SITHKOP005_Appendix_C_Workflow_plan_template__2_.docx

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Australian Institute of Management *

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https://www.coursehero.com/file/159192982/SITHKOP005-Appendix-C-Workflow-plan-template-2docx/ Appendix C: Workflow Plan Template Work Flow Plan/ End of Service Procedures / De-Brief TIME Task (Description) and Priority Equipment & WHS Communicatio n (Who, About what?) 20MI N T FOR MARGERITA PIZZA Add garlic to the pan and sauté till fragrant, add tomato puree and mix well. Add salt, mix well and cook till the raw smell of tomatoes disappears and oil separates. To make the pizza dough, add refined flour and olive oil to the yeast mixture and knead to a soft dough, adding water as required. Cover the bowl with cling wrap and set aside in a warm place till it doubles in size. Add castor sugar to the pan. Chop the basil leaves and add to the pan. Add tomato ketchup, mix well and cook for 1 minute. Switch off the heat and set aside to cool. PAN BOW L CHEF 20 MINT S FOR SALAME PIZZADivide the dough into two equal portions and roll out into large semi-thick discs, place on a baking tray, cover with a damp muslin cloth and set aside to prove for 5-10 minutes Prick the proven discs using a fork and brush some olive oil on top. To prepare each pizza, spread some pizza sauce over each disc, place 11 mozzarella cheese slices, 9 SALAME slices and 9 fresh basil leaves over the sauce. Place the tray in the preheated oven and bake for 10-15 minutes. Remove from oven. BOW L OVE N CHEF 15 MINT FOR PASTA Add tomato concasse, mix and sautefor 10 minute. Add salt, mix and saute for 10 minutes. Add pasta, crushed peppercorns and chilli flakes, mix and cook for 1 minute. Add castor sugar and adjust salt, mix and cook for 1-2 minutes. Tear basil leaves and add and mix well. Transfer the pasta into a serving bowl. Put black olive slices and garnish with parmesan shavings and basil sprig. PAN KITCHEN HAND 25 MINT FOR BEEF BURGER Divide the mince mixture in four balls and flatten them to form a thick pattie. Keep the mixture in the refrigerator for half an hour. The size of the pattie should be larger than the size of the bun in diameter as it will shrink on cooking. Heat oil in a non-stick pan or tawa and shallow fry the beef patties, till they are golden brown, on both sides. Slit the burger buns in half, apply butter on each half and toast on a tawa or grill. Remove and place on a working top. Apply mayonnaise mix to the shredded lettuce. Place the lettuce leaves on the base half of the burger and over it place cucumber and tomato slices. PAN CHEF 20 MINT ASIDE FOR PIZZA Divide the dough into two equal portions and shape them into balls. Dust the worktop with some polenta and some refined flour. Keep one ball on it and roll out into a thick disc. Grease a baking tray with some oil and transfer the rolled out pizza base on it. Dork the pizza dough with a fork. Keep the tray in the preheated oven and bake for 5-7 minutes. Bring the tray out of the oven and brush the base with a little olive oil. Spread the pizza sauce evenly all over the base. Spread a generous layer of mozzarella cheese. Tear a few basil leaves and sprinkle all over the top. Sprinkle some salt and mixed herbs. Keep the tray back in the hot oven and bake at 180˚C for 15 minutes OVEN KITCHN HAND 10 MINT Now place the beef pattie and finally a slice of onion. Put the other half of the bun and close. Repeat the process with the remaining buns. PLATTER KITCHEN HAND 1

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Secure with wooden sticks across so the pattie is held within. 20 MINT Place the lettuce, cucumber, tomatoes, spring onions, olives and cheese in a large bowl. Whisk the vinegar and olive oil together in a small bowl. Add the salt and freshly ground peppercorns. Pour the dressing over the salad and toss well to mix. Serve immediately with crusty bread. BOWL CHEF 30 MINT FOR ASSORTED CAKE some almond slices and add remaining in the bowl. Mix well into a smooth batter. Pour batter into a silicon mould and tap lightly. Add the reserved almond slices. Put the mould in the preheated oven and bake for 25-28 minutes. Remove mould from oven and demould the cake. Set aside for ½ an hour. Cut into slices, place on a serving platter and dust icing sugar on top. BOW L OVE N CHEF End of Service Procedures/ Reporting Requirements Equipment/Sy ste ms Communicatio n (Who, About what?) asked to kitchen hand for cleaning benchtop CLEANING Equipment CLEANING STAFF Post Service Debrief Equipment/Sy ste ms Communicatio n (Who, About what?) talk to the co chef for the next day prep CHEF

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