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kitchen workflow to maximise teamwork and efficiency oChecks with individual team members to see if they are maintaining timeframes oDelegates work to other team members or self if required oReassesses workflow and adjusts if necessary Controls the production sequence of food items to enable smooth workflow and minimise delays oidentifies breakdowns in kitchen workflow and makes adjustments to maximise efficiency odetermines timings for the production sequence of various food items oadvises team members accordingly whether they are on schedule 4. Monitor the quality of kitchen outputs. S NYS S NYS Monitors kitchen work processes at all stages of preparation and cooking to ensure the quality of food items ochecks that recipes are being followed ochecks cooking times ochecks for consistency ochecks storage ochecks food safety (contamination, personal and equipment hygiene, temperatures of food) ochecks cooking methods are correct Checks that items match recipes and menu descriptions Details: ofeedback from kitchen staff oformal audits against organisational standards otaste tests of food being cooked ovisual inspection of presentation ocustomer feedback Ensures that food items are of consistent quality and meet organisational standards oRecognises deficiencies in the quality of food omakes adjustments to ensure a quality product – seasoning, quality of fresh product, incorrect storage checks against operational standards to ensure consistency of product Conducts final check on food items before they are served, stored or dispatched from the kitchen
SITHKOP005 Coordinate Cooking Operations Version: V1 24of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999Jotaste ovisual appearance, decoration opresentation, accompaniments ostorage procedure otemperatures Instructs kitchen staff to adjust food items to meet quality requirements and organisational standards orecipes oseasoning oingredients ocooking methods oPresentation/Garnish Supervises the safe storage of food ocovered ofood items are clearly labelled and dated ocooled in the correct time oWhere 2/4-hour rule applies, documentation is completed ostored in appropriate area – fridge, freezer, chiller, dry area ostock rotation (FIFO)
SITHKOP005 Coordinate Cooking Operations Version: V1 25of 31KFQ Partners Pty Ltd RTO ID: 21996 | CRICOS: 02999JService Instance 2 Assessment Criteria S NYS S NYS Comments 1.Plan food production requirements (if any) Determines food production requirements taking into consideration: ocustomer requirements odeadlines omeal quantities required omenu items oorganisational standards oportion control ospecial customer requests ospecial dietary requirements ostandard recipes otimeframe otype of food to be prepared Chooses food production processes to ensure nutritional value, quality and structure of foods: Details as relevant: determines appropriate cooking process obulk cooking ocook-chill for extended life ocook-chill for five-day shelf life ocook-freeze ofresh cook