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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 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 . 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. 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 Refrigerators and freezers should be cleaned and wiped down to prevent cross-contamination, and outdated food should be properly disposed of.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.

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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Cut the chicken into the small leg piece size. 25 Kitchen staff Beat the eggs in the bowl 8 Kitchen staff Chop garlic 200g Kitchen staff Chop basil leaves 400g Kitchen staff 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

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 1 of 12 Service completed at:12:05pm Service start time:10:00am Service finish time:12:00pm 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: Aussie parma 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, baking, 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:

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? 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 throught 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. 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. 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.

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Mise en place List Template Mise en place list Activity and description Qty required Responsibility Collect all ingredients and equipments 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 per the required shapes Chef and the kitchen team Wash and chop salad leaves Chef and the kitchen team Wash and chop onions Chef and the kitchen team Peel the skin of pumpkin cut into required shape Chef and the kitchen team Arrange all ingredients in order and keep it ready in the food preparation area Chef and the kitchen team 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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 10:15am Preheat the oven and check all mise en place Chef and the team ☐ Mix all ingredeints and prepare salad Chef and the team Chef and the team ☐ bake and prepare the dish as per the recipe Chef and the team Chef and the team ☐ Place the food in the serving plate Chef and the team Chef and the team ☐ 10.25am Serve food with the garnish First serve the salad and then serve the food Chef and the team ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 .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.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 2 of 12 Service completed at:10:30am Service start time:10:00am Service finish time:10:25am 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:pumpkin and feta salad 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?) We've prepared a vast selection of cuisines, which is no easy task because it need a wide range of skills and procedures to prepare these meals. I demonstrate a variety of culinary and cutting skills during the preparation process, including baking, chopping, and tossing. The normal recipe card's cooking directions are meticulously followed. The most important considerations when preparing food are safety and quality. I'd like to emphasize that the meal should be thoroughly covered to prevent contamination, and that the components should be chopped with a separate knife. Because I realized that a few pieces of equipment are in short supply, I would first think about how to manage those pieces of equipment in the future. This issue will be resolved in the near future. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 30

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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 25 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 are 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? 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. 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

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. Bologonese pasta Ingredient Qty Qty/serves Qty x serves required Pasta 10kg 10/25=0.4 0.4x25=10 Onion 1kg 1/25=0.04 0.04x25=1 Carrot 1kg 1/25=0.04 0.04x25=1 Garlic 300g 300/25=0.12 0.12x25=300g Redwine 500ml 500/25=20 20x25=500 Parmigiano-Reggiano 500g 500/25=20 20x25=500 Ground chuck 3kg 3/25=0.12 0.12x25=3 Salt 500g 500/25=20 20x25=500 Green chillies 500g 500/25=20 20x25=500 Thyme 1kg 1/25=0.04 0.04x25=1 Garlic 300g 300/25=12 12x25=300 Celery 300g 300/25=12 12x25=300 Oil 2l 2/25=0.08 0.08x25=2

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 ☐ 10:00am Clean the kitchen area Clean towel, mop, soapy water, broom , table cloth Kitchen cleaning team ☐ Perform mise en place Kitchen equipment like knife, chopping boards, tray, plates ☐ In a food processor, puree onion, carrots, celery, and garlic into a coarse paste Food processor,bowl ☐ 10:15am Add the pureed veggies and season generously with salt. Bring the pan to a medium-high heat and cook until all the water has evaporated and they become brown. Pan, ladle Head chef, sous chef and the other kitchen team ☐ Add the ground beef, tomato paste. ☐ Toss in the bay leaves and the bundle of thyme and stir to combine everything. ☐ boil over high heat to cook the spaghetti.drain. Pan,ladle,drainer ☐ Stir or toss the pasta to coat with the sauce. ☐ top with remaining grated Parmigiano. Serve immediately. ☐ ☐ ☐ ☐ ☐ ☐ ☐

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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.

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Mise en place List Template Mise en place list Activity and description Qty required Responsibility In a food processor make onion celery carrot and Carrot-1kg Chef and team garlic paste. Onion-500g Celery-300g Garlic-200g Minse beef and wash Beef-3kg Kitchen team member Boil pasta in salted water pan Pasta-10kg Kitchen team member 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? f 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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 10:20am Boil pasta in salted watered pan Kitchen team ☐ Make puree by adding onions carrots,celery and garlic Kitchen team ☐ Do plating of the final dish Executive chef and the kitchen team ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 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 this service? ☐ Yes ☐ No Service: 3 of 12 Service completed at: Service start time: Servic e 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?) We have made the one types od dish in the response of the client request. The dish is designed to meet the clients' special dietary requirements. Boiling, stewing, mixing, and cutting are some of the talents and practices I've demonstrated when cooking. All organizational policies and procedures are followed to the letter, as well as the instructions on the standard recipe card. While preparing the food, the most crucial considerations are safety and quality. To keep the dish secure, it must be covered properly. I'd want to emphasize the importance of using fresh, green components when preparing a high-quality cuisine. Before beginning to cook, make sure all of the ingredients are ready. The food took a long time to arrive here. This taught me that waiting times should be kept to a minimum in order to satisfy customers. In the future, I'll consider prepping the ingredients before beginning to cook, as this will help me save time. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 40

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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? In addition to the service method, buffet 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. • What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? 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. • How many meals are required? Describe how you will ensure that the correct number of meals are produced? 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. • How will you manage portion control? 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. • What is the timeframe for mise en place and service? The required time frame for mise en place and service is 40 minutes • What do you need to consider regarding preparation of other items on the menu? 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. Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are 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.

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? ere, 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 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. Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. 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.

