Part 3 & 4

Table of Contents
PART 1 / 4 MENUS............................................................................................................ 3
a/ A LA CARTE.................................................................................................................... 3
Supplier Ordering Template................................................................................................. 3
A/ Entrée................................................................................................................................................... 6
B/ Main:.................................................................................................................................................. 11
c/ Dessert............................................................................................................................................... 16
Workflow Plan Template.................................................................................................... 19
WORKFLOW PLAN............................................................................................................................. 19
Kitchen Mise En Place/ Preparation List Template....................................................21
Customer Feedback Survey................................................................................................ 24
Improvement Suggestion Form Template..................................................................... 25
Professional Discussion Feedback Form........................................................................ 26
b/ Buffet............................................................................................................................ 27
Supplier Ordering Template.............................................................................................. 27
A/ Entrée................................................................................................................................................ 28
B/ Main of buffet................................................................................................................................. 31
C/ Dessert.............................................................................................................................................. 36
WORKFLOW PLAN............................................................................................................................. 38
c/ Set menu...................................................................................................................... 46
A/ Entrée................................................................................................................................................ 48
B/ Main................................................................................................................................................... 49
C/ Dessert.............................................................................................................................................. 51
WORKFLOW PLAN............................................................................................................................. 53
d/ Function menu.......................................................................................................... 59
A/ Entrée................................................................................................................................................ 61
B/ Main................................................................................................................................................... 62
c/ Dessert............................................................................................................................................... 65
WORKFLOW PLAN............................................................................................................................. 67
PART 2/ TWO PLANED MENUS.................................................................................. 73
A/ A day menu for swimmer...................................................................................... 73
a/ BREAKFAST..................................................................................................................................... 76
b/ LUNCH............................................................................................................................................... 77
c/ DINNER............................................................................................................................................. 78
WORKFLOW PLAN............................................................................................................................. 79
B/ A day for an elderly resident................................................................................86
a/ BREAKFAST..................................................................................................................................... 88
b/ LUNCH............................................................................................................................................... 89
c/ DINNER............................................................................................................................................. 90
WORKFLOW PLAN............................................................................................................................. 91
PART 1 / 4 MENUS
a/ A LA CARTE
Supplier Ordering Template

Supplier Name: Coles, Sydney fruit market, Local supplier
Supplier Order Item name Sell unit Cost of goods Total cost
Code Quantity measure
(UOM)
10001 50 $16.49
Sourdough bread 0.083 $3.95
10002 50 $10
Parsley 0.100 $2.00
10003 50 $397.5
Butter 0.060 $13.25
10004 50 $10
Garlic 0.010 $20.00
10005 50 $5.975
Cherry Tomato 0.010 $11.95
10006 50 $ 17.5
Basil leaves 0.100 $3.50
10007 50 $ 46
Garlic 0.040 $23.00
10008 50 $ 10.5
Olive oil 0.010 $21.00
10009 50 $ 24.6
Sour-bread 0.083 $6.00
10010 50 $3
Pesto 0.015 $4.00
10011 50 Baby bocconcini(1 inch $ 125.6

diameter) 0.080 $31.40
10012 50 $ 3.75
Panko crumbs
0.030 $2.50
10013 50 $16.49
Plain flour
0.030 $4.50
10014 50 $10
Veg oil
0.050 $0.25
10015 50 $397.5
Egg
2.000 $13.60
10016 50 $10
Mixed salad leaves 0.080 $17.00
10017 50 $5.975
Cucumber 1.000 $1.06
10018 50 $ 17.5
Carrot 0.100 $2.00
10019 50 $ 46
Squid 0.200 $9.00
10020 50 $16.49
Lemon 0.500 $0.69
10021 50 $ 30.4
Soy sauce 0.040 $15.20
10022 50 $ 15
Parsley 0.100 $3.00
10023 50 $ 0.135
Salt 0.003 $0.90
10024 50 $ 87.5
Chicken wings 0.500 $3.50
10025 50 $ 0.225
Salt 0.005 $0.90
10026 50 Pepper 0.003 $7.40 $ 0.165
10027 50 $8
Soy sauce 0.010 $15.20
10028 50 $9.75
Curry powder 0.005 $39.00
10029 50 $2.25
Oil 0.010 $4.50
10030 50 $5
Lettuce
0.050 $2.00
10031 50 $2
Tomato slice
0.040 $1.00
10032 50 $ 9.75
Pineapple
0.050 $3.90
10033 50 $ 12.67
Cheese
0.020 $12.67
10034 50 $ 3.9
Peri-peri sauce
0.020 $3.9
10035 50 $47.5
Chicken breast
0.100 $9.50
10036 50 $ 30.4
Burger bun
1.000 $0.50
10037 50 $ 132
Salmon
0.120 $22.00
10038 50 $ 0.135
Beef patty
0.070 $12.50
10039 50 $3
Chicken breast
0.020 $3.00
10040 50 $ 29.25
Pasta
0.150 $3.90
10041 50 $ 0.165
Milk 2.000 $0.25
10042 50 $2.25
Lemon juice
0.030 $1.50
10043 50 $ 0.5
Orange juice
0.010 $1.00
10044 50 $ 6.25
Butter 0.050 $2.50
10045 50 $ 1.75
Egg 0.010 $3.50
10046 50 $ 2.5
Sugar 0.050 $1.00
10047 50 $ 1
All-purpose flour
0.020 $1.00
10048 50
Vanilla ice-cream
0.120 $2.00 $12
TOTAL COST OF GOODS $2005.5
A/ Entrée
Standard Recipe Card Template
STANDARD RECIPE CARD -
Name of Dish Garlic bread: Portion No./

Yield
Portion Size 200
Portion Cost $1.52 Sale Price $7.00
Commodities
UOM Weight / Cost per Actual

Item Specification (Unit/measure) Quantity kg/l/unit Cost
Sourdoug
Local supplier Unit 0.083 $3.95 $ 0.33
h bread
Sydney fruit
Parsley Bunch 0.100 $2.00 $ 0.20
market
Butter Local supplier Kg 0.060 $13.25 $ 0.80
Garlic Local supplier Kg 0.010 $20.00 $ 0.20
Total Cost $1.52

Method:
1. Preheat oven to 220°C/200°C fan-forced.
2. Cut bread into 2.5cm-thick slices without cutting all the way through.
3. Combine butter, garlic and parsley in a bowl.
4. Season combination bowl with salt and pepper.
5. Spread mixture over cut sides of bread slices.
6. Grill breads in oven
Name of Dish Bruschetta Portion No./

Yield
Portion Size 200 g
Portion Cost $2.16 Sale Price $ 16.00
Commodities
UOM Weight / Cost per

Item Specification (Unit/measure) Quantity kg/l/unit Actual Cost
Local
Cherry Tomato Kg 0.010 $11.95 $ 0.12
suppliers
Local
Basil leaves Bunch 0.100 $3.50 $ 0.35
suppliers
Local
Garlic Kg 0.040 $23.00 $ 0.92
suppliers
Local
Olive oil LT 0.010 $21.00 $ 0.21
suppliers
Local
Sour-bread Unit 0.083 $6.00 $ 0.50
suppliers
Local
Pesto Kg 0.015 $4.00 $ 0.06
suppliers
Total Cost $2.16
Method
1. Combine tomato, basil, vinegar, sugar and 1-tablespoon oil in a bowl.
2. Season with salt and pepper Preheat grill on medium-high.
3. Place bread on a baking tray.
4. Grill for 1 to 2 minutes each side or until golden.
5. Transfer to plates. Rub cut side of garlic over 1 side of each piece of toast.
6. Drizzle with remaining oil.
7. Spoon tomato mixture onto toast. Serve.
Name of Dish Deep Fried Bocconcini Portion No./

Yield
Portion Size 200
Commodities

Baby bocconcini
Coles Kg
( 1 inch diameter) 0.080 $31.40 $1.75
Panko crumbs Coles 1kg 0.030 $2.50 $0.94
Plain flour Coles Kg 0.030 $4.50 $0.08
Veg oil Coles Lt 0.050 $0.25 $0.23
Egg Coles Unit 2.000 $13.60 $0.50
Total Cost $3.65
Method
1. Lay the bocconcini out on paper towels and dry them off well.
2. Set up a breading station with the flour in one dish, the eggs and a splash of milk
in
3. Fill a deep-sided pot half way with the dish and the breadcrumbs in the last dish.
4. Dip the bocconcini in the flour first, then the egg mixture and last coat them in the
breadcrumbs.

5. Go through all the mozzarella balls this way until they’re done. Then repeat the
breading process.

6. Lay them on a sheet pan and freeze for 20 minutes. You can skip this step if you’d
like, the cheese will just ooze out a little more.

7. Oil and heat until the temperature reaches 400 degrees. If you don’t have a
thermometer, just throw a cube of bread into the oil after about 15 minutes. if it
fries up crisp in a few seconds, you’re ready to go.
8. Fry the bocconcini in batches so you don’t over-crowd your pot and drain on a
paper towel lined plate. Season with salt or Parmesan cheese as soon as they
come out of the oil. Repeat until all the bocconcini are fried and let rest for 5
minutes
Name of Dish Salt and pepper squid Portion No./

Yield
Portion Size 300

Commodities

Mixed
Local
salad Kg 0.080 $17.00 $ 1.36
suppliers
leaves
Cucumbe Local
Each 1.000 $1.06 $ 1.06
r suppliers
Local
Carrot Kg 0.100 $2.00 $ 0.20
suppliers
Squid Coles Kg 0.200 $9.00 $ 1.80
Lemon Coles Unit 0.500 $0.69 $ 0.35
Soy sauce Coles Lt 0.040 $15.20 $ 0.61
Parsley Coles Bunch 0.100 $3.00 $ 0.30
Salt Coles Kg 0.003 $0.90 0
Total Cost $ 5.67
Method
1. Combine flour, pepper, salt and chili in a shallow dish.

