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Workflow Plan - Wedding MR & Mrs Mill

The workflow plan outlines the tasks and timeline for preparing the food for a wedding from 10:00-11:45, which includes gathering ingredients, portioning proteins and vegetables, preparing desserts, and plating all foods according to specifications by 11:45 for presentation. Equipment needs and communication steps are provided for each task block to ensure proper preparation and compliance with food safety plans.

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Reign Lim
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588 views1 page

Workflow Plan - Wedding MR & Mrs Mill

The workflow plan outlines the tasks and timeline for preparing the food for a wedding from 10:00-11:45, which includes gathering ingredients, portioning proteins and vegetables, preparing desserts, and plating all foods according to specifications by 11:45 for presentation. Equipment needs and communication steps are provided for each task block to ensure proper preparation and compliance with food safety plans.

Uploaded by

Reign Lim
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

WORKFLOW PLAN – WEDDING MR & MRS MILL

Event: Wedding

TIME Equipment Communication


Task
10.00 Gather ingredients from the o blenders 1. Check food and safety plan, fill in
coolroom/refrigerator: o chopping board monitoring sheets and report to supervisor.
Vegetables, Chicken Breast, sirloin o food processors Assemble ingredients.
meat, Barraundi, tofu, wild rice, o knives:
o measures jug
shirmp
o scales
o thermometers
o whisks:
o skewers
o char-grill
10.15 Gather ingredients from the dry 2. Complete basic pre-preparation tasks.
store, all the condiments they will
need for cooking. Gather equipment from kitchen hand.

10.30 Start slicing all the vegetable Weighing scale 3. Weigh or measure ingredients.
needed for every dishes and Knives
Chopping board Assign 2-3 of the cook to slice the vegetables
specially for the salad. And make
Bowls and prepare the things needed
sure to portion it accordingly

11.00 Gather all the poultry, meat and Chopping board 4. Portion ingredients if necessary.
fishes and start preparing and Knives
bowl Assign one of the chef to slice and portion it
potioning it accordingly
well and make sure that they are using the
proper chopping board each item to avoid
cross contamination

11.15 Start preparing and portioning for Whisk 5. Sort ingredients and build start preparing
the dessert. Blender for the dessert.
Baking equipment
Pastry chef will be the one who is assign to do
this task.

11.45 Place on all the ingredient 6. Present and garnish place on pass for food
according to their specification. and beverage attendant.

Make sure everything is well Make sure everything is organized and


prepare before the presentation prepared accordingly.
and plating.
Follow recipe card.

Chef incharge:_______________________________ Date:_______________

Comment:_______________________________________________________________________________________

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