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Work Flow

This document discusses the importance of workflow and planning in a commercial kitchen setting. It outlines several key aspects of establishing workflow including: 1) Dividing the kitchen into different work areas to allow for the smooth preparation and plating of food. 2) Breaking down recipes into tasks with a logical sequence and assigned timing to ensure efficient preparation. 3) Delegating tasks to staff based on their strengths and communicating the workflow plan to keep the team organized and working towards common goals.

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Work Flow

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WORKFLOW AND POINTSOF CARE
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2 It isimportant in planning an event that everything runs smoothly. This can only happen with careful organisation and thoughtful planning. Workflow
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2 When foodis 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. Work Areas in the Kitchen
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2 Dividing thekitchen into different work areas allows the preparation and plating of food to run smoothly. Work Areas in the Kitchen
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2 Workflow= Menubreakdown Standard Recipe cards /Banquet analysis sheets Recipe breakdown Equipment needed Task delegation / Team work
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2 Logical sequenceof tasks [ mise en place ] Timing Points of care Start time [staff] Break times [staff] Serving or presentation time Transportation Storage /Hygiene
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Workflow Workflows ensurewe work methodically, and hygienically Logical sequence of events Keeps you organised
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Menu Breakdown Analysismenu Examine dishes, cookery methods, which take longer to cook Preparation time
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Standard recipe cardsSRC give the chef = Guidance Quantities of product Qualities of product How to cook the dish Logical sequence Specific temperatures Specific equipment Can be the template for workflow plans
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Banquet Analysis SheetsAre used if you have a range of courses or dishes to calculate Easier to work out amount of food needed for large functions Can also give you information for your work flow
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Recipe breakdown Analysisthe recipe Which items have to be prepared first Can we store these items Method of cookery Cooking times Assembly point Service / Presentation time
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Equipment needed Analysisof menu/recipes Large equipment Small equipment Utensils Service ware Location
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Task Delegation /Team work Menu / Recipe Analysis Assess peoples strength /Weakness Assign duties Communicate Menu/ Recipes Communicate work flow/ plan Identify work team goals jointly Feedback
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Logical sequence oftasks Starting times for staff Presentation Service time Preparation Time Cooking Times Freezing or chilling times Defrosting of frozen foods if required Delivery of food items Transporting to venue Storage
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Logical sequence oftasks MENU Prawn Cocktail Grilled Sirloin Steak with Parsley butter and baked potato Vanilla Ice Cream
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Work flow forMenu Produce vanilla ice cream-boil milk, produce Analgise, cool and churn-have container and serving dishes in freezer Prepare all the vegetables Salad and garnish for cocktail, potato, chopped parsley Peel prawns store in fridge
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Work flow forMenu Prepare the Sirloin Prepare butter mixture, pipe and refrigerate Place potato in Oven Prepare cocktail sauce Assemble the cocktails-chill Whip cream for Garnish Finish off the basic mise en place
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TIMING SERVICE Presentation 19.00 Serve Cocktail 19.20 Cook steak, serve with potato & butter 20.00 Serve ice -Cream
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Bouquet Garni workflow example Collect all ingredients Wash vegetables\ Trim to desired size Cut muslin cloth Place vegetables on muslin Add herbs and spices Roll and tie Store in the fridge
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Work flow &Team work Clearly define tasks Cleary allocate tasks to staff Decide on specific completion times Specify standard recipe cards Feedback from staff Communication