2. Lightly toss squid in flour mixture, shaking off excess.
3. Cook, turning, for 2 minutes or until light golden.
4. Transfer to a baking tray.
5. Combine all cut cucumber, carrot and mixed leaves into the bowl and place in the
serving plate on the side and drizzle soy sauce on the top and serve
Name of Dish Devil's chicken wings Portion No./

mild/hot/very hot Yield
Portion Size 300
Portion Cost Sale Price $16.00
Commodities

Chicken
Food link Kg 0.500 $3.50 $ 0.10
wings
Salt Local supplier 1kg 0.005 $0.90 $ 0.04
Pepper Local supplier Kg 0.003 $7.40 $ 0.20
Soy sauce Local supplier Lt 0.010 $15.20 $ 0.25
Curry
Coles Kg 0.005 $39.00 $ 0.95
powder
Oil Coles Lt 0.010 $4.50 $ 0.50
Total Cost $2.24
Method
1. Put the garlic, galangal, onions, chilies, lemon grass, turmeric, pepper,
nuts, beacon and water in a blender and purée until very smooth.
2. Heat oil in a large pot and add blended ingredients. Stir over medium heat
for 10 minutes.
3. Add chili paste, mustard, cloves, cardamom and cinnamon; stir, and let
sizzle for another 10 minutes.
4. Add water, chicken; increase heat and bring to a boil.
5. Once boiling, reduce heat to medium, cover pot and let simmer for 30 - 40
minutes, or until chicken and potatoes are cooked.
6. Season with fresh coriander and salt; simmer for another 5 minutes.
Remove cinnamon stick before service.
B/ Main:
Name of Dish Peri-Peri chicken Portion No./

burger Yield
Portion Size 200
Commodities

Lettuce Food link Units 0.050 $2.00 $0.10

Local
Tomato slice
suppliers 1kg 0.040 $1.00 $0.04
Local
Pineapple
suppliers Kg 0.050 $3.90 $0.20
Cheese Coles Kg 0.020 $12.67 $0.25
Peri peri sauce Coles Kg 0.020 $3.9 $0.08
Chicken breast Coles Kg 0.100 $9.50 $0.95
Burger bun Coles Units 1.000 $0.50 $0.50
Total Cost $2.12
Method:
1. Slice the chicken breast through the center, so cooking time is decreased.
2. Grill chicken on a preheated flat top grill until cooked through, keep hot.
3. Combine the HELLMANNS Real Mayonnaise, lemon juice and rind together Slice
the bun through the center and toast until golden, keep hot.
4. Build the burger in the following order - bottom bun, lemon mayo, lettuce,
sundried tomato, pineapple, grilled chicken, KNORR Portuguese Peri-Peri Sauce
GF and toasted top bun.
Name of Dish Atlantic salmon Portion No./ 1

Yield
Portion Size 200

Commodities

Salmon Sydney fish

fillets market Kg 0.200 $22.00 $4.40
Parsley Coles Bunch 0.200 $1.50 $0.30
Hollandais
e sauce Coles Lt 0.080 $20.00 $1.60
Olive oil Coles Lt 0.010 $21.30 $0.21
Lemon Coles Unit 0.250 $0.96 $0.24
Rocket Coles Kg 0.010 $33.33 $0.33
Salt Coles Kg 0.003 $0.90 $0.00
Red wine
vinegar Coles Lt 0.010 $7.60 $0.08
Total Cost $7.17
Method:
1. Meanwhile, heat a large non-stick frying pan over a high heat.
2. Rub the salmon fillets all over with olive oil and season with salt and pepper.
3. Place in the hot pan, skin-side down, turn the heat down to medium and cook
for 4 minutes, or until the skin is golden and crisp.
4. Put a bit red wine vinegar in the rocket
5. Garnish rocket fish and lemon in the plate and serve
Name of Dish American cheese Portion No./

burger Yield
Portion Size 200

Commodities

Beef patty Food link Kg 0.070 $12.00 $0.84

Sydney fish
Bacon
market Kg 0.050 $17.00 $0.85
Sydney fish
Fried egg
market Unit 1.000 $0.25 $0.25
Sydney fish
Cheese
market Kg 0.020 $12.67 $0.25
Caramelized
onion Coles Kg 0.010 $10.00 $0.10
Burger bun Coles Unit 1.000 $0.50 $0.50
Mustard Coles Kg 0.010 $12.50 $0.13
Total Cost $2.92
Method:
1. Combine first five ingredients, mixing lightly but thoroughly.
2. Shape into four patties.
3. Grill burgers, covered, on a greased rack over medium direct heat until a
thermometer reads 160° and juices run clear, about 6 minutes on each
side.
4. During the last minute of cooking, top each patty with two triangles of
American cheese and one triangle of Swiss cheese.
5. Serve on buns; if desired, top with lettuce, tomato, onion, bacon, ketchup
or mustard

Name of Dish Creamy Chicken pesto: Portion No./

Yield
Portion Size 200

Commodities

Pasta
uncooked Coles Kg 0.180 $3.90 $0.70
Chicken
breast Coles Kg 0.080 $8.00 $0.64
Pesto Coles Kg 0.020 $21.10 $0.42
Whipping
cream Coles Kg 0.030 $16.00 $0.48
Black
Pepper Coles Kg 0.003 $74.00 $0.22
Parmesan Coles kg 0.020 $24.00 $0.48
Spinach Coles Kg 0.030 $17.00 $0.51
Total Cost $3.88
Method:
1. Boil a large, salted pot of water for the pasta. ...
2. Meanwhile, prep your chicken and add it to a skillet along with the olive
oil. ...
3. Add the pesto and cream to the pan, and let it simmer for 5 minutes.
4. Drain the pasta and add it to the skillet; toss with the sauce.
Name of Dish Vegetarian pasta: Portion No./

Yield
Portion Size 200

Commodities

Oil Food link Lt 0.010 $4.50 $0.05

Local
Leeks
suppliers Unit 0.250 $2.00 $0.50
Garlic Coles Kg 0.003 $100.00 $0.30
Frozen
peas Coles Kg 0.020 $3.40 $0.07
Kale Coles Unit 0.100 $4.00 $0.40
Low fat
cream Coles Kg 0.010 $19.50 $0.20
Lemon Coles Unit 0.250 $0.96 $0.24
Lasagne Coles Kg 0.040 $6.80 $0.27
Mixed veg Coles Kg 0.040 $5.00
Pasta Coles Kg 0.200 $3.90 $0.78
Mushroo
m Coles Kg 0.020 $21.00 $0.42
Total Cost $3.22
Method:
1. Put a frying pan over a medium heat.
2. Pour in the oil and add the leeks, garlic and a pinch of salt. Cook, stirring
occasionally, until collapsed and soft. Meanwhile, bring a pan of water to
the boil.
3. Tip the peas and kale into the pan with the leeks and add a splash of
water. Cook until the kale has wilted and peas are defrosted. Turn down
the heat to low. Stir in the mustard, crème fraise and ¾ of the lemon zest.
4. Add enough water to make a sauce. Give everything a good mix and
season to taste.
5. Drop the lasagna into the water and cook following pack instructions,
then drain well. Put one lasagna sheet on each plate, top with half the leek
and pea mix then layer up the second lasagna sheet and the remaining
greens. Scatter over the remaining lemon zest and add a good grinding of
black pepper.
c/ Dessert
Name of Dish Banana milk shake Portion No./

Yield
Portion Size 200

Commodities

Local $0.5
Banana
suppliers Kg 0.250 $2.00
Local $0.49
Milk
suppliers LT 0.200 $2.47
Fresh Local $0.12
cherry suppliers Kg 0.010 $12.40
Double Local $1.40
cream suppliers Lt 0.050 $28.00
Total Cost $2.52
Method
1. Put the milk, vanilla ice cream and banana into a blender.
2. Whizz everything up until smooth then pour into a tall glass.
3. Top with a big spoonful of whipped cream and decorate with a pinch of
cinnamon, some banana chips and a cherry.
4. Serve immediately with a colorful straw
Name of Dish Portion No./

Yield
Portion Size 200

Commodities

Banana Local KG 0.200 $5.00 $1.00

suppliers
Frozen Local
blueberries suppliers Kg 0.020 $12.00 $0.24
Sugar/hone Local
y suppliers Kg 0.010 $17.20 $0.17
Local
Milk
suppliers Lt 0.050 $2.47 $0.12
Greek Local
yogurt suppliers Kg 0.050 $6.00 $0.30
Total Cost $1.84
Method:
1. Slice the banana into your blender or food processor and add the berries
of your choice.
2. Whizz until smooth.
3. With the blades whirring, pour in milk to make the consistency you like.
4. Toss a few extra fruits on top, drizzle with honey and serve
Name of Dish Portion No./

Yield
French citrus soufflé with
ice-cream and crispy Portion Size
lemon lace tuiles
200
Commodities

Milk Coles Lt 0.120 $2.00 $0.24
Lemon
juice Coles Lt 0.020 $3.50 $0.07
Orange
juice Coles Lt 0.020 $3.00 $0.06
Butter Coles Kg 0.015 $3.00 $0.05

Egg Coles Unit 2.000 $0.25 $0.50
Sugar Coles Kg 0.030 $1.50 $0.05
All-
purpose
flour Coles Kg 0.010 $1.00 $0.01
Vanilla
ice-cream Coles Kg 0.050 $2.50 $0.13
Lemon
juice Coles Lt 0.010 $3.50 $0.04
All-
purpose
flour Coles Kg 0.050 $1.00 $0.05
Vegetable
oil Coles Lt 0.020 $1.00 $0.02
Total Cost $1.20
Method:
Lemon lace tuiles
1. Combine lemon juice, all-purpose flour and vegetable oil together
2. Mix well the mixture and slowly cook in the pan with desired shape until
the water evacuated
Citrus soufflé
1. Separate egg yolk with white part
2. Adding sugar and white egg part in the mixer and slowly increasing the
speed slowly
3. When the mixture starting setting, slowly add milk, orange juice and
lemon juice
4. When all ingredients are combine, slowly adding flour to the mixture
5. Gently pour mixture into small cup, and bake around 8-12 mins
6. Serve immediately with ice-cream and crispy tuiles
Workflow Plan Template
WORKFLOW PLAN
Equipment & Communication
TIME Task (Description) and WHS (Who, About what?)
Priority
9:00 AM Recipe the order and Order list, pen Communicate with
checking the quantities, driver, manage and
qualities based on ordering head chef about the
list special requirement or
any replacement from
previous ordering.
9:10 AM Prepare vegetables for Knife, green Communicate with

salad and mains such as chopping sous chef about the
board, number of customer
+ Chopping parsley
containers booking and the
+ Portion bocconcini amount of each menu
dish should be
+ Cutting cucumber and prepared
sharped carrot for salt and
pepper squid
+ Cutting lemon for garnish Any feedback from

