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1. Plan food production requirements. 1.1.Determine food production requirements .

01 / 10 / 2021 Essays & Coursework

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Unit Sector

Hospitality

Elements and Performance Criteria

ELEMENTS  

PERFORMANCE CRITERIA 

Elements describe the essential outcomes.

Performance criteria describe the performance needed to demonstrate achievement of the element.

1. Plan food production requirements.

1.1.Determine food production requirements .

1.2.Choose food production processes to ensure nutritional value, quality and structure of foods.

1.3.Select appropriate in-house food production system to meet food production requirements.

1.4.Select and collate standard recipes for use of food production personnel.

1.5.Prepare a work flow schedule and mise en place plan for food production according to menu and food volume requirements.

1.6.Develop food preparation lists for use of food production personnel.

2. Organise availability of supplies for food production period.

2.1.Calculate required food supplies for food production period.

2.2.Check stores for availability and quantity of required stocks.

2.3.Order or purchase  additional stock.

3. Coordinate kitchen operations.

3.1.Supervise food production processes to ensure food safety.

3.2.Oversee and adjust kitchen work flow to maximise teamwork and efficiency.

3.3.Control production sequence of food items to enable smooth work flow and minimise delays.

4. Monitor the quality of kitchen outputs.

4.1.Monitor kitchen work processes at all stages of preparation and cooking to ensure quality of food items.

4.2.Check  that items match recipes and menu descriptions.

4.3.Ensure that food items are of consistent quality and meet organisational standards.

4.4.Conduct final check on food items before they are served, stored or despatched from kitchen.

4.5.Instruct kitchen staff to adjust food items to meet quality requirements and organisational standards.

4.6.Supervise safe storage of food.



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