 tbsp capers onions
in a large mixing bowl with half of the
dill.

Mise en place helps to integrate all of your ingredients for cooking or baking rapidly and
easily. If you do some prep work before you start cooking, you may save a lot of time and go
through the processes of your recipe more quickly. Ingredients, containers, and equipment
must all be addressed as part of the mise en place. I do communicate with other team
members when putting together the strategy.


☐ 9 AM Prepare egg, mustard, vinegar Kitchen team
☐ 9:10 AM Stir onion, gherkins, capers, parsley, Kitchen team

olives
☐ 9:15 AM Boil potatoes Kitchen Team
☐ 9:20 AM Prepare crabmeat, capers, onions, Kitchen Team

lemon
☐ 9:30 AM Prepare equipment’s Kitchen Team

plan
Instead of wasting time trying to figure out what to make or whether to order takeout,
meal planning ensures that you always have a little meal waiting patiently for you on your
lunch break or during a hectic schedule full of clients. It helps with portion size analysis
and measuring. Factors taken into consideration are:
- available of manpower
- analysis of the inventory
- checking on the equipment’s
Yes, I communicate with other team members while developing the plan

4 of 12
Recipes prepared:
future?)
We prepared the dish by displaying a wide range of skills and techniques. More mixing and cooking abilities came in handy in the processes
before cooking the food. All of the company's policies and procedures are strictly adhered to. We must follow a area clean to ensure the
safety and quality of the meals.
The flavor of the dish was not as fresh as it could have been due to the low quality of the ingredients. As a result, I recogniz next days for a
fresh flavor, smell, and color.

Service 5/12

66
requirements:
Bulk cooking will be the most appropriate food service option if the number of portions is
larger than eight. Food can be provided to all of the restaurant's customers using this
serving approach.
• What are the customer requirements for service? Are there any dietary requirements or
special requests that you need to consider?
The customer's expectation for service is for the meal to be fresh, and the client's specific
request is for the dish to be minimal in sugar and fat, with a short wait time. Furthermore,
the dish must be spicy and crispy.
• How many meals are required? Describe how you will ensure that the correct number of meals are
produced?
There are a total of four meals that must be produced. Here, we can confirm that the
normal recipe card produces the correct number of meals.
Use smaller plate: A standard-sized slice will appear small on a larger platter, leaving you
unsatisfied. Use a smaller plate to avoid overloading.
Check food labels: Look at the nutrition label on the front of the package to determine what
percentage of the product it represents. It's possible that you'll serve yourself a different
quantity.
The time frame for mise en place and service is 20 minutes.
The quantity of personnel, ingredients, and equipment are all factors to consider while
preparing other items on the menu.

67
• Describe the organizational standards for the dishes which you will prepare. How will you
ensure that they are met?
To meet organizational standards, the meal must appear fresh and juicy, and it must be
prepared according to the standard recipe card criteria. It must be examined and a
satisfaction survey conducted to confirm that the meal fits the organization's criteria.

Since the quantity of portions is bigger, the food production procedure that my team and I
will employ to prepare the dish is bulk cooking. In the bulk cooking process, proper
ingredients will be used, and the meals will be cooked for a specific amount of time, which
will aid in the absorption of the dish's nutritional value
Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and
ready for the service period
Wherever practical, use single-use cloths and dispose of them after each activity. This
keeps any bacteria that the cloth picks up from spreading to others. Wipe work surfaces,
equipment, and utensils that will be used with ready- to-eat food with a new or freshly
cleaned cloth. To ensure that the equipment is clean and suitable for the service period, a
first check is required. After that, look over the equipment to make sure it's clean
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the
risks.
Bacteria, parasites, fungus, and viruses are examples of biological threats. They can grow in
poorly handled food or as a result of external contamination. Pesticides and machine lubricants
are two examples of chemical hazards. These dangers can occur at any point during the food
handling procedure. There is a risk of food contamination because a range of components are
utilized in the meal preparation. To decrease the risk of contamination, use different knives and
cutting boards. Chemical contamination is a potential; such chemicals should be kept separate
68
to reduce the danger of contamination.

69

Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the
following templates or, if your organisation has standard templates, you are free to use those.
chili conecarne, lardo barded lemon

chicken, spicy prawn laksa warm beef salad
Ingredient Qty Qty/serves Qty x serves

required
Oil 5 tbsp 5/8= 0.625 5*8= 40
Onions 2 units 2/8= 0.25 2*8= 16
Pepper 1 tsp 1/8= 0.125 1*8= 8
Garlic 1 unit 1/8= 0.125 1*8= 8
Beef 2 cups 2/8= 0.25 2*8= 16
Tomatoes 4 cups 4/8=0.5 4*8= 32
Salt 1.5 tsp 1.5/8= 0.1875 1.5*8= 12
Cumin 1.5 tbsp 1.5/8= 0.1875 1.5*8= 12
Chili powder 0.5 tbsp 0.5/8= 0.0625
Paprika 2 tbsp 2/8= 0.25 2*8= 16
Oregano 2 tbsp 2/8= 0.25 2*8= 16
Cinnamon 2 units 2/8= 0.25 2*8= 16
Kidney beans 2 cans 2/8= 0.25 2*8= 16
Chicken 4 cups 4/8=0.5 4*8= 32
Lemons 2 units 2/8= 0.25 2*8= 16
Thyme 8 units 8/8= 1 8*8= 64
Lardo 20 slices 20/8= 2.5 20*8= 160
Laksa 0.25 cup 0.25/8=0.03125 0.25*8= 2
Coconut milk 2 cups 2/8= 0.25 2*8= 16
Prawns 24 units 24/8= 3 24*8= 192
Noodles 1 cup 1/8= 0.125 1*8= 8