+ Slice tomatoes and putting previous service and
away pineapple for peri-peri improvement
chicken burger.
+ Cutting leeks, mushroom

for vegetarian pasta
+ Peeling of the skin of

banana and cutting into
small side and outing in the
freight.
+ Wash lettuce for burger

section
Preparing dressing and Pot, whisk, Communicate with

cooking for dry good measuring jar, sous chef about the
container, bread number of customer
+ Mixing minced garlic with knife, white
9:45 AM butter and set aside booking and the
chopping board,
amount of each menu
+ Crumb all bocconcini
dish should be
+ Making the marination for prepared
chicken wings and set aside
+ Cutting burger into haft

and ready for serve Any feedback from
previous service and
+ Blanch the pasta
improvement
+ Making lemon lace tuiles
+ Making the mixture of

citrus soufflé and careful
place on the freight without
damaging the forming of the
mixture.
Preparing protein for both Blue chopping Communicate with
main and entrée board, chef sous chef about the
knife, fillet number of customer
+ Portion squid to the biting knife, yellow
size booking and the
chopping board,
10:15 AM container, pen amount of each menu
+ Portion salmon
and ticker for dish should be
+ Prepare chicken breast for labelling prepared
peri-peri chicken burger
and slice chicken breast for
creamy chicken pesto
Any feedback from
+ Prepare chicken wings previous service and
+ Putting beef pasty into the improvement
container and getting ready
for serve
Cleaning, organising the Mop, dustpan, Communicate with the

kitchen, checking and checking list line cook chef and sous
getting ready for service chef about the amount
and tasks completed
and any more
11:15 AM improvement or
backing up
Kitchen Mise En Place/ Preparation List Template

TASK – Brief Description What Section Allocation – To By When
whom
+ Spread the mixture of garlic and Cool section Tim When the docket
butter on top of 2 pieces of is coming
sourdough bread
+ Put into the griller unstill golden

brown and serve
+ Combine tomato, basil, vinegar, Cool section John When the docket
sugar and 1 tablespoon oil in a is coming
bowl
+ Meantime, bake the 2 pieces of

sourdough bread unstill golden
brown
+ Top up the mixture on top of

garlic bread and garnish with oil
+ Put the crumbed bocconcini into Cool section Tim When the docket
the deep fry and frying unstill is coming
golden brown
+ Place on serve plate and

garnishing with some parmesan
+ Cough squid with flour and put Cool section John When the docket
in the deep dry is coming
+ Meantime, making salad and

serve on the side of squid
+ Preheat 6 chicken wings with the Hot section Joseph When the entrée
sauces of devil chicken wings into course is served
the pan. or when the
customer request
+ Adjust the spices
+ Place the wings and pouring

some sauce on top of wings and
garnishing with some coriander
+ Putting portioned chicken breast Hot section Kim When the entrée
on the flat-top and cooking unstill course is served
it cook through or when the
customer request
+ Putting burger on the flat-top
unstill golden brown
+ Building up the burger according
to the menu or customer request
+ Slowly cooking the salmon skin Hot section Joseph When the entrée
side down in the low heat to get course is served
the skin crisp or when the
customer request
+ While salmon is cooking, prepare
the salad and garnish on the side
of the place
+ Plate cooked salmon on the

plate and serve alongside with
sauce and salad.
+ Putting the beef patty on the Hot section Kim When the entrée
flat-top along side with bacon and course is served
egg or when the
customer request
+ Grill burger bun unstill golden
brown
+ Building up the burger according

to the menu or customer request.
+ Quickly sear thin slice of portion Hot section Joseph When the entrée
chicken breast course is served
or when the
+ Add the pesto and cream to the
customer request
pan, and let it simmer for 5
minutes
+ Adding portion pasta
+ Adding more spinach
+ Platting on the pasta plate and

garnish with parmesan.
+ Pour in the oil and add the leeks, Hot section Kim When the entrée
garlic and a pinch of salt. Cook, course is served
stirring occasionally, until or when the
collapsed and soft. Meanwhile, customer request
bring a pan of water to the boil.
+ Tip the peas and kale into the

pan with the leeks and add a
splash of water. Cook until the
kale has wilted and peas are
defrosted. Turn down the heat to
low. Stir in the mustard, crème
fraise and ¾ of the lemon zest.
+ Add enough water to make a

sauce. Give everything a good mix
and season to taste.
+ Adding pasta on the pan, plating

with pasta and garnish with
cheese
+ Put the milk, vanilla ice cream Dessert An When the main
and banana into a blender. section course is served
or when the
+ Whizz everything up until
customer request
smooth then pour into a tall glass.
+ Top with a big spoonful of

whipped cream and decorate with
a pinch of cinnamon, some banana
chips and a cherry.
+ Serve immediately with a

colorful straw
+ Adding sliced banana into your Dessert An When the main

blender or food processor and add section course is served
the berries of your choice. or when the
customer request
+ Whizz until smooth.
+ With the blades whirring, pour in

milk to make the consistency you
like.
+ Toss a few extra fruits on top,

drizzle with honey and serve
+ Gently pour mixture into small Dessert An When the main

cup, and bake around 8-12 mins section course is served
+ Serve immediately with ice- or when the
cream and crispy tuiles customer request
Customer Feedback Survey
A LA CARTE
PLEASE INDICATE THE APPROPRIATE BOX TO RATE US ON THE FOOD
(WHERE 1 IS POOR AND 5 IS EXCELLENT)
1 2 3 4 5
Quality
Variety X
Value X
Experience X
Taste X
Recommend to others X
Any other feedback:
Price is affordable, friendly and polite staffs

Improvement Suggestion Form Template
Improvement Suggestion Form
A LA CARTE
Supervisor/manager name Joseph NGUYEN
Supervisor/manager title Mr
Time and date of discussion 15/09/2021
Suggested improvements:
+ Adding more healthy salad and high percentage of protein, as we are focus on young working
professional customers
Response to suggestion:
+ Caesar salad with additional of chicken breast can be adding
+ More healthy vegetable like broccoli is adding to the main.
Professional Discussion Feedback Form
A LA CARTE
Name of professional MR ANDREW HOANG
Title/professional Medical specialist

Your name JOSEPH NGUYEN
Time and date 15/09/2021 AT 12:00 AM
Does the menu plan meet the

requirements of the customer
group? YES
Have the opinion of halal and loco ovo, some dishes can be gluten
If Yes, how was this accomplished? free and vegetarian
List the attributes of the menu plan
that achieved this. Wide range of protein including chicken, red meat and fish is
included
If No, what could be improved to

meet the requirements of the
customer group?
b/ Buffet
Supplier Name: Coles
(UOM)
100 0.2 $3 $60

Chicken breast
10001
10002 100 0.5 $18 $ 900
A whole barramundi
10003 100
Squid
0.500 $0.96 $48
10004 100 0.3 $20 $ 600
Prawn
10005 100
Steaks
0.050 $15.00 $750
10006 100 0.2 $10 $ 200
Red onions
10007 100 0.01 $50 $ 50

Chilli
10008 100 0.01 $3 $3

Corianders
10009 100 0.2 $ 35 $350

Mixed salad leaves
10010 100
Cucumber
0.50 $1.06 $80.6
10011 100
Carrot
0.100 $2.00 $20
10012 100
Feta
0.050 $29.63 $1.48
10013 100
Spinach
0.500 $0.96 $48
10014 100
Walnuts
0.040 $15.20 $61
10015 100
Parsley
0.100 $2.00 $20
10016 100
Roast pumpkin
0.100 $8.00 $80
10017 100
Soy sauce
0.100 $2.00 $20
10018 100
Pesto
0.010 $2.13 $2
10019 100
Lasagne
0.040 $6.80 $27
10020 100 Sweet and sour (master
food) 0.020 $10.00 $20
TOTAL COST OF GOODS $ 3105
A/ Entrée
Name of Dish Thai beef salad Portion No./

Yield
Portion Size 200

Commodities

Local
Mix leaves
vegetables Kg 0.100 $3.00 $0.30
Steaks Coles Kg 0.050 $15.00 $0.75
Local
Red onions
vegetables Kg 0.050 $1.50 $0.08
Local
Chilli
vegetables Unit 0.100 $1.00 $0.10
Local
Corianders
vegetables Bunch 0.050 $2.00 $0.10
Local
Soy sauce
vegetables Lt 0.010 $15.20 $0.15
Local
Lime juice
vegetables Unit 1.000 $0.86 $0.86
Local
Basil
vegetables Kg 0.005 $20.00 $0.10
Pepper Coles Kg 0.003 $74.00 $0.22
Salt Coles Kg 0.003 $0.90 $0.00
Total Cost $2.87
Method:
1. Thinly slice the onion, kaffir lime leaf, chili, coriander, mint and basil in a
large bowl and toss lightly.
2. To make the dressing, place the soy sauce, fish sauce, lime juice and sugar in
a medium bowl and whisk to combine.
3. In the mean time, searing the steak and cook to medium and rest for 5 mins.
4. Cut the steak to bike side
5. Toss the beef through the salad, pour over the dressing and serve with the
soy sauce
Name of Dish Salt and pepper squid Portion No./

salad Yield
Portion Size 600

Commodities

Mixed
salad Local
leaves vegetables Kg 0.080 $17.00 $1.36
Cucumbe
r Coles Unit 1.000 $1.06 $1.06
Local
Carrot
vegetables Kg 0.100 $2.00 $0.20
Pepper Local
and salt vegetables Kg 0.050 $29.63 $1.48
Squid Coles Unit 0.500 $0.96 $0.48
Lemon Coles Lt 0.040 $15.20 $0.61
Soy sauce Coles Bunch 0.100 $2.00 $0.20
Parsley Coles Kg 0.003 $0.90 $0.00
Total Cost $5.39
Method:
1. Salt and Pepper Squid. Deep fry Salt and Pepper Squid.
2. Salad. Mix soy sauce and mirin together then combine salad leaves,
cucumber, carrots and seaweed together.
3. To Serve. Place salad in serving bowl and add salt and pepper squid,
serve with lime mayonnaise
Name of Dish Roast Pumpkin salad Portion No./

Yield
Portion Size 200

Commodities

Feta Coles Kg 0.020 $40.00 $0.80

Spinach Coles 1kg 0.050 $25.00 $1.25
Walnuts Coles Each 0.020 $22.00 $0.44
Roast
pumpkin Coles 1kg 0.100 $8.00 $0.80
Parsley Coles Each 0.100 $2.00 $0.20
Olive oil Coles 1kg 0.010 $2.13 $0.02
Total Cost $3.51
Method:
1. Preheat oven to 200°C.
2. Line a large baking tray with baking paper.
3. Place pumpkin on tray. Spread garlic over pumpkin. ...
4. Combine lettuce, rocket, tomatoes, avocado, feta, almonds and roasted
pumpkin in a large bowl.
5. Whisk vinegar and mustard in a jug.
6. Pour over salad. Season with salt and pepper and toss gently.
B/ Main of buffet

Name of Dish Vegetarian Pasta- Portion No./
Mushroom, Asparagus, Yield
Spinach, Pumpkin, Portion Size
cheese
Portion Cost Sale Price $
Commodities

