FOOD PRODUCTION PLAN

Learner Name Maunish Dilipbhai Patel

Learner’s Work Role Student

Workplace/Organisation Trinity Institute

FOOD PRODUCTION REQUIREMENTS

Food Service
À la carte
Style

Deadline 12:00 PM Saturday, March 8, 2024

Customer
Yes
requirement

Meal
Portion Special Customer
Menu items Quantities Special Dietary Requests
Control Requests
Required

Grilled 6 oz
20 servings None Gluten-free
Salmon Portions
Pasta 8 oz Vegetarian, No
30 servings Vegetarian, Gluten-free
Primavera Portions garlic/onion

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All food must be cooked to the proper temperature.
Organisational All food must be handled and stored in a safe manner.
standards All food must be presented in an attractive manner.

Page 1
 RECIPE CARDS

Recipe 1 Grilled Salmon

Recipe 2 Pasta Primavera

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Process and systems applied to each menu item

Menu items Food Preparation Processes Food Production Systems to be used

Thaw salmon fillets.

Grilled
Season with salt, pepper, and olive oil.
Grill
Salmon Grill for 3-4 minutes per side.
Boil pasta until al dente.
Pasta Stove for pasta and sautéing
Sauté mixed vegetables in olive oil.
Primavera Prepare creamy Alfredo sauce.
Saucepan for sauce

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Page 2
MISE EN PLACE LIST

Recipe 1 Grilled Salmon

Portions to be
20 servings
prepared

Salmon fillets (20 pieces)

Food items to be Salt
prepared Pepper
Olive oil
Grill
Tongs
Equipment to be
Seasoning bowls
prepared
Grill brush

Allocated Preparation
Food items Quantity Required Time Required
Personnel Method

Chef or Grill
Salmon fillets 20 pieces Thaw and season Varies
Cook

Salt As needed Season fish Varies

Kitchen Staff (for
Pepper
assistance)
Oliveoil Brush on the grill

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Page 3
FOOD SUPPLIES RECORD

Number Total
Recipe Conversion Recipe Current
Food Items Of Amount Shortage
Yield Factor Amount Stock
Portions Required

20 4 6 oz per 120 oz
5
Grilled Salmon 10 lbs 2.5 lbs
Servings Servings Serving (7.5 lbs)
30 4 8 oz per 240 oz
7.5
Pasta Primavera 20 lbs 5 lbs
Servings Servings Serving (15 lbs)

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OPERATIONS PLAN

Menu Item 1 Grilled Salmon

Food Production Processes Time Allotted

Thawing Salmon 15 minutes

Seasoning Salmon 30 minutes

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Cooking Processes Time Allotted

Grilling Salmon 45 minutes

Resting Salmon 10 minutes

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Serving Processes Time Allotted

Plating Grilled Salmon 15 minutes

Serving to Customers 20 minutes

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Total Time Allotted 135 minutes

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Menu Item 2 Pasta Primavera

Food Production Processes Time Allotted

Boiling Pasta 20 minutes

Sautéing Vegetables 25 minutes

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Cooking Processes Time Allotted

Cooking Pasta 15 minutes

Sautéing Vegetables 25 minutes

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Serving Processes Time Allotted

Plating Pasta Primavera 10 minutes

Serving to Customers 15 minutes

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Total Time Allotted 1 hour and 50 minutes

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Page 5
Food production
JANUARY 15, 2024
date

Food production
9:00 AM
start time

Food production
12:00 PM
end time

Cooks – 2
Number of
Servers - 3
employees
Others - 1 (Kitchen Assistant)

Employee Name Chef Michael, Cook Sarah

Role Head Chef, Cook

Sequence Tasks Time Allotted

Oversee both menu items,

1. ensure proper cooking, and 3 hours
quality control

Grill Salmon and prepare

Pasta
2. 3 hours
Primavera

3.

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Employee Name Server Alex, Server Emily, Server Olivia

Role Server

Sequence Tasks Time Allotted

1. Serve Grilled Salmon to customers 3 hours

2. Serve Pasta Primavera to customers 3 hours

Assist with clearing tables and providing
3 hours
3.
customer assistance

Page 6
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Page 7
Employee Name Kitchen Assistant Daniel

Role Kitchen Assistant

Sequence Tasks Time Allotted

Assist with food preparation, ingredient

1. 3 hours
handling, and general kitchen support

2.

3.

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Add more tables for each additional employee as needed

END OF FOOD PRODUCTION PLAN

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