Hospitality Cookery Workflow Planning Worksheet

An important aspect of working in a kitchen is the ability to plan and organise tasks in a time efficient manner. Poor workflow can impact not only the running and morale of the kitchen but also customers who become dissatisfied with long wait times and low quality meals. This often leads to loss of profits and potentially closure of the kitchen/business. This worksheet explains the importance of a smooth running workflow, common mise en place tasks and the four important areas to consider when writing a workflow plan. There are two templates students have access to - one which has them allocate tasks to group members for team meals and one for tasks that require them to work individually on a recipe/meal. To really get students understanding the importance of incorporating a logical order of steps and complete a couple recipes at the same time, students are provided with two recipes - Japanese Dumplings and Arancini. Each step has been separated for a cut and paste style activity. Once students have laid out the order they think the steps should go in, run through it as a class before writing it fully into the workflow plan template, making note of required equipment. If there is the time and budget, cook the recipes over a practical lesson or two while students follow their workflow to determine whether they really placed each step in the correct order!