SITHCCC043

Appendix C – Workflow Template

Ingredient list

Use the following templates to calculate the ingredients and quantities that you will require to prepare
your dishes.

Recipe 1
Chicken Tikka Masala

Serves
06
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Chicken (boneless, thighs 1/6 * 1/6.25 lb = 1/37.5 * 20 lb =
or breasts) 1/2 lb 1/37.5 lb 0.5333 lb = 2.5 lbs
1/24 * 1/6 cup = 1/144 * 20 cups =
Greek Yogurt 1/4 cup 1/144 cup 0.1389 cups = 5 cups
1/72 to 1/144 * 20
tsp = 0.1389 to
1/6 to 1/12 * 1/6 0.0694 tsp = 10 to 20
Kashmiri Red Chili Powder 1/2 to 1 tsp tsp tsp
1/6 * 1/6 tsp = 1/36 * 20 tsp =
Garam Masala 1 tsp 1/36 tsp 0.5556 tsp = 3.33 tsp
1/24 * 1/6 tsp = 1/144 * 20 tsp =
Turmeric Powder 1/4 tsp 1/144 tsp 0.1389 tsp = 5 tsp
1/6 * 1/6 tsp = 1/36 * 20 tsp =
Coriander Powder 1 tsp 1/36 tsp 0.5556 tsp = 3.33 tsp
1/6 * 1/6 tsp = 1/36 * 20 tsp =
Cumin Powder 1/2 tsp 1/36 tsp 0.5556 tsp = 3.33 tsp
1/6 * 1/6 tsp = 1/36 * 20 tsp =
Salt 1/2 tsp 1/36 tsp 0.5556 tsp = 3.33 tsp
1/36 * 20 tbsp =
1/6 * 1/6 tbsp = 0.5556 tbsp = 3.33
Lemon Juice 1 tbsp 1/36 tbsp tbsp
1/36 * 20 tbsp =
Kasuri Methi (dried 1/6 * 1/6 tbsp = 0.5556 tbsp = 3.33
fenugreek leaves) 1 tbsp 1/36 tbsp tbsp
1/36 * 20 tbsp =
1/6 * 1/6 tbsp = 0.5556 tbsp = 3.33
Ginger Garlic Paste 1 tbsp 1/36 tbsp tbsp
1/36 * 20 tbsp =
1/6 * 1/6 tbsp = 0.5556 tbsp = 3.33
Oil 1 tbsp 1/36 tbsp tbsp

Oil or Ghee 3 tbsp 1/2 * 1/6 tbsp = 1/12 * 20 tbsp =

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 1 of 14

SITHCCC043

1.6667 tbsp = 10
1/12 tbsp tbsp
1/4 * 1/6 cup = 1/24 * 20 cups =
Onions 1 1/2 cups 1/24 cup 0.8333 cups = 5 cups

Green Chili (optional) 1 1/6 1/6 * 20 = 3.33

1/18 to 2/9 * 20 tsp =
Sugar 1 to 2 tsp 1/3 to 2/3 * 1/6 tsp 1.1111 to 2.2222 tsp
1/6 * 20 lb or 1/24 *
20 lb or 1/40 * 20 lb
Tomatoes 1/6 lb or 1/24 lb or = 3.333 lb or 1.667 lb
(pureed/chopped) 1 lb or 10 oz 1/40 lb or 1 lb
1/6 * 20 cups = 3.333
Hot Water 1 cup 1/6 cup cups
1/36 * 20 tbsp =
0.5556 tbsp = 3.33
Kasuri Methi 1 tbsp 1/6 * 1/6 tbsp tbsp
Heavy Whipping Cream or 1/8 * 20 cups = 2.5
Cashew Cream 3/4 cup 1/8 cup cups
Heavy Cream or any cream
(for garnish) as needed as needed as needed
1/6 * 20 tbsp = 3.33
Coriander Leaves 3 tbsp 1/6 tbsp tbsp

Recipe 2
Vegetable Korma
Serves 4
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Fresh Coconut or Coconut 1/40 cup = 0.025 0.025 * 20 cups = 0.5
Milk 1/2 cup cups cups
1/10 tbsp = 0.1
Poppy Seeds 2 tbsp tbsp 0.1 * 20 tbsp = 2 tbsp

