Manage Conflict and Coordinate Cooking Operations in Commercial Kitchen - Desklib Study Material

This study material covers various aspects of managing conflict and coordinating cooking operations in a commercial kitchen. It includes information on food production requirements, fresh cook food production process, in-house food production systems, food service style, workflow schedule, food supplies, kitchen operations, quality control and safe storage of food. It also provides insights on personal skills, techniques and indicators of quality to check for consistency in the kitchen.

SITHKOP005 – Coordinate cooking operations
SECTION 1: PLAN FOOD PRODUCTION REQUIREMENTS
Q1: Briefly describe four food production requirements that affect the planning processes in a commercial
kitchen.
Within a commercial lkitchen, four production requirements that affect planning processes are as described:
 Inventory control: It is said to an operation of inventory checks at a location. In a commercial
kitchen, inventory control affects planning process as it ensures that right supplies are in hand when
required to plan workings.
 Commercial kitchen equipment: Equipment available in a commercial kitchen includes range,
oven, deep fryer, baking sheets, steam table and many more. When these are not available then it
impacts adversely in planning process.
 Ergonomic: In the planning process of commercial kitchen, ergonomic design impacts as it assists in
staff movement as well as save time to prepare food.
 Predicted market expectations: It comprises collection of people speculating variant events. When
market expectations are not predicted as required then it impacts planning procedures in commercial
kitchen
Q2: List three features of the ‘fresh cook’ food production process.
Three features of fresh cook food production process are as follows:
 Converting raw ingredients into edible food.
 Process can be segregated into various stages such as cleaning, sorting, cutting, marinating, frying,
grinding and many more.
 It is a costly food production method because of the involvement of transportation along with
appropriate storage together with serving materials
Q3: You coordinate production for a kitchen in an international hotel. It has a centralised kitchen that
services the café, restaurant and room service. All three outlets have à la carte menus. Most food
preparation for the function rooms is also completed here. There is a small satellite kitchen in the
function area for final finishing, heating and plating.
What type(s) of in-house food production systems are suitable for this establishment? Explain why.
Convenience food production system is suitable for the establishment because it includes things that are
frozen or prepared ahead of time that will save the restaurant valuable time. It will be easily portable and offer
a combination of convenient traits.
Q4: How does the food service style influence the type of food production systems used? For example, à la
carte compared to set menu.
Food service style influence kind of food production systems used as ineffective food service style causes
chefs and other practitioners in kitchen to change their food production system that can be a time
consuming method. For example, setting menu is used for knowing exact price that will be charged
straight away. When chefs uses à la carte that is food service style with set menu it influences the food
production system as à la carte is used for launching a new item.
Q5: Outline one consideration for each step in the ‘cook-chill’ food production process.
Step 1: Receiving: To check quality and quantity of ingredients.
Step 2: Miseen place: Arrangement of required equipment to prepare dishes prior beginning services.
Step 3: Preparing or cooking: Preparing food on site at central location under highest quality control
standards as well as cooked in volume.
Step 4: Post-cooking storage: Keeping food in Temperature Danger Zone.
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Step 5: Reconstitution; Placing the food in some liquid or water for bringing them back to resemblance
of origan size, texture or shape.
Step 6: Re-thermalisation: At serving place, product could be reheated in steamer. Immersed in hot
bag that may be opened to empty contents into serving pan.
Step 7: Serving: Final presentation to deliver quality and fresh cooked goodness.
Q6: Briefly explain how your equipment and staff influence which food production system you use.
Food production systems that are used are generally influenced by equipment and staff. For example, in a
batch system, equipment and staff play a key role in producing small quantities of output with
specifications varying widely from one batch to another. In this, equipment needs to be more durable,
more easily cleanable and less likely to carry contaminants. At same time, staff have a role to set
ingredients as well as production steps that follow predetermined orders. When effective equipment are
not employed and staff do not fulfil their roles it influences batch system to prepare or cook group of
identical products simultaneously in the kitchen.
Q7: What are two production factors that influence recipe selection?
Two production factors which influence recipe selection are as follows:
 Listing of ingredients: In recipe selection, listing of ingredients reflects use of variant ingredients in
chronological order that matches the recipe. It means that food producers are required to listing all
ingredients sequential which makes it easy to select recipe for preparation.
Employees: Recipe selection and food preparation system need large number of workforce specialised in
producing special dish. Non-availability of employees influences recipe selection as it becomes
complex for enterprises to operate.
Q8: List and briefly explain the five steps in developing a miseen place plan.
Five steps to develop a miseen place plan are as follows:
 Recipe handy: It is first step to prepare miseen place plan wherein having recipe handy is key. In
this, entire recipe us read so that requirements for miseen place are arranged to prepare food.
 Preparing workspace: Herein, food preparing enterprises prepare workspace through arranging
wash stations, locating trash receptacles for waste food and counter are cleared for removing
unnecessary items.
 Preparing equipment: At this stage, all the equipment is checked that are clean prior to food
preparation and other necessary equipment is prepared for miseen place plan.
 Gathering ingredients; In miseen place plan, gathering ingredients is essential. At this stage, chefs
and other practitioners pre-measure all ingredients into prep cups along with bowls.
 Begin cooking: Herein, cooking working starts with time management.
Q9: What are three types of information that can be included in a workflow schedule?
Types of information which can be included in workflow schedule are type of service, work environment and
menu items
Q10: Who are food preparation lists prepared for?