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. Chocolate mouse Pork ribs Ingredient Qty Qty/serves Qty x serves required White sugar 500g 500/29=17.24 17.24x29=500 Brown sugar 500g 500/29=17.24 17.24x29=500 Ancho chilli powder 1kg 1/29=0.03 0.03x29=1 Salt 1kg 1/29=0.03 0.03x29=1 Pepper 300g 300/29=10.34 10.34x29=300 Cumin 200g 200/29=6.89 6.89x29=200 Cayenne pepper 100g 100/29=3.44 3.44x29=100 Pork ribs 29 29/29=1 1x29=29 Barbeque sauce 2kg 2/29=0.06 0.06x29=2 Eggs 10 10/29=0.344 0.344x29=10 Dark chocolate 5kg 5/29=0.172 0.172x29=5 Butter 1kg 1/29=0.03 0.03x29=1 Whipped cream 1kg 1/29=0.03 0.03x29=1 Chocolate shavings 1kg 1/29=0.03 0.03x29=1 SITHKOP005 Coordinate cooking operations 4

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 ☐ 5:00pm Clean Kitchen Work Tops Clean Towel, Mop, Soapy water and Broom. Kitchen cleaning staff ☐ Perform Mise en Place Kitchen equipment’s such as Knife, Cutting Board, Bowl, Peeler, Tray etc. All chefs ☐ Clean and get ready Kitchen Utensils, Stove, tools and equipment’s. Soap, Clean cloth, Scrubber. All chefs ☐ 5.30pm Mix ancho chile powder, white and brown sugars, salt, black pepper, cumin, dry mustard, cayenne, and chipotle pepper in a small bowl until combined. bowl All chefs ☐ Place rib rack, meat- side down, on heavy- duty aluminum foil. Prick back of the rack several times with a knife ☐ Apply a coating of dry rub to all sides of the rack. ☐ Bake in the preheated oven until tender and cooked through. Remove from the oven and brush another layer of barbeque sauce on the meat side only. Repeat baking and brushing with sauce . Oven ☐ Cut rack into individual rib segments and serve with more barbeque sauce. ☐ ☐ ☐

☐ 6:00pm Separate eggs and yolks, Whisk yolks. bowl ☐ Melt chocolate & butter, Set aside to cool – proceed with other steps . bowl ☐ Fold egg yolks into cream using a rubber spatula spatula ☐ Pour chocolate into cream yolk mixture. SITHKOP005 Coordinate cooking operations 4

☐ Add 1/4 of beaten egg whites into chocolate mixture. ☐ Pour chocolate mixture into egg whites. ☐ Divide mixture between small glasses or pots. Refrigerate for at least 5 hours, preferably overnight. ☐ To serve, garnish with cream and chocolate shavings ☐

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? 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 Template Mise en place list Activity and description Qty required Responsibility Cut the pork ribs in the desired shape 29 People engaged in preparation in kitchen Add the spices in the bowl to marinate the pork. As required Sous chef and kitchen staff sauce the pork ribs 2kg Sous chef and kitchen staff Remove the egg white and pour in the bowl 10 Sous chef and kitchen staff Whisk butter and chocolate together Butter-1kg Chocolate-5kg Sous chef and kitchen staff Cut the chocolate into small pieces for serving Chocolate shavings-1kg Sous chef and kitchen staff 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? 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

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 5:00pm Combine all the spices in the bowl Kitchen staff ☐ Cut the pork in the desired shape Kitchen staff ☐ ☐ 5.30: Prepare mise en place Kitchen staff ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 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 this service? ☐ Yes ☐ No Service: 4 of 12 Service completed at:6:40pm Service start time: 5:00pm Service finish time:6:30pm 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: chocolate mousee Pork ribs 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?) We prepared the dish by displaying a wide range of skills and techniques. More mixing and cooking abilities came in handy in this situation. It is vital to understand all of the processes before cooking the food. All of the company's policies and procedures are strictly adhered to. We must follow all safety requirements and keep the work area clean to ensure the safety and quality of the meals. The flavour of the dish was not as fresh as it could have been due to the low quality of the ingredients. As a result, I recognized that we needed to use fresh foods in the next days for a fresh flavour, smell, and colour. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 50

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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? 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. • How will you manage portion control? 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 • What is the timeframe for mise en place and service? The time frame for mise en place and service is 30 minutes. What do you need to consider regarding preparation of other items on the menu? The quantity of personnel, ingredients, and equipment are all factors to consider while preparing other items on the menu. • Describe the organisational 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.

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? 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 readyto-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 to reduce the danger of contamination.

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. Chicken supreme Veggie pizza Meat balls Garlic bread roll Ingredient Qty Qty/serves Qty x serves required Butter 500g 500/25=20 20x25=500 Onions 1kg 1/25=40 40x25=1000 Smoked bacon lordens 1kg 1000/25=40 40x25=1000 Chicken breasts 4kg 4000/25=160 160x25=4000 White wine 300ml 300/25=12 12x25=300 Cream 500g 500/25=20 20x25=500 Dijon mustard 200g 200/25=8 8x25=200 Parsley 100g 100/25=4 4x25=100 Garlic 200g 200/25=8 8x25=200 potato 1kg 1000/25=40 40x25=1000 Cresecnt rolls 3kg 3000/25=120 120x25=3000 Sour cream 500g 500/25=20 20x25=500 cheese 500g 500/25=20 20x25=500 Dried well weed 100g 100/25=4 4x25=100 garlic 200g 200/25=8 8x25=200 Broccoli 1kg 1000/25=40 40x25=1000 Onion 500g 500/25=20 20x25=500 carrot 1kg 1000/25=40 40x25=1000 SITHKOP005 Coordinate cooking operations 5

Red bell pepper 200g 200/25=8 8x25=200 celery 500g 500/25=20 20x25=500 Ground veal 4kg 4000/25=160 160x25=4000 Ground beef 4kg 4000/25=160 160x25=4000 Flour 1kg 1000/25=40 40x25=1000 Red chilli powder 1kg 1000/25=40 40x25=1000 Salt 1kg 1000/25=40 40x25=1000 Turmeric powder 200g 200/25=8 8x25=200 Garammasala 500g 500/25=20 20x25=500 Coriander powder 500g 500/25=20 20x25=500 coriander 500g 500/25=20 20x25=500 Garlic 500g 500/25=20 20x25=500 French bread 8kg 8000/25=320 320x25=8 Butter 1kg 1000/25=40 40x25=1000 Fresh parsley 500g 500/25=20 20x25=500