Oil Coles Lt 0.010 $4.50 $0.05

Leeks Coles Unit 0.250 $2.00 $0.50
Garlic Coles Kg 0.005 $100.00 $0.50
Frozen
peas Coles Kg 0.020 $3.40 $0.07
Kale Coles Unit 0.100 $4.00 $0.40
Low fat
cream Coles Lt 0.010 $19.50 $0.20
Lemon Coles Each 1.000 $0.96 $0.96
Lasagne Coles Kg 0.040 $6.80 $0.27
Mixed veg Coles Kg 0.050 $5.00
Pasta Coles Kg 0.200 $3.90 $0.78
Mushroo
m Coles Kg 0.010 $21.00 $0.21
Total Cost $3.93
Method:
1. Put a frying pan over a medium heat. Pour in the oil and add the leeks, garlic and
a pinch of salt. Cook, stirring occasionally, until collapsed and soft. Meanwhile,
bring a pan of water to the boil.
2. Tip the peas and kale into the pan with the leeks and add a splash of water. Cook
until the kale has wilted and peas are defrosted. Turn down the heat to low. Stir
in the mustard, crème fraîche and ¾ of the lemon zest.
3. Add enough water to make a sauce. Give everything a good mix and season to
taste.
4. Drop the lasagna into the water and cook following pack instructions, then drain
well. Put one lasagna sheet on each plate, top with half the leek and pea mix
then layer up the second lasagna sheet and the remaining greens. Scatter over
the remaining lemon zest and add a good grinding of black pepper
Name of Dish Creamy chicken pesto Portion No./

Yield
Portion Size 300

Commodities

Pasta Andrews
uncooked meat Kg 0.250 $3.90 $0.98
Olive oil Coles Ml 0.020 $21.30 $0.43
Chicken
breast Coles Kg 0.080 $12.00 $0.96
Pesto Coles Kg 0.020 $21.10 $0.42
Whipping
cream Coles Kg 0.010 $16.00 $0.16
Black
Pepper Coles Kg 0.003 $74.00 $0.22
Parmesan Coles Kg 0.020 $24.00 $0.48
Spinach Coles Kg 0.080 $17.00 $1.36
Total Cost $5.01
Method:
1. Cook pasta in a saucepan of boiling, salted water, following packet directions,
until tender. Drain, reserving 1/4-cup liquid.
2. Return pasta to pan over medium-low heat. Add reserved liquid, cream, pesto,
onion, chicken and tomato. Stir to combine. ...
3. Divide between bowls. Top with Parmesan and onion.
Name of Dish Prawn pasta Portion No./

Yield
Portion Size 300

Commodities

Pasta Andrews meat Kg 0.375 $3.90 $1.46

Garlic Coles Kg 0.010 $100.00 $1.00
Dried
chilli Coles Coles 0.003 $32.00 $0.10
Prawn Coles Kg 0.050 $10.00 $0.50
Tomato Coles Kg 0.050 $3.00 $0.15
Parsley Coles Each 0.050 $2.00 $0.10
Total Cost $3.52
Method:
1. Cook the pasta in a large saucepan of boiling salted water for 8‐10 minutes or
until al dente. Drain reserving
2. ¼ cup pasta water and keep warm. Heat the butter and oil in a large frying pan
over medium heat. Searing prawn, then add the garlic, tomato. Then adding a
small amount of cooking liquid from pasta, then adding chili parsley. And serve
Name of Dish Devil's chicken wings Portion No./

Yield
Portion Size 300

Commodities

Chicken
wings Coles Kg 0.150 $5.50 $0.83
Salt Coles Kg 0.005 $0.90 $0.00
Pepper Coles Kg 0.003 $74.00 $0.22
Soy sauce Coles Lt 0.010 $15.20 $0.15
Curry
powder Coles KG 0.005 $39.00 $0.20
Oil Coles Lt 0.010 $4.50 $0.05
Total Cost $1.44
Method:
1. Wash the chicken wings and rub them all over with salt. Season the wings with
the entire ingredient except the dark soya sauce, sesame oil & brown sugar.
Keep refrigerated for at least 2 hours.
2. Preheat oven to 180°c, cover the roasting tray with a piece of aluminum foil and
spray / brush some cooking oil over it to avoid sticking.
3. Remove chicken wings from fridge, add the brown sugar, sesame oil and dark
soya sauce, mix well.
4. Place all chicken pieces on the tray and avoid overlapping. Roast in middle tray
for 30 minutes, remove from oven and turn the wings to the other side; roast for
another 15 minutes or until golden brown.
Name of Dish Whole barramundi steam Portion No./

Yield
Portion Size 300

Commodities
A whole
barramund
i Coles KG 0.200 $19.95 $3.99
Sweet and
sour
(master
food) Coles KG 0.020 $10.00 $0.20
Total Cost
Method:
1. Prepare the steaming tray for whole fish
2. Steam fish at 70C unstill it cooked (55C)
3. Put the sauce over the fish and serve whole.
C/ Dessert
Name of Dish Mixed slice fruit -Apple, Portion No./

banana, pairs, grasp, Yield
orange Portion Size
200
Commodities

Apple Coles Kg 0.100 $4.00 $0.40

Banana Coles KG 0.100 $3.00 $0.30
Pairs Coles Kg 0.200 $4.00 $0.80
Grapes Coles Kg 0.100 $10.00 $1.00
Oranges Coles Kg 0.200 $4.00 $0.80
Total Cost $3.30
Method
1. Peel and cut apple, pairs, and oranges in the bike size
2. Clean and separate grapes and drain of the water
3. Mix both together
4. Plate the mixture in the big dessert both for 20 portions
5. Plate the banana in separate bowl and serve
Name of Dish French –style Apple tarte Portion No./

Tatin Yield
Portion Size 200

Commodities

Green
apple Coles KG 0.100 $3.00 $0.30
Brown
sugar Coles Kg 0.050 $1.50 $0.08
Ice-
cream Coles Kg 0.050 $3.50 $0.18
Frozen
puff
pastry Coles Sheet 1.000 $0.50 $0.50
Total Cost $1.05
Method:
1/ Core and dice apple, then mix with ¾ part of brown sugar
2/ Gentle plate frozen puffy pastry into the baking tray
3/ Plate the mixture on top of the pastry, and coating with brown sugar
4/ Bake it in oven until golden brown
5/ Quickly serve with ice cream.

Name of Dish Ice cream (chocolate, Portion No./

Yield
vanilla)
Portion Size 200
Portion Cost $1 Sale Price $8
Commodities

Chocolate Coles Kg 0.1 $5 $0.5

ice cream
Vanilla ice Coles Kg 0.1 $5 $0.5

cream
Total Cost $1
Method:
Store both ice cream in the freezer and serve along side the fruit plate
WORKFLOW PLAN
TIME Task (Description) and
WHS (Who, About what?)
Priority
9:10 Prepare vegetables for Knife, green Communicate with
salad and mains such as chopping sous chef about the
board, number of customer
+ Cutting red onion,
containers booking and the
chilli, coriander for Thai
amount of each
Beef Salad- Beef strips
menu dish should be
+ Cutting cucumber, prepared
carrot and parsley for
Salt and Pepper Squid
Salad
+ Cutting and preparing
pumpkin for roast
pumpkin salad
+ Cutting mushroom,
asparagus, leek garlic for
Vegetarian Pasta
+ Cutting tomatoes,
parsley and garlic for
prawn pasta
+ Cutting fruit for
dessert
Preparing dressing and Pot, whisk, Communicate with
cooking for dry good measuring jar
sous chef about the
+ Making dressing for Thai number of customer
9:45 beef salad booking and the
+ Making dressing for roast amount of each
pumpkin salad menu dish should be
+ Cooking pasta for prepared
Vegetarian Pasta, Prawn
Pasta and Creamy Chicken
pesto
Preparing protein for both Blue chopping Communicate with

main and entrée board
sous chef about the
+ Prepare and cook beef number of customer
strips for Thai beef salad booking and the
10:15 + Prepare squid for salt and amount of each
pepper squid salad menu dish should be
+ Prepare prawn for prawn prepared
pasta
+ Prepare chicken breast for

creamy chicken pesto
+ Prepare chicken wings for

chicken wings
+ Prepare barramundi for

steam barramundi
TASK – Brief What Section Allocation – To By When
Description whom
+ Sear beef strip Salad section Hang At 10:30 and trying

to finish and 11:00
+ Mixing salad and putting in the
according receipt salad section to
+ Platting and garnish greeting customer at
Thai beef salad 11:30
Joan Starting at 10:30,

required to finish at
+ Salt and Pepper Salad section 11:00 to display in
Squid. Deep fry Salt the salad section to
and Pepper Squid. greeting customer at
11:30
+ Salad. Mix soy
sauce and mirin
together then
combine salad leaves,
cucumber, carrots
and seaweed
together.
+Platting and
garnishing and serve
+ Place pumpkin on Salad section Hang At 10:40 and trying

tray. Spread garlic to finish and 11:00
over pumpkin. and putting in the
salad section freight
+ Combine lettuce, and ready to serve to
rocket, tomatoes, customer
avocado, feta,
almonds and roasted
pumpkin in a large
bowl.
+ Whisk vinegar and
mustard in a jug.
+ Pour over salad.
Season with salt and
pepper and toss
gently.
+ Cook vegetable and

adding sauce from
mustard, crème
fraiche and lemon zest
Platting in the big

plate, garnish and
serve
Sear chicken first and Hot section Tim Starting at 10:30,

sweeting onion, then required to finish at
adding cream and 11:00 to put in hot
freight and ready for
pesto.
service
Platting in the big
plate and garnish with
Parmesan
Hot section Kim Starting at 10:30,

Sear the prawn first, 11:00 to put in hot
then adds the garlic, freight and ready for
tomato. Then adding service
a small amount of
cooking liquid from
pasta, then adding
chili parsley. Then
serve
Season the wings and Hot section Tim Starting at 10:50,

chill in the cool room required to finish at
11:10 to put in hot
Roast in baking tray freight and ready for
unstill cook, and then service
platting in the plate
and garnish
Hot section Kim Starting at 10:45,

11:15 to put in hot
+ Steam fish at 70C freight and ready for
unstill it cooked service
(55C)
+ Put the sauce over
the fish and serve
whole.
+ Peel and cut apple, Cool section Hang Starting at 11:10,

pairs, and oranges in required to finish at
the bike size 11:30 to put in the
freight and ready for
+ Clean and separate service
grapes and drain of
the water
+ Mix both together
Cool section Joan Starting at 10:50,

+ Core and dice 11:30 to put in the
apple, then mix with hot section and ready
¾ part of brown for serve
sugar
+ Gentle plate frozen
puffy pastry into the
baking tray
+ Plate the mixture
on top of the pastry,
and coating with
brown sugar
+ Bake it in oven until
golden brown
+ Quickly serve with
ice cream.
+ Prepare ice cream in Cool section Hang Ready at 11:30 to
the serving container ready for service
and serve

