Describe the type and content of the communication necessary to implement the work plan for the given situation. Summary When preparing and producing food items for food service: Prepare a work flow sheet/work plan for every session the work flow sheet/work plan with staff Hold staff briefings at the start of every shift/food production session Ensure work flow sheets/work reflect production sheet/work schedule targets Realise service time is the key criterion when preparing plans and producing food work – backwards from the required service time to determine starting times for tasks Obtain assistance when developing your first work flow sheets/work plans Strive to meet all internally and externally imposed requirements/requests Communicate effectively with others Understand the kitchen can be a difficult communication environment Accept feedback is necessary for true communication to occur.
Describe the type and content of the communication necessary to implement the work plan for the given situation. Summary When preparing and producing food items for food service: Prepare a work flow sheet/work plan for every session the work flow sheet/work plan with staff Hold staff briefings at the start of every shift/food production session Ensure work flow sheets/work reflect production sheet/work schedule targets Realise service time is the key criterion when preparing plans and producing food – work backwards from the required service time to determine starting times for tasks Obtain assistance when developing your first work flow sheets/work plans Strive to meet all internally and externally imposed requirements/requests Communicate effectively with others Understand the kitchen can be a difficult communication environment Accept feedback is necessary for true communication to occur.