70
Beans 1 cup 1/8= 0.125 1*8= 8
Basil 1 unit 1/8= 0.125 1*8= 8
Lemon 1 unit 1/8= 0.125 1*8= 8
Beef 2.5 cups 2.5/8= 0.3125 2.5*8= 20
Chili, coriander and garlic 1 tsp 1/8= 0.125 1*8= 8

Soy sauce 0.25 cup 0.25/8=0.03125 0.25*8= 2
Onion 1 unit 1/8= 0.125 1*8= 8
Salad leaves 3 cups 3/8= 0.375 3*8= 24
Carrot 1 cup 1/8= 0.125 1*8= 8
Cucumber 0.5 cup 0.5/8= 0.0625 0.5*8= 4
Avocado 1 unit 1/8= 0.125 1*8= 8
Tomatoes 2 units 2/8= 0.25 2*8= 16
Olive oil 1 tbsp 1/8= 0.125 1*8= 8

71

Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a
standard template, you are free to use that.

Clean Kitchen Work Tops Clean Towel, Kitchen cleaning staff
☐ 10 AM
Mop, Soapy
water and
Broom.
☐
Perform Mise en Place Kitchen All chefs
equipment’s
such as Knife,
Cutting Board,
Bowl, Peeler,
Tray etc.
☐
Clean and get ready Kitchen Soap, Clean All chefs
Utensils, Stove, tools and cloth, Scrubber.
equipment’s.
Cook until the onion, chile 10:30 AM Cook until the onion, chile
☐ 10:30 AM
pepper, and garlic are tender. pepper, and garlic are tender.
Cook and stir in the ground Cook and stir in the ground beef
beef until it is browned. until it is browned.
☐
Salt, pepper, cumin, chili Salt, pepper, cumin, chili
powder, paprika, oregano, powder, paprika, oregano,
cinnamon sticks, and cloves cinnamon sticks, and cloves
should all be added to the should all be added to the
tomatoes with liquid. Cook for tomatoes with liquid. Cook for
45 minutes with the lid on. 45 minutes with the lid on.
☐ 11 AM Place the chicken in a roasting 11 AM Place the chicken in a roasting
pan, season the skin with salt pan, season the skin with salt
and pepper, and arrange lardo and pepper, and arrange lardo
slices over the breast and legs, slices over the breast and legs,
slightly overlapping. Roast slightly overlapping. Roast until
until the chicken is golden the chicken is golden brown and
brown and the fluids run clear the fluids run clear when a
when a skewer is inserted into skewer is inserted into the thigh
the thigh (40 minutes-1 hour). (40 minutes-1 hour). Serve with
Serve with a fresh salad on a fresh salad on the side.
72
the side.
☐ 11:30 AM Over medium heat, heat a Saucepan, plate Chef and the preparation team
large nonstick saucepan. Cook
for 30 seconds, or until
fragrant, before adding the
laksa paste. Combine the
coconut milk and water in a
mixing bowl. Simmer for 3
minutes, or until well heated
and blended. Cook for 3
minutes, or until prawns are
cooked through.
☐ Meanwhile, cook the noodles Drainer, pot Kitchen staff

according to the package
guidelines. Drain.
☐ 12 PM In a very hot wok or frypan, Spoon, frypan Cook and the assistant cook
heat the tablespoon of olive
oil and cook the meat to your
preference. Serve the still-
warm beef with the salad
ingredients. There's no need
for any additional dressing.
☐ 1 PM Clean all the kitchen surfaces, Sponge, Kitchen hand and chefs
Utensils, Tools and sanitizer, mop,
Equipment’s clean cloth and
detergent water.
☐ Cleaning and Mopping Up mop, clean cloth Kitchen hand and chefs
floor and detergent
water.
☐ Have a brief session with all Small session in All team members
member about toady’s kitchen.
service.

73
Workflow planning
plan?
In the high-energy, high-stakes environment of a commercial kitchen, workflow is what allows

cooks to be efficient and consistently provide high-quality meals. When there are a lot of
people in the kitchen at the same time, it's easier to avoid mistakes by not working on top of
each other. They will also save you time, decrease clutter, and offer you with sufficient space
to complete your task. When planning a strategy, I look at the people in the kitchen, the
equipment, and other aspects. I interact with the team as I create the plan in order to make
better decisions.

74
Mise en place list

Preparation team in
Prepare equipment’s and ingredients
the kitchen
Heat the oil in a medium-sized stock pot 2 onion, 1 tbsp chile Sous chef and the
over medium heat. Cook until the onion, pepper and garlic kitchen workers
chile pepper, and garlic are tender.
Preheat the oven to 200 degrees Celsius. 1 whole chicken Sous chef and
Using absorbent paper, pat the cavity and preparation team
skin of the bird dry. Fill cavity with lemon
and herbs and season to taste.
Cook for 30 seconds, or until fragrant, Laska 100g Head chef, sous chef
before adding the laksa paste. Combine and the kitchen staff
400 ml coconut
the coconut milk and water in a mixing milk
bowl. Simmer for 3 minutes, or until well
heated and blended. 24 green prawns
Cook for 3 minutes, or until prawns are
cooked through.
In a mixing dish, combine all of the 500g beef Sous chef and the
marinade ingredients and stir thoroughly. assistant cook
Refrigerate for at least 30 minutes after
adding the beef.
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did you take into
plan?
To begin with, mise in place assists in advance planning. As a result, you'll have plenty
of time to make any necessary changes before starting work, while it's still possible and
convenient. Mise en place might also help you
streamline your work process. When planning a mise en place strategy, the most critical
factor to consider is the ingredients. To maintain efficiency, I communicate with other
members of the team.

