14341-Assessment 1

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School

Jose Rizal University *

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Course

SAS

Subject

Business

Date

May 7, 2024

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docx

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21

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L E A D A N D M A N A G E P E O P L E S I T X M G T 0 0 4 M O N I T O R W O R K O P E R A T I O N S 01 P R E P A R E D B Y J E S S A M A R J O S E T T E P A B L O 14341 1
Table of 03. Introduction 04. List of job roles 05. Chef allocation 06. Workflow Plan 08. Recipe Card and workflow Materials and resources Major risks or hazards 11. Essays 19. Conclusion 20. References 2 CONTENT S In this professional performance report, it includes various contents regarding to the set menu lunch service happened at rm 9.02, Academia. Mainly about the dynamic realm of culinary leadership operations and the paramount to success - effi ciency and effectiveness INTRODUCTIO N
3
LIST OF JOB ROLES This section includes all individual job roles of the team and detailed tasks delegated for each of them. Dessert Section Name Job role Role description Kristopher Manalo Executive Chef - Menu planning by allocating head chefs in groups for creating menu before the service. - Creating roster for the entire service. - Monitoring the kitchen staff before and after service. - Focused on the managerial responsibilities including inventories. - Instructing all kitchen tasks including head chefs, sous chefs, CDPs, commie chefs. - Shows organizational skills to maintain the kitchen service smooth. Jessamar Pablo Head Chef - Worked closely with the staff with great attitude. - Assigned to oversee dessert preparation and cooking. - Instruct and guides the commi chefs if needed. - Ensure that needed equipment are available and properly working. - Making sure of the fridge’s temperature as it has been open and close all the time for the dessert. - Menu planning with the dessert chefs in construct menu for the service. - Disseminating chefs for the entire service. - Monitoring the kitchen staff condition before and after service. - Instructing all kitchen tasks. - Shows organizational skills to maintain the kitchen service smooth. Kotchakon Nokunchon Sous chef - Collaborates with executive and head chefs through having good communication. - Must conduct organizing skills. - Oversee and supervised the kitchen staffs in the dessert section. - Kept the station clean and must know food safety procedures. - Lists the visible Hazards, safety protocols, CCP’s during service to discuss at the end of the day. - Chun Ming Wong Chef de Partie - Prepared, cooked, and presented desserts. - Ensure to produce high quality food during the service. Anusorn Kotawan Commi Chef - Prepared, cooked, and presented desserts. - Responsible on keeping the areas clean. 4
CHEF ALLOCATION In this section, it includes the overall task on the dessert team. Dessert Section Steps Tasks Chef Allocation Preparation 1 Check the order sheet and trolley for the ingredients needed. Jessamar Pablo Preparation 2 Check the equipment and tools needed. Mary Bergonia Preparation 3 Check the gas, turn the oven on, and cooking equipment if they are working. Jessamar Pablo Preparation 4 Disseminate the ingredients needed for desserts in each dish. Jessamar Pablo Preparation 5 Measure or weigh the ingredients. Chun Ming Wong Preparation 6 Pre-heats the oven Kotchakon Nokunchon Preparation 7 Wash and dice the apple. Anusorn Kotawan Preparation 8 Wash and sliced strawberries for jam and decoration Chun Ming Wong Preparation 9 Making vanilla sponge cake Jessamar Pablo Preparation 10 Whipping cream till medium peak for both strawberry cream and vanilla cream Jessamar Pablo Preparation 11 Strawberry jam Chun Ming Wong Preparation 12 Crumble Anusorn Kotawan Preparation 13 Caramelize white chocolate Chun Ming Wong Preparation 14 Caramelize the apple Kotchakon Nokunchon Preparation 15 Creating panna cotta mixture Kotchakon Nokunchon Preparation 16 Portioning the panna cotta mixture into cups and setting it up Anusorn Kotawan Preparation 17 Ensuring the fridge is in the right temperature Kotchakon Nokunchon Preparation 18 Portioning and cutting the sponge cakes into squares to produce 15 plates Jessamar Pablo Preparation 19 Spreads strawberry jam in the sponge cake Anusorn Kotawan Preparation 20 Plates the sponge cake Kotchakon Nokunchon Preparation 21 Add whipped cream into the plate Chun Ming Wong Preparation 22 Decorates with crumble Jessamar Pablo Preparation 23 Decorates with strawberry slices Jessamar Pablo Preparation 24 Decorates with caramelize white chocolate Chun Ming Wong Preparation 25 Plates the panna cotta starting by smashing caramel on plate Kotchakon Nokunchon Preparation 26 Adds panna cotta on desired position Anusorn Kotawan Preparation 27 Decorate with sliced strawberries Jessamar Pablo Preparation 28 Decorate with caramelized apple Jessamar Pablo Preparation 29 Coordinates with the executive chef when the dessert needs to be delivered Jessamar Pablo 5
WORKFLOW PLAN SERVICE RECIPE SERVES TIME Lunch (Table D’hote) Foccacia 12 12:00 nn Garlic Prawn Wonton Salad 12 12:15 pm Beef Croquette 12 Roasted Chicken with Pomme Puree and Roasted Veggies 12 12:30 pm Fish Fillet with Champ and Garlic Butter or Velouté Sauce 12 Strawberry Vanilla Sponge Cake 12 12:45 pm Apple Caramel Panna Cotta 12 Afternoon Tea BACON EGG SANDWICH (DAIRY FREE)  (PINWHEEL SANDWICH)  BACON CHICKEN TOMATO SANDWICH  (CLUB SANDWICH / TRIANGLE)  TUNA CREAM CHEESE SANDWICH  (CLUB SANDWICH / TRIANGLE)  CURRY AVO CHICKEN 12 2:00 pm 6
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