Check all the things again with all the peoples and

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Check all the things again with all the peoples and communicate with your supervisor about the process being held 3:00pm Start marinating the things you need to marinade and cook the things you need to cook and prepare the salad and appetizer containing meat items first and prepare all the ingredients together in one place Bowl, knifes, spoons, spatula, Notify everyone about the time and ask if someone needs a help and otherwise let the job going on 4:00pm Make sure you store all the sauces and soups correctly in the fridge maintaining the WHS and hygiene and check all the mise en place and by this time you have to prepare all the things you have Containers, takeaway boxes Give a job to your assistance to check all the labels are correct and everything is stored according to the food safety requirements 5:00pm Wash all the utensils you used and sanitize your station and all the dishes and benches and do a nice clean up on your station and recheck all the mise en place and start setting up your station to keep for each ingredients and place to keep all the ingredients you will use All the equipment mentioned above Gather everyone as a team and clean up everything and separate job to everyone like cleaning the floor, washing dishes, cleaning up benches, setting up the stations and rechecking all the mise en place 6:30pm Make sure your station is set up and keep all things you need and again recheck the mise en place one and communicate with your workmates about how you are going to execute Chopping board, knifes, utensils Have a quick communication with all the workmates about the process going on about the mise en place cleaning and the serving upcoming SIT Version 1 7 of 8 ©Futura Group 2016
the service as a team and individual tasks that each one is going to execute End Of Service Procedures Equipment Communication (Who, About what?) 8:00pm After the service is ended store all the leftovers items in the fridge correctly and label and clean all the dishes and workbenches, floors, walls etc Wash all the things mentioned above and more pans utensils Mop bucket, mop, bowls Communicate everyone above the service and start cleaning up Post Service De-Brief Communication (Who, About what?) 9:00pm After everything is done recheck all the equipment is turned off and gather up everyone Have a communication with everyone about how the service and mise en place and cleaning up was and If there was something wrong and something need to be improved discuss about it and hand shake everyone and give a bye bye HYGIENE REQUIREMENTS ARE NOT IN EVIDENCE PLEASE AMEND AND RE-SUBMIT SIT Version 1 8 of 8 ©Futura Group 2016

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