Cashew Nuts 12 0.6 12 * 20 = 240

1/20 * 20 tsp = 1 tsp
Fennel Seeds (Saunf or 1 tsp or 1/2 1/20 tsp or 1/40 or 1/40 * 20 tsp = 0.5
Sombu) tsp tsp tsp
Roasted Chana Dal (Fried 1 tbsp 1/20 * 20 tbsp = 1
Gram, Roasted Gram) (optional) 1/20 tbsp tbsp (optional)
1/3 tbsp = 0.333 0.333 * 20 tbsp =
Water or Coconut Milk 6 tbsp tbsp 6.67 tbsp

Small Bay Leaf (Tej Patta) 1 1/10 1/10 * 20 = 2

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 2 of 14

SITHCCC043

1/10 * 20 = 2
Star Anise (Chakri Phool) 1 (optional) 1/10 (optional) (optional)
1 strand 1/10 strand 1/10 * 20 = 2
Mace (Javitri) (optional) (optional) (optional)
1/40 tsp = 0.025 0.025 * 20 tsp = 0.5
Cumin (Jeera) 1/2 tsp tsp tsp

Green Cardamoms (Elaichi) 2 1/10 1/10 * 20 = 2

Cloves (Laung) 3 1/6 1/6 * 20 = 3.33

1/20 * 20 inch = 1
Cinnamon (Dalchini) 1 inch 1/20 inch inch
1/10 tbsp = 0.1
Oil 2 tbsp tbsp 0.1 * 20 tbsp = 2 tbsp
1/10 cup = 0.1 0.1 * 20 cups = 2
Onions 1 cup cups cups
1/10 * 20 = 2
Green Chili 1 (optional) 1/10 (optional) (optional)
1/20 * 20 tbsp = 1
tbsp or 1/10 * 20
Ginger Garlic Paste 1/2 to 1 tbsp 1/20 to 1/10 tbsp tbsp = 2 tbsp
1/20 cup = 0.05 0.05 * 20 cups = 1
Tomatoes 1/2 cup cups cup
3/40 * 20 tsp = 1.5
tsp or 1/20 * 20 tsp =
Salt 3/4 to 1 tsp 3/40 to 1/20 tsp 1 tsp
1/20 cup = 0.05 0.05 * 20 cups = 1
Beans 1/2 cup cups cup
1/20 cup = 0.05 0.05 * 20 cups = 1
Carrot 1/2 cup cups cup
1/20 * 20 cups = 1
cup or 1/10 * 20 cups
Cauliflower (Gobi Florets) 1/2 to 1 cup 1/20 to 1/10 cup = 2 cups
1/20 cup = 0.05 0.05 * 20 cups = 1
Potatoes 1 cup cups cup
1/20 cup = 0.05 0.05 * 20 cups = 1
Green Peas (Matar) 1/2 cup cups cup
1/30 cups = 0.033 0.033 * 20 cups =
Water 1 1/2 cups cups 0.67 cups
1/10 tbsp = 0.1
Coriander Leaves 2 tbsp tbsp 0.1 * 20 tbsp = 2 tbsp
1/40 tsp = 0.025 0.025 * 20 tsp = 0.5
Turmeric or Haldi 1/4 tsp tsp tsp

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 3 of 14

SITHCCC043

Chili Powder (Kashmiri or

Byadgi) 1 tsp 1/20 tsp = 0.05 tsp 0.05 * 20 tsp = 1 tsp
1/30 tsp = 0.033 0.033 * 20 tsp = 0.67
Garam Masala 1 1/2 tsp tsp tsp

Recipe 3
Aloo Paratha

Serves
8
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

Fresh Coconut or Coconut 1/16 cup = 0.0625 0.0625 * 20 cups =
Milk 1/2 cup cups 1.25 cups
1/4 tbsp = 0.25 0.25 * 20 tbsp = 5
Poppy Seeds 2 tbsp tbsp tbsp

