Activities Complete the following activities. 1. Carefully read the following information. You are the Head Chef of a busy caf within the Blue Healer Hotel and Spa. Apart from you and the owner, there is a full-time chef (Navneet), two sou chefs (Chris and Alicia), two part-time kitchen porters (Josh and Carla) and casual wait staff employed. The casual wait staff are from the local area and are mostly university students or high school students working part-time shifts. The team is tight knit and work well together. The caf serves many healthy dishes as well as vegetarian and vegan dishes as the customer demographic is generally health-conscious university students and young locals from the area. The caf is open from 6am to 2pm seven days per week. The caf is a medium to large size with seating for 20pax inside and an alfresco dining area that currently seats 30pax but you could move tables from inside to have a maximum of 50pax for alfresco dining if needed. You have been asked by the owner to develop food production plans for the following scenarios: The owner wants to try an evening service and is planning to open for dinner next Friday night to determine if they should commence dinner service. You are required to plan a basic dinner la carte service. Only 3 dishes per course (3 entre's, 3 mains and 3 desserts) to start with. Breakfast has become very popular on Sunday mornings and the staff have recommended trying a buffet breakfast to reduce the workload. The owner has agreed to try it and has asked you to complete planning to decide if it will be viable. Alicia has said that if they are trying the dinner service that they should also try a special meal for Valentine's Day coming up next month. From the team meeting the owner has confirmed that they will try set menu/table d'hte with two choices but not pair with wine or beer as the caf is not licenced yet. Josh's sister is planning to get married at the end of the year and has asked the owner if they could hold the reception at the Caf. After meeting with Jasmine and Zack (Josh's sister and her fiance) it has been decided that they will have 4 canaps options for entrees, then an alternate drop of fish and steak for the main. Two of the guests are vegetarian and one guest requires a gluten free meal. The dessert will be the wedding cake that will be supplied by Zack's mother but will need to be plated by the kitchen. There will be 50 guests and they would like to have it outside as alfresco dining. As the cafe has a small team of staff you will need to bulk cook some parts of the function to ensure that the wedding service will be efficient. For each of these scenarios you need to complete activity steps 1.2-1.5. Below is a guide to the skills and knowledge you must demonstrate when you are completing each task. We have provided a number of documents to assist you and you will find these in your Student Resources. What do I need to demonstrate? During this task, you will be required to demonstrate a range of the skills and knowledge that you have developed during your course. These include: Plan food production requirements by: determining food production requirements choosing food production processes to ensure nutritional value, quality and structure of foods selecting appropriate in-house food production system to meet food production requirements selecting and collecting standard recipes developing mise en place lists for food production according to menu and food volume requirements. Organise availability of supplies and equipment by: calculating required food supplies for food production completing purchase order for stock as required developing lists of required equipment for food production. Plan kitchen operations by: documenting food production processes to ensure food safety allocating job tasks and staff to maximise teamwork and efficiency planning production sequence of food items to enable smooth workflow, minimal delays, and safe storage of food. How will I provide evidence? Your assessor will provide you with templates to complete each task. You will need to submit: . four completed Service Planning documents (one for each food service style) four completed Food Supplies documents four completed Purchase Order Forms four completed Kitchen Workflow documents four completed Mise en Place Lists four completed Food Preparation Lists any recipes used for each food service style any other documents used to plan each food service style. || 3. 2. You will need to complete each activity for each food service style and submit the completed templates or tasks at the end of each step completed. Tips for completing your Project Read through this assessment and each activity step before you get started and make sure you understand what you need to do. If you are unsure, speak to your assessor and/or supervisor. Stay up to date! Stay in touch with your assessor. Ask questions, raise issues, check in, communicate. Determine production requirements. ST To ensure that your team has everything that they require for each service style, you will need to: . interpret the recipes, menus and stock control documents which your team will be preparing for service and: determine food production requirements choose food production processes to ensure nutritional value, quality and structure of foods select appropriate in-house food production system to meet food production requirements select and organise standard recipes for use of food production personnel develop mise en place lists for food production according to menu and food volume requirements A Service Planning template has been provided to help you. Plan kitchen operations. To ensure that you are properly prepared for food service, you will need to complete the following tasks: Develop a kitchen workflow schedule. A Kitchen Workflow Template has been provided to assist you. Develop a mise en place list. A Mise en Place List Template has been provided to assist you. Develop a food preparation list. A Food Preparation List Template has been provided to assist you. Your workflow schedule, mise en place list and food preparation list must be clear and accessible to all of those in your team. ACADEM ||