Sithkop 005 Appendix C Workflow plan template - Copy PDF

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Summary

For the purpose of this assessment you are required to identify the coaching needs of 4 different colleagues and prepare 4 coaching sessions of maximum 15 minute duration for each need identified. Coaching needs may vary and can include...

Description

Appendix C: Workflow Plan Template

11JUNE

Work Flow Plan/ End of Service Procedures / De-Brief

1

TIME

10.0010.30a m

Task (Description) and Priority  



10.3011.00a m

 







11.0011.40a m

2



Asked to staff clean all work top and sanitized. Collect all needed equipment and ingredients and measure all ingredients into required portion size and set up all tools on the bench top. Asked to staff pre heat the oven.

Equipment WHS

& Communication (Who, About what?) Cleaning liquid Cook Measuring tool Kitchen hand

Asked to Preheat the oven to 350 degrees F. While the pan is heating, season the salmon fillets with the salt and white pepper. Pour the oil into the pan oil, Place the salmon fillets,in the pan, saute the fish for about 2 1/2 minutes. Place the pan in the oven and roast for 6-7 min.The salmon should be medium rare Place spinach mixture in a mold on a plate. Place salmon on the top. Serve

Bowl Widen spoon Saucepan oven

Cook Kitchen hand

Asked to wash and cut the chicken

Saucepan Knife Chopping board

Cook Kitchen hand

into thin strips.  Place the flour in a shallow dish. Season as desired with salt and pepper. Dredge the chicken in the flour, Set aside.  Melt the butter in a pan over medium heat. Add the garlic and chicken. Cook, stirring occasionally, until the chicken is cooked through. Remove the chicken from the pan.  Add the chicken stock and wine in pan. Increase the heat to

medium-high and cook, stirring occasionally, until the liquid has been reduced by half.  Return the chicken to the pan.Stir to coat in the liquid and cook until it is heated through.  Adjust the seasoning as needed.

3

11.4012.00p m



Asked chef to boil water .



Heat oil in a large sauté pan.

Bowl sautepan Wooden spoon

Cook Kitchen hand

Saucepan frier bowl

Cook Kitchen hand

Cook garlic until it sizzles. Add red pepper cook a min. Add wine and clams,cover. 

Add linguine to boiling water. Cook until al dente. Uncover sauté pan; simmer 1 minute more. Add tomato sauce. Season with salt and pepper. Add rest of seafood.



Cook, stirring, until clams and mussels open, about 3 minutes. Toss with linguine. Add parsley.

12.0012.45p m

 Asked to sprinkle the yeast over the warm water in a small bowl. Let stand for 5 mi until the yeast softens and begins to form a creamy foam.  In a large bowl, mix the warm milk, sugar, and salt, and mix to dissolve. Pour the yeast mixture into the milk mixture, and stir to combine.

 4

Beat in the butter,

eggs, and flour make smooth, soft dough. Cover the bowl, and let rise until doubled in bulk, about 30 min.

 Stir the dough well,

cover, and let rise 30 min.



Mix honey and 1/2 cup of water in a saucepan, and bring to a boil. Turn off the heat and let the honey syrup cool.



Heat oil in a deepfryer or large saucepan to 350 degrees .



Drop the dough balls into the hot oil in batches, Fry in the hot oil until golden brown on the bottom, and roll them over to cook the other side, 2 -3 minutes

5

per batch.



Place the loukoumades on a baking sheet, drizzle them with honey syrup, and sprinkle with cinnamon. Serve warm.

6

12.451.30pm

 Heat olive oil in a saucepan over medium heat.  Add finely chopped shallot .  Pour in tomato puree, sugar, and dried basil. Season with salt and pepper, and stir well to combine.  Cook for 12 to 15 minutes.  Add in heavy cream and stir well to combine. Cook 2 minutes.  Remove from the heat and combine with your favorite pasta.  Serve and enjoy.

End of Service Procedures/ Reporting Requirements

pan

Cook Kitchen had

Equipment/Syst ems

Communication (Who, About what?) Cook Kitchen hand

1.30Asked to staff pack up all Cleaning liquid 2.00pm ingredients and clean all work Scrub mop station. Sanitised all work stations. Wash all utensils and mop the floor.

Post Service Debrief

Discuss all tasks

7

Equipment/Syst ems

Communication (Who, About what?) Supervisor, manager and other staff...