SITHKOP005 Appendix C instance 2

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University of Notre Dame *

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SITXCCS008

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Mechanical Engineering

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Nov 24, 2024

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Appendix C: Workflow Plan Template Work Flow Plan/ End of Service Procedures / De-Brief 1

TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) 4.00- 4.30 PM  Monitored to staff clean and sanitized all worktops and collect all tools  Asked them to clean and set up on the bench table.  Gather all ingredients and measure them into correct portion sizes. Cleaning product and measuring tools  Monitored to clean, sanitize.  Arrange ingredients incorrect portion. 4.30- 5.00p m  Preheat an air fryer  Place flour in a bowl. Whisk egg and milk in a separate bowl. Combine panko, salt, and pepper in a third bowl.  Coat calamari rings first in flour, then in egg mixture, and panko mixture.  Place rings in the basket of the air fryer so that none overlap. Work in batches if needed. Spray .  Cook in the preheated air fryer for 4 minutes. Flip Knife Chopping board Fryer Bowl Pressure cook Char griller  Cook kitchen hand 2

rings, spray with nonstick cooking spray, and cook. 3

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5.00- 6.00p m  Monitored to Make pizza dough  Make garlic butter  Brush garlic butter on the dough  Sprinkle with minced herbs, flaky salt and pepper  Bake on pizza steel or stone  Sprinkle with fresh chivies  Serve with extra garlic butter sauce and red pepper flake. Bowl Knife Chopping board  Cook kitchen hand. 6.00- 6.40 pm  Monitored to Cook lasagna noodles in boiling water. Drain, combine ricotta cheese with egg, remaining parsley, and teaspoon salt.Preheat oven  To assemble, add meat sauce in the bottom of a baking dish. Arrange noodles over meat sauce. Bowl Knife Chopping board pan  Cook kitchen hand 4

Spread ricotta cheese mozzarella cheese slices. Spoon meat sauce over mozzarella, and sprinkle Parmesan cheese. Repeat layer. Cover with foil: bake.  .  5

6.40- 7.00p m  Monitored to Melt the milk chocolate, in the warm milk and let it cool cream.  Add the condensed milk with movements from the bottom upwards.  Add hazelnut paste and chopped hazelnuts  Add the milk chocolate cream  Pour the mixture into a cold steel bowl  Put in freezer for 6 hours.  And then scoop them into some nice bowls Saucepan Electric mixer  Cook kitchen hand 7.00- 7.30p m   Preheat the oven to 200C/400F/Gas 6.  Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.  Roast in the oven for 15-20 minutes, until lightly browned.  Serve in a warm bowl and garnish with chervil. Bowl Saucepan oven  Cook kitchen hand  End of Service Procedures/  Reporting Equipment/Syst ems Communication (Who, About what?) 6

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Requirements 7.30- 8.00p m  Monitored to staff pack-up all ingredients and clean all work top and sanitized.  Monitored to staff washed all utensils and mop the floor. Dish washing liquid Cleaning liquid and sanitizer. Mop and broom  Monitored to pack all the ingredients,work top and sanitize.  Mop the floor and wash the utensils. Post Service Debrief Equipment/Syst ems Communication (Who, About what?) Discussed all tasks of the day. Supervisor, manager and other staff 7