KITCHEN PRODUCTION SCHEDULE

5:30 6:00- 6:11- 6:22 – 7:31- 8:51 am- 4:01-

Task
am 6:10 am 6:21 am 7:30 am 8:50 am 4:00 pm 5:00 pm
Call time
Briefing/ Meeting
Checking of Ingredients
Mise en Place
Cooking/Frying/Saute
Start of Operation
End of operation/
Cleaning and Inventory

Reminders:
• All meals should be prepared and ready by 8:50 am.
• Cleanliness must always be present.
• Grooming and proper hygiene inside the kitchen must be observed. (Any accessories are
not allowed inside the kitchen.)
• Chef’s uniform, hairnet, and facemask is a must.

ASSIGN KITCHEN STATIONS AND DISHES

ASSIGN DISHES Head Assistant 1 Assistant 2

Sizzling Pork Sisig Arianne Rein
Garlic Butter Chicken Karla Rein
Fish Lumpiang Shanghai Mia Karla Leanne
Longsilog Rein Karla
Turon Ala Mode Katrina Leanne Arianne
Spaghetti Leanne Julie
Egg Drop Soup Rochelle Arianne
Siomai/Empanada Leanne Rochelle
Beverages Selwyn Rochelle
Rice Allana Julie Katrina

KITCHEN STATIONS & TASK Head Assistant 1 Assistant 2

Frying Station Arianne Rein
Cooking Station Karla Rein
Soda Station Selwyn Rochelle
Dessert Station Katrina Arianne
Dispatch Station Allana
Dishwash Station Julie Katrina Sarah
Grab and Go (Empanada/Siomai) Rochelle Leanne
Plating Station Arianne Karla
Tools and Equipment Checker Leanne
Inventory and Ingredient Checker Rochelle

Reminders:

• Do not hesitate to ask for help when in need and necessary.

• Always be proactive and initiative.
• Always coordinate with dispatcher to prevent misunderstanding.