The document provides a workflow plan and shift budget template for the kitchen at Acumen Restaurant during the lunch shift. It outlines the tasks, timing, and team members assigned to various sections including:
1) Pre-shift preparation from 8-8:30am involving collecting ingredients and setting up stations.
2) Food preparation from 8:30-10am such as washing vegetables, cutting meat, and making dough.
3) Cooking and finishing food items from 10-11:30am like frying chicken, grilling fish, and preparing desserts.
4) Plating and presenting finished dishes from 11:30-12pm.
5) Post-shift cleaning from 12
The document provides a workflow plan and shift budget template for the kitchen at Acumen Restaurant during the lunch shift. It outlines the tasks, timing, and team members assigned to various sections including:
1) Pre-shift preparation from 8-8:30am involving collecting ingredients and setting up stations.
2) Food preparation from 8:30-10am such as washing vegetables, cutting meat, and making dough.
3) Cooking and finishing food items from 10-11:30am like frying chicken, grilling fish, and preparing desserts.
4) Plating and presenting finished dishes from 11:30-12pm.
5) Post-shift cleaning from 12
The document provides a workflow plan and shift budget template for the kitchen at Acumen Restaurant during the lunch shift. It outlines the tasks, timing, and team members assigned to various sections including:
1) Pre-shift preparation from 8-8:30am involving collecting ingredients and setting up stations.
2) Food preparation from 8:30-10am such as washing vegetables, cutting meat, and making dough.
3) Cooking and finishing food items from 10-11:30am like frying chicken, grilling fish, and preparing desserts.
4) Plating and presenting finished dishes from 11:30-12pm.
5) Post-shift cleaning from 12
The document provides a workflow plan and shift budget template for the kitchen at Acumen Restaurant during the lunch shift. It outlines the tasks, timing, and team members assigned to various sections including:
1) Pre-shift preparation from 8-8:30am involving collecting ingredients and setting up stations.
2) Food preparation from 8:30-10am such as washing vegetables, cutting meat, and making dough.
3) Cooking and finishing food items from 10-11:30am like frying chicken, grilling fish, and preparing desserts.
4) Plating and presenting finished dishes from 11:30-12pm.
5) Post-shift cleaning from 12
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Task 5
Appendix B – Revised Workflow Plan and shift budget template
Workplace name: Acumen Restaurant Work area: Kitchen
Shift: Lunch Date: Shift timing Task(s) to be completed Section / Job role / person allocated to 8.00-8.30am Gather all of your ingredients, utensils, Larder Collecting and equipment needed. Chef One by one, wash, cut, dice, chop, and Cook measure all of your ingredients Kitchen hand Kitchen hand Place them into appropriately sized dishes, bowls, and containers for easy grabbing. Set your ingredients around your cooking station for better accessibility.
Grill section : Grill section
Preheat the grill, oven Chef
Arranged all equipment in Cook cooking area ingredients as per Kitchen hand the number of cover/ no of Kitchen hand portions to cook and booking Prepare wash stations. Sanitize counters and work stations. Locate trash receptacles for waste food waste/scraping (no disposals in house!). Clear counters of unnecessary items
Check that all equipment is clean before Pastry section :
food preparation Cook Preheat ovens, prepare pans, set out small Kitchen hand utensils, and other necessary equipment.
- 8:30 -10:00am Washed the vegetables Larder section Preparation Chef Washing and cutting vegetables Kitchen hand Cutting and trimming meat Kitchen hand Gathering spatulas, ladles, and bowls to be used while cooking
Made dough for making samosa
Boiled the potato Grill section
Marinated the chicken and lamb Coated the fish Chef Cook 2 Made dough for making samosa Kitchen hand Kitchen hand
Make rice puddings Pastry section :
Wash and cut the apricot Cook Wash and peel the mango Kitchen hand
10:00 – Larder section
11:30am Pre heat the oil Chef Preparing Filling stuffing in to the samosa cook Defrost the frozen vegetables Kitchen hand Drained the asparagus Kitchen hand
Fry the chicken Grill section
Roast the lamb Chef Streamed the frozen vegetables Cook Kitchen hand Prepared the soya sauce Kitchen hand Grill the fish
Prepared sugar syrup Pastry section
Combine mango with lime juice Cook Cooked apricot in to syrup Kitchen hand Blended the mango with lime juice in to food 11:30-12:00 Stored all leftover ingredients with Lader section Presentation properly wrapped Chef Prepared platter for serving and cook kitchen hand garnishing dishes. kitchen hand
Garnished chicken and lamb with herbs Grill section
Prepare platter of samosa with soya Chef sauce cook kitchen hand Garnished the fish kitchen hand
Arranged the desserts on the platter for Pastry section
serving Cook Kitchen hand
12:00-2:00pm Clean beverage dispenser heads in the
Cleaning Cook soda fountains, and bars should clean Kitchenhand1 the tips of the soda guns (extra 2 kitchen Wash the utensils, small wares, flatware, hands) and glassware and let them air dry overnight
