Day 1

Name of Establishment/outlet: Keshri Indian Restaurant_______

Date of service: 7/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: _4________

No. of covers/portions prepared: _____15_____

List the food production requirements you have identified for this service period:

1. Preparation of menu item

2. Preparation of number of portions
3. Dietary requirements for the customers and special request of customers.
4. Preparation of standard recipe cards and its checking for the production methods.
5. Standard recipe card for ingredients and portion size.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already. For example, if you have 2kg of meat
already and there is a need of 2kg meat, then it useless to order more. Remove it from the list and order the necessary items.

List the food production processes you have observed during the service period:

Grilled Rump Stake

List the adjustments you have made to food production processes during the service period:
 - As the food was required to prepare freshly and it will be cooked fresh then there is no need of any adjustment.
- Only keep assure that the fresh seafood should be stored at 0-2 O C.
- Adjust the salt in steak.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

1. Checking of temperature for the preparation of rump steak
2. Assure quality standards
The frozen steak will be placed into the freezer and it will be kept in
the notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

3. Following of SRC requirements Chef will check all the plates before serving

4. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

5. Take feedback from customer regarding The head and senior chef will check the sauces for the dish and will do
any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.
Day 2

Name of Establishment/outlet: Keshri Indian Restaurant_______

Date of service: 8/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: 3_________

No. of covers/portions prepared: _____30_____

List the food production requirements you have identified for this service period:

1. Choosing of food making process and ensuring of meeting the quality standards.
2. List all the requirements for the food.
3. Selection of standard recipe
4. Preparation of workflow schedule and plan for food production according to the quantity of food and menu
5. Preparation of standard recipe cards and its checking for the production methods
6. Standard recipe card for ingredients and portion sizes.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:
It was based on fresh cook process and have the following cooking process.

- Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

1. Checking of temperature for the preparation of rump steak
2. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

3. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

4. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.
Day 3

Name of Establishment/outlet: _Keshri Indian Restaurant_______

Date of service: 8/6/2022__________

Service style/Period: BREAKFAST/A LA CARTE_____

Food production process: FRESH COOK________

No. of kitchen staff: ____4_____

No. of covers/portions prepared: _____40_____

List the food production requirements you have identified for this service period:

1. Choosing of food making process and ensuring of meeting the quality standards
2. Selection of standard recipe
3. Preparation of work flow schedule and plan for food [roduction

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already. For example, if you have 2kg of meat
already and there is a need of 2kg meat, then it useless to order more. Remove it from the list and order the necessary items.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:

It was based on fresh cook process and have the following cooking process.
 - Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

5. Checking of temperature for the preparation of rump steak
6. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

7. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

8. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.

Day 4
Name of Establishment/outlet: Keshri Indian Restaurant_______

Date of service: 17/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: 3_________

No. of covers/portions prepared: _____30_____

List the food production requirements you have identified for this service period:

7. Choosing of food making process and ensuring of meeting the quality standards.
8. List all the requirements for the food.
9. Selection of standard recipe
10. Preparation of workflow schedule and plan for food production according to the quantity of food and menu
11. Preparation of standard recipe cards and its checking for the production methods
12. Standard recipe card for ingredients and portion sizes.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:

It was based on fresh cook process and have the following cooking process.
 - Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

9. Checking of temperature for the preparation of rump steak
10. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

11. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

12. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.

Day 5
Name of Establishment/outlet: Keshri Indian Restaurant______________

Date of service: 17/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: 3_________

No. of covers/portions prepared: _____30_____

List the food production requirements you have identified for this service period:

13. Choosing of food making process and ensuring of meeting the quality standards.
14. List all the requirements for the food.
15. Selection of standard recipe
16. Preparation of workflow schedule and plan for food production according to the quantity of food and menu
17. Preparation of standard recipe cards and its checking for the production methods
18. Standard recipe card for ingredients and portion sizes.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:

It was based on fresh cook process and have the following cooking process.
 - Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

13. Checking of temperature for the preparation of rump steak
14. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

15. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

16. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.

Day 6
Name of Establishment/outlet: Keshri Indian Restaurant_______

Date of service: 17/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: 3_________

No. of covers/portions prepared: _____30_____

List the food production requirements you have identified for this service period:

19. Choosing of food making process and ensuring of meeting the quality standards.
20. List all the requirements for the food.
21. Selection of standard recipe
22. Preparation of workflow schedule and plan for food production according to the quantity of food and menu
23. Preparation of standard recipe cards and its checking for the production methods
24. Standard recipe card for ingredients and portion sizes.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:

It was based on fresh cook process and have the following cooking process.
 - Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

17. Checking of temperature for the preparation of rump steak
18. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

19. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

20. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.

Day 7
Name of Establishment/outlet: Keshri Indian Restaurant_______________

Date of service: 17/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: 3_________

No. of covers/portions prepared: _____30_____

List the food production requirements you have identified for this service period:

25. Choosing of food making process and ensuring of meeting the quality standards.
26. List all the requirements for the food.
27. Selection of standard recipe
28. Preparation of workflow schedule and plan for food production according to the quantity of food and menu
29. Preparation of standard recipe cards and its checking for the production methods
30. Standard recipe card for ingredients and portion sizes.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:

It was based on fresh cook process and have the following cooking process.
 - Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

21. Checking of temperature for the preparation of rump steak
22. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

23. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

24. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.

Day 8
Name of Establishment/outlet: Keshri Indian Restaurant_______________

Date of service: 17/6/2022__________

Service style/Period: LUNCH/ A LA CARLE_____

Food production process: COOK FREEZE________

No. of kitchen staff: 3_________

No. of covers/portions prepared: _____30_____

List the food production requirements you have identified for this service period:

31. Choosing of food making process and ensuring of meeting the quality standards.
32. List all the requirements for the food.
33. Selection of standard recipe
34. Preparation of workflow schedule and plan for food production according to the quantity of food and menu
35. Preparation of standard recipe cards and its checking for the production methods
36. Standard recipe card for ingredients and portion sizes.

Summary of action taken for the food production:

The supplier group sorted all the food items before order. In the next step, it was determined that if the existing stock can be utilized
or not. The stock can be found in the dry room, cool store, refrigerators and kitchen. If the existing stock is identified then some
items can be taken from the list of items, because they will not be needed if present already.

List the food production processes you have observed during the service period:

Sticky ribs and sauce with it.

List the adjustments you have made to food production processes during the service period:

It was based on fresh cook process and have the following cooking process.
 - Requirements of raw material and other commodities according to the requirement of recipes
- Preparation of other commodities like sauce.
- Cooking according to the instruction of customers
- Portioning of food according to the standards of each serving
- Serving of item to the customers

Other adjustments was made according to the taste of customers, for example if anyone is vegetarian then prepare special food
of vegetables for him or any type of gluten free food.

List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed:
steps to monitor the quality of food Adjustments

25. Checking of temperature for the preparation of rump steak
26. Assure quality standards
The frozen ribs will be placed into the freezer and it will be kept in the
notice of store manager to check the due date of ingredients and
discard all the ingredients which have expired.
Fresh ingredients are selected for the food and all the expired
ingredients are removed.

27. Following of SRC requirements for the presentation of food. If the chef finds the presentation is not according to the standards,
then he will order the junior chef to replace them.

28. Take feedback from customer regarding the dish and some The head and senior chef will check the sauces for the dish and will do
changing according to their taste. any adjustments if needed regarding taste and color of sauces.

Detail end of service procedures you supervised including provisions for waste minimization, recycling and storage requirements of
commodities, materials and equipment as applicable:
Use a clean pot and lable all the steak items will their due date.