Ingredient Requirements

Ingredient	Quantity	Comments	Ingredient	Quantity	Comments
Meat, Poultry			Dairy
Chicken thighs	5 kg	This is the main ingredient of the dish.	Butter	1 kg	To fry
Skin and bone	1kg	Will increase taste	Curd	2 kg	To increase taste
chicken broth	1 L	Will increase taste
Chicken wings	500 g	This is the main ingredient of the dish

Fish / Seafood


			Frozen Goods
Dry Goods / Other			Eggs	24 pc	This is the main ingredient of the dish.
Flour	5 kg	To increase taste	Egg whites	20 pc	This is the main ingredient of the dish.
Olive oil	1 litre	To fry
Rice	5 kg	Main ingredient in biryani	Fruit / Vegetables
Rice flour	2 kg	To increase taste	Sweet potato	5 kg	Veggies
Red chilly	2 kg	To increase taste	onion	1 kg	To make gravy
Salt	1 kg	To increase taste	parsley	12 tbsp
Soy sauce	500 g	To increase taste	cherry truss tomatoes	2 kg	To make gravy
Garlic paste	250 g	To increase taste

Menu Item	Ingredient(s)& Quantity as per the covers	Allergy or dietary requirement	Alternative menu item or how dish may be modified
Tandoori chicken	vegetable oil ground coriander ground cumin ground turmeric whole chicken leg quarters lemon juice	Diabetes	Less use of oil things
Papdi chaat	Potatoes, curd, flour, salt, red chilly	Vegetarian	Complete vegetarian ingredients
Dosa ghee	3 cup dosa rice / sona masuri rice Methi Salt Ghee Urad dal	Vegetarian	Complete vegetarian ingredients
Dal tadka	Urad dal Red chilli, green chilli, salt, ghee, garam masala	Vegetarian	Complete vegetarian ingredients
Non veg fried rice	Chicken, rice, salt, onion, tomato, chilly	Non- vegetarian	Use of chicken
Chicken lollipop	Soy sauce, garlic paste, vegetable oil, rice flour, chicken wings	Non- vegetarian	Use of chicken
Idly	Rice, urad dal	Low fat	Complete vegetarian ingredients
Chicken dum biryani	Biryani, jeera masala, salt, chilly, chicken, onions	Non- vegetarian	Use of chicken

Tasks to be completed	Equipment required	Additional comments
Select the ingredients	Raw materials
Arrange the quantities	Food chopper
Mix the require ingredients	Food processor	We can grind and mix the ingredients separately
Start cooking the dish	Microwave
Remove excess of the ingredients	Cleaner

Appendix IV – Workflow Schedule

Work Flow Plan/ End of Service Procedures / De-Brief
TIME	Task (Description) and Priority	Equipment & WHS	Communication (Who, About what?)
8:45 AM	Kitchen cleaning	Washer	Cleaner
9:00 AM	Select ingredients	Refrigerator	Junior chef
9:15 AM	Vegetable cutting	Knife	Junior chef
9:30 AM	Start cooking	Microwave	Executive chef
10:00 AM	Decorate the dish	Accessories	Servers


	End of Service Procedures/ Reporting Requirements	Equipment/Systems	Communication (Who, About what?)
10:10 AM	Put the required dish over the serving table	Dish plates and forks	Servers
10:55 AM	Clean the dining area	Cleaning mop	Cleaning staff
	Post Service Debrief	Equipment/Systems	Communication (Who, About what?)
11:00 AM	The review and feedback should be collected by the manager from the customer	Notepad	Manager

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