SITHKOP005 Coordinate cooking operations 5

SITHKOP005 Coordinate cooking operations 5

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 ☐ 10.00am Clean Kitchen Work Tops Clean Towel, Mop, Soapy water and Broom. Kitchen cleaning staff ☐ Perform Mise en Place Kitchen equipment’s such as Knife, Cutting Board, Bowl, Peeler, Tray etc. All chefs ☐ Clean and get ready Kitchen Utensils, Stove, tools and equipment’s. Soap, Clean cloth, Scrubber. all chefs ☐ 10:20am Melt the butter with the oil in a large, lidded frying pan over a medium heat. Season the chicken all over and brown on both sides. Remove it from the pan and set aside. Pan, ladle ☐ Add the bacon and onions to the pan and cook gently for 10 minutes ☐ Pour in the wine and let it bubble for a minute or so, then stir in the cream ☐ Turn the chicken over, half- cover the pan and cook for 5–10 minutes more, or until the breasts are cooked ☐ Season and serve. ☐ 10:40am Preheat the oven. ☐ Press crescent roll dough into the prepared jelly roll pan to form a crust. Let stand 5 minutes. Pierce with a fork. ☐ Bake in the preheated oven until dough is fully cooked and golden brown. ☐ Combine sour cream, cream cheese, ranch seasoning mix, dill, and garlic salt in a medium mixing bowl. Spread the

cream cheese mixture on top of cooled crust. Arrange broccoli, radish, onion, bell pepper, carrot, and celery on top of the cream cheese mixture SITHKOP005 Coordinate cooking operations 5

☐ Cover and let chill, 1 to 2 hours. Cut chilled pizza into 16 squares to serve ☐ ☐ 11:00am Mix ground beef and loaf together add gram flour , chili powder, garam masala, salt parsley leaves all together. bowl ☐ Make balls. platter ☐ In meanwhile heat oil in the fry pan. fry meat balls and serve in the platter. Fry pan,laddle ☐ 11:20 am In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet . ☐ Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for2 minutes or until golden brown. Serve warm. ☐

Workflow planning drgDescribe 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? 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.

Mise en place List Template Mise en place list Activity and description Qty required Responsibility Prepare equipment’s and ingredients Preparation team in the kitchen Wash and cut chicken and bacon in desired shape. Chicken-4kg Bacon-1kg Cook and kitchen workers Wash and chop onions Onions-500g Cook and kitchen workers Preheat oven Make pizza crust Wash and chop broccoli,carrot,onions Onions-500g Carrot-1kg Broccoli-1kg Kitchen workers Chop garlic Garlic-200g Kitchen workers Minse and wash beef and loaf together. Beef-4kg Loaf-4kg Kitchen works Mix flour meat and all the spices Wash and chop coriander Chop parsley 500g-parsley Kitchen works Grease butter on the bread Butter-1kg Kitchen works 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? 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 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.

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 10:00am First of all arrange all the essential equipment’s Kitchen team ☐ 10:20 am Heat butter in the pan, add chicken and all the ingredients in the pan,cook until it thickens. Kitchen team ☐ 10:40 am Wash and chop the veggies. Arrange on the pizza crust. Bake Kitchen team ☐ 11:00am Grease garlic and butter together. and bake it. Kitchen team ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 5 of 12 Service completed at:11:45am Service start time:10:00am Service finish time: 11:40am 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: chicken supreme Veggie pizza Meat balls Garlic bread 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?) To prepare the four different meals, you'll need to be able to fry and bake. With these skills, we will be able to prepare food more effectively. I'd want to stress how important it is to follow the steps and instructions stated on the standard recipe card. The paneer pakoras will be safe if they are well covered and prepared in a separate cutting and mixing dish. High-quality, fresh ingredients should be used for fresh foods. Because the dish shrinks in size when produced in quantity, I'll start by counting the number of servings consumed over the next few days. We must ensure that similar problems do not occur in the future Supervisor Endorsement Supervisor name: Position: Signed:

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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? 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. • What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? 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. • How many meals are required? Describe how you will ensure that the correct number of meals are produced? 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. • How will you manage portion control? 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 • What is the timeframe for mise en place and service? The time limit for setting up is ten minutes, while the time limit for serving is five minutes. • What do you need to consider regarding preparation of other items on the menu? • 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 • Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are 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. ii. Check that the completed product has the proper colour, texture, consistency, and flavour

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? 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 . 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 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 Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove 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.

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. 1 Ingredient Qty Qty/serves Qty x serves required Oil 2l 2/8=0.25 0.25x8=2 Garlic 500 500/8=62.5 62.5x8=500 Prawns 3kg 3000/8=375 375x8=3000 Tomatoes 1kg 1000/8=125 125x8=1000 White wine 100ml 100/8=12.5 12.5x8=100 Chilies 200g 200/8=25 25x8=200 Sea salt pepper 200g 200/8=25 25x8=200 onions 500g 500/8=62.5 62.5x8=500

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. Gamberi pasta Time Task Equipment Notes/Responsibility ☐ 6:00p,m Clean Kitchen Work Tops Clean Towel, Mop, Soapy water and Broom. Kitchen cleaning staff ☐ Perform Mise en Place Kitchen equipment’s such as Knife, Cutting Board, Bowl, Peeler, Tray etc. All chefs ☐ 6:15pm Heat the olive oil in a very large skillet. Add the garlic and fry , Stir in the onion and cook Pan, ladle All chefs ☐ Add the prawns and cook, Pour in the wine ☐ Remove the garlic and add the tomatoes and crushed chilli. ☐ Now, put the prawns back into the skillet and stir to coat in the sauce. Increase the heat and sautée . ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

