For this role-play, you are required to demonstrate how you would conduct a staff briefing with kitchen
Question:
For this role-play, you are required to demonstrate how you would conduct a staff briefing with kitchen staff before the start of a service session, and
- provide an overview of the session.
- advise staff of the tasks, roles, and responsibilities you have delegated to them.
- brief them on one (1) recipe.
- brief them on one (1) new ingredient they will use.
- Brief them on one (1) new menu item they are required to produce.
The assessment will take place in a simulated kitchen environment with your assessor and two (2) other learners playing the role of kitchen staff - you will need to decide the staff names that will apply to the assessor and the two learners for the purposes of the Role-play. You need to work out who will play which roles because you must advise them of the tasks and roles you have delegated to them.
Role-play 2 Scenario
You have responsibility for a food production session that is about to take place, and you are completing your preparations for the briefing that you hold with your staff before every session as part of your standard operating procedure.
You find these briefings very useful as they are a great opportunity for you and the team to discuss issues and exchange ideas.
During these briefings you like to provide an overview of the session, advice staff of the tasks, roles, and responsibilities you have delegated to them, run through a recipe or two and talk about any new ingredients they are going to use or new menu items they are required to produce.
You check your notes to ensure you have everything you need, and head into the kitchen to start the briefing.
Role-play 2 Checklist tasks
- Provide an overview of the upcoming session.
- Thanked staff for attending and gave details of the menu to be produced identifying service times and quantities involved?
- Identified the food production system to be used?
- Explained two (2) quality-related processes to be used during the session to produce the food?
- Explained two (2) food safety-related processes to be used during the session to produce the food?
- Distributed and briefly explained copies of Mise en Place list and food production schedule?
- Advise staff of the tasks, roles, and responsibilities you have delegated to them.
- Outlined number of staff working in the kitchen for the session and the structure of the sections or teams?
- Identified and explained the tasks, roles and responsibilities delegated to the assessor?
- Identified and explained the tasks, roles and responsibilities delegated to the first learner playing the role of a staff member?
- Identified and explained the tasks, roles and responsibilities delegated to the second learner playing the role of a staff member?
- Sought questions from staff about their tasks, roles, and responsibilities?
- Asked questions to check understanding of tasks, roles and responsibilities that had been delegated?
- Brief staff on one (1) new ingredient they will use.
- Named and introduced one (1) new ingredient that kitchen staff would be working with in the upcoming session?
- Explained reasons why the kitchen was going to trial this ingredient?
- Described how the new ingredient was to be used?
- Sought questions from staff about the new ingredient?
- Asked questions to check understanding of information on the new ingredient that had been provided?
- Brief staff on one (1) new menu item they are required to produce.
- Named and introduced one (1) new menu item that kitchen staff would be producing in the upcoming session?
- Explained rationale for inclusion of the new menu item?
- Gave a brief explanation of the recipe (ingredients and cookery methods) for the new menu item?
- Sought questions from staff about the new menu item?
- Asked questions to check understanding of information on the new menu item that had been provided?
- Demonstrate oral communication skills.
- Checked for understanding of information provided?
- Spoke clearly, confidently, and knowledgeably?
- Used staff member's names when speaking?
- Answered questions logically and comprehensively verifying answers had satisfied the questions?
- Responded positively and professionally to feedback and requests to repeat and/or re-state information?
- Asked two (2) questions to clarify comments, feedback and/or questions from the staff?
Assuming for Assessor as Executive Chef and for Me as Head Chef role, as well as other student/learner roleas Sous Chef. For instance: -
- Executive Chef (Assessor): - Scripts mention acc. to above scenario and cover all checklists tasks queries in roleplay mentioned please.
- Me (Head Chef): -Scripts roleplay.
- Student 1/Learner (Sous Chef): - Script roleplay.
Income Tax Fundamentals 2013
ISBN: 9781285586618
31st Edition
Authors: Gerald E. Whittenburg, Martha Altus Buller, Steven L Gill