This document is Planning Meeting Template

It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020

Planning Meeting Outcomes

Summary of special function

Date of function: 6Th of March

Time that guests arrive: 11AM
Time that service starts: 12 PM
Number of guests: 50
Style of function: Buffet ( First course, Main course and Dessert)
Team members and roles

List the members of your team and provide a brief summary of each person’s role.

In our kitchen team we are altogether 4 members. Name of our team members are
Marcus Michael, Antonio, Yamkanta and Summit.

The role of each person is described below:

Marcus Michael (Head chef): the creation of recipes and menus, as well as taking care of
the day-to- day business tasks of inventory, scheduling, and planning. Other primary
duties of the role include the maintenance of the kitchen’s efficiency and the consistent
production of quality food.

Antonio (Sous chef): Works alongside head chef to manage daily kitchen activities,
including overseeing staff, aiding with menu preparation, ensuring food quality and
freshness, and monitoring ordering and stocking.

Yamkanta (prep chef): duties revolve around assisting the head chef in preparing food by
chopping and washing vegetables and meats and arranging salads, breads, sauces and
dressings.
Summit(Dishwasher): He is responsible for cleaning dishes in a food service environment
to ensure that the kitchen has a steady supply of clean plates, bowls, silverware, pots,
pans and glasses. Their duties include prioritizing loads of different types of crockery and
kitchenware, hand-washing dishes, loading the dishwasher and placing dishes to dry.

Page | 1

WSC-PMT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M
This document is Planning Meeting Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020

Function menu

Provide a brief description of your team’s menu.

Our team menu is well planned so that it will be easy while we are doing function service.
The goal of our team menu is to provide high-quality meals and excellent service to
customers while staying within food and labour costs so that the operation will be
success. excellent food and service is always a team effort. All members of the team have
a role in making the customers experience. Our menu satisfies a guest’s need for
information about what food is available, how it is cooked and presented, and at what
price. It presents the dishes in a logical order, usually listing the menu items under course
headings, thereby making comprehension of the menu easy. It determines the freedom of
choice that a guest may have.
Menu tiems
Starter
 Guacomole
 Tuna Ceviche
 Corn Ribs
 Crispy fried potato
Main course
 Tacos
 Grilled Octopus
 Steak
Dessert
 Churros

Your dishes

Describe the two dishes that you will be preparing for the function. How do they align with the
requirements of the function menu?

The two dishes that will be preparing for the function are :
1. Tuna Ceviche with side crispy chips
Page | 2

WSC-PMT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M
This document is Planning Meeting Template
It is part of the supporting assessment resources for Assessment Task 1 of SITHCCC020

Ingredients
Tuna fish, Ponzu dressing, Avocado cream, black sesame, lime fingers ,micro herbs and
chilli oil, Seasoning ( salt, pepper).
This dish is good for healthy life such as:
Good source of fibre Low fat
Free from gluten by ingredient Low salt
Diabetic friendly
The nutritional value of this dish

2. Grilled octupus with side crispy potato

Ingredients
Octopus, One lemon, red onion, Guasilo oil, paprika, lemon juice, potato and micro herbs,
Seasoning ( salt, pepper).
Grilled Ocopus is all time favourite dish, but it can be a bit heavy Nutrition
Info Per Serving
Calories: 398
Total Fat: 20 grams Saturated Fat: 8 grams

Both dishes align the requirements and quality for the function. Both dishes include
balance, nutritional quality, aesthetics, and variety, including colour, texture, flavours,
shapes and sizes of food. Along with all of these considerations, the dish suits costs,
production and other management issues. This dish keep the sociocultural background
and food habits and preferences of the customer in mind.

Page | 3

WSC-PMT-SITHCCC020_24022020_V1.0
International College of Australia Pty Ltd T/A Western Sydney College
RTO: 45360 | CRICOS PROVIDER CODE: 03690M