Reference no: EM133530878

Plan cooking operations

Scenario:

Feast of Flavours story

Feast of Flavours was begun when three school friends met for a drink, and the idea of opening a world-class restaurant was conceived with a little help from a bottle of Pinot Noir. After three years and innumerable ups and downs, Feast of Flavours was born.

Objective
A Feast of Flavours aims to create a culinary experience that gives people the most delicious dining experience possible. At Feast of Flavours, customers will discover the world's flavours and various unique cultures. It is an amalgamation of cuisines from around the globe under one roof with an ambience designed to complement the culinary joy diners will feel. Feast of Flavours will delight patrons who enjoy exploring and experimenting with flavours.

Menu options
The Feast of Flavours menu ranges from a variety of local cuisines to ones from across the globe, carefully chosen to be a part of Breakfast, Lunch and Dinner. The restaurant ambience is beautifully crafted with soft lighting, artistic decorations, and elegant design.
At Feast of Flavours, cocktails and beverages can also be curated to give a unique experience with each slow slip. A complete list of the menu options can be located on the Feast of Flavours simulated website.

Meetings & Events

Feast of Flavours is acknowledged as an industry leader in delivering the best food and service to its customers. The restaurant can also handle private or corporate events, including team outings, birthday parties, or special celebrations. Customers can choose from the below options to book for their upcoming event.
• Family Table - seats 10 guests
• Community Table - seats up to 15-20 guests
• Private Dining Room - seats up to 25-30 guests
The restaurant is determined to cater to any customer within 2 minutes of arrival and serve delicious food and drinks within 15 minutes of the order.
You have recently been appointed as a chef in Feast of Flavours Restaurant.
This restaurant normally prepares and serves a variety of nutritious food items to compete in the market. The events department has many varied recipes to choose from.
John is the owner of Feast of Flavours Restaurant and has hired you to develop food production plans for events.
John approached you informed that there is an event coming up next month. The organiser of an annual general meeting (AGM) for a company wants to offer an a la carte service for the attendees during their lunch break. The AGM will be held in the private dining room that can seat up to 30 people. There will be 23 attendees, including the company executives and shareholders.
To ensure that they can provide a high-quality and efficient dining experience, you need to develop a food production plan that takes into account the different factors that can impact the a la carte service.

Activity 1: Determine production requirements.

The organiser of the AGM has informed that there is one guest that is vegetarian and one guest that requires gluten free meal option.

Purpose
For this task, students must plan the production of food in commercial kitchens

Role and participants

Chef
Assume that you are the chef in charge of Feast of Flavours and you are responsible for planning the food production for the kitchen.

Tasks to be performed
Develop the food production plan to ensure that your team has everything that they require for service you will need to:
• Determine the amount of food that needs to be produced based on the menu and anticipated volume requirements.
• Choose the best methods of food production that will maintain the nutritional value, quality, and structure of the foods being prepared.
• Select the most suitable in-house food production system that can meet the specific food production requirements.
• Gather and organise standard recipes that will be used by food production personnel to ensure consistency and quality in food preparation. These recipes can be any recipes that have been previously used (recipe books from other units completed)
• Develop lists of ingredients, tools, and equipment needed for food production based on the menu and anticipated food volume requirements.

Production requirements

Gather recipes that will be used for the service and review to answer the following questions

Are there any dietary requirements or special requests that need to be considered?

How will portion control be managed?

What is the timeframe for mise en place and service?

How many meals will be required and how to ensure that the correct number of meals are produced?

Production processes

Describe the production processes that you and your team will use. How will these processes ensure that the nutritional value, quality and structure of the food are maintained?

Describe the process that you will use to ensure that all of the equipment which you and your team need is clean and ready for the service period.

Risk Assessment

Describe any food safety risks, the critical control points and the strategies that you will reduce.

Reduce/remove the risks. Include processes for: receiving, preparing, food storage, reconstitution, re-thermalisation, cooking and serving.

Activity 2: Plan kitchen

For this task, students must complete the required planning activities to ensure that the food production plan is prepares for food service.

Role and participants

Chef
Assume that you are the chef in charge of Feast of Flavours and you are responsible for planning the food production for the kitchen.
Tasks to be performed
To ensure that the kitchen runs smoothly you will need to complete the following tasks:
• Calculate the amount of food supplies needed for production based on the determined food production requirements.
• Create and complete purchase orders for the necessary stock items to ensure an adequate supply of ingredients and materials.
• Identify and compile a list of the required equipment and tools needed for efficient food production.
To ensure that you have sufficient ingredients and supplies for service, complete the following tasks:
• Interpret the recipes and specifications you have been provided to calculate required food supplies for food production you will require.
• Organise availability of supplies and equipment:
o calculate required food supplies for food production
o complete purchase order for stock as required
o develop list of required equipment for food production
o ensure that the appropriate food preparation equipment is ready for use
o identify food safety hazards and critical control points and review the organisations food safety plan
Complete the templates:
• Kitchen workflow schedule
• Mise en place list
• Food preparation list
• Purchase order form
You will need to supply a copy of the recipes and stock inventory documents used to complete the purchase order.

Completed:
• Kitchen workflow schedule
• Mise en place list
• Food preparation list
• Purchase order

Food preparation planning
Describe how your food preparation plan will help you to maximise efficiency.
What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan?

Activity 3: Team briefing meeting (role-play)

Purpose
For this task, students must work with the kitchen team to ensure that the food production plan runs smoothly, ensures maximum efficiency, allocate roles and responsibilities and comply with food safety.

Role and participants

Chef
Assume that you are the chef in charge of Feast of Flavours and you are responsible for planning the food production for the kitchen.

Other kitchen staff
The kitchen staff are responsible for preparing the dishes and meeting the special customer request as per the order taken by the waitstaff. They confirm special orders with customers to ensure that they are meeting the customer requirements. They are under direct supervision of the head chef. For the purpose of this activity the other kitchen staff will be 4-5 fellow students.

Tasks to be performed
Meet with the kitchen team to review the plans ahead of service and discuss the menu for your service, the dishes that will be prepared, the processes that will be used and the roles of each person in the team.
During the meeting you will need to discuss:
• Allocation of roles and responsibilities including timeframes/fimelines
• Overview of the food production plan
• Any considerations that need to be addressed
• Discuss the menu and recipes
• Processes
• Any CCP's that need to be managed
• Respond to any feedback and/or clarification needed
During the meeting ensure that you demonstrate:
• use appropriate non-verbal communication:
o open relaxed body language
o appropriate eye contact
o natural hand gestures
o friendly facial expression ions
o appropriate personal space (around 2 feet)
o smile when appropriate
o high personal presentation and hygiene such as neat uniform, no BO.
good oral hygiene, neat hair and facial hair (if appropriate)
• use appropriate verbal communication when interacting:
o speak clearly
o do not speak too fast or too slow
o have good volume (not too loud and not too soft)
o careful with tone of voice
o used professional language
o avoid slang, jargon and humour
• use active listening skills when interacting:
o make appropriate eye contact while client was talking
o do not interrupt the client
o use open, closed and probing questions to clarify client needs and
preferences
o summarise or paraphrased to confirm understanding where applicable
o show interest through body language such as nodding, lean slightly forward etc.
• demonstrate leadership skills:
o motivate the team
o enable two-way communication
o identify key skills and knowledge requirements
o pay attention to the needs of others

The meeting should take no longer than 15 minutes to complete.