Buffer
1 2 3 4 5
Quality
Variety X
Value x
Experience X
Taste X
Recommend to others x
Any other feedback:
Price is too high and less choice in the main, friendly and polite staff.
Buffer

+ Reducing some entrée and replacing by some expensive ingredients to enhance the quality of the
buffer
+ Less salad in the entrée and the dessert will be cutting down for main
+ More protein will be introduced into the main.
BUFFET
Title/professional (Health professional)

group? YES
Have the opinion for diabetic customers and vegetarian. Some
If Yes, how was this accomplished? dishes included gluten free and vegan
included

customer group?
c/ Set menu

Supplier Name: Coles,
(UOM)
10
10001 T-BONE STEAK
0.200 $26.00 $52.0
10002 10
Veal jus
0.020 $17.00 $3.4
10003 10
Potatoes
0.200 $2.00 $4.0
10004 10
Butter
0.060 $1.30 $0.8
10005 10
Milk
0.025 $1.20 $0.3
10006 10
Arborio rice
0.050 $2.00 $1
10007 10
White wine
0.050 $3.50 $1.8
10008 10
Parmesan
0.025 $3.25 $0.8
10009 10
Chicken stock
0.100 $2.00 $2.0
10010 10
Butter
0.010 $6.00 $0.6
10011 10
Green apple
0.100 $3.00 $3.0
10012 10
Brown sugar
0.050 $1.50 $0.8
10013 10
Ice-cream
0.050 $3.50 $1.8
10014 10
Frozen puff pastry
1.000 $0.50 $5.0
10015 10
King fish
0.200 $29.95 $59.9
10016 10
Frozen raspberries
0.050 $40.00 $20.0
10017 10
Milk 0.120 $2.00 $2.4
10018 10
Egg 1.000 $0.25 $2.5
10019 10
Sugar 0.050 $1.50 $0.8
10020 10
All-purpose flour
0.010 $1.00 $0.1
10021 10
Vanilla paste
0.005 $60.00 $3.0
10022 10
Red chillies
0.020 $15.00 $3.0
10023 10
Olive oil
0.010 $8.00 $0.8
10024 10
Squid
0.100 $18.00 $18
10025 10
Avocado
0.250 $2.00 $5.0
10026 10
Rocket
0.050 $10.00 $5.0
10027 10
Scallop
0.500 $0.40 $2.0
10028 10
Soy sauces
0.010 $30.00 $3.0
TOTAL COST OF GOODS $ 244.1
A/ Entrée
Name of Dish Squid and leaf salad Portion No./

Yield
Portion Size 200

Commodities

Red
chillies Local supplier Kg 0.020 $15.00 $0.30
Olive oil Food link Lt 0.010 $8.00 $0.08
Squid Local supplier Kg 0.100 $18.00 $1.80
Avocado Local supplier Unit 0.250 $2.00 $0.50
Rocket Coles Kg 0.050 $10.00 $0.50
Lime Coles Unit 0.500 $0.40 $0.20
Crispy Kg
onions Coles 0.010 $30.00 $0.30
Total Cost $3.68
Method:
1. Grill squid around 2 mins each side and slice to bite size
2. Finely chop chilies, dice avocado
3. Combine all together and squid with lime and seasoning with finish salt.
Name of Dish Scallop entrée Portion No./

Yield
Portion Size 200

Commodities

Scallop Coles Each 4.000 $1.00 $4.00
Soy
sauces Coles Lt 0.020 $3.50 $0.07
Shallot Coles Unit 0.050 $1.00 $0.05

Total Cost $4.12
Method:
1. Sear scallop both sides
2. Put scallop in their clean shells
3. Dipping soy sauce over scallop
4. Garnish finely chopped shallot and serve
B/ Main
Name of Dish T-BONE STEAK Portion No./

Yield
Portion Size 200

Portion Cost $6.05 Sale Price
$29.95
Commodities

T-BONE
STEAK Coles Kg 0.200 $26.00 $5.20
Veal jus Coles Lt 0.020 $17.00 $0.34

Mash
potatoes
Potatoes Coles Kg 0.200 $2.00 $0.40
Butter Coles Kg 0.060 $1.30 $0.08
Milk Coles Lt 0.025 $1.20 $0.03

Total Cost $6.05
Method:
1. Steam potatoes around 45 mins in the oven
2. Mash potatoes by hand blender
3. Combine milk and soft butter with potatoes mixture, seasoning with salt and
pepper
4. Slowly warming the veal jus
5. Sear the T-bone under high heat grill and finish in the oven until the desired
temperature
6. Place both mash and steak in the warm place with jus and serve
Name of Dish BAKED KINGFISH WITH Portion No./

SAFFRON RISOTTO Yield
Portion Size 200

Commodities

Kingfish Coles Kg 0.200 $29.95 $5.99
SAFFRON
RISOTTO
Arborio
rice
Coles Kg 0.050 $2.00 $0.10
White
wine Coles Lt 0.050 $3.50 $0.18
Parmesan Coles Kg 0.025 $3.25 $0.08
Chicken
stock Coles Lt 0.100 $2.00 $0.20
Butter Coles Kg 0.010 $6.00 $0.06

Total Cost $6.61
Method:
1. Melt butter in the hot pan,
2. Adding abortion rice and cook for 1 min
3. Adding white wine in the mixture and cook until the wine almost finish
4. Adding chicken stock slowly and cook for 20 mins
5. Put remain cool butter in the pan, and adding cheese
6. While risotto is cooking, Sear fish in the grill until high sear mark. Finish the
fish in the oven until 63 degree
7. Serve fish with risotto.
C/ Dessert
Name of Dish French –style Apple tarte Portion No./

Tatin Yield
Portion Size 200

Commodities

Green
apple Coles KG 0.100 $3.00 $0.30
Brown
sugar Coles Kg 0.050 $1.50 $0.08
Ice- Coles Kg 0.050 $3.50 $0.18

cream
Frozen
puff
pastry Coles Sheet 1.000 $0.50 $0.50
Total Cost $1.05
Method:
1/ Core and dice apple, then mix with ¾ part of brown sugar
2/ Gentle plate frozen puffy pastry into the baking tray
3/ Plate the mixture on top of the pastry, and coating with brown sugar
4/ Bake it in oven until golden brown
5/ Quickly serve with ice cream.
Name of Dish Raspberry clafoutis Portion No./

Yield
Portion Size 200

Commodities

Frozen
raspberries Coles Kg 0.050 $40.00 $2.00
Milk Coles Lt 0.120 $2.00 $0.24

Egg Coles Each 1.000 $0.25 $0.25
Sugar Coles Kg 0.050 $1.50 $0.08
All-
purpose
flour Coles Kg 0.010 $1.00 $0.01
Vanilla
paste Coles Kg 0.005 $60.00 $0.30
Self-rising
flour Coles Kg 0.025 $1.00 $0.03
Total Cost $2.90
Method:
1/ Grease a shallow 8-cup (2L) ovenproof dish. Arrange three-quarters of the

cherries and raspberries in a single layer over the base of the dish
2/ Place the combined flour and sugar in a large bowl. Stir to combine. Add the
milk, vanilla and egg yolks and whisk to combine.
3/ Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft
peaks form. Add to the flour mixture and gently fold to combine. Pour over the
cherry mixture. Sprinkle with the remaining cherries and raspberries.
4/ Bake for 45-50 mins or until golden brown and just set. Dust with icing sugar
to serve.

WORKFLOW PLAN
Priority
Receipt all the ingredients Pen, checklist Sous chef, Asking for
for the service and checking checklist and number
9:15 AM if any missing of customer booked
and details of
preparation
Prepare the vegetable for Green chopping Sous chef, and line chef
the whole kitchen board, blue and about the number of
red chopping customers, the amount
+ Cutting chillies for squid board, chef of vegetables and
9:45 AM salad knife, coding ingredients should be
+ Chopping shallot for knife, prepared. Any special
scallop entrée containers, requirement from the
steaming tray, booking customer.
baking tray and
+ Putting potatoes in the bread knife
steam and steam for 50
mins and mashing it when it
still hot and combine all
ingredients
+ Core and dice green apple

for dessert
Prepare protein and fish
+ Portion T-bone steak and

putting in the serving
freight
+ Portion fish and putting in

the serving freight
+ Portion squid for the salad

Making sauce and prepare
mash potatoes and cooking
saffron risotto
Prepare the dessert cake

and baking them and
portion into the service size
when it is cold
Warm the veal jus and

putting in the warm place.
11:00 AM + Cleaning and pre-organise Green Communicate with

the kitchen and ready for detergent, mop front of the house
service packet, spoon manager for the
cleaning.
Description whom
+ Grill squid and Cool section Hoa

making squid salad and When the docket is
garnish with avocado. coming
+ Sear the scallop in the Hot section Tim When the docket is
flat-top and garnish coming
with chopping shallot
and soy sauce
Sear the T-bone steak Hot section Tim When the entrée
in grill and putting into course is served or
the oven unstill desired when the customer
temperature request
While steak is cooking,

putting both jus and
mash on the pan to
warm them up
Place the steak, mash

and jus in the steak
plate and serve
Sear the king-fish in the Hot section Joan When the entrée
grill to get the grill course is served or
mask and putting it into when the customer
the oven until it’s request
internal temperature
reached 55 C
While the fish is

cooking, the risotto is
warmed up
Platting fish and risotto

in the plate and finish
with some finishing salt
The cake is portioned, Cool section Hoa When the main

and it is preheated course is served or
unstill warm inside and when the customer
golden brown outside request
Platting them in the

dessert plate and
garnish with icing sugar
Putting ice on the side

to serve with the cake

Set menu
1 2 3 4 5
Quality
Variety X
Value X
Experience X
Taste x
Any other feedback:

Set menu
+ Adding option of vegetarian in the main and entrée, so some customer can able to choose
+ New potatoes gnocchi with diary free can be added to the menu
SET MENU
Title/professional (health professional)

group? YES
Have the opinion for GLUTEN FREEA, some dishes can be

If Yes, how was this accomplished? vegetarian and most of food is Halal
included
customer group?
d/ Function menu

Supplier Name:
(UOM)
10001
10 Pumpkin ravioli 0.150 $21.50 $32.3
10002 10
Goat cheese 0.010 $45.00 $4.5
10003 10
Butter 0.020 $25.00 $5.0
10004 10
Sage 0.250 $2.00 $5.0
10005 10
Scallop 4.000 $1.00 $40.0
10006 10
Soy sauces 0.020 $3.50 $0.7
10007 10
Shallot 0.050 $1.00 $0.5
10008 10
T-BONE STEAK 0.200 $26.00 $52.0
10009 10
Veal jus 0.020 $17.00 $3.4

