Work Flow

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Work Flow

  1. 1. WORKFLOW AND POINTS OF CARE
  2. 2. 2 <ul><li>It is important in planning an event that everything runs smoothly. This can only happen with careful organisation and thoughtful planning. </li></ul>Workflow
  3. 3. 2 <ul><li>When food is prepared in a commercial setting, there must be logical workflow. Workers must not waste time by getting stuck in areas of the kitchen in which others are trying to work. Work does not flow freely and food can easily be contaminated. </li></ul>Work Areas in the Kitchen
  4. 4. 2 <ul><li>Dividing the kitchen into different work areas allows the preparation and plating of food to run smoothly. </li></ul>Work Areas in the Kitchen
  5. 5. 2 <ul><li>Workflow= </li></ul><ul><li>Menu breakdown </li></ul><ul><li>Standard Recipe cards /Banquet analysis sheets </li></ul><ul><li>Recipe breakdown </li></ul><ul><li>Equipment needed </li></ul><ul><li>Task delegation / Team work </li></ul>
  6. 6. 2 <ul><li>Logical sequence of tasks [ mise en place ] </li></ul><ul><li>Timing </li></ul><ul><li>Points of care </li></ul><ul><li>Start time [staff] </li></ul><ul><li>Break times [staff] </li></ul><ul><li>Serving or presentation time </li></ul><ul><li>Transportation </li></ul><ul><li>Storage /Hygiene </li></ul>
  7. 7. Workflow <ul><li>Workflows ensure we work methodically, and hygienically </li></ul><ul><li>Logical sequence of events </li></ul><ul><li>Keeps you organised </li></ul>
  8. 8. Menu Breakdown <ul><li>Analysis menu </li></ul><ul><li>Examine dishes, cookery methods, which take longer to cook </li></ul><ul><li>Preparation time </li></ul>
  9. 9. Standard recipe cards <ul><li>SRC give the chef = </li></ul><ul><li>Guidance </li></ul><ul><li>Quantities of product </li></ul><ul><li>Qualities of product </li></ul><ul><li>How to cook the dish </li></ul><ul><li>Logical sequence </li></ul><ul><li>Specific temperatures </li></ul><ul><li>Specific equipment </li></ul><ul><li>Can be the template for workflow plans </li></ul>
  10. 10. Banquet Analysis Sheets <ul><li>Are used if you have a range of courses or dishes to calculate </li></ul><ul><li>Easier to work out amount of food needed for large functions </li></ul><ul><li>Can also give you information for your work flow </li></ul>
  11. 11. Recipe breakdown <ul><li>Analysis the recipe </li></ul><ul><li>Which items have to be prepared first </li></ul><ul><li>Can we store these items </li></ul><ul><li>Method of cookery </li></ul><ul><li>Cooking times </li></ul><ul><li>Assembly point </li></ul><ul><li>Service / Presentation time </li></ul>
  12. 12. Equipment needed <ul><li>Analysis of menu/recipes </li></ul><ul><li>Large equipment </li></ul><ul><li>Small equipment </li></ul><ul><li>Utensils </li></ul><ul><li>Service ware </li></ul><ul><li>Location </li></ul>
  13. 13. Task Delegation / Team work <ul><li>Menu / Recipe Analysis </li></ul><ul><li>Assess peoples strength /Weakness </li></ul><ul><li>Assign duties </li></ul><ul><li>Communicate Menu/ Recipes </li></ul><ul><li>Communicate work flow/ plan </li></ul><ul><li>Identify work team goals jointly </li></ul><ul><li>Feedback </li></ul>
  14. 14. Logical sequence of tasks <ul><li>Starting times for staff </li></ul><ul><li>Presentation Service time </li></ul><ul><li>Preparation Time </li></ul><ul><li>Cooking Times </li></ul><ul><li>Freezing or chilling times </li></ul><ul><li>Defrosting of frozen foods if required </li></ul><ul><li>Delivery of food items </li></ul><ul><li>Transporting to venue </li></ul><ul><li>Storage </li></ul>
  15. 15. Logical sequence of tasks <ul><li>MENU </li></ul><ul><li>Prawn Cocktail </li></ul><ul><li>Grilled Sirloin Steak with Parsley butter </li></ul><ul><li>and baked potato </li></ul><ul><li>Vanilla Ice Cream </li></ul>
  16. 16. Work flow for Menu <ul><li>Produce vanilla ice cream-boil milk, produce Analgise, cool and churn-have container and serving dishes in freezer </li></ul><ul><li>Prepare all the vegetables </li></ul><ul><li>Salad and garnish for cocktail, potato, chopped parsley </li></ul><ul><li>Peel prawns store in fridge </li></ul>
  17. 17. Work flow for Menu <ul><li>Prepare the Sirloin </li></ul><ul><li>Prepare butter mixture, pipe and refrigerate </li></ul><ul><li>Place potato in Oven </li></ul><ul><li>Prepare cocktail sauce </li></ul><ul><li>Assemble the cocktails-chill </li></ul><ul><li>Whip cream for Garnish </li></ul><ul><li>Finish off the basic mise en place </li></ul>
  18. 18. TIMING SERVICE Presentation <ul><li>19.00 Serve Cocktail </li></ul><ul><li>19.20 Cook steak, serve with potato & butter </li></ul><ul><li>20.00 Serve ice -Cream </li></ul>
  19. 19. Bouquet Garni work flow example <ul><li>Collect all ingredients </li></ul><ul><li>Wash vegetables </li></ul><ul><li>Trim to desired size </li></ul><ul><li>Cut muslin cloth </li></ul><ul><li>Place vegetables on muslin </li></ul><ul><li>Add herbs and spices </li></ul><ul><li>Roll and tie </li></ul><ul><li>Store in the fridge </li></ul>
  20. 20. Work flow & Team work <ul><li>Clearly define tasks </li></ul><ul><li>Cleary allocate tasks to staff </li></ul><ul><li>Decide on specific completion times </li></ul><ul><li>Specify standard recipe cards </li></ul><ul><li>Feedback from staff </li></ul><ul><li>Communication </li></ul>

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