Food Production List: Chettinadi Thali Buffet, 25/08/2019

This document presents a detailed food production list and workflow plan for a Chettinadi Thali Buffet, designed for a morning shift with 20 serves. The assignment includes two distinct menus, each with its own ingredient lists, recipes, and workflow plans. The first menu focuses on a Chettinadi Thali Buffet with dishes like Garlic Prawns, Chettinad Chicken Soup, and Goat Chettinad, catering to specific dietary needs. The second menu offers an Ala Carte menu with dishes like Zaatari Calamari, Veg Korma, and Chicken Curry. Both include comprehensive breakdowns of ingredients, equipment, preparation steps, and end-of-service procedures. The workflow plans outline each step, from ingredient collection to service and cleaning, including time allocations and responsibilities. The assignment showcases practical application of food production principles, including portion control, food safety, and operational efficiency.