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Learners Guide

Work effectively as a cook SITHCCC309

2013 Edition

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Copyright 2013

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Contents

TEXT

Overview ........................................................................................................ 3

Organise and prepare for food service or production .................................... 4

Cook menu items for food service or production ........................................ 27

Complete end-of-shift requirements ............................................................ 39

Glossary .............................................................................................................. 47

Please note the following condition:

The Didasko learning resource provided here should be used as a training tool for students and trainers. While the information contained within addresses the elements, performance criteria, required skills and knowledge of individual competencies it remains the responsibility of the training organisation to ensure it meets training framework requirements and to provide additional documentation where necessary.

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SITHCCC309 Work effectively as a cook

didasko.com 2013 Edition 3

Overview

Do you enjoy going to work each day? Is your kitchen a calm, organised and happy place, or is it a highly stressful environment? How smoothly a kitchen runs depends on a number of factors, one being how much planning and forethought have been given to what needs to be done that day.

A little planning prior to starting preparation and production can make a big difference to how smoothly the kitchen and your day will turn out.

In fact, becoming an effective cook is like placing all the pieces of a jigsaw puzzle together. It starts by having an understanding of how to prepare and cook a range of menu items. You then need to bring your skills and knowledge together and look at how you and the rest of the team can coordinate your daily tasks to increase your productivity and efficiency. Thus, by placing all these pieces together, you will then be able to create a better work environment for everyone.

Let’s look at what you will learn on completion of this unit.

Section 1: Organise and prepare for food service or production

Section 2: Cook and present menu items for food service or production

Section 3: Complete end-of-shift requirements

About this unit

This unit of competency aims to bring together all the skills and knowledge you have learned in other individual cookery units. It does not include basic skills or product-specific information you have already covered in detail elsewhere. Instead, it focuses on how to apply a range of cookery skills and knowledge in a fully operational, commercial kitchen environment during ‘live’ service or production periods.

It is recommended you do not undertake this resource until you have completed Produce dishes using basic methods of cookery.

This resource will refer to completing tasks in your ‘workplace’. If you are completing this unit in a training environment, the operational kitchen in which you are undertaking your practical training and assessments can be considered as your workplace.


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Organise and prepare for food service or production

Let’s look at what you will learn on completion of this section.

Liaise with other team members about menu requirements and job roles. Determine and calculate commodity quantities and determine requirements for quality

and style according to recipes and specifications. Prepare a jobs checklist for food, which is clear, complete and appropriate to the

situation. Develop and follow a work schedule to maximise efficiency, taking into consideration

roles and responsibilities of other team members. Complete food organisation and preparation according to different food production

and service requirements.

Busy, busy, busy

Click on the video to learn how you can run a busy kitchen.

Can you hear that? Let’s freeze it there. That’s the sound of a normal kitchen, but hard at work during a busy service period. Does your kitchen sound like that? Or does it sound (and look) like total chaos?

This kitchen may seem noisy, but it doesn’t mean it’s unorganised or inefficient. Orders are being processed, meals served in a timely manner, and the kitchen brigade is openly communicating for a coordinated and productive approach to meeting service deadlines.

How do they do it? The simple answer is organisation. An efficient, well-run kitchen has a systematic approach to their production requirements. They have established what has to be achieved before, during and after each service period or production run. Each stage in the production process has been broken down into detailed plans to help them achieve their goals.

Let’s find out what these stages are and how you can plan for success.

Stages in the production process

On any given day, for any shift, there is a sequence of steps you follow while at work. Take a moment to think about what you do during a normal shift in the kitchen and compare your work routine to this production process.

Click on each stage of the production process to learn more.

Determine production requirements

What do you need to prepare and how much?

1.0



Plan and organise work requirements

Determine the most efficient method of preparing and producing food so you meet deadlines.

Organise and prepare food

Complete all preparation tasks prior to service.

Cook and present menu items

Produce menu items in a timely manner.

Complete end-of-shift requirements

Clean work areas and prepare for the next service period.

We will look at each of these stages throughout this resource. Before we start, let’s refresh some basic terminology.

Culinary terminology

Blanch, fold, knead, mask! Do you know what these terms mean? If you are going to work effectively as a cook, you need to know what these commonly used culinary terms mean.

Click on the books to help improve our apprentice cook Andy’s culinary terminology.

Au gratin Sprinkle with grated cheese or breadcrumbs and brown in a hot oven or under a salamander. Also refer gratinate.

Beat Stir rapidly and repeatedly with a wooden spoon.

Blanch Place food into rapidly boiling water for a short time to partially cook it. Then, refresh in ice water to stop the cooking process.

Blend Place ingredients into a food processor, vitamiser or blender to purée and thoroughly mix together.

Cream Beat sugar and fat together to incorporate air, dissolve the sugar, and whiten the mixture.

Dice Chop food into even dimensions.

Flambé Ignite the cooking liquid to burn off alcohol content and intensify flavours.

Fold Gently combine delicate ingredients together without letting incorporated air escape. This is usually done with a gentle flicking action using a wooden spoon or a whisk.

Gratinate Place under a salamander or in an oven to brown the surface.


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Knead Stretch and press dough to mix ingredients, incorporate air, improve texture, and/or develop gluten.

Macerate Soak fruit in liqueur to soften or flavour it.

Mask Coat food with a sauce or other suitable liquid substance.

Napper Coat evenly with a sauce.

Prove Allow yeast dough to rest or ferment in a warm place so it can divide and grow.

Purée Pass food through a sieve or blender to make a smooth liquid or semi-liquid.

Reduce Allow a liquid to simmer away and evaporate to half its volume to intensify flavours and consistency.

Season Add flavour such as pepper or salt as necessary.

Set Leave a mixture to stand at room temperature or under refrigeration so it gets firm.

Sieve/sift Pass through fine mesh to remove lumps, break down, or retain coarser matter. Sifting also aerates flour making it lighter when added to other ingredients.

Soak Place food (usually legumes – lentils, beans, peas, chickpeas) into water to rehydrate and soften the outer layer.

Sweat Shallow fry slowly to cook without colour – usually applies to onion.

Whip Beat with a utensil to stretch protein strands to the point where they’ve trapped sufficient air so that the mixture holds its shape.

Whisk Beat into a froth or evenly disperse two or more liquids together using a utensil that can aerate.

These are just a few of the many hundreds of terms you will get to know in your culinary journey. I’m sure you’ll come across more shortly when we look at the first stage in the production process: Determine production requirements.



STAGE 1: DETERMINE PRODUCTION REQUIREMENTS

Preparation for service or production differs widely throughout the industry. This is due to a number of different basic factors.

Click on the tabs to find out what they are.

Establishment

What type of establishment do you work in? Is it a restaurant, canteen, café, hospital, function or events centre, catering company, sports venue, aged or child care facility, an international, suburban or country hotel? Each venue will have different production requirements and deadlines.

Menu

How and when food is prepared and served directly affects your preparation tasks. We will look at how shortly.

Experience

Do you have varying levels of experience in your workplace? How does this affect how tasks are allocated? We will discuss methods of allocating and documenting tasks shortly.

Staff

A team of two preparing for a buffet function the day before the event will have different production requirements and deadlines to a full kitchen brigade preparing for multiple outlets in a large hotel.

Daily production requirements

The first question you will probably ask at the start of a shift is ‘What am I doing today?’ No two days are the same in most hospitality businesses and commercial kitchens. Very few cooks prepare exactly the same ingredients, menu items or numbers of portions day after day.

Before you can plan your day, you must find out what has to be done. How or where do you find that information in your workplace?

Click on the icon and learn about some common sources.

Number of customers

Actual bookings: The number of customers booked for the service period, the function, conference or event.

Anticipated sales: How many customers or sales you expect based on previous experience, sales history or other information.


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Job role

Often tasks are assigned to specific job roles. What tasks you must complete may depend on what position you have been assigned that day. Your roster should tell you which area you are working in.

Colleagues

Ask your chef, supervisor or manager. Front of house staff can provide information on bookings, indicating potential

quantities to be prepared.

