SITHKOP005_Appendix_A_Food_Production_list.docx

i . . Total ) . . Total Ingredient Recipe(s) required for quantity Ingredient Recipe(s) required for quantity Dry Goods / Other Frozen Goods Canola oll Chicken and vegetables | 6 tsp Sausages English breakfast with 20 spring _ green tea rolls, Lentil and bean soup Chicken and vegetables | 2 tsp 10 Frozen peas spring rolls Mushrooms English breakfast with Chicken and vegetables | 5 Masala spring rolls, Vegatable samosa Chicken fimd vegeg:llbles 5 tsp spring rolls, Vegtable Curry powder samosa 4 tsp Salt All 1 cup Fruit / Vegetables Frozen puff pastry Vegtable samosa QOnion All Carrots All Celerv stalk All Garlic cloves All Equipment list

Production date: 2/04/2021 Shift/ Event: Lunch Production timeframe: 12 hours. Menu and no. of serves: Menu : 1. 2. 3. 4, 5. Dish 1 Sausage rolls Dish 2 Chicken Caesar salad Dish 3: Rabbit curry on bed rice Dish 4: Chicken parmigiana with chips and salad Dish 5: Chocolate mousse No. of serves: 20 Special customer requests/ dietary needs and no. of serves This menu is rich in energy giving foods and is proteins. Adjustments required to menu/ ingredients/ recipe: Alternate heavy meals with light meals.

Sausage rolls Breadcrumbs Dnions Sausage rolls Eggs Sausage rolls Celery stalk Sausage rolls Black pepper Sausage rolls Iro mato Sausage rolls

11:00 Collect ingredients and Ingredients: large| Kitchen |Staff 1: To get the ingredients from -11:15 |equipment potatoes, canola oil, staff the store. paprika, ground pepper Staff 2: To set the equipment and coarse salt. ready. Staff 3: To pre-heat oven Equipment: saucepan, to 300 °C. oven, kitchen gloves, plates 11:15 Cook the ingredients and add|Food processor and a Kitchen |Staff 3: To assist in cutting the -11:20 bowl, Knife and bowl. staff sweet potatoes. h : ! the bacon Staff 4 to toss the potatoes. Undertake the dressing by smoothening ingredients in a food processor and putting enough salt and pepper. Turn the other side and cook for 3 minutes until its golden. Simmer water with eggs in a saucepan for 3 minutes. Remove and run the eggs under cold water for 15 seconds and put it aside. 11:20 Cut the lettuce leaves and put it Toaster, Knife, Kitchen |Staff 1 to bake the potatoes. -11:50 |in chopping staff the bowl! with chicken. board and baking tray. 11:50 Place the eggs and garnish |Plates Kitchen | All staffs to assist in serving. -12:20 |the staff content. Prepare for serving End of Service Procedures/ Reporting Requirements Communication (Who, About what?)

Menu and no. of serves: Menu : 1. Dish 1 Roasted lamb 2. Dish 2 Vegetables 3. Dish 3: Barley soup 4. Dish 4: Roast beef with jus lie 5. Dish 5: Fruit platter with orange sauce No. of serves; 20 Special customer requests/ dietary needs and no. of serves This menu is rich in energy giving foods and is proteins. Adjustments required to menu/ ingredients/ recipe: Alternate heavy meals with light meals. Is this an event or function? [Yes vONo If yes, identify schedule: N/A

_emon juice Barley soup, Fruit platter with orange sauce Bean shoots Barley soup, Fruit platter with orange sauce Coriander leaves Barley soup, Fruit platter with orange sauce Parsley leaves Barley soup, Fruit platter with orange sauce Garlic cloves Barley soup, Fruit platter with orange sauce Barley soup, Fruit platter ffomatoes with orange sauce Fruit platter with orange Drange Hitp g sauce

