Work Activity Sheet SITH KOPOOS Coordinate cooking operations - Instance 2 of 12 Name of Establishment I Outlet: Date of service: Service Style/Period: Food production process: No. of kitchen staff: No. of Cove rs/Portions prepared: List the food production requirements you have identified for this service period: Provide an overview of actions you have used to organise availability of all supplies for the food production period: List the food production processes you have monitored during the service period