Documentation

Some large production kitchens prepare production lists prior to staff arriving. They list what has to be prepared and the quantities required by each team member.

Function booking sheets detail menu items, number of guests and special menu requirements.

Previous sales history and sales forecasts.

What else affects production requirements?

The food service period you are preparing for and the type of menu your workplace offers have a direct effect on what you are going to prepare.

A food service period is any period of time where food is prepared, cooked and served.

The actual service period may involve any of the main meal periods throughout a 24 hour period such as breakfast, lunch or dinner. It could also include other meal services like brunch, morning or afternoon tea, supper or a special function or event. Most of your working time in a commercial kitchen is spent in preparing food items for the next or a future service period.

Menu types

Did you know the word menu is derived from the Latin minutus, meaning something made small. This then developed into French relating to a detailed food list.

Click on the order slips to help our apprentice cook Andy learn what the different types of menus are.

À la carte

In French, à la carte means ‘from the card’. This menu offers a choice of menu items over a range of courses (e.g. entree, main course, dessert). Each item is individually priced and prepared to order. It is the most common type of menu offered in food establishments.

Set menu

This menu style offers pre-set menu items with little or no choice for customers. It is commonly used for functions. Menu items can be prepared in bulk and in advance as the number of portions required is known well before the event.



Cycle menu

A cycle menu is often found in institutional catering situations such as hospital, airlines, industrial canteens and aged care facilities. All menu items for every service period are predetermined for a set period of time such as 14 or 21 days. Once the set period is completed, the menu starts at the beginning of the cycle again. Items can be pre-prepared in bulk and in advance.

Table d’hote

This French term means ‘the proprietor’s table’ or ‘table of the host.’ It can be offered as an alternative choice to an à la carte menu (for example an Asian-style banquet or a seniors menu). It offers limited choices for a set price. Menu items can be prepared in advance or may be cooked to order.

Carte du jour

Translated from the French, carte du jour means ‘card of the day’. It is usually offered as a daily specials menu in conjunction with an à la carte menu. Items are generally cooked to order.

Buffet

Buffet service is a method of serving food rather than a type of menu. Hot and/or cold food is placed on tables in the dining area. Customers can serve themselves or are served by staff members. The menu items are predetermined by either the establishment or by the client. Food is prepared in advance and served in bulk quantities.

Finalising production requirements

Let’s summarise what we learnt in the previous screens.

Click on the icon to review the five areas we need be aware of.

1 Production requirements

How much you prepare, when and how you prepare it is determined by your style of menu, type and variety of menu items offered, how the meals are served and the quantities required.

2. Style of menu

Some menu styles (such as cycle and set menu) allow you to prepare ingredients and menu items in advance and in bulk. These styles are often cooked and served in bulk as well.

Other menu styles (such as à la carte) require dishes to be cooked to order. Ingredients may be prepared in advance and stored until needed to fulfil an order.

3. Quantities

The number of customers or anticipated sales has a direct affect on the quantities prepared. Breakdowns of sales figures, which indicate the most popular dishes, allow you to prepare sufficient quantities of your customer’s favourites in advance.


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4. Menu items

Some menu items can be prepared and cooked in advance. They can be reheated with little or no loss of quality. Other dishes can only be prepared at the last minute. Many seafood and stir-fry dishes are good examples.

5. Food service

Food which is cooked and plated on request (à la carte) requires different organisational skills than items which are prepared and served in bulk (functions, buffets).

An à la carte order often includes menu items from different sections of the kitchen (e.g., main course, cold larder). Production must be coordinated across all team members so all items are ready to be served at the same time.

STAGE 2: PLAN AND ORGANISE WORK REQUIREMENTS

Taking the time to plan how you are going to complete all your tasks before you start preparation can make an enormous difference to your shift. It helps you clarify what you have to do, not forget any smaller tasks and increases awareness of any preparation deadlines.

The first step is to liaise with your team about menu requirements and job roles. Let’s look at this first, and then we’ll consider how you can plan and document your work requirements.

Liaise with team members

Liaising with your team members is a vital component when planning for a smooth preparation and service period. Clear communication, sharing of information and a desire to achieve common goals lead to a well organised and efficient kitchen.

So what do you need to liaise about?

Click on the checkboxes to find out.

Bookings, anticipated sales or production requirements.

Number of portions to be prepared for menu items.

Allocation of job roles such as which section of the kitchen each team member is allocated to.

Allocation of individual job responsibilities including any leadership or coordination responsibilities.

Menu requirements such as changes to the menu, daily specials, shortages in ingredients, known dietary requirements or other customer requests.

Other information which affects roles and responsibilities, or preparation and production processes.



Note...

When do you liaise with your team? Do you have a formal team briefing at the start of the work period? Is there an informal discussion with other team members? If you and your team don’t discuss daily requirements, how do you think having a team discussion would benefit your workplace?

What are the benefits of liaising with your team?

Liaising with your team members has many benefits for the team, the workplace and its customers.


Increased productivity

Productivity is increased when you understand your role, the importance of your contribution to the overall operation of the kitchen, and are able to help other team members if the need arises.

When there is conflict, lack of respect, poor communication or misdirection amongst the team, you lose focus and become unproductive. Time is wasted on remedial tasks and sorting out personality and performance issues.

Improved efficiency

Smooth and efficient operations exist when you contribute to team goals and cooperate with other staff.

Don't stand around waiting to be told what to do. Offer your help where and when it's required.

Better customer service

More often than not, poor customer service is a result of poor teamwork and miscommunication amongst team members.

Establishments that have cooperative teams receive fewer customer complaints. Team members are quick to help and support each other and take responsibility for resolving customer requests and issues.

Increased morale and motivation

Morale and motivation increase when employees feel like they are part of the ‘bigger picture’, when they know their contribution makes a difference and is important to others in the team.

When was the last time you told a colleague you appreciated their efforts and contributions?


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Meet objectives

It doesn’t matter if you are talking about football, basketball or your workplace, you won’t reach your objectives if team players don’t work cooperatively. Everyone needs to contribute, communicate with each other and take responsibility for their role. This is what makes a great team and will ultimately make the difference between you attaining your goals or not.

Documenting tasks to be completed

Liaising with your team prior to service makes sure everyone understands what has to be done and by whom. Verbal communication between team members is one aspect of planning your production requirements.

Documenting what has to be done by the team as a whole, and by individuals within the team, supports your communication by confirming the details discussed. It allows staff to check their responsibilities throughout their shift, prioritise tasks and monitor progress and speed, resulting in increased productivity.

Work schedules and jobs checklist are the two main types of documents used to plan and organise work requirements for you and your team.

Let’s start with looking at how you can plan and document an area’s daily production requirements using a work schedule.

What is a work schedule?

A work schedule or work plan is a timetable that lists the general tasks to be completed, when they are to be completed and by whom. It is designed to make sure that all the tasks are completed in an efficient and logical sequence, in the shortest amount of time and are coordinated throughout the team.

Click on the icon to see how our new cook Andy is going in the kitchen.

‘Perhaps I should have asked how a work schedule could’ve helped me.'

The purpose of a work schedule is to maximise the efficiency and productivity of everyone in the team. It makes sure everyone knows what jobs need to be accomplished, who is responsible for doing them, and when they need to be done. If everyone completes the tasks assigned to them properly and on time, the entire team can benefit from a smooth, stress-free shift.

It also helps coordinate the use of equipment such as deep fryers, ovens, steamers and grills so preparation is not slowed by having to wait for equipment to become available.

‘Who uses them?’

All types of workplaces, large and small, can develop and use work schedules. A larger workplace can have multiple schedules for different service periods and different sections of the kitchen. A smaller establishment may have only one schedule.



Once developed, the work schedule should be followed by all staff. A clear, well written work schedule is very helpful when introducing new staff to the workplace or to a new area of the kitchen.

‘Is a new schedule developed every day?'

No, not always. Most workplaces have more than one work schedule. They may have been developed for different sections of the kitchen, different service periods or production runs. These may remain unchanged until the menu is revised.