75

Time Task Notes/

Responsibility
☐ 11 AM First of all arrange all the essential equipment’s Kitchen staff
☐ 11:05 AM Before heating the saucepan, prepare the onion, Kitchen staff
chile, and garlic. After that, get the beef,
tomatoes, cumin, paprika, and the rest of the
ingredients ready.
☐ 11:15 Am Preheat the oven to 200 degrees Celsius (400 Kitchen staff
degrees Fahrenheit). Using absorbent paper, dry
the chicken cavity and skin. Place the chicken in
a roasting pan, season the skin to taste, and
overlap the lardo slices slightly over the breast
and legs.
☐ 11:25 AM Make the laksa, coconut milk, water, prawns, and Kitchen staff
the rest of the ingredients.
☐ 11:30 AM In a mixing dish, combine all of the marinade Kitchen staff

ingredients and stir thoroughly. In a large serving
bowl, combine all salad ingredients.

Describe how your food preparation plan will help you to maximise efficiency. What factors did you
take into consideration when you developed your plan? Did you liaise with other members of your team
when developing the plan
The food preparation strategy helps to reduce the risk of making a mistake. This strategy
allows you to prepare all of the materials and equipment ahead of time. When creating the
strategy, take into account the availability of ingredients and equipment. Yes, I communicate
with other members of my team since it saves me time and cost.

5 of 12
Recipes prepared:
future?)
To prepare the four different meals, you'll need to be able to fry and blend. With these skills, we will be able to prepare food m important it is
to follow the steps and instructions stated on the standard recipe card. The paneer paktors will be safe if they separate cutting and mixing
dish. High-quality, fresh ingredients should be used for fresh foods. Because the dish shrinks in s counting the number of servings
consumed over the next few days.

Service 6/12

requirements:
Set menu service is the most ideal meal service method for customer requests since
individuals can have the dishes of their choosing as well as dishes that meet the clients'
specific dietary restrictions.
According to the customer's desire, the food must be vegetarian. The food had to be served
hot and fresh, according to the client's specifications
The total number of meals we'll cook is two. Check the standard recipe card and
calculate the number of servings to ensure that the correct number of meals are
prepared.
Portion control is an important element of maintaining a healthy diet and lifestyle,

but it does not mean eating exceedingly little meals and feeling continuously
hungry. Portion control requires eating more intelligently while ingesting fewer
calories while being satiated. Managing portion control can be done in the
following ways:
 Give measuring cups a go
 Don’t pick leftovers Ask for less
 Check food

 Labels
The time limit for setting up is ten minutes, while the time limit for serving is five minutes.
The following need to consider regarding preparation of other items on the menu:
i. Availability of the ingredients
ii. Availability of the standard recipe
iii. Planning for the work schedule with mise en place planning
met?
Providing clients with fresh, high-quality food selections has always been a corporate
concept. There are rules regarding how to serve the food based on workplace customs.
This criterion focuses on the technical skills and knowledge required to display menu
items according to brand/organization standards; nonetheless, it should be evaluated in
the context of safe and sanitary working procedures. The following elements should be
considered to verify that they are satisfied:
i. Ascertain that the preparation space and equipment are clean, undamaged, and ready for
use in accordance with your working standards.
ii. Check that the completed product has the proper colour, texture, consistency, and flavour.


My team and I will use the "fresh cook" approach of manufacturing here. Food that is newly
made and consumed on the same day or within the same serving time is referred to as fresh
cook. It undergoes no further preparation, such as freezing, chilling, or packaging for later
consumption. During the pre-service preparation stage, the ingredients and components of a
meal are prepared. The food is then prepared for serving as needed. It can be kept hot or
cold for a short time before serving. The nutritional value, quality, and structure of the meal
are all kept since they are presented hot.
All members of the team must ensure that all equipment is clean and ready to use during the
servicing time. As a result, the following should be kept in mind when ensuring clean
equipment and preparing for services. To avoid cross-contamination, refrigerators and
freezers should be cleaned and wiped down, and expired food should be properly disposed
of. Don't forget to clean your refrigerator's compressor and fan of dust and grease.
Risk assessment
the risks.
Any material that has the potential to affect consumers' health is considered a food safety
concern. When food is exposed to dangerous contaminants, it becomes contaminated,
posing a threat to food safety. As a result, food risk must be avoided at all costs, as cross
contamination, for example, could result in customer injury. A significant control point is also
a food handling/preparation procedure/practice (control) that reduces, eliminates, or prevents
hazards. It's either a "kill" or a "control" stage, in which microbes are killed or their growth is
reduced or stopped. Always buy fresh ingredients, avoid cross contamination, and keep your
cooking equipment and utensils clean.