Food preparation list is prepared for Chefs so to keep track of what to prepare prior service at kitchen work
station
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SECTION 2: ORGANISE AVAILABILITY OF SUPPLIES FOR FOOD PRODUCTION
PERIOD
Q1: Briefly explain how single and multiple production periods affect calculations for food supplies.
Single production period includes food that is prepared for short-term period. It affects calculations of food
supplies as it becomes complex for managers to collect information and calculate food supplies for limited
time period.
Multi production periods comprises food preparation for long time period. It affects calculations of food
supplies because of involvement of huge costs and complex formulas. Managers many times faces
complexity in calculation food supplies for long time period as due to huge transactions with suppliers
or others responsible to supply required food ingredients
Q2: Where can you find out information on stock levels before you place an order for food supplies?
In Inventory management system, information related to stock level prior placing order for food supplies are
find out by managers. Along with this, LIFO and FIFO also help in finding out stock levels
Q3: List five factors you must consider when ordering or purchasing food supplies.
Five factors that must be considered when ordering or purchasing food supplies are listed below;
 Quality of product or food.
 Consistency.
 Risk involved.
 Total costs or expenses.
 Efficiency and durability
Q4: Read the ingredients list for the recipes provided. Calculate the total quantity of chicken breasts you
need to order to make 20 portions of each recipe.
Chicken in filo pastry Yield: 1 portion
Ingredients Quantity
Breast of chicken 1
Asparagus spears 2
Camembert 30 g
(additional ingredients not listed)
Chicken satay Yield: 2 portions
Ingredients Quantity
Bamboo skewers 6
Chicken breast 1
Rice, steamed 160 g
(additional ingredients not listed)
Quantity of chicken breasts required
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SECTION 3: COORDINATE KITCHEN OPERATIONS
Q1: List five personal skills you should use when coordinating kitchen operations.
In developing kitchen related operations, coordination play a very crucial role. It is important for an
individual to have following five skills which are mentioned below:
 Time management
 Communication management
 Risk analysis techniques
 Problem solving skills
 Team management
Q2: Give one example of a critical limit or method of controlling hazards at each of the critical control
points.
Step 1: Receiving- Supervision
Step 2: Miseen place- Vigilance and control
Step 3: Preparing or cooking- Fire management
Step 4: Post-cooking storage- Warehouse management skills
Step 5: Reconstitution- Testing
Step 6: Re-thermalisation- Deploy systematic framework for this approach.
Step 7: Serving- Maintaining professionalism
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Q3: What are two techniques you can use to oversee a kitchen’s workflow?
 Prepare a to do list
 Develop strategic planning
Q4: What are three techniques you can use to maximise the team’s efficiency?
 Developing goals and objectives
 Coordination increase
 Ethics and integrity practices
Q5: How do you delegate tasks effectively?
 By maintaining cooperation and development.
 By developing trust on team members and subordinates.
Your chef is responsible for preparing desserts for tonight’s event. They have approached you to let you know
they are running behind schedule. A delivery of pre-prepared pastry was late which delayed preparation of
the berry tarts. The ovens required to blind-bake the tarts are in use for the next 30 minutes. It is one hour
until service starts.
Answer questions 6 to 8 based on the information provided.
Q6: What is the cause of the delay?
The mismanagement of the whole event is cause for the delay.
Q7: As the kitchen manager, what steps can you take to control this situation and minimise delays?
I can apologise from the customer on the behalf of whole restaurant and business unit. I will also
serve delicious pastry with complimentary cold drink . I will also take a feed back from the customer and will
not repeat the mistake.
Q8: What personal management skills should you use when responding to and controlling this situation?
 Decision making
 Team management
 Convince skills
 Job and personality development.
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SECTION 4: MONITOR THE QUALITY OF KITCHEN OUTPUTS
Q1: Briefly describe the difference between feed-forward and concurrent methods of control used to
monitor quality control.
Feed-forward and concurrent method of control are the most important monitor quality control methods. In the
process being there are several considerations which are being taken into consideration for which better
techniques are being approached in the process being. Key difference between the technique states about
efforts which are being taken care off while engaging with the process.
Q2: Identify two reasons why food items must match recipes and menu descriptions.
Customers may be dissatisfied with a meal that does not meet their original expectations.
Misleading advertising, such as inaccurate menu descriptions, breaks trade practices laws that are
designed to protect the consumer.
Q3: Every workplace tries to ensure a consistent quality standard in their food and menu items. What are
five indicators of quality you can use to check for consistency?
colour, flavour, texture, size, shape, appearance, freedom
Q4: What are three final checks you should complete before food is served?
Clean and sanitise equipment and containers. Put away cleaned equipment. Place dirty linen, such as
tea towels and cleaning cloths, in the linen bag. Empty and wash the rubbish bins.
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Q5: Briefly describe a situation when food items have had to be adjusted to meet quality requirements and
organisational standards in your workplace or training environment.
The situation states about having an effective food delivery to their clients. This ensures better coordination
with the staff and enables with effective measures for their completion.
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Q6: What instructions did you give to your team to resolve the problem identified in (Section 3) questions 6
to 8?
1. Purchasing directly from shops if necessary.
2. See if there is anything can replace beans, such as asparagus, broccoli.
3. Check stock regularly to avoid this situation happened again. Using usage lists or daily
stocktakes.
Q7: What are two techniques you can use to supervise the safe storage of food?
Coordination
Food safety methods
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