Develop a work schedule for each upcoming 48 service period to prioritise, sequence, delegate and monitor tasks and processes for all the staff expected to be on shift. -safely and hygienically prepare, cook, and serve menu items for a minimum of 48 complete service periods in a commercial kitchen. This should cover a combination of: Breakfast Dinner Lunch. During the service periods stated above, you are required to prepare, cook, and present items for at least two of the following different menu styles: la carte Set menu Buffet Cyclical. You are also required to prepare, cook and serve items from the following food types that meet industry and organisational quality requirements: Appetisers and salads Fish and shellfish Hot and cold desserts Meat, poultry and game Stocks, sauces and soups Vegetables, fruit, eggs and farinaceous products. fill out template below Time/Period Duration/Day of week Designated tasks Menu requirements Health and safety requirements Additional notes