Rolled pork loin with peach and watercress salad

butter 40 gm 40 / 4 = 10 10 * 12 = 120 gm
brown onion, finely 200 gm 200/ 4 = 50 50 * 12 = 600 gm

chopped
cup white wine 100 ml 100 / 4 = 25 25 * 12 = 300 ml
wholegrain mustard 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp
rolled pork loin 2 kg 2 / 4 = 0.5 0.5 * 12 = 6 kg
fresh breadcrumbs 1 cup 1 / 4 = 0.25 0.25 * 12 = 3 cup
finely chopped fresh 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp

flat-leaf parsley leaves tbsp
finely chopped fresh mint 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp
leaves
rice bran oil 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp
sea salt 1 tbsp 1 / 4 = 0.25 0.25 * 12 = 3 tbsp
watercress, sprigs picked 1 bunch 1 / 4 = 0.25 0.25 * 12 = 3 bunch
yellow peaches, stones 4 piece 4/4=1 1 * 12 = 12 piece

removed and discarded,
thinly sliced
red onion, thinly sliced 100 gm 100 / 4= 25 25 * 12 = 300 gm
extra virgin olive oil 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp
white wine vinegar 1 tbsp 1 / 4 = 0.25 0.25 * 12 = 3 tbsp
wholegrain mustard 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp
honey 2 tbsp 2 / 4 = 0.5 0.5 * 12 = 6 tbsp


Time Task Equipment Notes/Respo

nsibility
☐ 8 AM Clean Kitchen Work Tops Clean Towel, Kitchen cleaning
Mop, Soapy staff
water and
Broom.
☐ Perform Mise en Place Kitchen All chefs
equipment’s
such as Knife,
Cutting Board,
Bowl, Peeler,
Tray etc.
☐ 8: 15 Melt butter in a large frying Frying pan, bowl Chef and kitchen
pan over medium- high heat. team
Add onion.
Cook, stirring, for 5 minutes or
until softened. Add wine and
mustard. Stir until combined.
Cook for 2 minutes or until
wine has evaporated. Transfer
to a large bowl. Set aside to
cool.
☐ Remove string from pork. Paper Chef and kitchen
Unroll. Pat rind dry with paper towel, team
towel. Score at 1cm intervals. knife,
Place pork, skin- side down, on chopping
board. Slice crossways through board
thickest part of the meat, being
careful not to cut the whole way
through. Open out to form 1
large piece.
☐ Add breadcrumbs, parsley and Bowl. spatuala Chef and kitchen
mint to onion mixture. Season team
with salt and pepper. Stir to
combine.

☐ Preheat oven to 250C/230C Oven, String wire, Chef and kitchen

fan-forced. Press stuffing over roasting pan team
pork. Roll up to enclose. Tie
with kitchen string at 3cm
intervals to secure. Place on a
lightly greased wire rack in a
large flameproof roasting pan.
Brush with oil and rub sea salt
all over pork.
☐ Roast pork for 20 minutes. plate Chef and kitchen team
Reduce heat to180C/160C
fan-forced. Roast pork for a
further 1 hour 30 minutes or until
juices run clear when a skewer
is inserted into the centre.
Transfer pork to a plate. Cover
loosely with foil. Set aside for 10
minutes to rest.
☐ Make Honey mustard dressing: Bowl, spatuala Chef and kitchen team
Place ingredients in a screw-top
jar. Season with salt and
pepper.
Secure lid. Shake until honey
dissolves.
10 : 00
☐ Arrange watercress, peach and Serving plates, bowl. Chef and kitchen team
AM onion in a serving bowl. Drizzle
with dressing. Slice pork and
serve with peach salad.
12 AM
Sponge, sanitizer, Kitchen hand and chefs
☐ Clean all the kitchen surfaces,
Utensils, Tools and Equipment’s mop, clean cloth and
detergent water.
☐ Cleaning and Mopping Up floor mop, clean cloth and Kitchen hand and chefs
detergent water.
☐ Have a brief session with all Small session in All team members
member about toady’s service. kitchen.

Workflow planning
plan?
The workflow plan assists in notifying employees about the procedures to be followed. It helps with job
organization, task prioritizing, and performance tracking for each employee. The following are some of the
advantages of using a workflow strategy to increase efficiency:
• Reduce any errors and duplication of task by breaking the function into units
• Eliminates time wasted on redundant tasks, resulting in increased efficiency.

• Reduce the workload on a single individual
• Workflow plan can be flexible to suit the changes in the system

Factors to consider include manpower, ingredients, and equipment. It's critical to communicate with each
employee about the workflow strategy because it can help them understand their individual roles and
responsibilities in day- to-day operations. It assists the company in clearing the minds of its personnel so that
they can focus on meeting client needs and achieving the company's objectives.

Mise en place list
Onion- Kitchen cleaner team

Clean all the ingredients
200 gm
Fresh
mint:
bunch
Peach :
12 Red
onion :
200 gm
Remove pork sting from pork and dry Pork: 6 kg Sous Chef and the team
with paper towel. Score at 1cm
intervals. Place pork, skin-side down,
on board. Rice bran:
6 tea
Slice crossways through thickest part of spoon
the meat, being careful not to cut the
whole way through. Open out to form 1 Sea salt: 3
large piece. tea spoon
White wine:
300 ml
Make Honey mustard dressing: Place Honey 6 tea Sous chef and the team
spoon
ingredients in a screw-top jar.
Mustard: 6
tea
spoon
with team members to help them make better decisions.


☐ 10 : 00 Pre heat the oven Kitchen staff

AM
☐ Put the marinated pork in the Executive chef and the kitchen
oven in 250 C for 20 minutes team
by brushing with oil and sea
salt over the pork
☐ 10: 25 Arrange watercress, peach and Executive chef and the kitchen
AM onion in serving bowl. Drizzle team
with dressing and slice pork
and serve with the peach salad
☐

plan
Instead of wasting time trying to figure out what to make or whether to order takeout, meal
planning guarantees that you always have a little meal waiting patiently for you on your lunch
break or during a hectic schedule full of customers. Manpower, inventory, and equipment are
all issues to consider. Yes, connecting with team members is vital when designing a plan
since it helps generate more ideas and saves time and energy through mutual participation.

