Answer the activity in as much detail as possible. For the following two practical activities, you will practise the skills needed to effectively coordinate cooking operations. You may undertake this activity in a workplace or simulated environment. 1. First, you will need to plan the cooking operations for your kitchen. To do this, you will need to analyse food production requirements and develop comprehensive operational plans to meet those needs. Next, you will need to gather the recipes you wish to use for the menu and refer to stock control documents to ascertain the levels of stock and calculate if you need to order any additional items. Now you should be in a position to write a comprehensive but easily accessible work flow schedule, mise en place plan and food preparation lists for kitchen staff, so they know what they are required to do and when. Second, you will begin to oversee the cooking process. To do this, you should use your teamwork skills to coordinate a team of food production personnel. This will involve delegating work within the team, briefing and debriefing team members on new products and recipes and discussing process improvements and changes to food production and service requirements. Remember to respond to feedback from food production personnel, providing instructions and asking questions to clarify when necessary. While overseeing the cooking operations, you should identify any breakdowns in the kitchen workflow and adjust these to maximise efficiency. You should also be able to recognise deficiencies in the quality of food and make adjustments to ensure a quality product. You should be able to carry out your duties within a commercial timeframe while selecting and applying the organisational procedures and strategies needed to perform work effectively. You should also write down below: what was done, how it was done, the time it was completed in, what details should be looked after and the overall outcome of the tasks