11:00 Collect ingredients and Saucepan, oven, kitchen| Kitchen |Staff 1. To get the ingredients from -11:15 | equipment gloves, plates, knives, staff | the store. chopping boards, bowls, Staff 2: To set the equipment ready. pots, Staff 3: To pre-heat oven to 300 °C. 11:15 Take the tender beef and|Chopping boards and Kitchen | Staff 3: To assist in -11:20 : L : 4 knives staff marination. Staff 4 to grill. marinate it in the ground ginger Staff 3 1o slice the carrots. lime. Grill the beef on high heat for around 15 minutes on each side (depending on how thick it is), until the meat is medium-rare or medium Slice the carrots and cucumber. 11:20 The meat is then sliced into|Mixing bowls, Kitchen |Staff 1 to mix the ingredients with -11:50 strips. This should be done wooden spoon staff meat. Staff to prepare the cucumber against the grains. and garnishes.. In separate mixing bowls, add 1kg of the grilled sliced beef to each bowl, and add the clean shoots, carrots, and cucumber. Toss everything together. Prepare the garnishes and barley soup. 11:50 Prepare the vegetables, fruit Plates Kitchen | Staff 1 to serve roasted -12:20 staff lamb. Staff 2 to serve platter and orange sauce, and set ready for vegetable. Staff 3 to serve beef.

serving | Staff 4 to serve barely soup. End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 5. 12:20 Clean the equipment and Kitchen sinks Staff 1 and 2 to clean the equipment. -12:30 the benches used with Kitchen Staff 3 to dry and arrange the used utensils. clean water towels 6. 12:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. -12:45 | Empty the bins for waste food water. Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 12:45- | Discuss the comments and any | Nil All of us 1.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 12:45- |ldentify the next menu and Nil All of us 1.00 list down the ingredients Appendix A: Food Production List 4 Production date: 3/04/2021 Shift/ Event: Morning Production timeframe: 12 hours Menu and no. of serves: Spinach paranthas Seviya (Vermicelli) Omelette Chicken paranthas Chicken and vea pasta

Special customer requests/ dietary needs and no. of serves This menu is rich in energy giving foods and is proteins. Adjustments required to menu/ ingredients/ recipe: Alternate heavy meals with light meals. Is this an event or function @ ? [ Yes [0 No If yes, identify schedule: N/A Portion control: 20

Food production process: O bulk cooking [ cook chill for extended life [ cook chill for five day shelf life [1 cook freeze [] fresh cook Food service style: [ a la carte O buffet [ set menu [ table d'héte ] bulk cooking [ operations [0 functions and events [ festivals Ingredient list . . Total Total Ingredient ReC|pe(iz):eqU|red quantit Ingredient Recipe(s) required for qufl?ti Meat, Poultry Fish / Seafood Chicken Parathas, Pasta . Recipe(s) required Total : : : Total Ingredient for quantity Ingredient Recipe(s) required for qua!'ntlt Dry Goods / Other Frozen Goods Spinach Partha’s Oil All recipes Salt All recipes

Sugar/Brown sugar Vermicelli Vegetables Pasta Fruit / Vegetables Spinach Paratha’s Green pepper Veg Pasta Carrot Veg Pasta Equipment list Equipment Recipe(:;z):equired q-ll;:t:tlit Equipment Recipe(s) required for qTJ’;fili Grill pan and tongs Salt & Pepper Calamar| 4 Stovetop All ha Salad Pots Hot chocolate 4 Cups Hot chocolate 25 Mixing bowls All 4 Forks All 25 Wooden spoons All 4 Spoons Al 25 Kitchen gloves All 6 Hand gloves All 5 Knives All 4 Baking trays Fel-fel with ground beef 3 Chopping board All 4 Baking sheet Fel-fel with ground beef 3

Plates All 25 Kitchen towels All 5 Dusters All 2 Brooms All 2 Saucepan All 1 Work Flow Plan/ End of Service Procedures | De-Brief Step | TIME Task (Description) and Priority | EQuipment & WHS Communication (Who, About what?) Person allocated

06:00 Collect ingredients and Ingredients:, canola oil,| Kitchen staff | Staff 1: To get the ingredients from -06:15 | equipment paprika, ground pepper the store. and coarse salt. Staff 2: To set the equipment Equipment: saucepan, ready. Staff 3: To pre-heat oven oven, to 300 C. kitchen gloves, plates 06:15 Cook the ingredients Food processor and a | Kitchen staff | Staff 3: To assist in cutting the -06:20 : bowl, Knife and bowl. sweet potatoes. Undertake the — dressing by Staff 4 to toss the potatoes. smoothening ingredients in a food processor and putting enough salt and pepper. Turn the other side and cook for 3 minutes until its golden. Simmer water with eggs in a saucepan for 3 minutes. Remove and run the eggs under cold water for 15 seconds and put it aside. 06:20 Cut the vegetables and put it | Toaster, Knife, Kitchen staff | Staff 1 to bake the potatoes. -06:50 |in the bowl chopping board and baking tray. 6:50 Place the eggs and garnish |Plates Kitchen staff | All staffs to assist in serving. -7:20 the content. Prepare for serving End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 09:20 Clean the equipment and the |Kitchen Staff 1 and 2 to clean the equipment. -09:30 | benches used with clean water |sinks Staff 3 to dry and arrange the used utensils. Kitchen towels