Alternatively, a work schedule may need to be expanded to incorporate the tasks required to prepare and produce dishes offered in a daily specials menu or to suit the menu items chosen for a function.

How is a work schedule developed?

Work schedules can be developed by anyone. The easiest method is to keep a record of every task completed and by whom. Update the record over a period of days and shifts if necessary to make sure all tasks are identified.

Some tasks are routinely completed, such as turning on equipment, receiving and storing supplies and preparing crockery and service equipment. Others may only be completed on certain days, for certain service periods (for example, for breakfast but not dinner service) or by a specific job role (kitchen hand, chef).

Click on the icon to find out how to prepare your work schedule.

‘How are tasks sequenced properly?’

Once you have recorded all the tasks completed in your area, ask yourself this: is there a better way? Are the tasks completed in the most efficient sequence? Is one person doing too much while another is underutilised? Are staff members constantly jumping from one unfinished task to another? Are deadlines being met? If not, why not?

For a work schedule to be effective, all tasks must be listed in a logical sequence. Priorities must be established and consideration given to jobs which require other preparation tasks to be completed first, or those which take some time to complete. Deadlines must be incorporated into the timing and sequencing of tasks.

‘What information is included?’

A work schedule for a section of the kitchen (for example, cold larder) will list all the tasks to be completed by that section. It may list what time tasks have to be commenced and/or completed by, and who is to complete each task. This might be allocated to a specific person or to a job role such as sous chef or 3rd year apprentice.

Work schedules rarely provide details on how to complete tasks, only what has to be done. More detailed information is provided in other documents. We will look at these shortly.


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‘How are tasks allocated?’

Tasks are allocated to specific team members, based on a number of factors. The main considerations are the number of staff working at that time, their roles and responsibilities, and their skills and abilities. There is little point in allocating a complex task to a junior apprentice who has not yet received training in that area. Alternatively, the chef or sous chef should be allocated tasks which suit their years of experience and management abilities.

‘What does a work schedule look like?’

Every workplace has its own format. The type and amount of information provided can vary accordingly. This is a sample of what a work schedule could look like.

Work schedule Jonas Seafood Restaurant – Lunch shift

Time Task Who

8 to 8.30 am Receive, check and store deliveries

Prepare soups

Turn on ovens, steamer, fryer

Peel and prepare vegetables

Chef / Sous

3rd yr apprentice

1st yr apprentice

8.30 to 9 am Prepare ‘specials’ menu

Prepare cold desserts

Prepare hot and cold entree ingredients

Prepare cold sauces and accompaniments

Chef

Sous chef

3rd yr apprentice

1st yr apprentice

9 to 9.30 am Prepare fish and seafood ingredients

Prepare cold desserts

Prepare hot and cold entree ingredients

Prepare garnishes and decorations

Chef

Sous chef

3rd yr apprentice

1st yr apprentice

‘What should I do once the work schedule is developed?’

Introduce the work schedule into the workplace. Monitor its effectiveness and obtain feedback from those using it. After a period of time, you can modify and refine the sequence of tasks, who they are allocated to, and when they are completed, how to make the plan more efficient. In time, they will become an indispensible organisational tool for your work area.

Hot tip

Can you find any work schedules in your workplace? Check the walls or the noticeboards in the kitchen or other back-of-house areas at your workplace.



What other information do you need?

The work schedule gives you an overall plan of what needs to be accomplished. But, you need additional information to support the plan and provide details about how to complete the tasks. There are three sources you can use.

Click on the pictures to find out what they are.

1. Jobs checklist

2. Workplace procedures

3. Standard recipes

Let’s find out what information these provide over the next few screens.

1. Jobs checklist

A jobs checklist is a detailed list of all the tasks that need to be accomplished to prepare yourself or your section for service. It is a method of planning and organising your work tasks to ensure nothing is forgotten. It supports the work schedule by providing additional detail and is constantly updated to adapt to changing requirements.

Each section of the kitchen should have its own jobs checklist and, to help individuals manage their own speed, timing and productivity, each person in the team should have a checklist listing their specific tasks and responsibilities.

Click on the icon to help apprentice cook Andy learn more about jobs checklists.

‘What’s the difference between a work schedule and a jobs checklist?’

A work schedule lists the general tasks that are routinely performed every day, such as turning on ovens and loading up plate warmers with required crockery.

A jobs checklist lists each individual task that need to be done. These tasks can change on a daily basis depending on booking numbers and what mise en place needs replenishing.

‘What are the benefits of a jobs checklist?

As you spend more time in an operational commercial kitchen, you realise you rarely complete one task or menu item fully before moving on to the next. The preparation and production of menu items is often completed in stages at different times of the day. In addition, one ingredient might be prepared for a range of dishes (such as vegetables for soup and side dishes).

A jobs checklist helps you plan, prioritise and organise your tasks so you can have several jobs under way at the same time or complete preparation tasks for multiple dishes at the same time. This is called multitasking. Planned correctly, you could have a roast cooking in the oven and have a dessert setting in the fridge while you are preparing chicken breasts for schnitzels and children’s nuggets.


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How do you prepare a jobs checklist?

As with a work schedule, the tasks in a jobs checklist must be presented in a logical sequence to maximise efficiency. It must provide clearly written instructions which are appropriate to the job role and work situation.

Click on the icon to help Andy learn more about developing jobs checklists.

‘Is there a standard checklist?’

Some jobs are completed every day while others may change based on booking and menu needs. As a result, some workplaces have a basic checklist which can be modified as you assess daily preparation or production requirements.

Other workplaces prefer to prepare a checklist each day. For example, the kitchen in a function centre or catering company which prepares different menu items each day based on client bookings may not have a standardised checklist. An industrial canteen or hospital which uses a cycle menu may have standardised checklists to suit each day’s pre-planned menu.

‘What do I need to know?’

Before you can begin to write your checklist, you need to understand your role and responsibilities and know how to produce your menu items. Your jobs checklist should include the tasks you are responsible for completing, not someone else in the team. It is difficult to list the tasks you have to complete if you do not know what menu items you have to produce, what its ingredients are, the methods of cookery and equipment required, or how long the dish takes to prepare and serve.

‘When should you compile it?’

The checklist should be compiled before you start any preparation tasks. It can be written at the end of a service period or shift, ready for the next session. As you are cleaning up after service, you can note what preparation tasks need to be completed to replenish ingredients for menu items.

The list can also be compiled at the start of the day or shift. A quick stocktake of your storage areas will show you what tasks need to be completed to replenish pre-prepared ingredients or menu items in addition to the standard daily requirements.

‘What information should be included?’

Keep in mind that this is a checklist. It shouldn’t detail how to complete each task, only list what has to be done. However, it must provide enough information for you to understand what must be accomplished. It is important to remember this if you are preparing the list for another person on a later shift.

Once you have listed all the tasks to be completed, go back and number them based on their priority, production deadlines and preparation timings. Preparing a rough draft which can be rearranged into a final, prioritised list can help make the checklist clear and easy to read.



'What does a rough draft look like?’

Your initial rough draft might look like this.

Bone out 8 chickens for satay entree. Prepare chicken bones and mirepoix and make stock. Fill bain-marie with water and turn on. Place round entree plates and soup bowls in the plate warmer. Clean and dice chicken meat and thread on bamboo skewers. Strain oil in the deep fryer, clean and refill. Turn on for service. Make 2 L of satay sauce. Make 1 L of crepe batter. Prepare and set chargrilled vegetable terrine. Prepare 20 portions of seafood filling for crepes. Cook crepes. Strain the chicken stock and make veloute. Make 500 ml of chilli vinaigrette. Prepare herb garnishes for service. Boil 200 g of jasmine rice.

‘What does a final, prioritised jobs checklist look like?’

Check out this updated version. Can you see how the tasks have been rearranged into a more logical sequence? Items which need time to cook, marinate or set have been prioritised earlier. Tasks which should be completed just before service have been placed further down the list. You can tick off tasks on the checklist as you complete them.