Cashew Nuts 12 1.5 12 * 20 = 240

1/8 * 20 tsp = 2.5 tsp
Fennel Seeds (Saunf or 1 tsp or 1/2 or 1/16 * 20 tsp =
Sombu) tsp 1/8 tsp or 1/16 tsp 1.25 tsp
Roasted Chana Dal (Fried 1 tbsp 1/8 * 20 tbsp = 2.5
Gram, Roasted Gram) (optional) 1/8 tbsp tbsp (optional)
3/4 tbsp = 0.75 0.75 * 20 tbsp = 15
Water or Coconut Milk 6 tbsp tbsp tbsp

Small Bay Leaf (Tej Patta) 1 1/8 1/8 * 20 = 2.5

1/8 * 20 = 2.5
Star Anise (Chakri Phool) 1 (optional) 1/8 (optional) (optional)
1 strand 1/8 strand 1/8 * 20 = 2.5
Mace (Javitri) (optional) (optional) (optional)
1/16 tsp = 0.0625 0.0625 * 20 tsp =
Cumin (Jeera) 1/2 tsp tsp 1.25 tsp

Green Cardamoms (Elaichi) 2 1/8 1/8 * 20 = 2.5

Cloves (Laung) 3 3/16 3/16 * 20 = 3.75

1/16 * 20 inch = 1.25
Cinnamon (Dalchini) 1 inch 1/16 inch inch
1/4 tbsp = 0.25 0.25 * 20 tbsp = 5
Oil 2 tbsp tbsp tbsp
1/8 cup = 0.125 0.125 * 20 cups = 2.5
Onions 1 cup cups cups
1/8 * 20 = 2.5
Green Chili 1 (optional) 1/8 (optional) (optional)

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 4 of 14

SITHCCC043

1/16 * 20 tbsp = 1.25

tbsp or 1/8 * 20 tbsp
Ginger Garlic Paste 1/2 to 1 tbsp 1/16 to 1/8 tbsp = 2.5 tbsp
1/8 cup = 0.125 0.125 * 20 cups = 2.5
Tomatoes 1/2 cup cups cups
3/32 * 20 tsp = 1.875
tsp or 1/16 * 20 tsp =
Salt 3/4 to 1 tsp 3/32 to 1/16 tsp 1.25 tsp
1/8 cup = 0.125 0.125 * 20 cups = 2.5
Beans 1/2 cup cups cups
1/8 cup = 0.125 0.125 * 20 cups = 2.5
Carrot 1/2 cup cups cups
1/8 * 20 cups = 2.5
cups or 1/4 * 20 cups
Cauliflower (Gobi Florets) 1/2 to 1 cup 1/8 to 1/4 cup = 5 cups
1/8 cup = 0.125 0.125 * 20 cups = 2.5
Potatoes 1 cup cups cups
1/8 cup = 0.125 0.125 * 20 cups = 2.5
Green Peas (Matar) 1/2 cup cups cups
3/16 cups = 0.1875 0.1875 * 20 cups =
Water 1 1/2 cups cups 3.75 cups
1/4 tbsp = 0.25 0.25 * 20 tbsp = 5
Coriander Leaves 2 tbsp tbsp tbsp

Recipe 4
Samosas

Serves
12
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

1.5/12 cups = 0.125 * 20 cups = 2.5
Flour, plain/all purpose 1 1/2 cups 0.125 cups cups
1/12 * 20 tsp = 1.67
Ajwain seeds 1 tsp 1/12 tsp tsp
0.5/12 tsp = 0.042 0.042 * 20 tsp = 0.83
Salt, cooking/kosher 1/2 tsp tsp tsp
4/12 tbsp = 0.33 0.33 * 20 tbsp = 6.67
Ghee or oil (any vegetable) 4 tbsp tbsp tbsp
6/12 tbsp = 0.5 0.5 * 20 tbsp = 10
Water (cold tap water) 6 tbsp tbsp tbsp
500/12 * 20 g =
83.33 g or 1/12 * 20
Potatoes 500g or 1 500/12 g or 1/12 g g = 1.67 g