☐ ☐

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 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 dayto-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 Template Mise en place list Activity and description Qty required Responsibility Clean all the ingredients Kitchen team Wash and chop onions and tomatoes Onions-500g Tomatoes-1kg Kitchen hand Peel and chop the prawns Prawns-3kg Kitchen hand 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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 6:00pm Perform mise en place Kitchen hand ☐ 6:15pm Heat oil in the pan stir in garlic ,onions and add prawns cook add chili powder and cook. ☐ 6:20pm Add tomatoes ,white wine and stir. ☐ 6:30pm serve Cook ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 6 of 12 Service completed at:6:45PM Service start time:6:00pm Service finish time:6:40PM 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: Gamberi salad 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 variety of dishes as per the request made by the clients. While preparing different cooking skills like cutting, roasting, 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: SITHKOP005 Coordinate cooking operations 70

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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. • What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? • 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. • How many meals are required? Describe how you will ensure that the correct number of meals are produced? We're going to make two dishes here. We can ensure through the standard recipe card produces the correct quantity of meals. • How will you manage portion control? • 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 • What is the timeframe for mise en place and service? • 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 • What do you need to consider regarding preparation of other items on the menu? 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. • Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are 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 colour, texture, consistency, and flavour in the finished product.

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? 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. 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. 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 Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove 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.

Food Supplies Template Food supplies: Ingredient list Calculate the ingredients and quantities that you and your team will require to prepare ur dishes. You can use the following templates or, if your organisation has standard templates, you are free to use those. Lasagna pasat Peri peri chicken Ingredient Qty Qty/serves Qty x serves required Sweet Italian sausage 500ml 500/8=62.5 62.5x8=500 Beef 3kg 3000/8=375 375x8=3000 Onions 500g 500/8=62.5 62.5x8=500 Garlic 300g 300/8=37.5 37.5x8=300 Tomatoes 1kg 1000/8=125 125x8=1000 Tomato sauce 400ml 400/8=50 50x8=400 White sugar 300g 300/8=37.5 37.5x8=300 Basil leaves 400g 400/8=50 50x8=400 noodles 4kg 4000/8=500 500x8=4000 Cheese 300g 300/8=37.5 3.75x8=300 Parmesan 200g 200/8=25 25x8=200 Egg 3 3/8=0.375 0.375x8=3 Parsley 500g 500/8=62.5 62.5x8=500 Chicken 3kg 3000/8=375 375x8=3000 Yogurt 500g 500/8=62.5 62.5x8=500 Pepper 200g 200/8=25 25x8=200 Garlic 200g 200/8=25 25x8=200 Chilies 500g 500/8=62.5 62.5x8=500 Smoked paprika 300g 300/8=37.5 300/8=37.5 Salt 200g 200/8=25 25x8=200

Oil 2l 2000/8=250 250x8=2000

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 ☐ 7:15pm In a Dutch oven, cook sausage, ground beef, onion, and garlic. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Pan,ladle,mixer cook ☐ Season with sugar, basil, fennel seeds, Italian season, Add salt, pepper, and parsley. Simmer, covered, stirring occasionally ☐ Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water . Pan ☐ Drain noodles. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and salt drainer ☐ Preheat oven. To assemble, spread meat sauce in the bottom of dish. Arrange noodles over meat sauce. Spread with one half of the ricotta cheese mixture. ☐ Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with Parmesan cheese. Repeat layers, and top mozzarella and Parmesan cheese. Cover with foil. ☐ Bake in preheated oven ☐ ☐ 7:30pm Mix the marinade ingredients together in a food processor or chop the red pepper garlic and chillies a very finely and add to the remaining ingredients. bowl Cook ☐ Take out a third of the mixture and set aside for

the dip. ☐ Put the chicken pieces in bowl and spoon over two- thirds of the marinade. Stir

through evenly, cover the bowl and put it fridge. ☐ To make the Peri-Peri Dipping Sauce mix the remaining marinade with the yoghurt and taste for seasoning. This will be the dip for the halloumi chips. ☐ Heat the oven Lay the marinated chicken pieces onto a roasting tray, and put into the oven to cook through. Oven, ladle ☐ Remove from the oven, check the chicken is cooked through and allow the meat to rest in a warm place . Serve warm. ☐ ☐ ☐ ☐ ☐ ☐

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 tm 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 Wash and chop onions Onions-500g Cook Wash and chop beef Beef-3kg cook Whisk eggs in a bowl add spices and stir Eggs-3 Cook grate the cheese and sprinkle over the noodles Cheese-500g Cook Wash and cut the chicken in the desired shape. Marinate it by adding all the spices. Chicken-3kg cook Pre heat oven 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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 7:00pm Prepare for mise en place Kitchen team ☐ 7:15 pm Boil noodles Kitchen team ☐ Stir in the beef and add noodles bake in the oven. sprinkle cheese over a layer and top with Parmesan cheese. ☐ Add parsley on the top and serve hot. ☐ ☐ 7:30pm Marinate chicken by adding all the spices. cook ☐ Bake in the oven. ☐ Serve hot ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 .

