Kitchen Workflow Template for Efficient Cooking Operations

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia Kitchen Workflow Template Kitchen workflow plan Develop a workflow schedule for you and your team. You can use the following template or, if your organisation has a standard template, you are free to use that. 1) Time Task Equipment Needed Notes / Responsibility ☐ 8:00AM Prep vegetables Cutting board, knives John ☐ 9:00AM Marinate chicken Mixing bowls Sarah ☐ 10:00AM Prepare sauce Saucepan, utensils Maria ☐ 11:00AM Set up cooking stations Stoves, pans, utensils Team effort ☐ 12:00PM Cook pasta Pot, strainer David ☐ 1:00PM Grill steaks Grill, tongs Alex ☐ 2:00PM Bake dessert Oven, baking tools Emily ☐ 3:00PM Final plating Plating tools Team effort Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHKOP013 Plan cooking operations Version V2.0/ September 2023 Page 1 of 3

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia Time Task Equipment Needed Notes / Responsibility ☐ 4:00PM Clean-up Cleaning supplies All team members 2) tim e Task Equipment Notes / Responsibility 8:00 AM Prep vegetables Cutting board, knives sam 9:00 AM Prepare sauces Saucepans, utensils son 10:0 0 AM Organize workstations Kitchen tools, containers ben 11:0 0 AM Start meal cooking Stovetop, ovens, pans sara 12:3 0 PM Plate and garnish dishes Plates, garnishing tools victor 1:30 PM Clean stations Cleaning supplies sect 2:30 PM Inventory check Inventory sheets, clipboard Killer Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHKOP013 Plan cooking operations Version V2.0/ September 2023 Page 2 of 3

Australian Harbour International College RTO ID: 41338 CRICOS Provider Code: 03449J ABN: 74 603 036 102 T: 02 9268 0085 E: admissions@ahic.edu.au W: www.ahic.edu.au A: level 1, 84-86 Mary St, Surry Hills, NSW 2010, Australia tim e Task Equipment Notes / Responsibility 3:30 PM Restock supplies Inventory list, restocking items maya Workflow planning Describe how your workflow plan will help you to maximise your efficiency. What factors did you take into consideration when you developed your plan? Did you liaise with other members of your team when developing the plan? - The workflow plan was designed to maximize efficiency by assigning specific tasks at optimal times and considering equipment needs for each task. Factors considered include task dependencies, time required for preparation and cooking, and the available kitchen equipment. Collaboration with team members was essential in developing the plan to leverage individual strengths and preferences, ensuring everyone understood their responsibilities and the overall timeline. This structured plan aims to minimize downtime, optimize resource utilization, and streamline the cooking process by facilitating a synchronized effort among team members. Australian Harbour International College, Level 1,84-86 Mary St, Surry Hills NSW 2010, Australia |RTO NO: 41338 | CRICOS Provider Code: 03449J SITHKOP013 Plan cooking operations Version V2.0/ September 2023 Page 3 of 3

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SITHKOP013 Kitchen Workflow Template

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