Editor's Notes

#6 Sequence of a work flow! Work flow consists of many factors It can be for one dish, or for a banquet for a thousand guests It can be for one Chef or a brigade of 30 with various tasks delegated It may be for outside catering where equipment needs also need to be addressed It is important to work in a logical manner, this reduces the risk of injury because you work logically and less stressed.
#7 Sequence of a work flow! Work flow consists of many factors It can be for one dish, or for a banquet for a thousand guests It can be for one Chef or a brigade of 30 with various tasks delegated It may be for outside catering where equipment needs also need to be addressed It is important to work in a logical manner, this reduces the risk of injury because you work logically and less stressed.
#8 Work flow is a plan or map to achieve a particular task, often within a team Also there may be smaller work flows plans within a brigade but working within a master work flow plan Executive chef- chef de partie good work flow plan also promotes good team work Everyone knows their tasks and have clear goals to achieve
#9 Ice cream production takes longer , have to freeze the product for example, may have to produce first Braised dishes-long cooking time Poached dishes- short cooking time Can any dishes be made day before Can we store the prepared food
#10 SRC are commonly used in the industry When writing a recipe it is also best to write the ingredients in the order that you use them SRC also help us establish quality assurance, they enable us to produce an item to the same standard at all times Especially important in large establishments where a large number of people are employed SRC help calculate the losses in preparation and cooking times to enable even portion size for our customers So we produce a consistent product within our workflow plan { everyone cooks the same dish]
#11 More on Futura CD Food order for practical lesson is similar
#12 This may only take a few minutes depending on the dish It will save you running all over the kitchen trying to do three jobs at once and leaving food on your cutting board Helps to establish a workflow When you use a logical work flow you will achieve more in less time Break down the recipe into various preparation tasks with task completion times
#13 First we analysis the recipe / menu basically decide what tasks we have to do, then list the equipment we need to complete the tasks This can also be broken up into the following; Large equipment- Ovens, Salamanders, Grills,. Deep fryers, Bain Marie, Hot cupboards Small equipment- Mandolin, Moulis, Stainless steel bowls, hand held blenders, Bench food processors Utensils- Knives, tongs, serving spoons, whisks, ladles, Location, this is particularly important if you are outside catering, or at another venue, or even in another part of the same building, you may have to transport equipment, even large equipment, have mobile ‘hot boxes’ or ‘cold boxes’ to hold the food, plus have to transport all your utensils, service ware, so trolleys, and vehicular transport may have to be added to your equipment list, you have to plan from the Marque location to the garnish on the entree! All this as to be taken into account on to the Chefs work flow/ organisational chart Plenty of caterers and chefs will have stories where things have gone wrong due to poor planning or unforeseen circumstances.
#14 Working together as a team you need to explain Starting out - What we have to do The Journey- How we are going to do it The Destination - Why we are doing it Again break down the menu/recipes access what needs to be done. Work as team within a work flow This may also be using the Brigade system and each partie have their own work flow procedure, but at some point these will come together under the main plan Important to communicate with everyone involved so that everyone fully understands the objectives and what needs to be done Always ask for feedback you may have missed something in the detail. Know your teams strengths and weaknesses, this may be obvious if you operate under a partie system, eg chef de Saucier, =sauces Chef de Pattiser Pastry & Desserts, otherwise best to access individual skills
#15 Sometimes you may have to start working backwards, start with the day, date, and service time of the food Then look at the preparations that needs to be done, the mise en place on the menu, if Ice cream is on the menu, then you may need to make the day before, take note of freezing times/capacity. Buying food, you need to be aware of delivery dates, weekend deliveries? Public holidays? then you need to look at storage capacity, f reezer to store ice-cream? Frozen foods you need to defrost before preparation times Need to also look at the cookery method and cooking times of different dishes, after preparation Outside catering is a issue, is the food to be transported prepared or finished at the venue? Then you must build all these elements into your work flow in a logical sequence
#16 Which items would you start to prepare first in a logical work flow? What do you think could be a logical workflow to produce this menu??
#17 In the beginning it is important to have more elaborate lists, later it is okay to have only the major points noted As a general rule it is always best to have the dessert or finishing course prepared first . This also helps to alleviate any cross contamination issues
#18 In the beginning it is important to have more elaborate lists, later it is okay to have only the major points noted As a general rule it is always best to have the dessert or finishing course prepared first . This also helps to alleviate any cross contamination issues
#19 Presentation or service timing should always be part of the work flow, in this example the Prawn Cocktails would be assembled before service, sauced just before taking out, Soon as the cocktails served we can start cooking the steaks Clearing of the cocktails begins, we start plating the main course Serve the main course Start clearing main course, start plating ice cream Serve the ice cream
#20 Work flow is not a recipe it is a logical sequence of tasks, But it is supported by standard recipe cards As mentioned before it can be for one dish, or a function as on previous slide , or even a item like bouquet garni THHBCC03B WEEK 8 Prepare Stocks, sauces and soup/ Methods Cookery CLASS WORK FLOW FEEDBACK ACTIVITY STUDENT NAME: STUDENT NUMBER; 1, Devise a work flow from the following production list using your futura training book and recipes given to you by your teacher 2, YOU MUST ALSO LIST ALL THE EQUIPMENT, YOU THINK YOU WILL NEED, and cookery methods used. PRODUCTION LIST Minestrone soup Grilled Chicken breast, grilled tomato and fried potato chips Pan-fried Sirloin steak and sauce Béarnaise, accompanied with char grilled eggplant and zucchini stack Equipment list [large equipment] …………………………………… . …………………………………… . …………………………………… . …………………………………… . …………………………………… . …………………………………… . …………………………………… . …………………………………… . …………………………………… . Equipment list [small utensils] …………………………………… …………………………………… …………………………………… …………………………………… …………………………………… …………………………………… …………………………………… …………………………………… …………………………………… …………………………………… Types of cookery methods used in production list ………………………………… .. ………………………………… .. ………………………………… .. ………………………………… .. ………………………………… .. ………………………………… .. Types of sauces used in production ………………………………… .. ………………………………… .. ………………………………… .. ………………………………… .. Production Work flow You must list all steps of production Production starts at 8am and finishes at 13.45 pm You must include a 30 minute break You must include any relevant storage detail temperatures, or cooking temperatures WORK FLOW Task 1 Task 2
#21 Work flow & Team work Clearly define tasks Cleary allocate tasks to staff Decide on specific completion times Specify standard recipe cards Feedback from staff Communication All of these are important for a smooth food service, and all points should be included when planning your work flow for yourself or your kitchen

Work Flow

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Editor's Notes