1 Bone out 8 chickens for satay entree.

2 Prepare chicken bones and mirepoix and make stock.

3 Clean and dice chicken meat and thread on bamboo skewers.

4 Make 2 L of satay sauce. Marinate chicken skewers with 1 L of sauce. Reserve 1 L for service.

5 Prepare and set chargrilled vegetable terrine.

6 Fill bain-marie with water and turn on.

7 Strain the chicken stock and make velouté.

8 Make 1 L of crepe batter.

9 Prepare 20 portions of seafood filling for crepes.

10 Cook crepes.

11 Make 500 ml of chilli vinaigrette.

12 Place round entree plates and soup bowls in the plate warmer.

13 Strain oil in the deep fryer, clean and refill. Turn on for service.

14 Prepare herb garnishes for service.

15 Boil 200 g of jasmine rice.


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2. Workplace procedures

Workplace procedures support your work schedule and jobs checklist by detailing how some tasks should be completed. For example, food safety and workplace health and safety procedures describe how to store food safely, use equipment correctly, clean your work area during and after preparation and service, and how to use and store chemicals.

Some workplaces have very detailed procedure manuals. These can be great sources of information if you are unsure how to complete a task or are joining a new workplace. Do you know where the procedure manuals are in your workplace?

3. Standard recipes

Does your workplace use standard recipes? All different types and sizes of businesses do.

The standard recipes for your menu items help dictate what tasks you need to complete on a daily basis. When compiling a work schedule and jobs checklist, read your recipes to determine preparation and production requirements and to help sequence tasks.

They also provide information on how to complete the tasks in your job checklist. For example, one of the tasks on the checklist we looked at earlier was ‘Make 2 L of satay sauce’. Your standard recipe will describe how to make the sauce.

Standard recipes all share the same basic features. Can you remember what they are?

Number of portions yielded List of ingredients and quantities List of equipment required to prepare the dish (depending on your workplace's format) Step-by-step description of how to prepare the dish Photo or description of completed dish.

Click on the filing cabinet to see an example of a standard recipe.



Note...

If you think about it, a standard recipe is like a mini jobs checklist. It helps you plan and organise your work by listing what you must do to prepare a dish in a logical and efficient manner.

Benefits of using standard recipes

Using a standard recipe provides many benefits to you and the business.

Click on the question marks to find out what they are.

Quantities

It is easier to calculate required quantities of ingredients using a standard recipe, especially if increasing or decreasing the number of portions.

Ordering

It assists with ordering of stock.

Accuracy

It aids in accurate costing of menu items to determine food costs and final selling price.

Consistency

It helps ensure consistency in taste, portion size and appearance.

Hot tip

Do you know who develops the standard recipes in your workplace? Do you know how they do it? Speak to your chef or manager to find out. The process used to develop a standard recipe can help you better understand ingredient combinations and why it is important to use the quantities specified in the recipe.

Let’s get started!

You have a work schedule and a jobs checklist. You know what tasks need to be completed and have standard recipes for all your menu items.

Click on the icon to see how you get good quality menu items.

You need accurate calculation techniques for adjusting recipe yields. You need precise, well-tested standard recipes. You need quality base ingredients. You need precise weighing and measuring of all commodities. You need careful timing and organisation during preparation and cooking.

Let’s look at how you can organise and coordinate these processes.


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STAGE 3: ORGANISE AND PREPARE FOOD

Organising and preparing food can encompass a wide range of tasks no matter what type of kitchen you work in.

Click on the icon to check out tasks you might complete.

Cleaning and preparing vegetables and other commodities.

Cooking soups and other precooked items.

Preparing and portioning meat, poultry and seafood.

Preparing desserts, dressings, garnishes, sauces or stocks.

Selecting and using serviceware and equipment.

What steps would you follow when completing these tasks?

Organising and preparing food follows a series of simple steps.

1. Calculate commodity quantities

2. Select ingredients

3. Complete preparation tasks

Let’s look at these over the next few screens.

Calculate commodity quantities

How to calculate ingredient quantities based on the number of portions required and standard recipe yields have been covered in Produce dishes using basic methods of cookery and a number of product-specific resources.

Can you remember how to calculate quantities for an individual recipe?

Click here if you need to refresh your memory.

Your standard recipe for fruit salad yields 20 portions, but you need to make 80 portions. To work out the final amount you apply the following two steps.



Step 1 = Calculate conversion factor 80 (required portions)

=

4 (conversion factor) 20 (recipe portions)

Step 2 = Calculate final quantity

4 (conversion factor) x 150 g (quantity of ingredient required in original recipe) =

600 g (quantity required to produce 80 portions)

Alternatively, you may only need 15 portions. It is exactly the same process, but you will be working with decimals to calculate the final quantity.

Step 1 = Calculate conversion factor

15 (required portions) =

0.75 (conversion factor)

20 (recipe portions)

Step 2 = Calculate final quantity

0.75 (conversion factor) x 150 g (quantity of ingredient required in original recipe) =

112.5 g (quantity required to produce 15 portions)

What if I’m preparing more than one menu item?

In most commercial kitchens, you are preparing more than one menu item at a time. This means you probably need the same ingredients for a number of dishes. Your most basic ingredients such as butter, oil, flour, sugar, fresh or dried herbs, eggs, cream, lettuce or garlic will be used across a range of menu items.

Let’s look at how you can organise your commodity requirements to reduce the number of trips you make to the refrigerator and dry store during your shift.

Determine commodity requirements

Let’s work through an example of how you calculate ingredient requirements for all your production tasks, not just the one menu item.

Click on the tabs to complete the exercise.

Calculate individual recipes

Once you know how many portions you are preparing for each item, calculate the ingredient requirements using your standard recipe. You might write the adjusted quantities on your copy of the recipe in a notebook or ingredients list.

Calculate total quantities

Add the quantities together for all similar ingredients from all your recipes and compile a list with the accumulated totals. Some workplaces have a standard form you can use which lists all ingredients.


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Select ingredients

Taking the time to determine the total quantities required for each ingredient reduces time wasted by returning regularly to the storage areas to obtain items you have forgotten or have in insufficient quantities. It increases your productive preparation time, giving you more time to meet deadlines.

However, remember your food safety procedures, and don’t leave perishables sitting on the bench of a warm kitchen for long periods. Store them in an under-bench refrigerator in your work area until needed.

Other than quantity, there are other basic criteria you should be considering when selecting your ingredients for preparation. Let’s look at these next.

Hot tip

If you are compiling quantities for an ingredient from a number of recipes, it may be easier to note each amount down on a piece of paper or on the back of one of your recipes and add them up at the end. Alternatively, use a calculator.

What ingredients do you use?

The types of ingredients you use are dictated by your menu and standard recipes. Let’s look at the main categories of ingredients and consider where or how you might use them in your workplace.

Click on the tabs to explore each category.

Meat and poultry

The main types of meat products used in menu items are beef, lamb, pork, and poultry. Specialty meats such as venison, rabbit, pheasant, duck, crocodile and buffalo are also included in this category.

Due to their diversity in cuts, flavours and textures, meat products can be used in most types of savoury dishes. They are often the primary ingredient in hot and cold entrees and main course recipes, they add flavour and body to salads and appetisers and can create a warm, hearty pastry-based dish. Off-cuts and bones are used in the preparation of stock.

How many menu items in your workplace include at least one of the main types of meat?

Fish and shellfish

Seafood has always been a popular menu item in Australia. Options include succulent local fish species like barramundi and red emperor, fresh oysters and mussels, or local and imported varieties of lobster, prawns, fish or squid.

Due to the delicate flesh of most types of seafood, they must be stored correctly, handled carefully and cooked quickly.



Dairy

Fresh or frozen dairy goods can be used to make dishes in nearly every course on a menu. Check out your workplace’s menu and see how many of your dishes in each course include at least one dairy ingredient such as butter, milk, cream, cheese or yoghurt.