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 5 of 14

SITHCCC043

2/12 tbsp = 0.167 0.167 * 20 tbsp =

Vegetable/canola oil 2 tbsp tbsp 3.33 tbsp
1/12 * 20 tsp = 1.67
Cumin seeds 1 tsp 1/12 tsp tsp
0.25/12 tsp = 0.021 * 20 tsp = 0.42
Black mustard seeds 1/4 tsp 0.021 tsp tsp
0.5/12 tsp = 0.042 0.042 * 20 tsp = 0.83
Coriander seeds 1/2 tsp tsp tsp
1/12 * 20 tbsp = 1.67
Fresh ginger 1 tbsp 1/12 tbsp tbsp
1/12 * 20 tbsp = 1.67
Green chili 1 tbsp 1/12 tbsp tbsp
0.5/12 cup = 0.042 0.042 * 20 cups =
Frozen green peas 1/2 cup cups 0.83 cups
1/12 * 20 tsp = 1.67
Garam masala 1 tsp 1/12 tsp tsp
0.25/12 tsp = 0.021 * 20 tsp = 0.42
Amchur 1/4 tsp 0.021 tsp tsp
0.5/12 tsp = 0.042 0.042 * 20 tsp = 0.83
Asafoetida 1/2 tsp tsp tsp
0.25/12 tsp = 0.021 * 20 tsp = 0.42
Cumin powder 1/4 tsp 0.021 tsp tsp
0.5/12 tsp = 0.042 0.042 * 20 tsp = 0.83
Turmeric powder 1/2 tsp tsp tsp
1/12 * 20 tsp = 1.67
Salt, kosher/cooking 1 tsp 1/12 tsp tsp
1/12 * 20 tbsp = 1.67
Coriander/cilantro leaves 2 tbsp 1/12 tbsp tbsp

Recipe 5
Gulab Jamun

Serves
14
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

1/14 cup = 0.071 0.071 * 20 cups =
Milk Powder 1 cup cups 1.42 cups
5/14 tbsp = 0.357 0.357 * 20 tbsp =
All-purpose Flour 5 tbsp tbsp 7.14 tbsp
1/14 * 20 tsp = 1.43
Ghee or Oil (for batter) 1 tsp 1/14 tsp tsp
Milk 2 to 4 tbsp 2/14 to 4/14 tbsp (2/14 * 20 tbsp) to
(4/14 * 20 tbsp) =

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 6 of 14

SITHCCC043

2.86 tbsp to 5.71

tbsp
1/14 * 20 tbsp = 1.43
Curd (Yogurt) 1 tbsp 1/14 tbsp tbsp
1 large pinch 1/14 * 20 tsp = 1.43
Baking Soda or 1/8 tsp 1/14 tsp tsp

Ghee or Oil (for frying) As needed As needed As needed

1/14 * 20 tsp = 1.43
Pistachios 1 tsp 1/14 tsp tsp
(1.25/14 * 20 cups) to
(1.5/14 * 20 cups) =
1 ¼ to 1 ½ 1.25/14 to 1.5/14 1.79 cups to 2.14
Sugar cups cups cups
1.5/14 * 20 cups =
Water 1 ½ cup 1.5/14 cups 2.14 cups
4/14 pods or (4/14 * 20 pods) or
4 pods or ¼ 0.25/14 tsp (0.25/14 * 20 tsp) =
Green Cardamom tsp powder powder 5.71 pods or 0.36 tsp
1/14 * 20 tsp = 1.43
Rose Water 1 tsp 1/14 tsp tsp

Recipe 6
Chana Bhatura Thali

Serves
8
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

2/8 cups = 0.25 0.25 * 20 cups = 5
Maida 2 cups cups cups
2/8 tbsp = 0.25 0.25 * 20 tbsp = 5
Rava / Semolina 2 tbsp tbsp tbsp

Sugar 1 tsp 1/8 tsp 1/8 * 20 tsp = 2.5 tsp

0.25/8 * 20 tsp = 1.25
Baking Soda 1/4 tsp 0.25/8 tsp tsp
0.5/8 * 20 tsp = 2.5
Salt 1/2 tsp 0.5/8 tsp tsp
2/8 tbsp = 0.25 0.25 * 20 tbsp = 5
Oil 2 tbsp tbsp tbsp
1/8 * 20 cups = 2.5
Curd 1/4 cup 1/8 cup cups