6. 09:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. water. -09:45 | Empty the bins for waste food Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 09:45- |Discuss the comments and | Nil All of us any 10.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 10:15- |ldentify the next menu and Nil All of us list 10.30 down the ingredients Appendix A: Food Production List 5 Production date: 3.04.21 Shift/ Event: Lunch Production timeframe: 12 hours Menu and no. of serves: Chickpeas Masala with rice Chicken curry with rice/ Matar paneer with roti Beef meatballs with brown rice/ Sambhar Vda Shahi Paneer with rice Special customer requests/ dietary needs and no. of serves This menu is rich in energy giving foods and is proteins. Adjustments required to menu/ ingredients/ recipe: Gluten free recipes

Is this an event or function ¥ ? [ Yes If yes, identify schedule: N/A 0 No Portion control: 20 Food production process: O bulk cooking [J cook chill for extended life [ cook chill for five day shelf life [1 cook freeze [J fresh cook Food service style: [ a la carte O buffet [ set menu [ table d'héte ] bulk cooking [ operations [0 functions and events [ festivals Ingredient list . . Total Total Ingredient Reupe(::%:eqmred quantit Ingredient Recipe(s) required for q“fl?ti Meat, Poultry Fish / Seafood Chicken Chicken curry with rice Beef Beef meat balls

i Recipe(s) required Total i i ] Total Ingredient for quantity Ingredient Recipe(s) required for qua!'ntlt Dry Goods / Other Frozen Goods Rice Chicken curry with rice Salt All Masala All Brown rice Meat balls Cubes od Paneer Matar paneer and Shahi paneer Fruit / Vegetables Equipment list . . Total Total Equipment Reupe(iz):equlred quantit Equipment Recipe(s) required forl quanti v Mixing bowls All 4 Stovetop All

Wooden spoons All 4 Cups Hot chocolate 25 Kitchen gloves All 4 Forks Al 25 Knives All 6 Spoons All 25 Chopping board All 4 Hand gloves All S Plates All 4 Kitchen towels All o5 Dusters All 5 Brooms All 2 Saucepan All 2 Work Flow Plan/ End of Service Procedures | De-Brief Step | TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) Person allocated

11:00 Collect ingredients and Saucepan, oven, kitchen| Kitchen |Staff 1. To get the ingredients from -11:15 | equipment gloves, plates, knives, staff | the store. chopping boards, bowls, Staff 2: To set the equipment ready. pots, Staff 3: To pre-heat oven to 300 °C. 11:15 Take the tender beef and|Chopping boards and Kitchen | Staff 3: To assist in -11:20 : L : 4 knives staff marination. Staff 4 to grill. marinate it in the ground ginger Staff 3 1o slice the carrots. lime. Grill the beef on high heat for around 15 minutes on each side (depending on how thick it is), until the meat is medium-rare or medium Slice the carrots and cucumber. 11:20 The meat is then sliced into|Mixing bowls, Kitchen |Staff 1 to mix the ingredients with -11:50 strips. This should be done wooden spoon staff meat. Staff to prepare the cucumber against the grains. and garnishes.. In separate mixing bowls, add 1kg of the grilled sliced beef to each bowl, and add the clean shoots, carrots, and cucumber. Toss everything together. Prepare the garnishes and barley soup. 11:50 Prepare the vegetables, fruit Plates Kitchen | Staff 1 to serve roasted -12:20 staff lamb. Staff 2 to serve platter and orange sauce, and set ready for vegetable. Staff 3 to serve beef.

serving | Staff 4 to serve barely soup. End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 5. 12:20 Clean the equipment and Kitchen sinks Staff 1 and 2 to clean the equipment. -12:30 the benches used with Kitchen Staff 3 to dry and arrange the used utensils. clean water towels 6. 12:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. -12:45 | Empty the bins for waste food water. Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 12:45- | Discuss the comments and any | Nil All of us 1.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 12:45- |ldentify the next menu and Nil All of us 1.00 list down the ingredients Appendix A: Food Production List 6 Production date: 3.4.21 Shift/ Event: Dinner Production timeframe: 12 hours Menu and no. of serves: Beetroot Chilas Braed Pudding Chicken corn soup Chicken cashewnut with rice

