Head Chef Work Plan for Lab

Score: _____Possible Points _63 Block_____

Date______Class ______Group# ______Recipe ______(4 pts)

(Head Chef attach a copy of your recipe to the work plan)

Head Chef______Assistant(Sous) Chef______Prep Chef ______

Cook #1 ______Dishwasher ______(4 pts)

Market Order: Ingredients and amounts needed: (ex. 2 c. sugar)(10 pts)

Fresh Produce Canned/Frozen FoodsDairy/RefrigeratedStaples/Misc.

1.______6.______11.______16.______

2.______7.______12.______17.______

3.______8.______13.______18.______

4.______9.______14.______19.______

5.______10.______15.______20.______

(Be sure to have Prep Cooks check ON HAND ingredients and subtract that from what is needed on market order, check staples in lab)

Equipment and Utensils:(Have Cooks Check equipment and make sure utensils are in proper places)(10 pts)

1.______6.______11.______

2.______7.______12.______

3.______8.______13.______

4.______9.______14.______

5.______10.______15.______

Time schedule: Food must be ready to serve by: ______(1 pts)

Timetable/Task List in sequential order/w/time:(20 pts)

(Head Chef’s: Plan the tasks your staff will perform in order to complete the lab)

MinutesClock Time TaskStaff Member

1. 10 min______dovetailKitchen Meeting______

2. ______dovetailWash hands ______

3. ______dovetailPick up ingredients______

4. ______dovetailPreheat Oven______

5. ______dovetailClean and sanitize work surfaces (counters, etc.)______

6. ______Gather utensils and equipment______

7. ______Gather ingredients______

8. ______

9. ______

10. ______

11. ______

12. ______

13. ______

14. ______

15. ______

16. ______

17. ______

18. ______

19. ______

20. ______

21. ______

22. ______

23. ______dovetailServe______

24. ______dovetailClean and sanitize work surfaces (counters, etc.)

25. ______dovetailClean; dry and put away remaining equipment and utensils

26.______Total lab time

Safety and Sanitation Procedures:

Cooking temperatures/time: Time_____ Cook temp.______(2 pts)

Safety Procedures: Prevents food borne illness: Prep, Cooking, Serving and Chilling(4 pts)

(List what your lab group will do to insure safety)

1. ______

2. ______

3. ______

4. ______

Sanitation Procedures:Cleanliness and maintenance of equipment and facilities (4 pts)

(List what your lab group will do to insure sanitation)

1. ______

2. ______

3. ______

4. ______

Assignments: (10 pts)

Name of Head Chef: ______

Name of Assistant Chef: ______

Name of Prep Chef: ______

Name of Cook#1: ______

Name of Dishwasher: ______

Job descriptions (general) Add additional tasks specificto recipe *Rotate job descriptions for next lab. When less than 5 Kitchen Members are assigned omit the Assistant/Supply Chef first followed by the Prep Chef.

Head Chef:
  1. Attend the Head Chef Meeting w/Mrs. Derouin
  2. Review recipe and responsibilities w/staff in Kitchen Meeting
  3. Manage kitchen staff and aid when necessary keeping kitchen staff on timetable
  4. At end, check kitchen for cleanliness and things put away
  5. Staple and Turn in completed Head Chef Work Plan, Staff Work Plans, Head Chef Comment Evaluation Sheet, and Recipe Worksheet to Mrs. Derouin
/ *Assistant/ Supply Chef (Sous):
  1. Attend Kitchen meeting with Head Chef
  2. Assist Head Chef as needed
  3. Assist different staff members with various jobs
  4. Store leftovers properly
  5. Sweep kitchen and mop is necessary
  6. Turn in completed Assistant Chef Work Plan to Head Chef
/ *Prep Cook:
  1. Attend Kitchen meeting with Head Chef
  2. Assemble, Measure,and Prep ingredients
  3. Aid Cook with recipe preparation
  4. Wipe down ingredients and tray return proper place
  5. Clean and Sanitize Cabinet Door Fronts
  6. Turn in completed Prep Cook Work Plan to Head Chef

Cook #1:
  1. Attend Kitchen meeting with Head Chef
  2. SetRange for Pre-heating for baked recipes
  3. Aid Prep Chef when necessary
  4. Gather equipment and utensils
  5. Return equipment to proper place
  6. Clean the equipment & range
  7. Turn in completed Cook Work Plan to Head Chef
/ Dishwasher:
  1. Attend Kitchen meeting with Head Chef
  2. Clean and Sanitize Work Surfaces
  3. Set up Cleaning Work center: Dishpan, Rinse Area, & Drying Rack
  4. Fill dishpan w/hot, soapy water
  5. Clean up as you go and after serving
  6. Clean and Sanitize Countertops
  7. Clean dry and sanitize sink
  8. Turn in completed Dishwasher Work Plan to Head Chef

Planning Group Grade

Planning Evaluation / Grade / Planning Evaluation / Grade
63/63 / 100 / 55/63 / 80
61/63 / 95 / 53/63 / 77
59/63 / 90 / 51/63 / 73
57/63 / 85 / 49/63 / 70
Comments by Student:
Comments by Teacher:

7045 Foods I Unit A-Food Preparation, Processes and Methods 1