Water As needed As needed As needed

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 7 of 14

SITHCCC043

Oil (for frying) As needed As needed As needed

1/8 * 20 cups = 2.5
Chana / Chickpea 1 cup 1/8 cup cups

Tea Bags 2 2/8 2/8 * 20 = 5

0.25/8 * 20 tsp = 1.25
Baking Soda 1/4 tsp 0.25/8 tsp tsp

Salt 1 tsp 1/8 tsp 1/8 * 20 tsp = 2.5 tsp

3/8 * 20 cups = 7.5
Water 3 cups 3/8 cups cups
2/8 tbsp = 0.25 0.25 * 20 tbsp = 5
Oil 2 tbsp tbsp tbsp

Bay Leaf 1 1/8 1/8 * 20 = 2.5

Black Cardamom 1 1/8 1/8 * 20 = 2.5

Cardamom Pods 2 2/8 2/8 * 20 = 5

1/8 * 20 inch = 2.5
Cinnamon 1 inch 1/8 inch inch

Cumin 1 tsp 1/8 tsp 1/8 * 20 tsp = 2.5 tsp

0.5/8 * 20 tsp = 2.5
Kasuri Methi 1/2 tsp 0.5/8 tsp tsp

Onion 1 1/8 1/8 * 20 = 2.5

Ginger Garlic Paste 1 tsp 1/8 tsp 1/8 * 20 tsp = 2.5 tsp
0.25/8 * 20 tsp = 1.25
Turmeric 1/4 tsp 0.25/8 tsp tsp
0.25/8 * 20 tsp = 1.25
Chilli Powder 1/4 tsp 0.25/8 tsp tsp
0.25/8 * 20 tsp = 1.25
Garam Masala 1/4 tsp 0.25/8 tsp tsp

Recipe 7
Paneer Kulcha Thali

Serves
6
20
Number of serves required

Ingredient Qty Qty/serves Qty x serves required

2/6 cups = 1/3 (1/3) * 20 cups = 6.67
Maida 2 cups cups cups

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 8 of 14

SITHCCC043

(1/24) * 20 cups =
Curd / Yogurt 1/4 cup 1/24 cup 0.83 cups
(1/6) * 20 tsp = 3.33
Baking Powder 1 tsp 1/6 tsp tsp
(1/24) * 20 tsp = 0.83
Baking Soda 1/4 tsp 1/24 tsp tsp
(1/6) * 20 tsp = 3.33
Sugar 1 tsp 1/6 tsp tsp
(1/12) * 20 tsp = 1.67
Salt 1/2 tsp 1/12 tsp tsp
(3/6) * 20 tsp = 10
Oil 3 tsp 3/6 tsp tsp
(1/12) * 20 cups =
Water 1/2 cup 1/12 cup 1.67 cups
2/6 cups = 1/3 (1/3) * 20 cups = 6.67
Paneer 2 cups cups cups

Green Chilli 1 1/6 (1/6) * 20 = 3.33

(1/6) * 20 tsp = 3.33
Ginger Paste 1 tsp 1/6 tsp tsp
(1/12) * 20 tsp = 1.67
Kashmiri Red Chilli Powder 1/2 tsp 1/12 tsp tsp
(1/12) * 20 tsp = 1.67
Garam Masala Powder 1/2 tsp 1/12 tsp tsp
(1/6) * 20 tsp = 3.33
Aamchur 1 tsp 1/6 tsp tsp
(1/12) * 20 tsp = 1.67
Ajwain 1/2 tsp 1/12 tsp tsp
(2/6) * 20 tsp = 6.67
Coriander 2 tsp 2/6 tsp tsp
(1/12) * 20 tsp = 1.67
Salt 1/2 tsp 1/12 tsp tsp
(2/6) * 20 tsp = 6.67
Black Sesame Seeds 2 tsp 2/6 tsp tsp
(3/6) * 20 tbsp = 10
Coriander Leaves 3 tbsp 3/6 tbsp tbsp
(2/6) * 20 tbsp = 6.67
Butter 2 tbsp 2/6 tbsp tbsp

Recipe 8
Gobhi Pakora

Serves
04
Number of serves required 20

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 9 of 14

SITHCCC043

Ingredient Qty Qty/serves Qty x serves required

(325g / 4) ≈ (81.25g * 20) ≈
Cauliflower 300 to 350g 81.25g 1625g (1.625kg)
(0.5 sprigs * 20) = 10
Curry Leaves 2 sprigs (2 / 4) = 0.5 sprigs sprigs