Special customer requests/ dietary needs and no. of serves This menu is rich in energy giving foods and is proteins. Adjustments required to menu/ ingredients/ recipe: Adjust heavy meal with light meals Is this an event or function A ? [ Yes [0 No If yes, identify schedule: N/A Portion control: 20 Food production process: M Food service style: D bulk COOking D a la carte [1 cook chill for extended life L] buffet [ set menu [ cook chill for five day shelf life O table d'hote [ cook freeze O bulk cooking [ fresh cook [J operations [ functions and events [ festivals Ingredient list

Recipe(s) required Total Total Ingredient for quantit Ingredient Recipe(s) required for qufl?ti Meat, Poultry Fish / Seafood Chicken Soup Chicken cashewnut ; Recipe(s) required Total _ _ ; Total Ingredient for quantity Ingredient Recipe(s) required for quar'ntlt Dry Goods / Other Frozen Goods Rice Bread Flour Fruit / Vegetables

Equipment list Equipment Recipe(:;z):equired q-ll;:t:tlit Equipment Recipe(s) required for qTJ’;fili Grill pan and tongs Salt & Pepper 4 Stovetop Al " Calamari Pots Hot chocolate 4 Cups Hot chocolate Mixing bowls All 4 Forks All Wooden spoons All 4 Spoons All Kitchen gloves All 6 Hand gloves All Knives All 4 Baking trays Fel-fel with ground beef Chopping board All 4 Baking sheet Fel-fel with ground beef Plates All 25 Kettle Hot chocolate Kitchen towels All 5 Fridge Lemonade Dusters All 2 Brooms All 2 Saucepan All 1 Work Flow Plan/ End of Service Procedures | De-Brief

Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) Person allocated

09:00 Collect ingredients and Saucepan, oven, kitchen| Kitchen |Staff 1. To get the ingredients from -09:15 |equipment gloves, plates, knives, staff the store. chopping boards, bowls, Staff 2: To set the equipment ready. pots, Staff 3: To pre-heat oven to 300 °C. 09:15 Take the tender chicken and|Chopping boards and Kitchen | Staff 3: To assist in -09:20 : L : 4 knives staff marination. Staff 4 to grill. marinate it in the ground ginger Staff 3 1o slice the carrots. lime. Grill the chicken on high heat for around 15 minutes on each side (depending on how thick it is), until the meat is medium-rare or medium Slice the carrots and cucumber. 09:20 The meat is then sliced into|Mixing bowls, Kitchen |Staff 1 to mix the ingredients with -09:50 strips. This should be done wooden spoon staff meat. Staff to prepare the cucumber against the grains. and garnishes.. In separate mixing bowls, add 1kg of the grilled sliced beef to each bowl, and add the clean shoots, carrots, and cucumber. Toss everything together. Prepare the garnishes and barley soup. 9:50 Prepare the vegetables, fruit Plates Kitchen | Staff 1 to serve roasted -10:20 staff lamb. Staff 2 to serve platter and set ready for vegetable. Staff 3 to serve beef.

serving | Staff 4 to serve barely soup. End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 5. 10:20 Clean the equipment and Kitchen sinks Staff 1 and 2 to clean the equipment. -10:30 the benches used with Kitchen Staff 3 to dry and arrange the used utensils. clean water towels 6. 10:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. -10:45 | Empty the bins for waste food water. Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 10:45- | Discuss the comments and any | Nil All of us 11.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 11:45- |ldentify the next menu and Nil All of us 12.00 list down the ingredients Appendix A: Food Production List 7 Production date: 04.04.21 Shift/ Event: Break fast Production timeframe: 4 Hours Menu and no. of serves: Scrambled eggs Broccoli Hash Browns Besan’'s Chila's Aloo Paratha’s

Special customer requests/ dietary needs and no. of serves This menu has rich flavors and full of protein Adjustments required to menu/ ingredients/ recipe: Use fat free ingredients Is this an event or function A ? [ Yes [0 No If yes, identify schedule: N/A Portion control: 20 Food production process: M Food service style: D bulk COOking D a la carte [1 cook chill for extended life L] buffet [ set menu [ cook chill for five day shelf life O table d'hote [ cook freeze O bulk cooking [ fresh cook [J operations [ functions and events [ festivals Ingredient list

