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Instance 3.docx - Instance 3 – Provision of feedback Once...

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Instance 3 – Provision of feedbackOnce you have selected the activities with your trainer, you will need to develop a plan for thesituation(s) where you undertake monitoring including:A.An overview of the activities typically undertaken by the team in the workplaceor simulated training environmentEnvironment of fine dining restaurant. The team is responsible for all theoperation, to foreseen the bookings and expected guests, prepare order list,receive deliveries, organize preparation, set up service stations, do service andclean.B.A description of the teamThe team is composed by 22 people which follows:1 executive head chef1 sous chef2 juniors sous chefs4 chef de parties5 demi chefs6 commi chefs3 kitchen handsC.The job roles and duties undertaken by each team memberexecutive head chef – Develop menu and recipes, hire new staff members, givetraining to the team, evaluate service and team progress.sous chef – Develop menu and recipes, give training to the team, roster,manage kitchen.juniors sous chefs – Give training to the team, help manage kitchen, do service.chef de parties – Preparation, manage other chefs, do service.demi chefs – Preparation and service.commi chefs – Preparation and service.kitchen hands – Clean and organize kitchen and dish washing.
D.How the tasks to be completed during the instance(s) will be planned,organised and allocated,and communicated to each team member or theteam as a groupIn the beginning of the day, before preparation, the sous chefs and the chefs departie have a meeting to discuss the day, and the week ahead.

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Term
One
Professor
david
Tags
Sous chef

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