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 7 of 12 Service completed at:7:50pm Service start time:7:00m Service finish time:7:45pm 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 variety of dishes as per the request made by the clients. While preparing different cooking skills like cutting, baking, 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: SITHKOP005 Coordinate cooking operations 80

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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 best service style appropriate for the service is set menu service because this kind of service is appropriate for the customer in this area. • What are the customer requirement for service? Are there any dietary requirements or special requests that you need to consider? 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. • How many meals are required? Describe how you will ensure that the correct number of meals are produced? • one 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 • How will you manage portion control? • 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 • What is the timeframe for mise en place and service? 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 •What do you need to consider regarding preparation of other items on the menu? 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

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? 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. 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

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. ribeye Ingredient Qty Qty/serves Qty x serves required Noodles 7kg 10/29=0.344 0.344x29=10 Broccoli 2kg 2/29=0.06 0.06x29=2 Garlic 400g 400/29=13.79 13.79x29=400 Onions 500g 500/29=17.29 17.29x29=500 Rib eye steak 4kg 4000/29=137.93 137.93x29=4 Corn starch 200g 200/29=6.89 6.89x29=200 Oyster sauce 100ml 100/29=3.44 3.44x29=100 White venigar 100ml 100/29=3.44 3.44x29=100 Soya sauce 100ml 100/29=3.44 3.44x29=100 Eggs 10 10/29=0.344 0.344x29=10

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 ☐ 7:00pm Cook noodles in salted water. Drain pan cook ☐ cook the broccoli in water. drain Pan ,ladle ☐ Heat the oil in a skillet over medium heat; cook the garlic. Stir in the sliced steak; cover the skillet. Whisk the water and cornstarch together in a bowl; pour into the skillet along with the oyster sauce, soy sauce, fish sauce, and sugar. Add the rice noodles and broccoli and stir to mix evenly. Season with salt and pepper. Allow the mixture to simmer while you prepare the egg. Pan ,ladle ☐ Prepare a small skillet with cooking spray . Cook the egg in the prepared skillet until cooked through and the yolk is solid. Add the cooked egg to the other skillet and stir to incorporate.

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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 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 dayto-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 Template Mise en place list Activity and description Qty required Responsibility Boil noodles and broccoli in the salted water in the separate pan Noodles-10kg Broccoli-2kg Cook Wash and chop onions Onions-1kg Cook Wash and chop steak Steak-4kg Cook Stir in the pan and serve 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? 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.

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 7:00pm Prepare mise en place Kitchen hand ☐ 7:15 pm Keep all the ingredients in near by. Kitchen hand ☐ 7:20 pm Boil noodles, brocoli in salted water Kitchen hand ☐ 7:30pm Stir in the noodles and add the ingredients Kitchen hand ☐ Serve to the guests ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 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 wellwritten 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.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 8 of 12 Service completed at: Service start time: Servic e 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?) We made one dishes here that have the demand of a unique set of skills and techniques. We'll need cutting simmering skills to cook the dinner perfectly. To ensure that the meal is created in a timely way, the steps stated in the recipe card are meticulously followed. Fresh ingredients and a robust waste management system may help preserve efficiency, as well as safety and quality. Food waste that accumulates in storage facilities may attract pests, resulting in pest infestations and putting food safety at risk. This can be avoided by providing sufficient containers and safe waste storage, as well as adhering to regular garbage collection procedures. By ensuring that key processes are followed correctly, food processors can help to improve food safety compliance by lowering the risk of bug infestations and contamination. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 90

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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? • In addition to the service approach, a la carte meals would be appropriate. 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. All entrées, dishes, salads, and desserts, as well as all entrées, dishes, salads, and desserts, must be ordered separately. Because a client will have more choices and possibilities, this design will be appropriate. • What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? There are a variety of dietary limitations and special demands. Food allergies and intolerances, for example. Those who are vegetarians, for example, have allergies to peanuts, seafood, or have other dietary limitations. As a result, when food is served, the needs of the clients are also taken into account. How many meals are required? Describe how you will ensure that the correct number of meals are produced? In this situation, a total of four meals are required. Examine the client's order and follow the standard recipe card to ensure that the correct number of meals are prepared. How will you manage portion control? The way to manage portion control are; Controlling food cost Reducing the amount of waste Following standard recipes as it includes the weight of each ingredient, serving size, recipe yield, equipment and utensils shall be used. Right plating manages the portion control. Right measurement What is the timeframe for mise en place and service? The time frame for mise en place is 10 minutes and the time frame for service is 5 minutes. • What do you need to consider regarding preparation of other items on the menu? • 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. • Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? The food must appear fresh and colourful according to the organization's standards. To meet the organization's

standards, the tomato soup must be both tasty and sanitary. To ensure that the soup fulfills the organization's

standards, we must perform a customer satisfaction survey. 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? Bulk cooking and cook chill will be the production methods used by the team. Cooking techniques include frying, simmering, boiling, and grilling. We can extend the shelf life of the food by using this procedure and heating it at the suitable temperature . 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. Food crumbs should be removed from surfaces and rinsing with water should be done. Dishwashing: use hot water and detergent to remove oil and food residues, and soak dishes as needed. Rinse thoroughly to get rid of any detergent or other residue. Sanitize the area to eliminate any bacteria that might have survived. 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 Risk assessment Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove the risks. For example, glass or metal shards, toothpicks, jewellery, or hair can contaminate your food. To decrease the possibility of contamination, care should be given during the preparation procedure. Pesticides and machinery oils are two examples of chemical hazards. These dangers can occur at any point during the food handling procedure. Reduce risk by examining food upon delivery to confirm that the goods arriving is safe to eat; track deliveries and document any problems. Ensure that all foods are handled and kept properly at all times. Ensure that the chemicals you use in your business are stored separately

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. Pumpkin risotto Marticana pasta Hot chips Ingredient Qty Qty/serves Qty x serves required Veg oil 2litres 2000/8=250 250x8=2000 Chicken broath 3l 3000/8=375 375x8=3000 Shallot 2kg 2000/8=250 250x8=2000 Carnaroli rice 5kg 5/8=0.625 0.625x8=5 Dry white wine 100ml 100/8=12.5 12.5x8=100ml Pumpkin butter 400g 400/8=50 50x8=400 Parmigiano Reggiano 500g 500/8=62.5 62.5x8=500 Pasta 4kg 4/8=0.5 0.5x8=4 Guanciale 2kg 2/8=0.25 0.25x8=2 Tomato 1kg 1000/8=125 125x8=1000 White wine 200ml 200/8=25 25x8=200 Pecorino romano 200g 200/8=25 25x8=200 Pepper 100 100/8=12.5 12.5x8=100 Potatoes 3kg 3/8=0.375 0.375x8=3 Garlic 100g 100/8=12.5 12.5x8=100 pepper 100g 100/8=12.5 12.5x8=100