Dairy items are highly perishable and must be kept refrigerated or frozen until required. It is important you use the correct type of dairy item in a recipe as similar types are often not interchangeable, for example, using salted instead of unsalted butter when making desserts and baked goods, or low-fat varieties when a higher fat content is essential to the flavour and texture of the dish.

Farinaceous

Farinaceous ingredients are those which have a high starch content. Examples include rice, pasta, noodles, gnocchi, polenta and couscous. These ingredients can be purchased dried or fresh, or some establishments make their own. They are generally cooked in a liquid such as water, stock or a sauce.

Farinaceous ingredients are not restricted to savoury dishes. They can be used in hot and cold desserts as well. Can you think of any dessert recipes that include a farinaceous item?

Fruit and vegetables

Fruits or vegetables can be the star attraction of a dish, or an accompaniment to another item. They can be used to add texture, colour, fresh flavour and sweetness, or to help make a plate or bowl look full. They are extremely versatile.

No matter what role they are playing, selecting the best quality fruits or vegetables is vital to the appearance and taste of the dish.

We will look at how to choose the best ingredients next.

Choosing quality ingredients

The type and quality of ingredients have a significant impact on your final menu item. Choosing the correct ingredient is as important as selecting good quality ones.

Let’s briefly recap what you have previously learnt about choosing good quality ingredients and consider some examples of why your selection process is important.

Click on the senses that help in doing quality tests.

Look

Look at them. Check the colour, look for discolouration, dryness or hardening, mould or rot, wilted leaves and bruised flesh.

Check packaging for damage and pest invasion.

Check use-by, best-before and internal stock rotation labels.


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Smell

Smell them. They should smell fresh and appropriate to the ingredient. They shouldn’t smell mouldy (except for certain types of cheeses), and shouldn’t smell of ammonia or other ‘off’ odours.

Taste

Tasting the product can often confirm what your eyes or nose have told you. Ingredients may taste stale, have a sharp acidic or ‘off’ flavour, or no longer have any flavour. If an ingredient doesn’t taste right at the preparation stage, it isn’t going to improve with cooking!

Texture

Touch them. Feel the texture of the flesh, leaf, scale or skin. Is it appropriate to the item, for example, moist fish, crisp lettuce leaves or firm flesh?

Why is selecting the right ingredients important?

Click on the pictures to learn how ingredient selection impacts recipes and menu items.

Mayonnaise

The mayonnaise recipe provided in Produce appetisers and salads specifies white vinegar. How do you think your mayonnaise would look and taste if you made it using balsamic, red wine or cider vinegar? Now consider all the recipes you might use the mayonnaise in and how their appearance and flavours would be affected.

Lettuce

How long do you think it would take your customers to complain if you made a caesar salad from iceberg, mignonette or butter lettuce? What about if you used the correct lettuce (cos lettuce) but the leaves were all brown and discoloured on the tips?

Beef

A spicy beef casserole has been made for a buffet function tomorrow. The recipe states topside steak, but the wrong ingredient was selected and sirloin steak was used instead. What difference could this make to the cooking time, and the texture and flavour of the dish? How do you think using a much more expensive cut of meat is going to impact on the dish’s food cost? What about the consequences later, when you run out of sirloin steak during service because it was all used in the casserole?

Right ingredients

Selecting the right ingredients should be easy and straight forward if you have read your standard recipes, know what you should be using and can identify them correctly in the storage area.

If you are in any doubt about the appearance of different types of ingredients or their quality indicators, check out the Maintain the quality of perishable items resource, or the resource relating to specific types of ingredients or products, such as Produce appetisers and salads or Produce poultry dishes.



End of section

You have reached the end of section 1.

Click to the next section to continue.



Cook menu items for food service or production


Select and use appropriate commercial equipment to produce menu items. Cook menu items according to menu type and service style, using appropriate

cookery methods. Adjust menu items and ingredients to meet special requests or dietary requirements of

customers. Produce menu items to meet customer expectations of quality, appeal of presentation

and timeliness of delivery. Work cooperatively as part of a kitchen team and delegate tasks appropriately. Follow workplace safety and hygiene procedures according to organisation and

legislative requirements. Maintain cleanliness and tidiness of the work environment.

STAGE 4: COOK AND PRESENT MENU ITEMS

You have completed all your preparation tasks, and now it’s time to start production of your menu items. To make sure you are ready to go, you will need to ask yourself some questions which will help with the final stages of production and presentation of your dishes.

Click on the question marks to find out what these final stages are.

Stage 1

What equipment do you need to produce the dish?

What service equipment is required?

Stage 2

What methods of cookery does the recipe indicate should be used?

How long will the item take to cook?

How does this affect my production timing?

How is the food to be presented for service?

Stage 3

Do I need to make any adjustments?

Are there any special requests which affect the production of the menu items?

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Stage 4

How can I coordinate my tasks with the rest of the team?

How do I make sure all the menu items required to fill an order are ready at the same time?

Do I need to delegate any tasks?

Stage 5

What other procedures do I need to consider?

What health and safety procedures affect how and when I produce menu items?

Let’s look at the answers to these questions.

Choosing the right equipment

Success in the kitchen partly depends on your ability to select the right piece of commercial kitchen equipment for a specific task and assemble and operate it correctly and safely. Using the right kitchen equipment saves time and energy and helps ensure a consistently high quality product.

In the units Use food preparation equipment and Produce dishes using basic methods of cookery, we discussed how to use a wide range of equipment when producing menu items.

Let’s briefly refresh your knowledge on some items of equipment commonly used to produce menu items over the next few screens. If you would like more detail about these or other items of equipment, check out those specific resources.

Types of equipment

Click on the pictures to refresh your memory.

Cutting equipment

Knives

Food processor

Graters

Parisienne cutter

Pots and pans

Baking tins and trays

Stirring utensils

Colanders, strainers etc.

Fryer baskets and spiders

Stove top burners



Grills

Salamanders

Pressure steamer

Deep fryer

Ovens

Service equipment

Tongs

Ladles

Lifters and spatulas

Piping bag and nozzles

Bain-marie

Platters, bowls etc.

More types of equipment

Click on the pictures to learn about other equipment you may encounter.

Large cutting equipment

Some equipment is specifically designed to cut or grind nuts. Similar equipment can be used to chop, slice, dice, peel, purée or shape food. They are often used to prepare ingredients prior to cooking. However, they can also be used to portion prepared food, or prepare garnishes or other decorative items needed for presentation of a menu item.

Large cooking equipment

The amount, type and size of cooking equipment your workplace requires is directly influenced by your menu and the methods of cookery used to produce the dishes listed on it.

The image shown is a proofer, which is used when baking.

General kitchen equipment

A dishwasher is part of kitchen equipment. Other items could also be used in conjunction with large, fixed cooking equipment.

What items do you use that are have not been listed here?

Know your equipment

Before using any equipment, you must become familiar with its uses and operating procedures. You should also know how to take it apart safely, wash it and correctly reassemble it ready for use.

If you are unsure about any item of equipment, consult the manufacturer’s manual or speak to your supervisor.


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Methods of cooking

The principles and procedures for different methods of cookery are discussed in detail in Produce dishes using basic methods of cookery.

Before you click on the pictures, can you guess what the cooking method could be?

Boiling and simmering: food is totally immersed in a liquid cooked by the transfer of heat through the liquid.

Blanching: food is placed into rapidly boiling water for a short time in order to partially cook it.

Steaming: food is cooked by means of steam under pressure, either at atmospheric or high pressure.

Stewing: this is the slow transfer of moist heat to food cut into bite-sized pieces and simmered with just enough liquid or sauce to cover the food.

Braising: similar to stewing; however, the food is only half covered with an appropriate liquid and enclosed in a tightly lidded container in the oven.

Poaching: food is completely immersed in liquid at 93 to 95 °C, and there should be no visible sign of movement in the liquid.

Deep frying: food is totally immersed in hot fat or oil.

Shallow frying (sautéing, stir-frying, pan-frying): is a quick and versatile method of cooking where the heat is transferred through conduction to food that's in a small amount of hot fat or oil in a pan.

