Work-Flow Plan

Student Name Day & Date

Student Id TERM-4-2020 Week No: 2

number
UNIT CLUSTER: Prepare appetisers and salads
1. SITXFSA002: PARTICIPATE IN SAFE FOOD HANDLING PRACTICES
2. SITHCCC001: USE FOOD PREPARATION EQUIPMENT
3. SITHCCC006: PREPARE APPETISERS AND SALADS
Work-Flow Plan
MENU / Number of covers - 4
1: Thai beef noodle salad
2: Herb crusted chicken on a garden salad
3: Crispy fried whiting on a warm fennel and orange salad
4: Warm fruit salad with orange zest zabaglione

Pre-Service Briefing Instructions by Chef-in- Special requests from guests,

To discuss the service style
charge to all the staff dietary
requirements/restrictions
Regarding the times at Dairy free, gluten free, nut
what the food will be allergies
going to the customer.
Plate-up, special
garnishes

Time Task description/priority Equipment and WHS Communication and job

responsibility
7 AM Clean and sanitiser the workstation, Hot soapy water, Pre-service briefing, WHS
clean and rinse the chopping scorer, squeegee, pot protocols
boards, temperature logs, set-up wash, chopping boards,
workstation, wash hand temperature logs, pen
and clip boards

7:20 Collect the ingredients as per the Containers, trolley, cool As per the recipe instructions
service requirements rooms and fridge's

7:50 WPRW, prepare the vegetables as Veg wash area, As per the recipe

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per the recipe requirements strainers, colander, requirements, as per the food
knives safety standards

Time Task description/priority Equipment and WHS Communication and job

responsibility
8:20 Thai beef noodle salad Bowl, grilling machine, The way and time for
In a large bowl, stir together the plate, knife, chopping grilling should be
green onions, lemon grass, cilantro, board communicated.
mint leaves, lime juice, fish sauce,
chili sauce and sugar until well Head chef
combined and the sugar is dissolved. Kitchen chef
Adjust the flavor, if desired, by Waiter
adding more sugar and/or fish sauce.
Set aside.

Cook the steak over high heat on a

preheated grill for approximately 4-6
minutes on each side, until it is
cooked medium. Do not overcook the
8:40 meat! Remove from heat and slice
into thin strips. Add the meat and its
juices to the sauce and refrigerate,
tightly covered, for at least 3 hours.

9:00 Tear the lettuce into bite size pieces

and place in a salad bowl. Arrange
the cucumber on top of the lettuce,
and then pour the meat and sauce
over. Top with the cherry tomatoes
and garnish with fresh cilantro
leaves.
9:15 Heat oven to 375° F. Place olive oil in Oven, bowl, food Communicate regarding
large bowl. Pat chicken dry, then add processor, knife, the oven temperature.
to bowl; toss to coat. In food serving plate
processor, place bread. Cover; pulse Cook, kitchen staff, waiter
until bread crumbs are as small as should be responsible
grains of rice. Add remaining
Breading ingredients; pulse to
combine. Add bread crumb mixture
to bowl with chicken tenders, and
press to adhere mixture to chicken.
9:40 Place metal cooling rack sprayed
with cooking spray on top of cookie
sheet, then place prepared chicken
on rack. Bake 15 to 20 minutes or
until instant-read thermometer
inserted in chicken reads 165° F.
In small bowl, beat mustard, vinegar
and honey with whisk; set aside. In
large bowl, mix greens, cucumbers

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and tomatoes. Reserve 2 tablespoons
dressing; set aside. Toss remaining
dressing with greens mixture until
well coated. Divide salad among 4
serving plates. Top with chicken and
a drizzle of reserved dressing. Serve
immediately.

10:0 Crispy fried whiting on a warm fennel
0 and orange salad
In a salad bowl, toss together the
fennel, celery, radishes, and orange
segments.
Salad bowl, knife Communicate the time of
whisking
Kitchen staff and cook
should be responsible

Whisk together the orange juice,

sherry vinegar, olive oil, salt, sugar,
and cayenne. Pour over the salad and
toss to combine. Serve, or cover and
store in the fridge until ready to
serve.
11:3 Warm fruit salad with orange zest Bowl, electric mixer, Communicate the mixing
0 zabaglione and serving skills with the
In a medium mixing bowl, combine cook and kitchen staff.
pudding mix, milk, and orange juice
concentrate. Beat with an electric
mixer on medium speed for 2
minutes. Mix in sour cream.

In a large salad bowl, combine fruits.

Gently mix in orange dressing. Cover,
and refrigerate for 2 hours.

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End of Service procedure
Change container, wrap and label
each of the container, top-up the
section.
Prepare, ordering of mise-en-place
list, and or food ordering list.
Wastage records and temperature
logs
Clean and sanitise the work benches
Clean and sanitise the equipment
Post Service Debrief
Acknowledgement from the senior
staff, chefs and mangers about how
good the service was and what is to
be done with the leftovers, how to re-
use the leftovers and what to keep or
throw away.
Have a brief session with all member
about today’s service
Equipment and WHS Reports/Complaints/Service
issues
Container, cling film, Feedback from the customer
food labels, pen. and the staff
Ordering template and As per the work procedures
pen
Templates provided by As per the work procedures
work
Hot soapy water, As per the work procedures
scorer, squeegee, pot
wash, chopping boards,
temperature logs, pen
and clip boards
Use appropriate As per the work procedures
chemical, and PPE
Communication (Follow-up, who, reason)
The follow-up should be made by the top team to
ensure that the performance is going as per the
expectation.
In the session performance should be communicated to
all the staffs.
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