Recipe(s) required Total Total Ingredient for quantit Ingredient Recipe(s) required forl quanti s Meat, Poultry Fish / Seafood ; Recipe(s) required Total _ _ ; Total Ingredient for quantity Ingredient Recipe(s) required for quar'ntlt Dry Goods / Other Frozen Goods Broccoli Broccoli Hash brown Beans Oats Oats cereal Besan Besan Chila’s Eggs Scrambled eggs Fruit / Vegetables

Equipment list Equipment Recipe(:;z):equired q-ll;:t:tlit Equipment Recipe(s) required for qTJ’atfili Grill pan and tongs Salt & Pepper 4 Stovetop All " Calamari Pots Hot chocolate 4 Cups Hot chocolate Mixing bowls All 4 Forks All Wooden spoons All 4 Spoons All Kitchen gloves All 6 Hand gloves All Knives All 4 Baking trays Fel-fel with ground beef Chopping board All 4 Baking sheet Fel-fel with ground beef Plates All 25 Kettle Hot chocolate Kitchen towels All 5 Fridge Lemonade Dusters All 2 Brooms All 2 Saucepan All 1

Work Flow Plan/ End of Service Procedures | De-Brief Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) Person allocated

06:00 Collect ingredients and Ingredients:, canola oil,| Kitchen staff | Staff 1: To get the ingredients from -06:15 | equipment paprika, ground pepper the store. and coarse salt. Staff 2: To set the equipment Equipment: saucepan, ready. Staff 3: To pre-heat oven oven, to 300 C. kitchen gloves, plates 06:15 Cook the ingredients Food processor and a | Kitchen staff | Staff 3: To assist in cutting the -06:20 : bowl, Knife and bowl. sweet potatoes. Undertake the — dressing by Staff 4 to toss the potatoes. smoothening ingredients in a food processor and putting enough salt and pepper. Turn the other side and cook for 3 minutes until its golden. Simmer water with eggs in a saucepan for 3 minutes. Remove and run the eggs under cold water for 15 seconds and put it aside. 06:20 Cut the vegetables and put it | Toaster, Knife, Kitchen staff | Staff 1 to bake the potatoes. -06:50 |in the bowl chopping board and baking tray. 6:50 Place the eggs and garnish |Plates Kitchen staff | All staffs to assist in serving. -7:20 the content. Prepare for serving End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 09:20 Clean the equipment and the |Kitchen Staff 1 and 2 to clean the equipment. -09:30 | benches used with clean water |sinks Staff 3 to dry and arrange the used utensils. Kitchen towels

6. 09:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. water. -09:45 | Empty the bins for waste food Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 09:45- |Discuss the comments and | Nil All of us any 10.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 10:15- |ldentify the next menu and Nil All of us list 10.30 down the ingredients Appendix A: Food Production List 8 Production date: 04.04.21 Shift/ Event: Lunch Production timeframe: 4 hours Menu and no. of serves: Manchurian with fried rice Goat curry with rice Black beans with couscous Beef steak Special customer requests/ dietary needs and no. of serves All menu is full of protein and carbohydrate Adjustments required to menu/ ingredients/ recipe: Use Alternatively light ingredients

Is this an event or function ¥ ? [ Yes If yes, identify schedule: N/A 0 No Portion control: 20 Food production process: O bulk cooking [ cook chill for extended life [ cook chill for five day shelf life [1 cook freeze [] fresh cook Food service style: [ a la carte O buffet [ set menu [ table d'héte ] bulk cooking [ operations [0 functions and events [ festivals Ingredient list . . Total Total Ingredient Reupe(::%:equlred quantit Ingredient Recipe(s) required for qufl?ti Meat, Poultry Fish / Seafood Chicken Manchurian Beef Steak Mutton Curry with rice

Total Ingredient ReCiPe('-;z):eOIuired qJ:::ilty Ingredient Recipe(s) required for quantit Dry Goods / Other Frozen Goods Rice Chicken Basen Meat Salt Oil Pepper Fruit / Vegetables Equipment list Equipment Recipe(:;z):equired q-ll;:t:tlit Equipment Recipe(s) required for qTJ’;fili Grill pan and tongs Salt & Pepper 4 Stovetop All o Calamari