Grilling: food is cooked by heat radiated to the food from heat sources below or above or both.

Roasting: food is enclosed in an oven or rotated on a spit with fat used as a basting agent.

Baking: this is the transfer of dry heat to food in an oven.

Choosing a method of cookery

Choosing which method of cookery to use is determined by a number of factors.


Recipe

The ‘Method’ section of a recipe describes how a dish is to be prepared. Based on this description, you can choose the appropriate method of cookery.



Menu

How an item is listed on the menu can influence the method of cookery. For example, the menu may allow customers to choose if they would like their fish fillet deep-fried, pan-fried or grilled.

Type of food

Certain types of ingredients are better suited to different methods of cookery. Some cuts of meat should be stewed or braised, whereas many types of seafood are not suited to these methods. It is important to use a method which is appropriate for that type and cut of food, as you could end up with a dish that looks and tastes completely different.

Service style

How the food is served to customers is also an important factor. Let’s look at the different styles of service on the next screen.

Style of service

The style of service an establishment uses directly influences how orders are taken from customers and how their meals are delivered. It helps determine how and when the kitchen will prepare and cook menu items, and how food is plated or presented for service.

Click on the tabs to explore different styles of service.

Plate service

This is the most common style of service used across a wide variety of establishments.

Customers’ orders may be taken at the table by a waiter or at a counter. Menu items are plated in the kitchen. The food is then served to the customer at the table by service staff. Menu items could be partially or fully pre-prepared prior to service or cooked to order.

Family service

Multiple portions of a menu item are placed in the middle of the table on serving plates, platters or bowls.

Customers select and serve their own food using service gear (spoon and fork) provided with the serviceware.

Buffet

Food is generally prepared in bulk in advance. Multiple portions of a range of menu items are presented on serving platters, bowls,

plates or stands and placed on display tables. They may also be placed in heated service containers on a display table or in hot or cold bain-maries.

Customers make their way to the buffet and either serve themselves (buffet) or are served by a waiter or chef situated behind the buffet table (smorgasbord). Food items may be hot or cold. Items such as roasts or whole glazed hams may be carved to order in front of the customer.


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Counter service

Food may be pre-plated or packaged prior to service and placed in display cabinets for customers to self-serve. Larger quantities of menu items may be presented to customers in hot or cold display cabinets.

Customers can select their food from items presented in the display cabinets. Their choices are plated by the counter service staff.

Alternatively, they may order from a menu located behind the counter. The orders are usually prepared from partially or fully pre-prepared menu items or ingredients.

The customer usually collects cutlery, napkins and condiments from a service area. Disposable items are supplied with takeaway meals.

Menu styles

In section 1 we discussed the different styles of menus an establishment may use. The menus discussed included à la carte, set and cycle menus, carte du jour, table d’hote and buffet. These, combined with the style of service, control many factors in the production process for different types of establishments.

Let’s look at how on the next screen.

Matching menu and service styles to production requirements

Click on the pictures to see how menu and service styles can affect a business’s production requirements.

Types of businesses: Restaurant, café, hotel bistro

À la carte menu with plate service

Menu items cooked to order.

All food presented on individual serviceware in the kitchen.

Faster methods of cookery used for cook-to-order items.

Slower cooking methods used for advance preparation.

Types of businesses: Boarding schools, industrial canteens, prisons

Cycle menu with cafeteria service

Menu planned in advance.

Food prepared in bulk prior to service.

Food presented in bulk containers and plated in front of the customer.

Often slower methods of cookery used to create ‘wet’ dishes.

Pre-prepared foods such as vacuum-packed and blast-chilled purchased for reheating prior to service.



Types of businesses: Function centres, external catering companies

Set menu with plate service

Menu is selected by the client in advance, quantities known prior to event.

Food may be presented on individual serviceware in the kitchen, served from a buffet display table, or bite-sized portions offered to customers from platters.

Method of cookery determined by the menu items selected.

Food prepared in advance in bulk quantities.

What adjustments might need to be made?

Sometimes the ingredients in a menu item must be adjusted. These are usually the result of a customer request. There are a number of reasons why the customer might make a specific request.

Click on the tabs to see what types of adjustment might need to be made.

Customer preference

A customer may request a menu item to be modified based on personal likes and dislikes.

‘No anchovies, please.’

‘Can you add extra chillies? I like it hot!’

‘No dressing on the salad, please.’

Dietary needs

An increasing number of customers have special dietary requirements. They may need a modified diet for health or lifestyle reasons. Customising dishes on the menu to suit these needs can be a little more complex than special requests. By using a flexible approach, a little imagination and a positive attitude, you will usually be able to satisfy these customers’ requirements.

Dietary requests could include low- or no-fat options, low calorie, carbohydrate or protein or foods suitable for elderly or infant customers.

Medical issues

The most common adjustments made to menu items for medical reasons are for people suffering from allergies or intolerances to specific foods. A food intolerance can cause the sufferer very unpleasant symptoms but is rarely life-threatening. A food allergy can cause a reaction so severe it can trigger a life-threatening incident.

The most common food allergies in Australia are crustaceans, eggs, fish, milk, peanuts, soybeans, tree nuts (almonds, cashews, hazelnuts, etc.) and sesame seeds.


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Cultural needs

Cultural needs or restrictions could relate to a preference for specific foods served at certain times of the day, foods which the customer is not allowed to consume in any form, foods which must be prepared in a specific method, or not served in conjunction with other foods.

What should you do?

How you deal with a request depends on the nature of the request and your ability to make the necessary adjustments. You may be able to substitute oil for butter to create a lower fat version without too much loss of flavour, or you may be able to remove an ingredient.

However, sometimes you may not be able to help the customer. For example, the ingredient may be integral to the dish (flour in pastry) or you may not be able to guarantee there are no nuts in any of the ingredients. Suggest alternative menu items which may meet their specific needs or which you may be able to adjust more easily.

Further detailed information regarding special requests and customer needs can be found in the unit Prepare food to meet special dietary requirements.

Meeting customer expectations

Today, customers have increased expectations about the quality of an establishment’s menu items. With the popularity of television cooking shows and recipe-based magazines, customers are more aware of different types of ingredients, how they can be combined to produce different dishes, the methods of cookery available, and interesting presentation techniques.

No matter what type of establishment you work in, a professional cook must make sure they meet customers’ expectations.

Click on each customer to find out what expectations they have.

Value for money

This doesn’t necessarily mean a large meal must be served. However, gone are the days of nouvelle cuisine where customers were charged inflated prices for very small meals.

Quality ingredients

With an abundance of fresh ingredients available in Australia, customers expect to be served menu items prepared from good quality, fresh ingredients.

Timeliness of delivery

All customers have an expectation that their meal will be served within a reasonable timeframe. How long that time frame is can vary between establishments. For example, a customer is usually prepared to wait longer when out to dinner at a restaurant than they are during lunch in a café.



Appealing presentation

The old saying that you ‘eat with your eyes’ is still true today. A customer’s first impression of a menu item should create anticipation, not disappointment.

Let’s look at what to consider when presenting menu items on the next screen.

Presentation techniques

There are many different and exciting ways of presenting food today. Which techniques you use depends on the standards, style and image of the establishment you work in, type of menu and service style, and the type and amount of service equipment available.

No matter where you work, there are some basic principles to follow when presenting food.

Click on the tabs to find out more about presenting food.

Serviceware

Choosing the right plate, bowl, platter or container is an important decision. The serviceware should enhance the dish, not cramp it. It should also not make the food difficult for the customer to access. If your workplace uses serviceware with logos, patterns or is coloured, consider the colour or appearance of the menu item and where to position it for the best effect.

Position

Where you position food is influenced by the serviceware chosen and the number, variety, colour and texture of the different components of the menu item. Try to vary the positioning and presentation methods used across different menu items to create more interest for your customers.

