SITHCCC043 Workflow Template
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School
TAFE NSW - Sydney Institute *
*We aren’t endorsed by this school
Course
043
Subject
Industrial Engineering
Date
Jan 9, 2024
Type
docx
Pages
6
Uploaded by ProfessorRook6819
Workflow Template
Ingredient list
Calculate the ingredients and quantities that you 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.
Recipe 1: __Scrambled eggs________________________________________________ Serves:
20_______________
Number of serves required:
__20________________________________________________________
Ingredient
Qty
Qty/serves
Qty x serves required
Large Eggs
40
2
2 x 20= 40
Whole milk
240ml
12 ml
12ml x 20 = 240ml
Salt and pepper
2
teaspoon
1/10 tea
spoon
1/10 x 20 = 2
teaspoon
Unsalted butter
60g
3g
3g x 20 = 60g
Fresh chives
1 cup
1/20 cup
1/20 x 20 = 1cup
Recipe 2: _Scrambled tofu (vegan
option)_________________________________________________
Serves:
_______________20
Number of serves required:
_____20_____________________________________________________
Ingredient
Qty
Qty/serves
Qty x serves
required
Firm tofu
2kg
100g
100 x 20 =
2000g(2kg)
Olive oil
5
tablespoo
n olive oil
1/4 table
spoon
¼ x 20= 5
tablespoon
Onion
2.5
1/8
1/8 x 20 = 2.5 onion
SITHCCC043 Work effectively as a cook
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Ingredient
Qty
Qty/serves
Qty x serves
required
Capsicum diced
2.5
1/8
1/8 x 20= 2.5
capsicum
Cumin
20 pinch
pinch
20 pinch
Paprika
20
pinch
20 pinch
Chopped Parsley for garnish
40g
2g
2 x 20 = 40g
Salt and pepper
10g
0.5g
0.5 x 20 = 10g
Commodity list
Commodity
Total Qty Required
40 large eggs
40
1 cup (240ml) whole milk or cream
240ml (1 cup) x 20 servings
2 teaspoons salt
40 teaspoons (2 tsp x 20 servings)
1 teaspoon black pepper
20 teaspoons
1/4 cup (60g) unsalted butter
60g
Commodity
Total Qty Required
firm tofu
2,000g (20 blocks x 100g each)
olive oil
10 tablespoons
small onion, finely chopped
2.5 small onions
Capsicums, diced
2.5 red capsicums
clove garlic, minced
10 cloves (1/2 clove x 20 servings)
A pinch of cumin powder
Small pinch x 20 servings
A pinch of paprika
Small pinch x 20 servings
Salt and pepper to taste
10g roughly
Fresh chopped parsley or cilantro (optional, garnish)
40g
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Quality and style requirements
Summarise the required quality and style requirements for your dishes. How will you know that you
have achieved the required standards?
For scrambled eggs, eggs were sautéed on the pan until the eggs were softly set and slightly runnie.
For Tofu scramble, I made sure the dish was well seasoned and the ingredients were not overcooked
so that they have a nice texture.
We made sure the ingredients are packaged properly and stored in the right temperature to ensure
the quality.
Use by dates are also checked for quality control.
Standard recipe was followed
SITHCCC043 Work effectively as a cook
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Work schedule
Develop a workflow schedule for the special function service. 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
☐
6:30
Mise en Place starts
Prepare vegetables and meat
Slice fruits for fruit salad
Knife, Chopping board, bowl
Ingredients are chopped and ready to be
cooked
All kitchen me,bers
☐
7:00
Frying and grilling for all the dishes
Pan, Oven, tong
Cooking ingredients before the main
service starts
☐
7:15
Checking and setting up the plates.
Set up tea and coffee section
Plates, kitchen towel, Tea pot, coffee
machine
Wait staff,
☐
7:25
Make sure the restaurant is tidy
before welcoming guests.
Set up the chafing dish and place all
the cooked food
Chafing dish, ladle, plates
☐
7:30
Service starts
Make sure Presentation and portion are
according to the recipe
☐
8:00
Check the chafing dish and cook/top
up if necessary
Pan, oven, bowl, knife, choppin board
Make sure the meat is cooked to guests
preference or according to the standard
recipe
☐
10:00
Service ends
Cleaning equipment, dish washer
Start clearing the tables. Clean
equpments and the areas.
All staff
☐
☐
☐
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☐
☐
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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?
I coordinated with other to ensure the plan will be helpful to run the function.
The workflow plan helps all the members to understand the clear steps to complete the service. We are able to follow the indicated time frame to manage our
cooking time and mise en place.
I thought the plans are hard to follow as there are always unexpected things happening in the kitchen, however if we can see what step we need to take on
workflow plan, we are able to make some adjustments to manage.
SITHCCC043 Work effectively as a cook
6
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