Pots Hot chocolate 4 Cups Hot chocolate Mixing bowls All 4 Forks All Wooden spoons All 4 Spoons All Kitchen gloves All 6 Hand gloves All Knives All 4 Baking trays Fel-fel with ground beef Chopping board All 4 Baking sheet Fel-fel with ground beef Plates All 25 Kettle Hot chocolate Kitchen towels All 5 Fridge Lemonade Dusters All 2 Brooms All 2 Saucepan All 1 Work Flow Plan/ End of Service Procedures / De-Brief Step | TIME Task (Description) and Priority | Equipment & WHS Communication (Who, About what?) Person allocated

11:00 Collect ingredients and Saucepan, oven, kitchen| Kitchen |Staff 1. To get the ingredients from -11:15 | equipment gloves, plates, knives, staff | the store. chopping boards, bowls, Staff 2: To set the equipment ready. pots, Staff 3: To pre-heat oven to 300 °C. 11:15 Take the tender beef and|Chopping boards and Kitchen | Staff 3: To assist in -11:20 : L : 4 knives staff marination. Staff 4 to grill. marinate it in the ground ginger Staff 3 1o slice the carrots. lime. Grill the beef on high heat for around 15 minutes on each side (depending on how thick it is), until the meat is medium-rare or medium Slice the carrots and cucumber. 11:20 The meat is then sliced into|Mixing bowls, Kitchen |Staff 1 to mix the ingredients with -11:50 strips. This should be done wooden spoon staff meat. Staff to prepare the cucumber against the grains. and garnishes.. In separate mixing bowls, add 1kg of the grilled sliced beef to each bowl, and add the clean shoots, carrots, and cucumber. Toss everything together. Prepare the garnishes and barley soup. 11:50 Prepare the vegetables, fruit Plates Kitchen | Staff 1 to serve roasted -12:20 staff lamb. Staff 2 to serve platter and orange sauce, and set ready for vegetable. Staff 3 to serve beef.

serving | Staff 4 to serve barely soup. End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 5. 12:20 Clean the equipment and Kitchen sinks Staff 1 and 2 to clean the equipment. -12:30 the benches used with Kitchen Staff 3 to dry and arrange the used utensils. clean water towels 6. 12:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. -12:45 | Empty the bins for waste food water. Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 12:45- | Discuss the comments and any | Nil All of us 1.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 12:45- |ldentify the next menu and Nil All of us 1.00 list down the ingredients Appendix A: Food Production List 9 Production date: 04.04.21 Shift/ Event: Dinner Production timeframe: 4 Hours

Menu and no. of serves: Chicken Tikka/Butter chicken/Daal Makhni Beef behari Kabaab Naan/Garlic naan Paneer tikka Special customer requests/ dietary needs and no. of serves This menu is full of energy and taste Adjustments required to menu/ ingredients/ recipe: Use alternative light ingredients Is this an event or function @ ? [ Yes [0 No If yes, identify schedule: N/A Portion control: 20

Food production process: O bulk cooking [1 cook chill for extended life [ cook chill for five day shelf life [1 cook freeze [] fresh cook Food service style: [ a la carte O buffet [ set menu [ table d'héte ] bulk cooking [ operations [] festivals [ functions and events Ingredient list ' ' Total Total Ingredient Reupe(:;Z):eOIulred quantit Ingredient Recipe(s) required for qufl?ti Meat, Poultry Fish / Seafood Chicken Beef . Recipe(s) required Total : : : Total Ingredient for quantity Ingredient Recipe(s) required for qua!'ntlt Dry Goods / Other Frozen Goods Oil Paneer Salt Masala

Fruit / Vegetables Equipment list ] . . Total Total Equipment Reupe(iz):equlred quantit Equipment Recipe(s) required forl quanti . s aVi Grill pan and tongs Salt & Pepper 4 Stovetop Al Calamari Pots Hot chocolate 4 Cups Hot chocolate Mixing bowls All 4 Forks All Wooden spoons All 4 Spoons All Kitchen gloves All 6 Hand gloves All Knives All 4 Baking trays Fel-fel with ground beef Chopping board All 4 Baking sheet Fel-fel with ground beef

Plates All 25 Kettle Hot chocolate Kitchen towels All 5 Fridge Lemonade Dusters All 2 Brooms All 2 Saucepan All 1 Work Flow Plan/ End of Service Procedures | De-Brief Step | TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) Person allocated