6 of 12
Recipes prepared:
future?)
Here, I have prepared variety of dishes as per the request made by the clients. While preparing different cooking skills like cu Efficiency, as
well as safety and quality, may be maintained by employing fresh ingredients and a proper waste management waste builds up in storage
facilities, it may attract pests, resulting in pest infestations and compromising food safety. This can and secure trash storage, as well as
following regular garbage collection protocols. At the time of preparation modern equipm safety and saves time. So, I think to purchase such
equipment’s in the future days.

Service 7/12

89
requirements:
customer also made request for the A la carte service period. We also identified that as
per the request the A la carte service style will be appropriate.
There are a number of dietary limitations or special requirements. For instance, food
allergies and intolerance. Vegetarians, for example, are those who have allergies to
peanuts, seafood, or have special nutritional needs. As a result, when food is delivered,
consumer needs are considered as well.
We're going to make two dishes here. We can ensure through the standard recipe card
produces the correct quantity of meals.
Portion control is an important part of eating a nutritious diet and living a healthy lifestyle,
but it does not imply eating extremely little meals and feeling always hungry. Portion
control entails eating more sensibly while consuming fewer calories while remaining
satisfied. The following methods can be used to manage portion control:
Use smaller plates
Use measuring
equipment’s Ask for less
The chef and the cuisine have complete control over the setup and services. The whole
time for mise en place and service is ten minutes.

90
Regarding the items in the menu first of all, we need to consider the availability of
ingredients and standard recipe. We also look for planning for the work schedule with
mise en place planning.
met?
It has always been a corporate policy to provide customers with fresh, high-quality food
options. Based on workplace conventions, there are guidelines for how to serve the food.
This criterion focuses on the technical abilities and knowledge needed to display menu
items in accordance with brand/organization standards; nonetheless, it should be
evaluated in the context of safe and sanitary working practices. To ensure that they are
met, the following elements should be considered:
Ascertain that the prep area and equipment are clean, undamaged, and ready to use
according to your company's standards.
Prepare and prepare the meal components in accordance with the dish criteria. Check for
adequate color, texture, consistency, and flavor in the finished product.

91

My team and I will use the "fresh cook" approach of manufacturing here. Food that is newly
made and consumed on the same day or within the same serving time is referred to as fresh
cook. It undergoes no further preparation, such as freezing, chilling, or packaging for later
consumption. It can be kept hot or cold for a short time before serving. The nutritional value,
quality, and structure of the meal are all kept since they are presented hot.
Throughout the servicing period, all members of the team must ensure that all equipment is
clean and ready to use. As a result, when maintaining clean equipment and preparing for
services, we should know that the refrigerators and freezers should be cleaned and wiped
down to prevent cross-contamination, and expired food should be properly disposed of. Don't
forget to clean the dust and grease out of your refrigerator's compressor and fan.
Risk assessment
the risks.
When cleaning your appliances, remember to apply food-grade lubricant to lubricate the
motors and moving parts. Regular lubrication is unsanitary for machines that handle food
processing or preparation, thus a food-grade lubricant is required to ensure that your
equipment is both sanitary and well maintained.

92
Calculate the ingredients and quantities that you and your team will require to prepare your dishes. You can use the
following templates or, if your organisation has standard templates, you are free to use those.
Vegetable sandwich and egg sandwich and few other short dishes
Wheat bread 2 slices 2/4= 0.50 2*4= 8
Cheese 1 slice 1/4= 0.25 1*4= 4
Onion 1 slice 1/4= 0.25 1*4= 4
Tomato 0.5 cup 0.5/4= 0.125 0.5*4= 2
Pepper 2 slices 2/4= 0.50 2*4= 8
Avocado 1 slice 1/4= 0.25 1*4= 4
Spinach leaves 0.5 cup 0.5/4= 0.125 0.5*4= 2
Salt 1 tsp 1/4= 0.25 1*4= 4
Oil 1 tsp 1/4= 0.25 1*4= 4
Vinegar 1 tsp 1/4= 0.25 1*4= 4
Dill 4 slices 4/4= 1 4*4= 16
Olives 2 tbsp 2/4= 0.50 2*4= 8
Egg 1 unit 1/4= 0.25 1*4= 4
Milk 1 tbsp 1/4= 0.25 1*4= 4
White bread 2 slices 2/4= 0.50 2*4= 8
Salt and pepper 1 tsp 1/4= 0.25 1*4= 4
Cheese 1 slice 1/4= 0.25 1*4= 4

93
Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has
a standard template, you are free to use that.
10 AM Clean Kitchen Work Tops