10010 10
Potatoes 0.200 $2.00 $4.0
10011 10
Milk 0.025 $1.20 $0.3
10012 10
Butter 0.060 $13.00 $7.8
10013 10
Skin on Salmon
0.200 $26.00 $52.0
10014 10
Tomatoes 0.010 $2.00 $0.2
10015 10
Parsley 0.125 $2.00 $2.5
10016 10
Olive oil 0.010 $29.50 $3
10017 10
Lemon juice
0.005 $20.00 $1.0
10018 10
Potatoes 0.200 $2.00 $4.0
10019 10
Butter 0.060 $13.00 $7.8
10020 10 $3.25
Milk 0.025 $13.00
10021 10
Green apple 0.100 $3.00 $3.0
10
10022 Brown sugar
0.050 $1.50 $0.8
10023 10
Ice-cream 0.100 $3.50 $3.5
10024 10
Frozen puff pastry
1.000 $0.50 $5.0
10025 10
Frozen raspberries
0.050 $40.00 $20.0
10026 10
Milk 0.120 $2.00 $2.4
10027 10
Egg 1.000 $0.25 $2.5
10028 10
Sugar 0.050 $1.50 $0.8
10029 10
All-purpose flour
0.010 $1.00 $0.1
10030 10
Vanilla paste
0.005 $60.00 $3.0
10031 10
Self-rising flour
0.025 $1.00 $0.3
A/ Entrée
Name of Dish Pumpkin ravioli with sage Portion No./

sauce and goat cheese Yield
Portion Size 200

Commodities

Pumpkin
ravioli Revia Kg 0.150 $21.50 $3.23
Goat
cheese Food link Kg 0.010 $45.00 $0.45
Butter Local supplier Kg 0.020 $25.00 $0.50
Sydney fruit
Sage market Bunch 0.250 $2.00 $0.50
Total Cost $4.68
Method:
1. Blanching the ravioli in the salted water
2. In the meantime, slowly melt the butter until golden brown
3. Put the sage into the butter and keep it warm
4. Plate ravioli in the plate, and pouring over the sage sauce over it
5. Garnish with goat cheese
Name of Dish Scallop entrée Portion No./

Yield
Portion Size 200

Commodities

Scallop Coles Unit 4.000 $1.00 $4.00

Soy
sauces Revia Lt 0.020 $3.50 $0.07
Shallot Food link Unit 0.050 $1.00 $0.05
Total Cost $4.12
Method:

1. Sear scallop both sides
2. Put scallop in their clean shells
3. Dipping soy sauce over scallop
4. Garnish finely chopped shallot.
B/ Main
Name of Dish Grilled T-bone steak Portion No./

(250g) with mash Yield
potatoes Portion Size
200
Commodities
T-BONE
STEAK Coles Kg 0.200 $26.00 $5.20
Veal jus Revia Lt 0.020 $17.00 $0.34

Potatoes Food link Kg 0.200 $2.00 $0.40
Milk Local supplier Lt 0.025 $1.20 $0.03
Butter Local supplier Kg 0.060 $13.00 $0.78

Total Cost $6.75
Method:
3. Combine milk and soft butter with potatoes mixture, seasoning with salt
and pepper
4. Slowly warming the veal jus
5. Sear the T-bone under high heat grill and finish in the oven until the
desired temperature
6. Place both mash and steak in the warm place with jus and serve
Name of Dish Crispy skin salmon Portion No./

with garlic mash Yield
potato Portion Size
200
Commodities

Skin on
Salmon Coles Kg 0.200 $26.00 $5.20
Salsa
sauce
Tomatoe
s Food link Each 0.010 $2.00 $0.02
Parsley Local supplier Kg 0.125 $2.00 $0.25

Sydney fruit
Olive oil market Each 0.010 $29.50 $0.30
Lemon
juice Coles Kg 0.005 $20.00 $0.10
Potatoes Coles Kg 0.200 $2.00 $0.40
Butter Coles Kg 0.060 $13.00 $0.78
Milk Coles Lt 0.025 $13.00 $0.33

Total Cost $7.37

Method:

Mash potatoes
3. Combine milk and soft butter with potatoes mixture, seasoning with salt
and pepper
Salsa sauce:
1. Diced tomatoes, finely chopped parsley
2. Combine all diced tomatoes, parsley, olive oil and lemon juice together
Salmon
1. Gentle crispy the skin of salmon in the medium heat
2. Finish it in the oven until 59 degree
3. Plate salmon in the top of mash potatoes in the plate and pour over the
salsa sauce
c/ Dessert
Name of Dish French –style Apple Portion No./

tarte Tatin Yield
Portion Size 200

Commodities

Green
apple Coles Kg 0.100 $3.00 $0.30
Brown
sugar Coles Kg 0.050 $1.50 $0.08

Ice-
cream Coles Kg 0.100 $3.50 $0.35
Frozen
puff
pastry Coles Kg 1.000 $0.50 $0.50
Total Cost $1.23
Method:
1. Core and dice apple, then mix with ¾ part of brown sugar
2. Gentle plate frozen puffy pastry into the baking tray
3. Plate the mixture on top of the pastry, and coating with brown sugar
4. Bake it in oven until golden brown
5. Quickly serve with ice cream.
Name of Dish Raspberry clafoutis Portion No./

Yield
Portion Size 200

Commodities
Frozen
raspberries Coles Kg 0.050 $40.00 $2.00
Milk Coles Lt 0.120 $2.00 $0.24

Egg Coles Each 1.000 $0.25 $0.25
Sugar Coles Kg 0.050 $1.50 $0.08
All-
purpose
flour Coles Kg 0.010 $1.00 $0.01
Vanilla
paste Coles Kg 0.005 $60.00 $0.30
Self-rising
flour Coles Kg 0.025 $1.00 $0.03
Total Cost $2.90
Method:
1. Grease a shallow 8-cup (2L) ovenproof dish. Arrange three-quarters of the
cherries and raspberries in a single layer over the base of the dish
2. Place the combined flour and sugar in a large bowl. Stir to combine. Add
the milk, vanilla and egg yolks and whisk to combine.
3. Use an electric mixer to whisk the egg whites in a clean, dry bowl until
soft peaks form. Add to the flour mixture and gently fold to combine. Pour
over the cherry mixture. Sprinkle with the remaining cherries and
raspberries.
4. Bake for 45-50 mins or until golden brown and just set. Dust with icing
sugar to serve.

WORKFLOW PLAN
Priority
Pen, checklist Sous chef, Asking for
checklist and number
9:15 AM Receipt all the ingredients
for the service and checking of customer booked
if any missing and details of
preparation
9:30 AM Prepare vegetable for the Chopping Sous chef, line-cook

whole kitchen boards, chef chefs. Asking for
knife, fillet checklist and number
+ Chopping sage for ravioli knife, container of customer booked
+ Chopping shallot details of preparation
and any special
+ Chopping tomatoes, requirements from
parsley booking customers
+ Core and dice apple for
9:45 AM dessert
Any mistake from last
+ Steam potatoes 50 mins service and asking for
feedback. Asking any
change or improve
Prepare and portion protein
and seafood
+ Prepare scallop for scallop

entrée
+ Prepare and portion

salmon
+ Prepare and portion T-

bone steak
10:30 AM Prepare and cook pasta and Blender, pot, Sous chef, line-cook
risotto and mash potatoes bowls with chefs. Asking for
holes, baking checklist and number
+ Making salsa sauce and trays, of customer booked
putting it away containers details of preparation
+ Warming veal jus and any special
requirements from
+ Mash potatoes and booking customers
combine all ingredients and
set aside
+ Making the cake and bake Any mistake from last

unstill lightly golden brown. service and asking for
Set a side feedback. Asking any
change or improve
+ Blanching ravioli
+ Organise all ingredients in

the freight
+ Portion the cakes into the

serving size
Cleaning and organize the
kitchen and ready for
service
11:15 AM

Description whom
Hot section Tim When the docket

coming or when
+ Melting the butter in customer request
the pan unstill golden
brown and put some
sage into the butter
+ Place the ravioli in the

low heat pan and cook
unstill it warm
+ Place on the serving

goat cheese
+ Sear scallop and Cool section Hoa When the docket

quickly garnish with coming or when
chopped shallot and soy customer request
sauce
+ Sear the T-bone steak Hot section Tim

in the grill to get the
grill mark and then When the entrée
putting into the oven to served or when the
bake unstill desired customer request
temperature
+ Meantime, warm both

veal jus and mash
potatoes into separate
pans
+ Platting both mash

potatoes and jus into
the serving plate
+ Crisp the salmon skin Hot section Joseph When the entrée
on the pan by cooking served or when the
salmon skin side down customer request
from cooling pan with
low heat, When the skin
is crispy, baking salmon
until 55C in the oven
+ Meantime, warm the

mash potatoes in the
pan
+ Place salmon and

mash potatoes on the
place and pouring salsa
sauce on the top of the
salmon and serve
Cool section Hoa When the main

served or when the
+ Warm the portioned customer request
cake in the oven unstill
warn inside and golden
brown
+ Place cake on serving

icing sugar
+ Serving ice-cream on
the side
Function menu
1 2 3 4 5
Quality
Variety X
Value X
Experience X
Taste x
Any other feedback:

Function menu
+ Dessert took long time to serve, need to change the menu or change the process of preparation
+ New process of preparation is made as the cake is baked in advance and it can be quickly heating up
FUNCTION MENU

group? YES
Have the opinion for KOSHER, some dishes can be vegetarian and
If Yes, how was this accomplished? most of food is Halal AND GLUTEN FREE
included

customer group?
PART 2/ TWO PLANED MENUS
A/ A day menu for swimmer
(UOM)
10001 1 spring Thyme 1 spring $2.00 (10g) $0.2
10002 50 gram Sausages 50 gram $17.78 kg $0.089
10003 50 gram Mushrooms 50 gram $8.00 kg $0.4
10004 80g Cherry tomato 80g $3.90 for $1.25

250g
10005 2 Egg 2 $3 for 12 $0.5
10006 1 slice Sourdough toast 1 slice $13.00 $0.8
10007 40g Bacon 40g $17.00 kg $0.68

10008 250g Pasta uncooked 250g $0.39 100g $0.98
10009 10ml Olive oil 10ml $2.13 (100ml) $0.213
10010 100g Chicken breast 100g $12.00 kg $1.2
10011 20g Pesto 20g $2.11 (100g) $0.42
10012 20g Whipping cream 20g $1.60 for $0.32

