SITHKOP013___Uma_Timsina__Kitchen_Workflow_Template.docx
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The University of Sydney *
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Course
501
Subject
Industrial Engineering
Date
Nov 24, 2024
Type
docx
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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
☐
Ala Carte
☐
5:00 PM
Preheat ovens
and stovetops
Ovens,
stovetops
Chef
☐
5:15 PM
Set up workstation
Cutting
boards,
knives,
utensils
Sous Chef
☐
5:30 PM
Prep ingredients
Food
processors,
mixers,
scales
Line Cook 1
☐
5:45 PM
Start
cooking
appetizers
Saute
pans,
fryers
Line Cook 2
☐
6:00 PM
Begin cooking
entrees
Grill, saute
pans, ovens
Line Cook 3
☐
6:15 PM
Plate and
garnish
appetizers
Plates,
garnishing
tools
Sous Chef
☐
6:30 PM
Plate and
garnish
entrees
Plates,
garnishing
tools
Sous Chef
https://www.coursehero.com/file/210613904/SITHKOP013-Uma-Timsina-Kitchen-Workflow-Templatedocx/
☐
6:45 PM
Expedite and
check orders
Expedite station
Chef
Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
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Time
Task
Equipment
Notes / Responsibility
☐
7:00 PM
Serve dishes
Serving
trays,
utensils
Chef
☐
☐
Buffet
☐
8:00 AM
Set up buffet stations
Chafing
dishes,
platters
Chef
☐
8:15 AM
Prepare cold salads
and appetizers
Cutting
boards,
knives
Sous Chef
☐
8:30 AM
Start cooking
hot dishes
Stovetop, pans
Line Cook 1
☐
8:45 AM
Prep garnishes
and condiments
Bowls, utensils
Line Cook 2
☐
9:00 AM
Check and
restock buffet
supplies
Buffet trays,
plates
Server 1
☐
9:15 AM
Bake bread and rolls
Oven,
baking
trays
Baker
☐
9:30 AM
Finish cooking
hot
dishes
Oven, stove
Line Cook 1
☐
9:45 AM
Set up beverage
station
Dispensers,
cups
Server 2
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https://www.coursehero.com/file/210613904/SITHKOP013-Uma-Timsina-Kitchen-Workflow-Templatedocx/
Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
Page
2
of
7
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10:00
AM
Finalize plating
and
presentation
Serving utensils
Sous Chef
10:15
AM
Coordinate
food
replenishmen
t
Buffet
trays,
plates
Server 1
10:30
AM
Monitor food
temperature and
quality
Thermometers
Chef
10:45
AM
Prepare desserts
and pastries
Baking sheets,
mixer
Pastry Chef
11:00
AM
Ensure cleanliness
and organization
Cleaning
supplies
Dishwasher
11:15
AM
Continuously
monitor
buffet
area
Buffet
trays,
utensils
Server 2
Set Menu
10:00
AM
Prepping ingredients
Cutting
boards,
knives
Sous Chef
10:30
AM
Start boiling water
for pasta
Stove, pot
Line Cook 1
10:45
AM
Chop vegetables
Cutting
boards,
knives
Line Cook 2
11:00
AM
Sear protein
Stovetop, pans
Line Cook 3
11:15
AM
Prep sauce
Saucepans
,
utensils
Line Cook 1
Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
Page
3
of
7
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11:30
AM
Cook pasta
Stove, pot
Line Cook 3
11:45
AM
Finish protein
Oven, pans
Line Cook 3
12:00
PM
Plate dishes
Plates, utensils
Sous Chef
12:15
PM
Final garnish
and
presentation
Utensils,
garnishing
tools
Sous Chef
12:30
PM
Serve dishes
Serving
trays,
utensils
Waitstaff/Chef
Party
10:00
AM
Prepping ingredients
Cutting
boards,
knives
Sous Chef
10:30
AM
Cooking proteins
Stovetop, pans
Line Cook 1
11:00
AM
Preparing sauces
and dips
Blender,
mixing bowls
Line Cook 2
11:30
AM
Chopping vegetables
Cutting
boards,
knives
Line Cook 3
12:00
PM
Setting up food
stations
Buffet tables,
serving
utensils
Sous Chef
Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
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4
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12:30
PM
Plating appetizers
Plates,
garnishing
tools
Line Cook 1
1:00 PM
Preparing main
courses
Ovens,
stovetop,
pans
Line Cook 2
2:00 PM
Assembling salads
Mixing
bowls, salad
spinners
Line Cook 3
2:30 PM
Baking bread or rolls
Oven,
baking
trays
Line Cook 1
3:00 PM
Preparing desserts
Mixing bowls,
baking pans
Line Cook 2
3:30 PM
Finalizing
food
presentatio
n
Platters,
garnishing
tools
Sous Chef
4:00 PM
Ensuring food quality
Tasting
spoons,
thermometer
s
Chef
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Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
Page
5
of
7
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Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
Page
6
of
7
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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?
Our food preparation plan maximizes efficiency through careful consideration
of menu
requirements,
task
sequencing,
ingredient
and
equipment
organization,
and
collaboration
with the team. We developed the plan by
taking into account factors such as advance
preparation, immediate attention
tasks, ingredient availability, and input from team
members. Through
collaborative discussions and effective communication, we delegated
tasks
and matched individual strengths to responsibilities, ensuring a streamlined
workflow. By optimizing these elements, we strive to achieve high efficiency in
our food
preparation process,
ultimately
delivering
quality
dishes
in
a
timely
manner.
Southern Academy of Business and Technology | Level 2,95 Bathurst Street
Sydney NSW 2000
RTO Code: 31595 | CRICOS Code: 03602E | Phone: 1300 852 205 (Australia) | +61 02 8031 7727
(Overseas)
Version : 1.0
Website:
www.sabt.edu.au
Email:
i
nfo@sabt.edu.au
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