☐
Clean Towel, Kitchen cleaning staff
Mop, Soapy water about cleanliness.
and Broom.
☐
Perform Mise en Place Kitchen Today's service menu
equipment’s such items and ingredients
as Knife, Cutting are required for all
Board, Bowl, chefs.
Peeler, Tray etc.
☐ 11 AM
Combine Cheddar cheese, onion, tomato, Bowl, knife, plate, Kitchen staff and the
bell pepper, avocado, and spinach on one cutting board chef engaged in
slice of whole wheat bread. Sprinkle with preparation
salt and pepper, as well as olive oil and
vinegar. Dill pickle slices, olives, jalapeño
pepper, and the second layer of bread are
added on top.
☐ 11:30
In a microwave-safe cereal bowl, crack the Microwave, bowl, Kitchen staff and
egg and stir in the milk. Sprinkle Salt & whisk preparation team
AM
pepper to taste. Cook for 1 to 2 minutes on
high in the microwave, or until well done.
☐ 11:45
Toast the bread while the egg is cooking. Spoon, bowl, Head chef should be
Remove the cooked egg from the bowl microwave responsible for cooking
AM
with a spoon and place it on one piece of
toast. Add a slice of cheese and the last
piece of toast on top. Microwave for
about 15 seconds, or until cheese is
melted.
☐ 12 AM
All cooking surfaces, utensils, tools, and Sponge, sanitizer, Kitchen hand and chefs
equipment should be cleaned. mop, clean cloth about cleaning.
and detergent
water.
☐
Cleaning and Mopping Up floor mop, clean cloth Kitchen hand and chefs
and detergent about cleaning.
water.
☐ Have a brief session with all member about Small session in All team members
toady’s service. kitchen. about today’s service,
and performance.

94
Workflow planning
Describe how your workflow plan will help you to maximise your efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team
when developing the plan?
can reduce the workload, reduce errors and duplication of any task, and save time and effort
by using a process plan. Resources, manpower, and budget should all be taken into account
when establishing a plan. Communication with each employee on the workflow plan is crucial
since it can assist them grasp their specific roles and responsibilities in day-to-day operations.
It aids the corporation in clearing the minds of its employees so that they can concentrate on
meeting customer needs and attaining the organization's goals.

95
Mise en place list

Bread- 2 Kitchen staff
Combine Cheddar cheese, onion, Cheese- 2 tbsp
tomato, bell pepper, avocado, and Onion- 2
spinach on one slice of whole wheat Pepper- 1 tsp
bread. Sprinkle with salt and pepper, as Spinach- 2 tbsp
well as olive oil and vinegar. Dill pickle
slices, olives, jalapeño pepper, and the
second layer of bread are added on top.
Season with salt and pepper, and Salt and pepper- 1 tsp Sous chef and Head chef
sprinkle with olive oil and vinegar. Oil- 3 tbsp
In a microwave-safe cereal bowl, crack Egg – 4 unit Head chef

the egg and stir in the milk. Season salt &
pepper to taste.
Describe how your mise en place list will help you to maximise your team’s efficiency. What factors did
you take into consideration when you developed your plan? Did you liaise with other members of your
team when developing the plan?
If the employee uses mise en place, they will have a greater awareness of all the components
used in the food preparation. This will make it easy for you to measure the necessary ingredients
for your dishes. This will allow the kitchen aids and workers to readily get ingredients. The
following factors are taken into account when creating the mis en place: prepare your
workspace, sanitize workstations and counters, designate waste receptacles for waste food, and
prepare the sanitation bucket as well as the wash stations. Yes, I consult with team members to
help them make better decisions.

96

☐ 10 AM Prepare cheese, onion, tomato, pepper, Sous chef and preparation team
avocado, spinach, olives bread
☐ 10:10 AM In a microwave-safe cereal bowl, crack the Sous chef and kitchen helper
egg and stir in the milk.
☐ 10:15 AM Prepare other remaining ingredients and Kitchen hand

equipment’s
☐ 10:20 AM Clean the equipment and ingredients Kitchen staff

Describe how your food preparation plan will help you to maximise efficiency. What factors did you take
into consideration when you developed your plan? Did you liaise with other members of your team
when developing the plan
Instead of wasting time trying to figure out what to make or whether to order takeout, meal
planning guarantees that you always have a little meal waiting patiently for you on your lunch
break or during a hectic schedule full of customers. Manpower, inventory, and equipment are
all issues to consider. Yes, connecting with team members is vital when designing a plan
since it helps generate more ideas and saves time and energy through mutual participation.

7 of 12
Recipes prepared:
future?)
Here, I have prepared variety of dishes as per the request made by the clients. While preparing different cooking skills like cu Efficiency, as
well as safety and quality, may be maintained by employing fresh ingredients and a proper waste management waste builds up in storage
facilities, it may attract pests, resulting in pest infestations and compromising food safety. This can and secure trash storage, as well as
following regular garbage collection protocols. At the time of preparation modern equips safety and saves time. So, I think to purchase such
equipment’s in the future days.

Service 8/12

99
requirements:
The best service style appropriate for the service is A la Carte service because this
kind of service is appropriate for the customer in this area.
The customer requirement for the service is the dietary requirement of the food
intolerance and allergies. For example, the guest have food allergy with the nuts and
sea foods. Therefore, the customer should be served with the special dietary concern
where the nuts and sea foods should not be served.
Two different meal is required. To ensure the correct number of meals to be produce
we have to follow the standard recipe of the food menu.
Portion control is important in the hotel because it allows to handle on how many
calories you presumably consuming. Managing portion control helps to reduce food
waste and helps to find the exact cost of the food. The different method are there to
manage portion control. Some of them are as follows:
• Size of plates
• Measuring equipment
• Standard weight of food
• Following standard recipe procedure
• Controlling waste
The time frame for mise en place is around 30 minutes for the overall mise en place
and the time frame of service is 5-15 minutes according to the types of foods.
100
For the preparation of other items on the menu that things that need to be considered
is the ingredients required for the preparing food and its standard recipe. We have to
also make planning for mise en place so that all required ingredients are kept ready
before cooking the food.
 Describe the organisational standards for the dishes which you will prepare. How will you ensure that they
are met?
When preparing the food, it is very important to serve the fresh and high quality food to
the guest. The food should be well cooked and served in with well garnish for eye
appealing. The food should meet the standard of the particular food items and follow
the standard recipe procedure of preparing the food. The food should be served as per
the size of the food portion meeting the standard of the food.
To ensure that they met, the following elements should be considered
• Ensure that all equipment and utensils are clean
• Ensure that the ingredients are fresh, clean, undamaged
• Prepare the meal meeting the standard of the recipe
• Check the adequate colour, texture and flavour of the dish
• Well garnish the food make it eye appealing
Serve the fresh and well prepared food