100g
10013 3g Black Pepper 3g $0.74 (10g) $0.23
10014 20g Parmesan 20g $24.00 kg $0.48
10015 50g Spinach 50g $17.00 kg $0.85
10016 10 g Orange 10 g $3Kg $0.03
10017 100g Watermelon 100g $2Kg $0.2
10018 10g Kiwi fruit 10g $4kg $0.04
10019 20ml Olive oil 20ml $2.13 for $0.426

100ml
10020 100g Angus scotch fillet 100g $25.00 kg $2.5
10021 80g Spinach 80g $17.00 kg $1.36
10022 100g Kepler potato 100g $7.00 kg $0.70
10023 Half Baby fennel Half $2.50 each $1.25
10024 10g Garlic 10g $1.00 (10g) $1.00
10025 1tsp Red wine 1tsp $26.00 $0.17

(700ml)
10026 5g English mustard 5g $4.30 (100g) $0.22
10027 20ml Salt 20ml $2.13 for $0.426

100ml
10028 10g Butter 10g $1.35 for $0.14

100g
10029 15g Spinach 15g $17.00kg $0.26
10030 10g Banana 10g $2.00 (Kg) $0.02
a/ BREAKFAST
Name of Dishes + Big Brekkie- Egg, Portion No./

Mushrooms, Spinach, Yield
sauce Portion Size 250 g
+ A banana (1 unit)
+ A cup of juice (200Ml)

Portion Cost $4.53 Sale Price $
Commodities

Thyme Unit 1 spring $2.00 (10g) $0.2

Sausages Kg 50 gram $17.78 kg $0.089
Mushroom Kg 50 gram $8.00 kg $0.4
s
Cherry Kg 80g $3.90 for $1.25
tomato 250g
Egg Unit 2 $3 for 12 $0.5
Sourdough Unit 1 slice $13.00 $0.8
toast
Bacon Kg 40g $17.00 kg $0.68
Olive oil Ml 15ml $0.50 for $0.10
100g
Butter Kg 10g $1.35 for $0.14
100g
Spinach Kg 15g $17.00kg $0.26
Banana Kg 10g $2.00 (Kg) $0.02
Juice Lt 200Ml $5.00 (L) $0.1
Total Cost $4.53
Method:
1. Cut potatoes into 1 cm cubes. Cut sausages into similar sized pieces and
roughly chop bacon. Heat oil in a frying pan over medium-high heat. Add
potatoes, sausage, bacon and mushrooms. Cook, turning occasionally, until
golden and sausages are cooked and potatoes are tender.
2. Use the whole egg to make indents into the mixture. Crack an egg into each
indent. Cover and cook until eggs have set.
3. Meanwhile, thread tomatoes onto 2 metal skewers or normal bamboo
skewers. Cook on bbq plate or pan for a few minutes until softened. Divide
between serving plates. Serve with toast, banana and juice.
b/ LUNCH
Name of Dish Creamy Chicken Pesto, Portion No./

Chicken, Spinach, Cheese Yield
Portion Size
Fruit plate (orange,
watermelon and kiwi
fruit)
Bottom of water
Commodities
Pasta Coles 250g $0.39 100g $0.98

uncooked
Olive oil Coles 10ml $2.13 $0.213
(100ml)
Chicken Coles 100g $12.00 kg $1.2
breast
Pesto Coles 20g $2.11 $0.42
(100g)
Whipping Coles 20g $1.60 for $0.32
cream 100g
Black Coles 3g $0.74 (10g) $0.23
Pepper
Parmesan Coles 20g $24.00 kg $0.48
Spinach Coles 50g $17.00 kg $0.85
Orange Coles 10 g $3Kg $0.03
Watermelo Coles 100g $2Kg $0.2

n
Kiwi fruit Coles 10g $4kg $0.04
Water Coles 100ml $ 0.2 Lt $0.002
Total Cost $4.847
Method:
1. Cook pasta in a saucepan of boiling, salted water, following packet

directions, until tender. Drain, reserving 1/4 cup liquid.
2. Return pasta to pan over medium-low heat. Add reserved liquid, cream,
pesto, onion, chicken and tomato. Stir to combine. ...
3. Divide between bowls. Top with Parmesan and onion.
4. Mean time, prepare the fruit plate by peel and cut into the bike size
c/ DINNER

Name of Dish Black Angus Scotch Fillet Portion No./
Steak (GF) Yield
Portion Size
A spoon of ice cream
(chocolate flavour or
vanilla)
A cup of tea
Portion Cost $7.84 Sale Price $
Commodities

Olive oil Coles 20ml $2.13 for $0.426

100ml
Angus Coles 100g $25.00 kg $2.5
scotch
fillet
Spinach Coles 80g $17.00 kg $1.36
Kepler Coles 100g $7.00 kg $0.70
potato
Baby Coles Half $2.50 each $1.25
fennel
Garlic Coles 10g $1.00 (10g) $1.00
Red wine Coles 1tsp $26.00 $0.17
(700ml)
English Coles 5g $4.30 $0.22
mustard (100g)
Black Coles 3g $0.74 (10g) $0.22
pepper
Salt Taste
Total Cost $7.84
Method:
1. Rub the beef with the olive oil and season with salt and freshly ground
black pepper. Let the beef rest at room temperature for 1 hour.
2. Heat a large, heavy frying pan over medium-high heat. Quickly sear the
meat about 5 seconds on each side then remove from frying pan.
3. Melt and brown the butter in the frying pan.
4. Return the meat to the frying pan, and fry 4 to 5 minutes on each side.
The outside of the meat should be browned and crisp.
5. Remove from the frying pan and let stand for about 5 minutes for the
juices to settle. And serve
6. White the meat is cooking, the potatoes are cut into smaller size and it is
steaming around 10 mins. In separating pan, adding oil, garlic and fennel
and stir constantly, adding Spinach at the end and serve on the side of the
steak

WORKFLOW PLAN
Priority
Pen, checklist Delivery guy, Asking for
checklist and quality
6:15 AM Receipt all the ingredients check
for the service and checking
if any missing
Prepare vegetable for the Chopping Manager or customer

whole day boards, chef about what time he or
knife, fillet she wants to serve. Any
+ Cutting potatoes knife, container special requirement
+ Cutting mushroom Any mistake from last
+ Cutting tomatoes into haft service and asking for
+ Cutting fruit (watermelon, change or improve
kiwi fruit) for lunch dessert
6:30 AM
Prepare and portion protein

and seafood
+ Cutting sausages
+ Cutting chicken breast

into thin slice pieces
+ Prepare and portion Steak

for dinner
8:30 AM Prepare and cook pasta Pot, bowls with Manager or customer
holes, baking about what time he or
+ Blanching pasta trays, she wants to serve. Any
containers special requirement
Any mistake from last

service and asking for
change or improve
Cleaning and organize the

kitchen and ready for
service
9:00 AM

TASK – Brief Description What Section Allocation – To By When
whom
+ Heat oil in a frying pan over Breakfast section In charge chef 7:00 AM and food
medium-high heat. Add ready at 7:45 AM
potatoes, sausage, bacon and
mushrooms. Cook, turning
occasionally, until golden and
sausages are cooked and
potatoes are tender.
+ Use the whole egg to make
indents into the mixture.
Crack an egg into each
indent. Cover and cook until
eggs have set.
+ Meanwhile, thread
tomatoes onto 2 metal
skewers or normal bamboo
skewers. Cook on bbq plate or
pan for a few minutes until
softened. Divide between
serving plates. Serve with
toast, banana and juice.
+ Sear the chicken and put on the side Lunch section In charge chef 11:40 Am start and
lunch ready at 12:00
+ On the same cooking pan PM
Adding pasta to pan over
medium-low heat. Add
reserved liquid, cream,
pesto, onion, chicken and
tomato. Stir to combine. ...
+ Divide between bowls. Top with

Parmesan and onion.
+Mean time, prepare the fruit plate
by peel and cut into the bike size
Chef in charge 5:30 Pm start and

ready by 6:00PM
+Rub the beef with the olive oil
and season with salt and freshly
Dinner section
ground black pepper.
+ Put the potatoes into the steamer
tray and streaming them for 15
mins
+Heat a large, heavy frying pan
over medium-high heat. Quickly
sear the meat about 5 seconds on
each side then remove from frying
pan.
+ Melt and brown the butter in the
frying pan.
+ Return the meat to the frying pan,
and fry 4 to 5 minutes on each side.
The outside of the meat should be
browned and crisp.
+ Remove from the frying pan and
let stand for about 5 minutes for the
juices to settle.
+ White the meat is cooking, the
potatoes are cut into smaller size
and it is steaming around 10 mins.
In separating pan, adding oil, garlic
and fennel and stir constantly,
adding Spinach at the end and serve
on the side of the steak
A DAY MENU FOR SWIMMER
1 2 3 4 5
Quality
Variety X
Value X
Experience X
Taste X
Any other feedback:

A DAY MENU OF SWIMMER
+ More focus on low fat and nutritional
+ Having meeting with customer and discuss about new menu

A DAY MENU OF SWIMMER

group? YES
If Yes, how was this accomplished?

Meeting some dietary types and culinary characteristic such as
low fat, high carbohydrate and nutritional requires
that achieved this.

customer group?
B/ A day for an elderly resident

(UOM)
10001 1 Egg 1 $0.50 each $0.50
10002 1 English muffins 1 $0.50 each $0.50
10003 20g Butter 20g $1.35 (100g) $0.27
10004 50g Baby rocket leaves 50g $18.75 kg $0.94
10005 1/2 Avocado 1/2 $2.38 each $1.19
10006 3g Black pepper 3g $0.74 (10g) $0.23
10007 50ml Mayonnaise 50ml $0.55 (100g) $0.28
10008 20g Bacon 20g $25.00 kg $0.50
10009 1 spring Parsley 1 spring $3.00 bunch $0.35
10010 50g Mix fruit 50g $3 (200) $0.12
10011 1 (100g) Salmon fillets 1 (100g) $29.00 kg $2.9
10012 1 spring Parsley 1 spring $3.00 bunch $0.35
10013 80ml Hollandaise sauce 80ml $2.00 (100ml) $1.60
10014 10ml Olive oil 10ml $2.13 (100ml) $0.23
10015 1/2 Lemon 1/2 $0.96 each $0.48
10016 10g Rocket 10g $33.33 kg $0.33
10017 3g Salt 3g $0.90 kg $0.0009
10018 10ml Red wine vinegar 10ml $0.76 (100ml) $0.08

10019 375g Pasta 375g $0.39 (100g) $1.47
10020 10ml Olive oil 10ml $2.13 for $0.21

