Recipe 12: Singapore noodles

Work Flow Plan/ End of Service Procedures / De-Brief

TIM Task (Description) and Equipment & WHS Communication (Who, About what?)
E Priority
1 min mix the ingredients Bowl Kitchen staff about the recipe
Cook

2 min Chopping the veggies Chopping board, knife Chef about the size and quantity
cook

2 min heat the pan on medium Chopping board, knife Chef about the size and quantity
flame Cook

15 Prepare the Singapore Chef will prepare the Waiter about customer’s special
min noodles soup requirements.

End of Service Procedures/ Equipment/Systems Communication (Who, About what?)

Reporting Requirements
5-10 Serve the food properly Serving trolley and plates Customer about any other requirement
min

Post Service Debrief Equipment/Systems Communication (Who, About what?)

5 min Cleaning the kitchen area Cleaning wipes Cleaning staff about proper cleaning

5 min Cleaning the serving area Cleaning wipes Cleaning staff about proper cleaning