101

Me and my team are preparing the food in the kitchen for the customer. The food is
prepared following the standard recipe and is prepared with the fresh ingredients and
served on the same day. The fresh food is served to the guest in the restaurant. It doesn’t
undergo no further preparation such as freezing, chilling or packaging for later
consumption. But the mise en place is done before the preparation of the food and later
the food is prepared. The food are prepared with rich nutritious value with high quality food
meeting the standard of the recipe with the fresh ingredients
Describe the process that you will use to ensure that all of the equipment which you and your team need is
clean and ready for the service period.
The process used to ensure that all of the equipment which my team are using are clean
and ready for the service period is that keeping the overall kitchen clean. Sanitizing the
kitchen and keeping the kitchen floor always dry and clean. The refrigerator and freezer
should be clean and all food should be kept at different section so that there will be no
cross contamination of the food. All the food should be labelled and stored in it. All the
equipment and utensils should be kept clean and dry.
Risk assessment
Describe any food safety risks, the critical control points and the strategies that you will reduce to
reduce/remove the risks.
Food safety risk occurs when the food is exposed to hazardous agents which result in
contamination of the food. Food should be handled properly so that there will not be any
cross contamination of food. For the food safety risks the food materials bought to the
hotels should be cleaned, fresh ingredients should be bought and stored properly in its
different places so that the food will not have contamination.

102
The critical control points and the strategies that will reduce the risk are as follows:
• Bringing the fresh and good condition materials from market.
• Cleaning the store and refrigerator and preserving food in different section
• Washing and cleaning the utensils and equipment’s
• Avoiding state, smelly and expired vegetables and ingredients
• Storing the food properly and avoiding cross contamination

103

Italian Sausage 1000gm 1000/4= 250 gm 250 * 8 = 2000
Ground beef 200 gm 200 / 4 =50 gm 50 * 8 = 400 gm
Minced onion 40 gm 40/4 = 10 gm 10 * 8 = 80 gm
Garlic cloves 40 gm 40/4 =10 gm 10 * 8 = 80 gm
Tomatoes 200 gm 200/4 = 50 gm 50 * 8 = 400 gm
Tomato paste 100 ml 100 / 4 = 25 ml 25 * 8 = 200 ml
White sugar 2 tbls 2/4= 0.5 tea soon 0.5 * 8 = 4 teaspoon
Basil leaves 2 tbs 2/4= 0.5 tea soon 0.5 * 8 = 4 teaspoon
Fennel seeds 1 tea 1/ 4 = 0.25 tea 0.25 * 8 = 2 table

spoon spoon spoon
Ground black pepper 1 tea 1/ 4 = 0.25 tea 0.25 * 8 = 2 table

spoon spoon spoon
Fresh parsly 1 bunch 1/ 4 = 0.25 bunch 0.25 * 8 = 2 bunch
Lasagna noodles 16 piece 16/4 = 4 4 * 8 = 32
Ricotta cheese 100 gm 100/ 4= 25 gm 25 * 8 = 200 gm
Eggs 1 nos 1 / 4 = 0.25 nos 0.25 * 8 = 2 nos
Mozzarella cheese slice 200 gm 200/4 = 50 gm 50 * 8 = 450 gm
Parmesan cheese 200 gm 200/4 = 50 gm 50 * 8 = 450 gm


☐ 10 : 00 Clean Kitchen Work Clean Towel, Mop, Soapy Kitchen cleaning staff
AM Tops water and Broom.
☐ Perform Mise en Place Kitchen equipment’s such All chefs

as Knife, Cutting Board,
Bowl, Peeler, Tray etc.
☐ 10:30 Make sauce and cut all Chopping board, knife, tray, All chefs
required materials grater
☐ Keep the lasanga on Baking tray All chefs

the base and above
that keep the sauce
and cheese and
vegetables and again
keep the lasanga,
sauce and
☐ 11:00 Keep the tray on oven Plate for serving All chefs and kitchen
and bake it and serve team
to the guest

Workflow planning
plan?
The workflow plan assists in notifying employees about the procedures to be followed. It
helps with job organization, task prioritizing, and performance tracking for each employee.
The following are some of the advantages of using a workflow strategy to increase efficiency:
• Reduce any errors and duplication of task by breaking the function into units
• Eliminates time wasted on redundant tasks, resulting in increased efficiency.
• Reduce the workload on a single individual
• Workflow plan can be flexible to suit the changes in the system
Factors to consider include manpower, ingredients, and equipment. It's critical to
communicate with each employee about the workflow strategy because it can help them
understand their individual roles and responsibilities in day- to-day operations. It assists the
company in clearing the minds of its personnel so that they can focus on meeting client
needs and achieving the company's objectives.

