Work Activity Sheet SITHKOP005 Coordinate cooking operations - Instance 1 of 12 Name of Establishment / Outlet: Date of service: Service Style/Period: Food production process: No. of kitchen staff: No. of Covers/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: List the adjustments you have made to food production processes during the service period: List the steps you have taken to monitor the quality of kitchen outputs and the adjustments you directed: Steps to monitor quality Directions for adjustment