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Page 1 Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F Learner Workbook - SITHKOP005 Coordinate Cooking Operations SITHKOP005 COORDINATE COOKING OPERATIONS NAME: EDWARD ORCINE AGUILA SCHOOL ID #: 6495405 Section A: SKILLS ACTIVITY Answer the activity in as much detail as possible, considering your organisational requirements. For the following two practical activities, you will practise the skills needed to effectively coordinate cooking operations. You may undertake this activity in a workplace or simulated environment. 1.First, you will need to plan the cooking operations for your kitchen. To do this, you will need to analyse food production requirements and develop comprehensive operational plans to meet those needs. Next, you will need to gather the recipes you wish to use for the menu and refer to stock control documents to ascertain the levels of stock and calculate if you need to order any additional items. Now you should be in a position to write a comprehensive but easily accessible work flow schedule, mise en place plan and food preparation lists for kitchen staff, so they know what they are required to do and when. Answer: ✓Opening procedure ✓Open the oven ✓Open Stove ✓Open Dishwashing machine ✓Prep list is prepared already by the chef yesterday so the cooks just need to follow the prep list for the day ✓Double check first if the stock is really running low or it is miscalculated if not then do straight ahead with the prep that was included on the prep list ✓Check the stocks that are running low so slowly you can already arrange what needs to order at the end of the day 2.Second, you will begin to oversee the cooking process. To do this, you should use your teamwork skills to coordinate a team of food production personnel. This will involve delegating work within the team, briefing and debriefing team members on new products and recipes and discussing process improvements and changes to food production and service requirements. Remember to respond to feedback from food production personnel, providing instructions and asking questions to clarify when necessary. While overseeing the cooking operations, you should identify any breakdowns in the kitchen workflow and adjust these to maximise efficiency. You should also be able to recognise deficiencies in the quality of food and make adjustments to ensure a quality product. You should be able to carry out your duties within a commercial timeframe while selecting and applying the organisational procedures and strategies needed to perform work effectively.
Page 2 Lead College Pty Ltd RTO No: 41489 CRICOS Code: 03636F Learner Workbook - SITHKOP005 Coordinate Cooking Operations Answer: Once there is a new product an introduction with the staffs is a must They should know the correct process by having a demo in front of them so they can absorb the step by step procedure in a much easy way and a convenient way to imitate the recipe at the end of the day prep list must be done by the chef that will be done tomorrow stocks should always be the basis of the prep list so that overstock can be avoided that can lead to spoilage or wastages.