Lemon zest 100g 100/8=12.5 12.5x8=100

Rose mary 50g 50/8=6.5 6.5x8=50

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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 ☐ 10:00am pour the extra virgin olive oil in a medium pot, add the chopped shallot and cook. Pour in the rice and toast. Add the white wine and cook until evaporated. Pan,ladle ☐ When the wine has evaporated, add the pumpkin cubes and vegetable broth to barely cover the rice and pumpkin. ☐ When the rice is finished, remove from heat and stir in the butter an Parmigiano Reggiano cheese. Serve immediately otherwise it will lose it’s creamy, silky texture. ☐ ☐ Place a baking tray in the oven Parboil the potato chips, skin on, for about 10 minutes in boiling salted water. Baking tray Knife Chopping board ☐ Heat some olive oil in a frying pan, smash the garlic bulb and chuck in the cloves, then add the potato chips. Toss in the oil and season with pepper. Bake on the preheated tray . ☐ Remove the leaves from the rosemary and put in the mortar with the lemon zest and salt. Bash up to make a green paste, adding

more salt if it is too wet. Push through a sieve, and sprinkle on the chips to serve ☐ ☐ in a large pan that will also fit the pasta, throw in the guanciale. Bring the pan to medium heat and cook the guanciale . ☐ Once gunaciale is crispy, add white wine and deglaze. Let the alcohol evaporate off. ☐ Remove the guanciale from the pan and set aside, but keep the rendered fat in. Pan,ladle ☐ While guanciale is cooking, bring a pot of water to boil. Add salt when it comes to a boil. Mash the tomatoes with a fork or your hands and add them to the pan with the rendered guanciale fat. Add chilii pepper, black pepper to taste, along with a little bit of salt . Let the sauce cook for 20-25 minutes, until reduced. Add the pasta to the boiling water. Cook the pasta until just before al dente. Add the guanciale back to the sauce. Add the pasta to the pan with the tomato sauce. Mix together for a few minutes, until sauce absorbs into the pasta. Add pecorino romano and mix again. Remove from heat, plate and top with additional pecorino romano. Enjoy!

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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? Workflow is what allows cooks to be efficient and consistently produce high-quality meals in the high-energy, high stakes atmosphere of a commercial kitchen. It's easier to avoid blunders when there are a lot of people in the kitchen at the same time by not working on top of each other. They will also save you time, reduce clutter, and give you enough room to do your activity. I examine kitchen people, equipment, and other factors when devising a strategy. As I build the strategy, I interact with the team in the aim of making better decisions

Mise en place List Template Mise en place list Activity and description Qty required Responsibility Arrange all the ingredients near by wash and cut shallots and cut Shallot-300g cook Wash rice Rice=4kg Cook Preheat oven Wash and slice potatoes Potatoes Make rose mary , lemon zest and garlic make paste and sprinkle on the chips. Required quantity cook Boil pasta Pasta-4kg Cook Stir in the onions ,wine,tomato sauce,pepper and pasta Serve hot 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? 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.

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 10:00am Prepare mise en place Cook kitchen hand ☐ 10:15am Keep all the ingedients near by Kitchen hand ☐ 10:20am Wash and chop vegies prepare dish 1 Cook ☐ 10:30 Prepare dish 2 Cook ☐ 10:40 Preapare dish 3 Cook ☐ 10:45 Arrange in the platter Kitchen hand ☐ 10:50 Serve to the guests Kitchen hand ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 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 wellwritten 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.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 9 of 12 Service completed at: Service start time: Servic e 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: pumpkin risotto, marticana pasta, hot chips 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?) We made four distinct types of dishes in response to the clients' requests. The dish is designed to meet the clients' special dietary requirements. Boiling, simmering, mixing, and cutting are some of the talents and practices I've demonstrated when cooking. All organizational policies and procedures are followed to the letter, as well as the instructions on the standard recipe card. While preparing the food, the most crucial considerations are safety and quality. To keep the dish secure, it must be covered properly. I'd want to emphasize the importance of using fresh, green components when preparing a high-quality cuisine. Before beginning to cook, make sure all of the ingredients are ready. The food took a long time to arrive here. This taught me that waiting times should be kept to a minimum in order to satisfy customers. In the future, I'll consider prepping the ingredients before beginning to cook, as this will help me save time. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 100

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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 food service style that will be suitable is table d’hote. This food service style is appropriate because customer can have different options and have food of their choices. • What are the customer requirements for service? Are there any dietary requirements or special requests that you need to consider? The characteristics or attributes that customers consider essential in a product or service are known as customer expectations. To suit the client's dietary needs, low-fat foods are required. The client has also asked for the food to be delivered as soon as feasible. • How many meals are required? Describe how you will ensure that the correct number of meals are produced? It's critical to calculate the number of meals you'll need to prepare. There are three meals that must be prepared in this case. We must assess the quantity of portions or clients to ensure that the proper amount of meals are prepared. • How will you manage portion control? You don't have to eat little portions or count the quantity of peas on your plate to keep track of your servings. Our brains may need to be retrained to accept a smaller-than- normal quantity as sufficient if we're overeating. To get you started, consider the following suggestions: Check food label Use limited plates Start accurate measuring • What is the timeframe for mise en place and service? The total time frame for mise en place is 20 minutes and service is 10 minutes. • What do you need to consider regarding preparation of other items on the menu? We need to come up with a strategy for preparing the final menu item, and we need to get started right away. Before you start cooking, it's also important to think about the ingredients. • Describe the organisational standards for the dishes which you will prepare. How will you ensure that they are met? The dish's organizational standards are that it must appear fresh and appealing. The food must be prepared according to the clients' dietary needs and particular requests. To guarantee that the dish meets the organization's standards, it must be examined and a satisfaction survey done.

