Assignment question sample of SITHKOP013 - Plan cooking operations

The sample SITHKOP013 focuses on planning and organising cooking operations in commercial kitchens. It covers workflow scheduling, staff allocation, equipment use, and resource management to ensure smooth and efficient service.

Q1. What factors should be considered when planning cooking operations?
Customer demand, menu complexity, staff skills, available equipment, and timing of service.

Q2. How would you prepare a work schedule for a busy dinner service?
Break tasks into prep, cooking, and plating, assign roles to staff, and stagger timings to avoid bottlenecks.