FEATURES OF EFFECTIVE WORKFLOW Flashcards
USE FOOD PREP AND EQUIPMENT - UNIT 3
WHAT ARE THE 5 STEPS TO EFFECTIVE WORKFLOW?
- Logical sequence
- Time efficiency
- Planning and organising
- Dealing with pressure and time constraints
- Cooperation and team work
- LOGICAL SEQUENCING OF FOOD PREPARATION AND COOKERY TASKS
- Tasks need to be organised using a step by step approach and in a logical order
- Placed into order of priority
EXAMPLE OF LOGICAL SEQUENCE
- Eg preparing ice cream before chiffonading lettuce for burrito
- Eg prioritise desserts first to set and be made ahead of
time opposed to preparing closer to service period
- TIME EFFICIENCY
- Adequate use of time and effective planning
- Careful planning ensures that items are ready when you need them
EXAMPLE OF TIME EFFICIENCY
- Boiling water whilst portioning out chicken for pesto chicken pasta
PLANNING AND ORGANISING
- Every person in the kitchen has a responsibility to their task
- Reliant on teamwork and accountability
EXAMPLE OF PLANNING AND ORGANISING
- Eg head chef distributes tasks by skill increasing workflow
- Eg team debrief before catering event to ensure a clear understanding of job role and create
a sense of accountability
DEALING WITH PRESSURE AND TIME CONSTRAINTS
- Kitchen staff must meet time constraints to avoid delays and food wastage
Realistic industry time frames - Efficient and effective time management will have a positive effect on establishment
EXAMPLE OF DEALING WITH PRESSURE AND TIME CONSTRAINTS
E.g debrief introduces time limits and checkpoints on whiteboards, this ensures throughout the
day that people are working, on track and accountables
COOPERATION AND TEAMWORK, CLEAR COMMUNICATION
All staff must cooperate and work together as a team to task completed
Everyone fulfilling their duties
EXAMPLE OF COOPERATION AND TEAMWORK, CLEAR COMMUNICATION
E.g cooperation between different staff brigade and own (breakfast + dessert)
THEREFORE A GOOD WORKFLOW PLAN ENSURES
Excellent communication and teamwork work in a commercial kitchen