Mise en place list
First of all make the sauce for the Tomatoes Water Kitchen team
Salt Pepper
lasanga
Herbs and spices
Boil lasanga and kee it a side Kitchen team
Cut the cheese in desired shape and Kitchen team

grate cheese
Pre heat the oven and keep the layer Kitchen chef and helper
of the lasanga stuffing and keep it
ready aside
A Mise En Place is a visual representation of all the ingredients needed for a meal. If one of
the components is missing, you'll realize right away and won't have to rush or switch off the
oven to get it. Make sure you have all of the ingredients on the table before you start cooking.
It streamlines and speeds up the cooking process. It's crucial to think about the components.
Interacting with other team members may help us come up with a better plan.


☐ 10:00 Am Boil all lasanga, and cut Kitchen stand

tomatoes
☐ Make sauce of tomaotes and Kitchen team

other spices
☐ 10: 15 AM Put on lasanga on baking tray Kitchen team

and keep the layer of the
lasanga, sauce, cheese on the
baking tray
☐ Bake it and serve it to the guest Kitchen team


plan
Before the start of service, a prep list shows how much of each food item to be prepared at
each station. Members enjoy fresh meals right immediately since the right amount of food is
prepared ahead of time. If you have a well- written restaurant prep list, your kitchen will not
run out of menu items or serve damaged meals (usually the result of a sneaky cook who
thinks prepping everything at the start of the week will save time). There are other factors to
consider, including the number of people, substances, and equipment. Yes, because it saves
me time, I speak with team members.

8 of 12
Recipes prepared:
future?)
We made one dishes here that have the demand of a unique set of skills and techniques. We'll need cutting simmering skills t the meal is
created in a timely way, the steps stated in the recipe card are meticulously followed. Fresh ingredients and a robu preserve efficiency, as
well as safety and quality. Food waste that accumulates in storage facilities may attract pests, resultin safety at risk. This can be avoided by
providing sufficient containers and safe waste storage, as well as adhering to regular ga that key processes are followed correctly, food
processors can help to improve food safety compliance by lowering the risk

Service 9/12

requirements:
met?


Risk assessment
the risks.







Workflow planning
plan?

Mise en place list





plan

9 of 12
Recipes prepared:
future?)


Service 10/12

requirements:
met?


Risk assessment
the risks.







Workflow planning
plan?

Mise en place list





plan

10 of 12
Recipes prepared:
future?)


Service 11/12

requirements:
met?


Risk assessment
the risks.







Workflow planning
plan?

Mise en place list





plan

11 of 12
Recipes prepared:
future?)

Service 12/12

requirements:
met?


Risk assessment
the risks.






Workflow planning
plan?

Mise en place list




plan

12 of 12
Recipes prepared:
future?)


SITHKOP005 Student Logbook

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SITHKOP005 Student Logbook

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What is the purpose of the student logbook?

What is the purpose of the student logbook?

What are the different types of food service styles mentioned?

What are the different types of food service styles mentioned?

T: +61 7 3324 2705 (Brisbane) | +61 3 9640 0057 (Melbourne)

First published 2020

© 2020 RTO Works

WARNING – UNCONTROLLED WHEN PRINTED

WARNING – UNCONTROLLED WHEN PRINTED

About this Student Logbook

 What skills and techniques did I use?

 How did I ensure efficiency, safety and quality?

 What might I do different next time?

WARNING – UNCONTROLLED WHEN PRINTED

 measuring and using correct amount of cleaning agents on equipment

 using equipment safely and hygienically

 making precision cuts to prepare food

 using equipment according to the manufacturer’s instructions

WARNING – UNCONTROLLED WHEN PRINTED

 the production sequence of food is controlled to enable smooth workflow

 food matches the recipes and descriptions

WARNING – UNCONTROLLED WHEN PRINTED

Tips for completing this logbook

WARNING – UNCONTROLLED WHEN PRINTED

Service Date of Place Notes

1/12 25/10/2022 Kitchen workplace We prepared the logbook after service

2/12 25/10/2022 Kitchen workplace We prepared the logbook after service

3/12 25/10/2022 Kitchen workplace We prepared the logbook after service

4/12 26/10/2022 Kitchen workplace We prepared the logbook after service

5/12 26/10/2022 Kitchen workplace We prepared the logbook after service

6/12 26/10/2022 Kitchen workplace We prepared the logbook after service

7/12 26/10/2022 Kitchen workplace We prepared the logbook after service

8/12 25/10/2022 Kitchen workplace We prepared the logbook after service

9/12 27/10/2022 Kitchen workplace We prepared the logbook after service

10/12 27/10/2022 Kitchen workplace We prepared the logbook after service

11/12 27/10/2022 Kitchen workplace We prepared the logbook after service

12/12 27/10/2022 Kitchen workplace We prepared the logbook after service

WARNING – UNCONTROLLED WHEN PRINTED

Food service periods

☐ 1 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 2 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 3 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 4 of 12 ☐ Service plan ☐ Kitchen workflow

WARNING – UNCONTROLLED WHEN PRINTED

☐ Food supplies list

☐ 5 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 6 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 7 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 8 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 9 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 10 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 11 of 12 ☐ Service plan ☐ Kitchen workflow

☐ 12 of 12 ☐ Service plan ☐ Kitchen workflow

Food service styles

Food service period Date Logbook entry number

☐ bulk cooking operations

☐ functions and events

Food production categories

Food service period Date Logbook entry number

☐ cook chill for extended life