Balance

The visual appeal of a menu item is enhanced if there is balance and variety in the components of the dish. Factors to look at are colour, size, shape, flavour, texture and garnishes used. If possible, separate ingredients with similar colours, shapes or textures to give more definition to the dish. Alternatively, consider using garnishes which add colour or flavour.

Presentation style

Every establishment has its own style and standards. This is often decided by the head chef when developing the menu. Do your standard recipes describe how the dish should be presented? Does your workplace have pictures of menu items showing the correct serviceware and method of presentation? Use these to help you present your menu items correctly. If you are looking for new techniques, visit other establishments to see what they are doing or search the web for ideas from around the world.


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Coordinating the kitchen

One of the customer expectations mentioned earlier was timeliness of delivery: customers expect food to be delivered within a reasonable timeframe.

A well-coordinated kitchen, where the team all work together to meet production and service requirements, helps ensure efficient service for your customers.

How do you achieve this? Let’s find out on the next screen.

Are you one of the team?

Very few kitchens are run by only one person, so being able to work within a team environment is an important skill. This is especially true during the cooking and service stages of food production when producing meals in a timely, efficient and coordinated manner is vital.

Let’s find out more about the skills you need to work effectively in a team on the next screen.

Team work

Click on the chefs to learn what they know about teamwork.

Let’s look at what ‘teamwork’ is.

A team is a group of two or more people working together to achieve a common goal. Most people think effective teams just ‘happen’. But as it turns out, a high-performing team doesn’t develop by accident. It requires ‘teamwork’.

Let’s look at how you can support your team

Teamwork requires the active participation and cooperation of all team members. To actively contribute to the team’s overall goals and provide support to individuals within the group, you need to use a range of interpersonal skills.

Let’s look at what skills you need

Communication skills, including using active listening and questioning techniques.

Planning and organising skills to prioritise, sequence and monitor your own as well as the team’s tasks and processes.

Problem-solving skills so you can anticipate and respond appropriately to any challenges in the kitchen.

Self-management skills to manage your own speed, timing and productivity as well as to coordinate your work across multiple tasks.

Ability to deal with the pressure of working in a kitchen environment and respond to deadlines, complaints, changing situations and different personalities calmly and effectively.

Initiative to offer or request assistance when required. Ability to delegate tasks to others so individuals within the team are not under- or

overloaded. Ability to give encouragement and constructive feedback to individuals and the team

as a whole.



In a nutshell

How do these skills help the team?

By taking responsibility for your own tasks and actions and communicating clearly within the team, you become a reliable and important team member, not its weakest link.

When would I delegate tasks?

Delegation is the process of giving someone else the authority and responsibility for carrying out a specific task or set of tasks (you share some of your responsibilities with people who work under you). For example, a chef delegates the cooking of dishes to the various sections of the kitchen and the chef de partie delegates tasks to those working in their section and so on.

Click on the icon to find out if you can delegate tasks.

You may not currently hold a leadership position in the team. However, you may still delegate small, day-to-day tasks.

Have you ever asked someone to check the progress of a roast, strain the stock or soup, or prepare a menu item, as you were overloaded with other tasks at the time? These are all examples where you may have delegated tasks.

Ultimately, it is your supervisor’s responsibility to delegate tasks amongst the team. If you are unable to complete all your tasks, you should approach your supervisor so they can delegate some of these tasks to those who have the time or ability to complete them.

Workplace safety and hygiene

Throughout all preparation, production and service processes in your kitchen, you and everyone in your team must integrate workplace safety and hygiene procedures into your tasks.

Click on the tabs to discover how to follow these procedures while completing tasks.

Cleaning

Many safety and hygiene procedures in a kitchen revolve around keeping the workplace clean and tidy. Incorporating the simple principle of ‘clean as you go’ into your work routine reduces the risk of both accidents and food contamination. Transferring dirty equipment to the wash-up area or cleaning it yourself, cleaning benches, knives and chopping boards regularly, storing equipment after use and washing your hands between tasks help keep your work area clean, tidy, safe and free of contamination.


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Slips and trips

One of the biggest causes of accidents in the kitchen is slips, trips and falls. An easy way to reduce these is to clean up any spills on the floor immediately and to put away stock and equipment when they are no longer needed.

Personal hygiene

When you’re busy, it is easy to forget about your personal hygiene. Make sure you change aprons when they become dirty. Not only does a stained and dirty apron not present a good image, it is a hygiene risk.

If you are emptying rubbish bins into an external waste container, consider wiping your shoes on a mat before you re-enter the kitchen. They may have become muddy or dusty, and this will make your kitchen floors dirty and potentially slippery. Don’t forget to wash your hands too!

Consider others

Think about the consequences of your actions on others as you are completing your daily tasks. For example, don’t leave knives in a sink of water or lying near the edge of a bench where others could cut themselves, or leave hot pots and pans in the dish wash area where someone could get burnt.

Store it

Make sure you store your ingredients and partially or fully prepared menu items appropriately if you are not going to use them immediately. Food poisoning bacteria love a warm kitchen!

Note...

Personal hygiene and food safety have been covered in great detail in the units Participate in safe work practices and Use hygienic practices for food safety. Refer to these units and refresh your memory if you need to.

End of section

You have reached the end of section 2.

Click to the next section to continue.



Complete end-of-shift requirements


Complete end-of-shift procedures according to organisational practices. Store food items appropriately to minimise food spoilage, contamination and wastage. Participate in post-shift debrief or handover.

Service is over!

Hooray, service is finished, and there is nothing left to do... or is there?

Once the service period is over, there are a number of tasks which must be completed to prepare the kitchen for the next shift.

This is the final stage of the production process. Let’s look at what needs to be done and how you and your team can complete these last jobs quickly and efficiently.

STAGE 5: COMPLETE END-OF-SHIFT REQUIREMENTS

Most workplaces will have a list of procedures or end-of-shift jobs checklist which describes all the tasks to be completed. The list may encompass all jobs to be completed in the whole kitchen, or it may allocate tasks based on job roles or sections of the kitchen.

The specific tasks can vary between workplaces, so make sure you know what your end-of-shift responsibilities are.

Click on the numbers to see what end-of-shift tasks are common in most kitchens.

1. Prepare required tasks for the next service period.

2. Store or dispose of food appropriately.

3. Prepare requisitions and restock.

4. Clean dirty equipment and utensils and store correctly.

5. Clean and tidy your work area.

6. Complete post-service debriefing.

Let’s look at these in more detail.

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1. Complete preparation tasks

These could be as simple as removing frozen foods from the freezer and placing them in the fridge to defrost, or more complex such as preparing and starting the cooking process for a stock.

Click on the bullet points to find out what factors influence the tasks you might complete.

Stock levels. If you have used up all current stock of prepared ingredients during the previous service period, you may need to top up in readiness for the next shift.

When is the next service period? In a café which is open six days a week, any ingredients prepared today will be used quickly. In a function centre where bookings can be days apart, little or no preparation might be done due to the longer time period.

When does the next shift start? If the next shift starts immediately after your shift, you can start the cooking process for some of the ingredients or dishes required for the following shift. Examples could be preparing stocks or soups, roasting or braising meats.

2. Store or dispose of food

Procedures for how to store and dispose of a wide variety of different types of food correctly is covered in a number of other resources, mainly Participate in safe food handling practices and Maintain perishable items. Let’s look at how to apply some of the basic principles of food storage and disposal outlined in those resources.

Click on Andy to get started.

‘What needs to be stored?’

All food must be stored once it is no longer needed for preparation, production or service or at the end of the shift. This helps keep your work area uncluttered and makes the cleaning process at the close of business easier to complete. It also reduces the risk of a pest invasion.

All raw, partially or fully prepared perishable ingredients and dishes must be refrigerated or frozen if they are going to be used at a later time.

‘What can I store?’

Two basic food safety principles to remember are that cooked food can only be reheated once and food held in the temperature danger zone (glossary) for more than four hours cannot be sold to customers. If any food left over after service meets this criteria, it must be disposed of. If you are in any doubt, ask your supervisor.

‘How should it be stored?’

