List the hygiene requirements which must be followed during production and

List the hygiene requirements which must be followed

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5. List the hygiene requirements which must be followed during production and storage of your appetisers, salads and dressings to ensure food safety. This needs to include cleaning at the end of 6. Write a workflow plan for the tasks listed above in readiness for service for a dinner function to start at 7 PM (Your shift starts at 1 PM). New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 20
NEW YORK COLLEGE New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 21
NEW YORK COLLEGE Work Flow Plan/ End of Service Procedures / De-Brief TIME Task (Description) and Priority Equipment & WHS Communication (Who, About what?) 1:00 - 1:30 Check preparation lists and confirm bookings in reservation book Reservation system security premises Head chef, chef de partie, floor manager and head waiter 1:30- 2:30 Check stock level, prepare workflow and start prepping Knives, kitchen equipments, utensils Kitchen staff, head chef, supervisor 2:30- 3:00 Work according to workflow, time consuming tasks have priority multitasking Knives, kitchen equipments, utensils Kitchen staff, head chef, supervisor 3:00- 4:00 Work according to workflow, time consuming tasks have priority multitasking Knives, kitchen equipments, utensils Kitchen staff, head chef, supervisor 4:00 - 5:00 Complete all mise en place, chopping, slicing, cutting Knives, kitchen equipments, utensils Kitchen staff, head chef, supervisor 5:00- 6:00 Check crockery, serving utensils, confirm dietary requirements, double check running sheet Knives, kitchen equipments, utensils Kitchen staff, head chef, supervisor 6:00- 6:30 Turn on oven, fryers, warmers, salamanders heat lamp Break Kitchen staff New York College Pty Ltd trading as New York College V1.0 December 2018 ACN 610 034 985 ABN 70 610 034 985 TOID 41532 CRICOS 03502J Website: Phone: + 61 07 3848 4354 1009 Ipswich Road, Moorooka, QLD 4105 22
NEW YORK COLLEGE 7:00PM Service starts Review/ check stations, confirm service requirements Head Chef End Of Service Procedures Equipment Communication (Who, About what?) 10:00- 10:30 Clean up/ sanitise – prep list 10:30 store Kitchen staff and supervisor 10:30- 10:45 Food ordering and check bookings Sous chef and head chef Post Service De-Brief Communication (Who, About what?) Customer feedback, front of house feedback, incidents recorded, equipment failure Head chef, supervisor, manager, kitchen staff New York College Pty Ltd trading as New York College V1.0 December 2018

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