11:00 Collect ingredients and Ingredients: large| Kitchen |Staff 1: To get the ingredients from -11:15 |equipment potatoes, canola oil, staff the store. paprika, ground pepper Staff 2: To set the equipment and coarse salt. ready. Staff 3: To pre-heat oven Equipment: saucepan, to 300 °C. oven, kitchen gloves, plates 11:15 Cook the ingredients and add|Food processor and a Kitchen |Staff 3: To assist in cutting the -11:20 bowl, Knife and bowl. staff sweet potatoes. h : ! the bacon Staff 4 to toss the potatoes. Undertake the dressing by smoothening ingredients in a food processor and putting enough salt and pepper. Turn the other side and cook for 3 minutes until its golden. Simmer water with eggs in a saucepan for 3 minutes. Remove and run the eggs under cold water for 15 seconds and put it aside. 11:20 Cut the lettuce leaves and put it Toaster, Knife, Kitchen |Staff 1 to bake the potatoes. -11:50 |in chopping staff the bowl! with chicken. board and baking tray. 11:50 Place the eggs and garnish |Plates Kitchen | All staffs to assist in serving. -12:20 |the staff content. Prepare for serving End of Service Procedures/ Reporting Requirements Communication (Who, About what?)

12:20 -12:30 Clean the equipment and the benches used with clean water Kitchen sinks Kitchen towels Staff 1 and 2 to clean the equipment. Staff 3 to dry and arrange the used utensils.

6. 12:30 Sweep and wipe the floor Dusters, brooms and Staff 1 and 2 to wipe the floor. water. -12:45 | Empty the bins for waste food Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 12:45- |Discuss the comments and | Nil All of us any 1.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 12:45- |ldentify the next menu and Nil All of us list 1.00 down the ingredients Appendix A: Food Production List 10 Production date: 05.04.21 Shift/ Event: Breakfast Production timeframe: 4 hours Menu and no. of serves: Club Sandwich Fruit salad Pouched eggs Pori Halwa

Special customer requests/ dietary needs and no. of serves This menu is full of protein and energy Adjustments required to menu/ ingredients/ recipe: Use gluten free ingredients Is this an event or function A ? [ Yes [0 No If yes, identify schedule: N/A Portion control: 20 Food production process: M Food service style: D bulk COOking D a la carte [1 cook chill for extended life L] buffet [ set menu [ cook chill for five day shelf life O table d'hote [ cook freeze O bulk cooking [ fresh cook [J operations [ functions and events [ festivals Ingredient list

Recipe(s) required Total Total Ingredient for quantit Ingredient Recipe(s) required for qufl?ti Meat, Poultry Fish / Seafood Chicken Sandwich Eggs Sandwich and poached eggs ; Recipe(s) required Total _ _ ; Total Ingredient for quantity Ingredient Recipe(s) required for quar'ntlt Dry Goods / Other Frozen Goods Flour Pori Halwa Chicken Oil All recipes Salt All recipes Fruit / Vegetables

Equipment list Equipment Recipe(:;z):equired q-ll;:t:tlit Equipment Recipe(s) required for qTJ’;fili Grill pan and tongs Salt & Pepper Calamar| 4 Stovetop All h Salad Pots Hot chocolate 4 Cups Hot chocolate 25 Mixing bowls All 4 Forks All 25 Wooden spoons All 4 Spoons Al 25 Kitchen gloves All 6 Hand gloves All 5 Knives All 4 Baking trays Fel-fel with ground beef 3 Chopping board All 4 Baking sheet Fel-fel with ground beef 3 Plates All 25 Kitchen towels All 5 Dusters All 2 Brooms All 2 Saucepan All 1

Work Flow Plan/ End of Service Procedures | De-Brief Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) Person allocated

06:00 Collect ingredients and Ingredients:, canola oil,| Kitchen staff | Staff 1: To get the ingredients from -06:15 | equipment paprika, ground pepper the store. and coarse salt. Staff 2: To set the equipment Equipment: saucepan, ready. Staff 3: To pre-heat oven oven, to 300 C. kitchen gloves, plates 06:15 Cook the ingredients Food processor and a | Kitchen staff | Staff 3: To assist in cutting the -06:20 : bowl, Knife and bowl. sweet potatoes. Undertake the — dressing by Staff 4 to toss the potatoes. smoothening ingredients in a food processor and putting enough salt and pepper. Turn the other side and cook for 3 minutes until its golden. Simmer water with eggs in a saucepan for 3 minutes. Remove and run the eggs under cold water for 15 seconds and put it aside. 06:20 Cut the vegetables and put it | Toaster, Knife, Kitchen staff | Staff 1 to bake the potatoes. -06:50 |in the bowl chopping board and baking tray. 6:50 Place the eggs and garnish |Plates Kitchen staff | All staffs to assist in serving. -7:20 the content. Prepare for serving End of Service Communication (Who, About what?) Procedures/ Reporting Requirements 09:20 Clean the equipment and the |Kitchen Staff 1 and 2 to clean the equipment. -09:30 | benches used with clean water |sinks Staff 3 to dry and arrange the used utensils. Kitchen towels