Green Chilies 2 (2 / 4) = 0.5 (0.5 * 20) = 10

(1.25 / 4) ≈ 0.3125 (0.3125 teaspoon *
Ginger Garlic Paste 1¼ teaspoon teaspoon 20) ≈ 6.25 teaspoons
(1.5 / 4) ≈ 0.375 (0.375 teaspoon * 20)
Ajwain 1½ teaspoon teaspoon ≈ 7.5 teaspoons
(1 / 4) = 0.25 (0.25 teaspoon * 20)
Red Chili Powder 1 teaspoon teaspoon = 5 teaspoons
(1 / 4) = 0.25 (0.25 teaspoon * 20)
Garam Masala 1 teaspoon teaspoon = 5 teaspoons
(0.5 / 4) = 0.125 (0.125 cup * 20) = 2.5
Besan (Gram Flour) ½ cup cup cups
(0.25 / 4) = 0.0625 (0.0625 cup * 20) =
Rice Flour ¼ cup cup 1.25 cups
(0.5 / 4 to 1 / 4) = (0.125 to 0.25
½ to 1 0.125 to 0.25 teaspoon * 20) = 2.5
Salt teaspoon teaspoon to 5 teaspoons
(0.25 / 4) = 0.0625 (0.0625 teaspoon *
Turmeric ¼ teaspoon teaspoon 20) = 1.25 teaspoons

Water As needed As needed As needed

Oil (for frying) As needed As needed As needed

Quality and style requirements

(Summarise the required quality and style requirements for your dishes. How will you know that you have
achieved the required standards?)

Quality and Style Requirements:

 Flavor: Dishes should be rich in authentic flavors, balanced in seasoning, and free from any off-
flavors or overpowering spices.
 Texture: Each dish should have a pleasing texture, whether it's tender, crunchy, or creamy,
depending on the recipe.
 Freshness: Ingredients should be fresh and of high quality, contributing to the overall taste and
appearance of the dish.
 Presentation: Plates should be visually appealing, with attention to color contrast, garnishing, and
arrangement, enhancing the dining experience.

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 10 of 14

SITHCCC043

 Authenticity: Dishes should reflect the traditional flavors and cooking techniques of the cuisine,
maintaining authenticity.
 Consistency: Every serving should be consistent in taste, texture, and presentation, ensuring a
reliable dining experience for every guest.
 Feedback: Soliciting feedback from customers can provide insights into meeting or exceeding their
expectations, helping to maintain quality standards over time.

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 11 of 14

SITHCCC043

Work schedule

(Develop a workflow schedule for the special function service.)

Time Task Equipment Notes / Responsibility

2:00 PM Preparing mise en place Knives, cutting boards Chef and kitchen staff to
chop vegetables, prep
ingredients
3:00 PM Marinating meats and proteins Mixing bowls, marinades Chef to marinate meats for
optimal flavor
4:00 PM Preparing sauces and dressings Saucepans, blenders Chef to prepare sauces,
dressings, and gravies
5:00 PM Cooking starches (rice, pasta, etc.) Pots, rice cookers Kitchen staff to cook rice,
pasta, etc.
6:00 PM Preparing appetizers and salads Salad bowls, serving platters Kitchen staff to prepare
and arrange appetizers,
salads
7:00 PM Grilling meats and vegetables Grills, skewers Chef and kitchen staff to
grill meats and veggies
8:00 PM Baking bread and sides Ovens, baking trays Kitchen staff to bake
bread, prepare side dishes
9:00 PM Assembling desserts Dessert trays, utensils Kitchen staff to plate
desserts
10:00 PM Finalizing setup Serving dishes, utensils Server to set up buffet
stations, dining area
11:00 PM Guest arrival and service begins N/A Servers to greet guests,
offer drinks, etc.
12:00 AM Service continues N/A Servers to replenish buffet,
attend to guests
1:00 AM Service concludes N/A Kitchen staff to clean up,
store leftovers

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 12 of 14

SITHCCC043

2:00 AM Post-event cleanup Cleaning supplies All staff to clean kitchen,

dining area
3:00 AM Shift ends N/A Staff to clock out and
depart

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 13 of 14

SITHCCC043

Version: 1.0 – Sep 2022 Acumen Education Pty Ltd © Page 14 of 14