100ml
10021 10g Garlic 10g $1.00 (10g) $1.00
10022 1/4tsp Dried chilli 1/4tsp $0.32(10g) $0.10
10023 100g Prawn 100g $12.00 kg $1.2
10024 50 gram Tomato 50 gram $3 per kg $0.15
10025 1 spring Parsley 1 spring $3.00 each $0.35
10026 1 spoon Spoon of ice cream 1 spoon 5 Lt $0.1
TOTAL COST OF GOODS $ 23.50
a/ BREAKFAST
Name of Dish Mega Big Brekkie- Egg, Portion No./

Bacon, slice of toast Yield
Portion Size
Fruit plate (orange,
watermelon and kiwi
fruit)
A cup of tea or coffee
Commodities

Egg Coles 1 $0.50 each $0.50

English Coles 1 $0.50 each $0.50
muffins
Butter Coles 20g $1.35 $0.27
(100g)
Baby rocket Coles 50g $18.75 kg $0.94
leaves
Avocado Coles 1/2 $2.38 each $1.19
Black Coles 3g $0.74 (10g) $0.23
pepper
Mayonnais Coles 50ml $0.55 $0.28
e (100g)
Bacon Coles 20g $25.00 kg $0.50
Parsley Coles 1 spring $3.00 $0.35
bunch
Mix fruit Coles 50g $3 (200) $0.12
Total Cost $4.88
Method:
1. For the mayo, carefully crack the egg into a jug, without breaking the yolk.
Pour over the oil, lemon juice, mustard, Maggi seasoning, liquid smoke and
salt.
2. Using a stick blender, position blender carefully over the whole egg yolk, so
the blender’s basket covers and encloses egg yolk. Blend for 1-2 seconds to
emulsify mayonnaise. Pull blender up through mayo to incorporate all the
ingredients until a thick mayonnaise forms. Season.
3. Fill a deep frying pan with water and add white vinegar. Bring to the boil
over high heat. Crack an egg into a small cup. Use a large spoon to stir
water and create a whirlpool. Carefully slip egg into center of whirlpool
and poach for 1-2 minutes for a soft egg or until cooked to your liking.
Remove and set aside on a plate. Repeat with remaining eggs
4. Spread toasted muffin halves with butter. Top each with rocket, avocado
and an egg. Spoon a dollop of instant mayo on top and sprinkle with fried
shallots to serve
b/ LUNCH
Name of Dish Atlantic Salmon- Avocado Portion No./

puree, hollandaise sauce Yield
on side Portion Size
French –style Apple tarte
tatin
Bottom of water
Commodities

Salmon Coles 1 (100g) $29.00 kg $2.9

fillets
Parsley Coles 1 spring $3.00 $0.35
bunch
Hollandais Coles 80ml $2.00 $1.60
e sauce (100ml)
Olive oil Coles 10ml $2.13 $0.23
(100ml)
Lemon Coles 1/2 $0.96 each $0.48
Rocket Coles 10g $33.33 kg $0.33
Salt Coles 3g $0.90 kg $0.0009
Red wine Coles 10ml $0.76 $0.08
vinegar (100ml)
French – Coles 1 portion $8 for 8 $1.00
style Apple portions
tarte tatin
Total Cost $7.39
Method:
1. Preheat the oven to 180C
2. Place salmon on a baking tray.
3. Season salmon with salt, pepper, oil or your favorite herbs and
spices.
4. Place into oven and cook salmon for 20min/kg or 8-10 mins
for single portions.
5. In the bowl, put all rocket and dressing with red wine vinegar
6. Serve salmon on the tray with rocket salad on the side, a piece
of lemon and hollandaise sauce
c/ DINNER
Name of Dish Prawn Pasta-Cherry Portion No./

tomato, Onion, spinach Yield
Portion Size
A spoon of ice cream
(chocolate flavour or
vanilla)
A cup of juice
Commodities

Pasta Coles 375g $0.39 $1.47

(100g)
Olive oil Coles 10ml $2.13 for $0.21
100ml
Garlic Coles 10g $1.00 (10g) $1.00
Dried Coles 1/4tsp $0.32( 10g) $0.10
chilli
Prawn Coles 100g $12.00 kg $1.2
Tomato Coles 50 gram $3 per kg $0.15
Parsley Coles 1 spring $3.00 each $0.35
Spoon of Coles 1 spoon 5 Lt $0.1
ice cream
Juice Coles 200 Ml $3.00 Lt $0.6
Total Cost $5.18

Method:
1. Cook pasta in a large saucepan of boiling, salted water following packet
directions, until tender.
2. Drain, reserving 1/2 cup cooking liquid.
3. Return pasta to pan.
4. Meanwhile, heat oil in a large frying pan over medium-high heat.
5. Add garlic and chilli.
6. Cook for 1 minute or until fragrant. Add prawns and cook unstill prawns are
cooked and served with parsley to garnish
WORKFLOW PLAN
Priority
Pen, checklist Delivery guy, Asking for
checklist and quality
6:15 AM Receipt all the ingredients check
for the service and checking
if any missing
+ Making the fresh mayo + Blender, bowl, Manager or customer

pot, toaster, about what time he or
+ Poarch eggs spoon she wants to serve. Any
+ Toasted the muffin special requirement
like the doneness of egg
6:30 AM +Platting rocket and
avocado on top of muffin
and spoon a dollop of mayo.
11:30 AM + Portion salmon and + Baking tray, Manager or customer

baking them in the oven oven, bowl, blue about what time he or
chopping board, she wants to serve. Any
+ Making the salad, dressing chef knife special requirement
and serve on the side like the doneness of
salmon, or the amount
of dressing
5:45 PM + Blanching the pasta + Pot, pan, Manager or customer
green chopping about what time he or
+ Sear prawn and set aside board, chef she wants to serve. Any
+ Adding oil, garlic and chilli knife. special requirement
in the medium heat pan like the cook of pasta,
he or she likes al-dente
+ Adding tomatoes, cooking or soft
liquid, prawn and pasta to
the pan.
+Sprinkle chopped parsley

on the top, and placing in
the pasta plate, put a piece
of lemon aside and serve.

TASK – Brief Description What Section Allocation – By When
To whom
Breakfast In charge chef 7:00 AM and

+ For the mayo, carefully crack the egg
section food ready at
into a jug, without breaking the yolk. 7:45 AM
Pour over the oil, lemon juice, mustard,
Maggi seasoning, liquid smoke and
salt.
+ Using a stick blender, position

blender carefully over the whole egg
yolk, so the blender’s basket covers
and encloses egg yolk. Blend for 1-2
seconds to emulsify mayonnaise. Pull
blender up through mayo to
incorporate all the ingredients until a
thick mayonnaise forms. Season.
+ Fill a deep frying pan with water

and add white vinegar. Bring to the
boil over high heat. Crack an egg
into a small cup. Use a large spoon
to stir water and create a whirlpool.
Carefully slip egg into center of
whirlpool and poach for 1-2 minutes
for a soft egg or until cooked to your
liking. Remove and set aside on a
plate. Repeat with remaining eggs
+ Spread toasted muffin halves with

butter. Top each with rocket,
avocado and an egg. Spoon a dollop
of instant mayo on top and sprinkle
with fried shallots to serve
Lunch section In charge chef 11:40 Am

start and
+ Preheat the oven to lunch ready at
180C 12:00 PM
+ Place salmon on a
baking tray.
+ Season salmon with
salt, pepper, oil or your
favorite herbs and
spices.
+ Place into oven and
cook salmon for
20min/kg or 8-10 mins
for single portions.
+ In the bowl, put all
rocket and dressing with
red wine vinegar
+ Serve
salmon on
the tray
with rocket
salad on
the side, a
piece of
lemon and
hollandais
e sauce
+ In the meantime,
putting the cake in the
oven and served with
icing sugar for garnish
after main course finish
Dinner section Chef in charge 5:30 Pm start

and ready by
+ Cook pasta in a large saucepan of 6:00PM
boiling, salted water following packet
directions, until tender.
+ Drain, reserving 1/2 cup cooking
liquid.
+ Return pasta to pan.
+ Meanwhile, heat oil in a large frying
pan over medium-high heat.
+ Add garlic and chilli.
+ Cook for 1 minute or until fragrant.
Add prawns and cook unstill prawns
are cooked and served with parsley to
garnish
A day Menu for elderly
1 2 3 4 5
Quality X
Variety X
Value X
Experience X
Taste X
Any other feedback:


+ To much sugar for dessert, need to reducing down the level of sugar
A spoon of ice cream in dinnertime can be change by fresh fruit like banana or orange.


group? YES
If Yes, how was this accomplished?

Meeting dietary types and characteristics such as high fibre, low
cholesterol
that achieved this.

customer group?

Part 3 &amp; 4

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Part 3 &amp; 4

Uploaded by

Copyright:

Available Formats

Table of Contents

Supplier Ordering Template

10011 50 Baby bocconcini(1 inch $ 125.6

10026 50 Pepper 0.003 $7.40 $ 0.165

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Garlic bread: Portion No./

Portion Size 200

Portion Cost $1.52 Sale Price $7.00

UOM Weight / Cost per Actual

Total Cost $1.52

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Bruschetta Portion No./

Portion Size 200 g

Portion Cost $2.16 Sale Price $ 16.00

UOM Weight / Cost per

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Deep Fried Bocconcini Portion No./

Portion Size 200

Portion Cost $3.65 Sale Price $16.00

UOM Weight / Cost per Actual

Total Cost $3.65

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Salt and pepper squid Portion No./

Portion Size 300

UOM Weight / Cost per Actual

1. Combine flour, pepper, salt and chili in a shallow dish.

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Devil's chicken wings Portion No./

Portion Size 300

Portion Cost Sale Price $16.00

UOM Weight / Cost per Actual

STANDARD RECIPE CARD -

Name of Dish Peri-Peri chicken Portion No./

Portion Size 200

Portion Cost $2.12 Sale Price $16.00

UOM Weight / Cost per Actual

Lettuce Food link Units 0.050 $2.00 $0.10

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Atlantic salmon Portion No./ 1

Portion Size 200

UOM Weight / Cost per Actual

Salmon Sydney fish

STANDARD RECIPE CARD -

Name of Dish American cheese Portion No./

Portion Size 200

UOM Weight / Cost per Actual

Beef patty Food link Kg 0.070 $12.00 $0.84

Standard Recipe Card Template

Name of Dish Creamy Chicken pesto: Portion No./

Portion Size 200

UOM Weight / Cost per Actual

Standard Recipe Card Template

STANDARD RECIPE CARD -

Name of Dish Vegetarian pasta: Portion No./

Portion Size 200

UOM Weight / Cost per Actual

Oil Food link Lt 0.010 $4.50 $0.05

STANDARD RECIPE CARD -

Part 3 & 4

Part 3 & 4