Appendix c: workflow plan template
Appendix C: Workflow Plan Template
Work Flow Plan/ End of Service Procedures / De-Brief |
|||
|---|---|---|---|
| TIME | Task (Description) and Priority |
Equipment & WHS | Communication (Who, About what?) |
| 7 pm to 10 pm | Washing of the meat by the vegetables by the workers of the kitchen | N.A. | Kitchen staff workers |
| 7 pm to 10 pm | Chopping of the vegetables by the workers of the kitchen | Knives | Kitchen staff worker |
| 7 pm to 10 pm | Boiling of the vegetables and meat separately by the chefs | Boilers or pans | Chefs |
| 7 pm to 10 pm | Cooking the vegetables and meat by different techniques by the chefs | Pans, ovens or grillers | Chefs |
End of Service Procedures/ Reporting Requirements |
Equipment/Systems | Communication (Who, About what?) | |
| 10 pm | Reporting | Through face to face interaction | To the supervisor |
| 10 pm | Reporting | Through the face to face interaction | To the manager of the organisation |
| Post Service Debrief | Equipment/Systems | Communication (Who, About what?) | |
| 7 pm | Manage the customer’s requirement for the demand of the low carb containing non- vegetarian dishes. | Use proper procedures using recipe books to cook the dish. | To the supervisor and the chefs |