If a menu item has been prepared or displayed in a container, it must be transferred to a clean container for storage. For example, hot soup held in a stockpot, lasagne displayed in a bain-marie container, or a dessert cake displayed on a plate should all be placed into clean containers.



All food should be securely covered with cling wrap or aluminium foil, or placed in a lidded, sealed container. This prevents cross-contamination between different foods in the storage area.

‘Why are good storage techniques important?’

Any business has a lot of money invested in its stock. Poor storage leads to food spoilage and more wastage. This increases expense and decreases profitability (and hence their ability to pay your wages!).

‘What food must be disposed of?’

Any food to be disposed should be placed in a lined garbage bin. Once the bin is full or at the end of service, the bin liner and contents should be carefully removed and placed in an external waste storage container. This container should be sealed to reduce access for pests and any unpleasant odours.

Always keep waste products separated from other foods to reduce the risk of cross-contamination.

Minimising waste

Whenever possible, you should try to minimise the amount of waste produced in your workplace. If your workplace doesn’t have adequate waste management procedures, perhaps you can show initiative towards improving this situation.

Click on the tabs to see examples of procedures you could introduce.

Refuse

Refusing waste means exactly that – saying no to options that result in unnecessary waste. For example, use containers with lids rather than plastic wrap, refuse to use non recyclable products, harmful chemical cleaners, and source other cleaning alternatives.

Reduce

There are many ways you can reduce waste in the hospitality environment. Here are some simple suggestions.

Buy products in bulk to minimise the amount of packaging used and to be disposed of.

Compost food scraps and, if possible, donate leftover supplies to a charity to reduce food wastage.

Wash fruits and vegetables and soak utensils and pots in still water, not running water.

Install energy efficient appliances and switch to fluorescent lighting. Switch off appliances, computers, heating, cooling and lighting when not in use. Install flow restrictors or low-flow showerheads, toilets and taps. Consider installing solar panels and a rainwater tank. Serve beverages in glasses not plastic cups.

Reuse

In hospitality, you can minimise food wastage by reusing scraps such as chicken bones for stocks and soups or off-cuts for mincing.


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Use containers from your suppliers to store other products and reuse crates rather than cardboard boxes if you're otherwise crushing and disposing of them with each delivery.

Recycle

Recycling in the workplace is no different to recycling in the home. Separate used cardboard, glass, plastics and green waste from non-recyclable waste.

Remember, any waste you don't put into a recycle bin is disposed to landfill. This is the waste you want to avoid as it's very damaging to our environment.

Always consider the option of buying recycled products such as recycled paper, toner cartridges, toilet paper and paper towels.

3. Prepare requisitions and restock

A good time to check stock levels for a requisition is when you are returning food to storage areas at the end of a shift. You can assess quantities of ingredients left over from service plus those still in the storage area to determine what you need to order for the following service period or day.

You can also start to prepare a jobs checklist for the next shift based on what ingredients and menu items are running low and those that need to be prepared.

Depending on the time of day and your workplace, you may restock your storage areas at the end of service. Alternatively, the requisition list may be completed and sent to the kitchen in time for the next shift to restock at the start of their shift.

4. Clean dirty equipment and utensils and store correctly

Effective cleaning procedures are very important in any kitchen. To make cleaning quicker and easier at the end of the shift, try to clean as many items as possible during preparation time. Many items of equipment, such as pots and service utensils, can be put through the dishwasher. When manually cleaning equipment and utensils there are six steps you should follow.

Before you click on each step, can you guess what is required?

Step 1

Pre-clean: scrape, wipe or sweep away food scraps and rinse with water.

Step 2

Wash: use hot water and detergent to remove any grease and dirt. Soak if needed.

Step 3

Rinse: rinse off any loose dirt or detergent foam.

Step 4

Sanitise: use a sanitiser to kill any remaining bacteria.



Step 5

Final rinse: wash off sanitiser.

Step 6

Dry: allow to air dry.

How can you make end-of-shift cleaning procedures easier?

Coordination is the key. Make sure everyone has been allocated tasks and they know what their responsibilities are. This helps to ensure cleaning tasks are not duplicated or missed.

The simplest method of making sure everyone knows what they have to do is to have a cleaning schedule. This allocates tasks to specific people or job roles. It can also describe how to complete a task and when it should be done.

Click on the filing cabinet to see an example of a cleaning schedule.

Cleaning schedule

Item to be cleaned Stove top griddle plate.

How Scrape off all food particles using a flat-edged grill scraper.

Spray with a degreaser and wipe with a warm, damp cloth to remove fat deposits.

Rub the flat griddle surface with a drill brick to remove any baked on carbon deposits.

Rinse in warm water.

Wash in warm water with detergent, use brush and scourer as needed.

Rinse in clean water.

When dry, wipe plate over with an oiled cloth to prevent it from rusting.

When Every day after use.

Cleaning equipment/ chemicals

Degreaser, detergent, grill scraper, grill brick, brush and scourer, oiled cloth.

Who 3rd year apprentice.


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5. Clean and tidy your work area

If you have followed the policy of cleaning as you go, you may not need to complete as many cleaning tasks in your work area. Some tasks cannot be completed until the service period is over, all food production is completed, and the kitchen is ready to be closed.

These final, end-of-shift tasks usually include cleaning and sanitising all surfaces such as bench tops and shelves, putting away the last items of cleaned equipment, placing dirty linen such as tea towels and cleaning cloths in the linen bag, and emptying and washing the rubbish bins.

6. Complete post-service debriefing

At the end of a shift, the team should gather to hold a post-service debrief. This is where all participants involved in service analyse how the session ran. A good debrief combines both front and back of house staff. They can discuss problem areas, flow of service and other factors affecting meal quality and customer satisfaction.

Click on the tabs for examples of topics discussed in a post-service debrief.

Menu items

Issues could include inconsistencies in portion sizes, inappropriate or missing garnishes, poor plate selections, over- or undercooked meals.

Positive outcomes discussed could relate to presentation techniques that enhanced a dish, daily specials which were well received by the customers and sold well, and suggestions for future menu items.

Customer satisfaction

Front of house staff can give feedback on the comments they have received from customers during the service period.

Customer complaints

Food service attendants may report customer complaints about waiting times for meal delivery, food quality or flavour and the presentation of menu items.

Positive outcomes

Outstanding performance by a particular section or team member, customer compliments about the quality and presentation of a dish, and the results of changes made due to feedback provided in previous debrief sessions should be acknowledged.

Being constructive

A constructive debrief should not be a negative discussion. It should be a tool for improvement, allowing you to constructively analyse problems and generate ideas for future development. It should not be used as an opportunity to lay blame or complain about other members of the team.

When everyone contributes to identifying areas of concern and generating ideas for solving them, they tend to take more ownership of the solutions. This leads to more positive outcomes, a better workplace and efficient production of great meals.



End of section

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Click to the next screen to read the unit summary.

Summary

Click on the video.

Kitchens can be a high pressure environment. You have very clear deadlines for the preparation, production and service of your food. Customers will not tolerate being kept waiting because you are not ready for service.

How you manage this pressure can be the difference between success and failure.

The key to success is using the planning techniques that were discussed throughout this unit. If everyone in the team uses these techniques to work towards your common goal, your kitchen will be a bustling but efficient operation, not a confused, highly stressful environment.

And without this stress, it can help you enjoy going to work every day.

GLOSSARY


Glossary

Word Meaning

Blast-chiller A item of equipment designed to rapidly chill cooked food. It is used to reduce the risk of food contamination and preserve food quality. Often used by manufacturers to chill bulk quantities of food prior to packaging.

Sous chef The chef who is second-in-charge to the head chef in a kitchen.

Temperature danger zone

The temperature range between 5 °C and 60 °C, within which bacteria grows best.

Vacuum-packed Cooked or raw foods which have been placed in sealed bags which have all air removed. Some pre-prepared meals can be reheated in the bag, often called ‘boil in the bag’.

Wet dishes A term used to describe menu items served in a sauce. Examples include meat, chicken or vegetable braises and stews and pasta in sauce.

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