Producing consistently.
WHAT CONSISTENCY REQUIRES
Standardised recipes Defined portions Defined procedures Trained staff
WHY STANDARDISED RECIPES MATTER
They control cost and they make quality independent of who is cooking.
WHAT A RECIPE SHOULD SPECIFY
Ingredients, by weight or measure Method Yield Portion size Plating
WHY BY WEIGHT
Volume measures vary and portion control fails without weight.
WHAT PORTION CONTROL AFFECTS
Cost, consistency and customer expectation.
WHAT TO PROVIDE
Scales, standard utensils and defined serving vessels.
WHAT TO ESTABLISH ABOUT PREPARATION
What is prepared in advance How it is stored and labelled How long it may be kept
WHY LABELLING MATTERS
Unlabelled prepared food is used past its safe period.
WHAT TO LABEL WITH
What it is, and the date prepared.
WHAT KITCHEN ORGANISATION REQUIRES
A logical flow from delivery through storage, preparation, cooking and service Separation of raw and ready-to-eat Adequate refrigeration Ventilation
WHY FLOW MATTERS
Crossing paths produces contamination and inefficiency.
WHAT TO ESTABLISH ABOUT SERVICE
How orders reach the kitchen How dishes are sequenced Who checks before it leaves
WHY A CHECK
It is the last opportunity before the customer.
WHAT TO MEASURE
Time from order to service Dishes returned Wastage