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 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 . 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. 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 Describe any food safety risks, the critical control points and the strategies that you will reduce to reduce/remove 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.

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. Nachos Bacon risoto Ingredient Qty Qty/serves Qty x serves required Oil 1l 1000/8=125 125x8=1000 Grounded beef 3kg 3000/8=375 375x8=3000 Tortilla chips 1kg 1000/8=125 125x8=1000 Cheddar cheese 300 300/8=37.5 37.5x8=300 Cilantro 300 300/8=37.5 37.5x8=300 Jalapeno 100 100/8=12.5 12.5x8=100 Beans 1kg 1000/8=125 125x8=1000 Risotto rice 3kg 3000/8=375 375x8=3000 Onion 500g 500/8=62.5 62.5x8=500 Bacon 2kg 2000/8=250 250x8=2000 Peas 1kg 1000/8=125 125x8=1000 Butter 500g 500/8=62.5 62.5x8=500 parmesan 300g 300/8=37.5 37.5x8=300

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 ☐ 7:00pm Preheat the oven: Make the taco spice blend: Combine all of the spices together in a small bowl. Oven Blender Baking tray Ladle Platter Serving spoon Cook ☐ Make the beef and bean topping ☐ Toast the chips :arrange the tortilla chips in a single layer, overlapping them slightly. Toast the chips in the preheated oven for 5 minutes, or just until you begin to smell their aroma. ☐ Assemble and bake the nachos ☐ Top the nachos with the pico de gallo, chopped cilantro, jalapeño slices, ☐ ☐ 7:30pm Finely chop onion. Heat oil and a butter in a pan, add the onions and fry ☐ Add Rashers streaky bacon and fry for a further 5 minutes ☐ Add risotto rice and hot vegetable stock, and bring to the boil. Stir well, then reduce the heat and cook, covered, for 15-20 min ☐ Stir in 100g frozen peas, add a little salt and pepper and cook ☐ Serve sprinkled with freshly grated parmesan and freshly ground black pepper. ☐ ☐ ☐

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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? 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.

SITHKOP005 Coordinate cooking operations 10

Mise en place List Template Mise en place list Activity and description Qty required Responsibility Arrange all the ingredients near by Kitchen hand Preheat oven Kitchen hand Ground beef and wash Beef-3kg Kitchen hand Blend all the spices Kitchen head Wash and chop onions Onion-500g Kitchen hand Bacon Bacon-3kg Kitchen hand 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? 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 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

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 7:15pm After finishing mise en place bake the tortilla chips in oven Cook ☐ 7:20pm Top with jalapeno and cheese Cook ☐ 7:25 Serve in platter Cook ☐ 7:30pm Cook onion in a heated pan, add bacon and risotto rice and boil add cheese and serve hot. Cook ☐ 7:35pm Serve in a platter Cook ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 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

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 10 of 12 Service completed at:7:45PM Service start time:7:00PM Service finish time:7:40PM 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 :Nachos, bacon risotto 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?) We prepared the dish by displaying a wide range of skills and techniques. More mixing and cooking abilities came in handy in this situation. It is vital to understand all of the processes before cooking the food. All of the company's policies and procedures are strictly adhered to. We must follow all safety requirements and keep the work area clean to ensure the safety and quality of the meals. The flavour of the dish was not as fresh as it could have been due to the low quality of the ingredients. As a result, I recognized that we needed to use fresh foods in the next days for a fresh flavour, smell, and colour. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 110

Service 11/12 SITHKOP005 Coordinate cooking operations 11

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? 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. • How will you manage portion control? 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 • What is the timeframe for mise en place and service? The time frame for mise en place and service is 20 minutes. • What do you need to consider regarding preparation of other items on the menu? The quantity of personnel, ingredients, and equipment are all factors to consider while preparing other items on the menu. • Describe the organisational 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.

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? 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 readyto-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 to reduce the danger of contamination.

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. Crumbled chicken breast Prawn pizza Ingredient Qty Qty/serves Qty x serves required Chicken breasts 2kg 2000/8=250 250x8=2000 Oil 3l 3000/8=375 375x8=3000 Eggs 5 5/8=0.625 0.625x8=5 Flour 1kg 1000/8=125 125x8=1000 Bread crumbs 1kg 1000/8=125 125x8=1000 Cheese 500g c 62.5x8=500 Ham 3kg 3000/8=375 375x8=3000 Mushroom 1kg 1000/8=125 125x8=1000 Onions 500g 500/8=62.5 62.5x8=500 Prawns 3kg 3000/8=375 375x8=3000 zucchini 1kg 1000/8=125 125x8=1000 Died chili flakes 500g 1000/8=125 125x8=1000 Pizza sauce 500g 500/8=62.5 62.5x8=500 Tomatoes 1kg 1000/8=125 125x8=1000 bocconcini 500g 500/8=62.5 62.5x8=500 Pizza base 8 8/8=1 1x8=8

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 ☐ 7:00pm preheat the oven . Oven Ladle Pan Baking tray Cook kitchen hand ☐ Spray a baking tray with non- stick spray ☐ Sauté the onion and mushroom in a little oil until the onion is soft. Remove from the pan and cool. ☐ place a slice of ham and a slice of cheese in four of the chicken breast fillets. Spoon a quarter of the mushroom mixture into each breast. Season well with salt and pepper. ☐ Make parcel with a piece of string. Season with salt and pepper to taste. ☐ Dip each chicken breast package in the egg,cake flour and then in egg again. Roll in the breadcrumbs and refrigerate for a few minutes. ☐ Heat enough oil for shallow- frying in a pan and fry the chicken breast packages until golden brown on the outside. ☐ Serve hot ☐ ☐ 7:30pm Preheat oven to 230°C. Line a baking tray with baking paper or heat a pizza stone Oven Serving plate Seving spoons Knife,chopping board ☐ Spread base with pizza sauce and top with prawns, zucchini, bocconcini and tomato. Drizzle with oil and sprinkle with chilli. Bake for 10-15 minutes or until prawns have

changed colour and cheese melts. Serve immediately ☐

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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? 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.

