14341-Assessment 1
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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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STYLE# STYLE DESCRIPTION
9562 URIT C/B JERSEY CREW
W/STRIPES
Current Retail: $28.00 Cost: $11.00
IMU: 60.7%
CUR
SALES
ST%
114
14.9%
STD
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ST%
247
27.4%
ON
HAND
$
653
16978
ON
ORDER
$
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SALES
ST%
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14.8%
WK 2
SALES
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WK 3
SALES
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WK 4
SALES
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.009
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.107
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.170
-.210
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-.044
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