6. 09:30 Sweep and wipe the floor -09:45 | Empty the bins for waste food Dusters, brooms and water. Staff 1 and 2 to wipe the floor. Staff 4 to empty the bins. Post Service Debrief Equipment/Systems Communication (Who, About what?) 7. 09:45- |Discuss the comments and | Nil All of us any 10.00 suggestion from the customers. Discuss the cooking of the next menu. 8. 10:15- |ldentify the next menu and Nil All of us list 10.30 down the ingredients Appendix A: Food Production List Production date: 05.04.21 Shift/ Event: Lunch Production timeframe: 4 Hours Menu and no. of serves: Fish Curry with Rice Chicken Malai boti Baked Pasta Mix vegetables

Special customer requests/ dietary needs and no. of serves This menu is full of protein and nutrition’s Adjustments required to menu/ ingredients/ recipe: Use low fat ingredients Is this an event or function A ? [ Yes [0 No If yes, identify schedule: N/A Portion control: 20 Food production process: M Food service style: D bulk COOking D a la carte [1 cook chill for extended life L] buffet [ set menu [ cook chill for five day shelf life O table d'hote [ cook freeze O bulk cooking [ fresh cook [J operations [ functions and events [ festivals Ingredient list

Recipe(s) required Total Total Ingredient for quantit Ingredient Recipe(s) required for qufl?ti Meat, Poultry Fish / Seafood Chicken Fish ; Recipe(s) required Total _ _ ; Total Ingredient for quantity Ingredient Recipe(s) required for quar'ntlt Dry Goods / Other Frozen Goods Pasta Fish Rice Chicken Salt Cheese Oil Frozen vegetables Fruit / Vegetables Capsicum Lettuce Peas Potatoes

Equipment list Equipment Recipe(:;z):equired q-ll;:t:tlit Equipment Recipe(s) required for qTJ’;fili Grill pan and tongs Salt & Pepper Calamar| 4 Stovetop All h Salad Pots Hot chocolate 4 Cups Hot chocolate 25 Mixing bowls All 4 Forks All 25 Wooden spoons All 4 Spoons Al 25 Kitchen gloves All 6 Hand gloves All 5 Knives All 4 Baking trays Fel-fel with ground beef 3 Chopping board All 4 Baking sheet Fel-fel with ground beef 3 Plates All 25 Kitchen towels All 5 Dusters All 2 Brooms All 2 Work Flow Plan/ End of Service Procedures | De-Brief

Step TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) Person allocated

11:00 Collect ingredients and Saucepan, oven, kitchen| Kitchen |Staff 1. To get the ingredients from -11:15 | equipment gloves, plates, knives, staff | the store. chopping boards, bowls, Staff 2: To set the equipment ready. pots, Staff 3: To pre-heat oven to 300 °C. 11:15 Take the tender beef and|Chopping boards and Kitchen | Staff 3: To assist in -11:20 : L : 4 knives staff marination. Staff 4 to grill. marinate it in the ground ginger Staff 3 1o slice the carrots. lime. Grill the beef on high heat for around 15 minutes on each side (depending on how thick it is), until the meat is medium-rare or medium Slice the carrots and cucumber. 11:20 The meat is then sliced into|Mixing bowls, Kitchen |Staff 1 to mix the ingredients with -11:50 strips. This should be done wooden spoon staff meat. Staff to prepare the cucumber against the grains. and garnishes.. In separate mixing bowls, add 1kg of the grilled sliced beef to each bowl, and add the clean shoots, carrots, and cucumber. Toss everything together. Prepare the garnishes and barley soup. 11:50 Prepare the vegetables, fruit Plates Kitchen | Staff 1 to serve roasted -12:20 staff lamb. Staff 2 to serve platter and orange sauce, and set ready for vegetable. Staff 3 to serve beef.