Mise en place List Template Mise en place list Activity and description Qty required Responsibility Firstly, place all the ingredients near by Kitchen hand Make ham into slices and wash Ham 3kg Cook Cut the chicken breast fillets in the desired shape Chicken - kg Cook Wash and chop the mushrooms Mushroom-1kg Whisk eggs and spices together Eggs-5 Add pizza sauce to the pizza base Pizza sauce-500g Cook Arrange all the ingredients on the pizza base Cook Preheat oven, bake in the oven Cook 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? 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

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 7:00pm Prepare mise en place Cook ☐ 7:15pm Marinate chicken after dipping it in the eeg and bread crumbs mixture Cook ☐ 7:20pm Heat oil for deep fry Cook ☐ 7:25 Arrange in the serving plate. top with cilantro Cook ☐ ☐ 7:30pm Pre heat oven cook ☐ Bake pizza by arranging al the ingrediets on the base. ☐ Cut accordingly and serve. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 11 of 12 Service completed at:7:55pm Service start time:7:00pm Service finish time:7:50pm 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: crumbled chicken breasts, prawn pizza 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?) 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 more effectively. I'd want to stress how important it is to follow the steps and instructions stated on the standard recipe card. The paneer pakoras will be safe if they are well covered and prepared in a separate cutting and mixing dish. High-quality, fresh ingredients should be used for fresh foods. Because the dish shrinks in size when produced in quantity, I'll start by counting the number of servings consumed over the next few days. We must ensure that similar problems do not occur in the future Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 120

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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 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. • 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 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 • How many meals are required? Describe how you will ensure that the correct number of meals are produced? 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 • How will you manage portion control? • Portion control is important in the hotel because it allows to handle on how many calories you presumably consuming. Managingportion 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 • What is the timeframe for mise en place and service? 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 • What do you need to consider regarding preparation of other items on the menu? 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 SITHKOP005 Coordinate cooking operations 12

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? 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. 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

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. Chicken pesto pasta Ingredient Qty Qty/serves Qty x serves required Pasta 4kg 4/8=0.5 0.5x8=4 Chicken 3kg 3000/8=375 375x8=3000 Onion 500g 500/8=62.5 62.5x8=500 Tomatoes 1kg 1000/8=125 125x8=1000 Garlic 500g 500/8=62.5 62.5x8=500 Pesto sauce 500g 500/8=62.5 62.5x8=500 Red pepper flakes 100g 100/8=12.5 12.5x8=100

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 ☐ 10:00am Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Pan Knife Chopping board Ladle Cook ☐ Heat oil in a large skillet over medium heat. Sauté garlic until tender, then stir in chicken and season with red pepper flakes. Cook until chicken is golden and cooked through. ☐ Combine pasta, chicken, pesto, and sun-dried tomatoes in a large bowl; toss to coat evenly. ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ SITHKOP005 Coordinate cooking operations 12

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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? To maximize efficiency of the workflow plan we have to follow the process and procedures of the food preparation and follow the rules and regulation of the kitchen. We have to follow the safety procedures so that we can minimize the accidents in the working area. The staff should follow the standard recipe when preparing the food and serve the hygienic food to the guest. We should handle the equipment and utensils with care and we should be always aware when preparing food in food preparation section. Everyone should be allocated with the different task so that together they can achieve the result. The factor that need to be considered in the kitchen is the storage of the foods, and use of fresh ingredients to prepare the food. All the utensils should be well sanitize and should be dry. All the food store should be stored separately so that there will be no cross contamination of the food. Yes the whole kitchen team member is responsible and should co-ordinate with each other to develop the plan of the kitchen.

SITHKOP005 Coordinate cooking operations 12

Mise en place List Template Mise en place list Activity and description Qty required Responsibility Wash and cut chicken stir in the chicken add all the spices Chicken -3kg Boil pasta and drain Pasta-4kg 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? Mise en place helps to maximize the team efficiency because all the required ingredients are prepared earlier so that the food can be cook as soon as possible. The cleaning of vegetables, cutting, and keeping the utensils and plates are kept ready so that the food can be prepared easily and quickly and served to the guest. The things that should be considered when plan is developed that the mise en place should be done in hygienic way so that there will be no food contamination when preparing food. All the mise en place food should be kept ready and stored with the Label so that the chef could know easily when the mise en was done. The overall mise en place team is responsible to make the plan in the kitchen which is done according to the standard recipe of the food.

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 has a standard template, you are free to use that. Time Task Notes/Responsibility ☐ 10:00am Prepare mise en place Cook ☐ 10:15am Stir in the onions and chicken add tomatoes and add pasta. ☐ 10:30pm Sprinkle cilantro cook ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐ ☐

Food preparation planning 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 plan helps to maximize the efficiency because it helps to know what and how to do the individual task of the kitchen. It helps to follow the standard procedure of food preparation and help to serve the guest as per the standard of the recipe. To develop the plan we have to follow the standard recipe and all kitchen team member should be allocated with individual task to perform their duties and responsibilities.

Reflective Journal Date: Did an RTO assessor observe this service? ☐ Yes ☐ No Service: 12 of 12 Service completed at:10:45 am Service start time:10:00am Service finish time:10:40am 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: pesto chicken pasta 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?) To prepare themeals, you'll need to be able to toast and mix ingredients. With these skills, we will be able to prepare food more effectively. I'd want to stress how important it is to follow the steps and instructions stated on the standard recipe card. The Sandwich will be safe if the bread is made a day earlier and prepared in a separate cutting and mixing dish. High-quality, fresh ingredients should be used for fresh foods. Because the dish shrinks in size when produced in quantity, I'll start by counting the number of servings consumed over the next few days. We must ensure that similar problems do not occur in the future. Supervisor Endorsement Supervisor name: Position: Signed: SITHKOP005 Coordinate cooking operations 130