NAME MATRIC NUMBER NUR AISYAH FATIHAH BINTI KHAIRUL AFENDI 09BHT25F3008 BTT20453 - RESTAURANT BUSINESS OPERATION ACADEMIC SES SION 2 : 2025/2026 (KITCHEN DEPARTMENT) PREPARED BY: PREPARED FOR: PUAN WAN MAHIRA BINTI WAN IBRAHIM
JOB/TASK DISTRIBUTION & SPECIFICATION PURCHASING ORDER STORING PRE-PARATION (MISE EN PLACE) STANDARD RECIPE MENU DESCRIPTION PRODUCT PLATE PRESENTATION SERVING FOOD CLEARING & CLEANING CLOSING & POST MORTEM 1.0 2.0 3.0 4.0 5.0 6.0 7.0 8.0 9.0 10.0 Table of Contents 02
APPETIZER · Hummus & Pita Bread · Falafel & Tahini Sauce 1. AMIR MUJAHID BIN NASMI ZARUDIN 2. LARANATASYA BINTI AFDALUS 3. NUR AISYAH FATIHAH BINTI KHAIRUL AFENDI 4. CYRILLYN LANTAN ANAK MAJAN SOUP · Pumpkin Soup NORSURIANI BINTI G SAMSUDIN SOFTROLL IZZAH ALANI BINTI MUNER MAIN COURSE · Beef Kofta & Saffron Rice · Chicken Shawarma & Fries with Arabic Salad 1. NOR FARHANA BINTI ABDUL HAKIM 2. MUHAMMAD SHAFIQ BIN MURAD 3. NUR BATRISYIA BINTI HARUN 4. FAKHRUL HAIKAL BIN KHALIL 5. AMIR ABDULLAH FAHIM BIN MUSTAIN 6. NUR YASMIN BINTI AHMAD SHAKIR DESSERT · Date Chocolate Mousse · Om Ali 1. NUR FARISYA AFREENA BINTI ABDUL PRAZAR 2. NURUL ALIYYA BINTI YAHYA STAFF MEAL & DRINK 1. NURUL ALIYYA BINTI YAHYA 2. NORSURIANNI BINTI G SAMSUDIN 3. AMIR ABDULLAH FAHIM BIN MUSTAIN CLEAR STORAGE, FLOOR SWEEP & MOPPING 1. AMIR MUJAHID BIN NASMI ZARUDIN 2. FAKHRUL HAIKAL BIN KHALIL 3. NUR BATRISYIA BINTI HARUN 4. CYRILLY LANTAN ANAK MAJAN WASTE MANAGEMENT MUHAMMAD SHAFIQ BIN MURAD FINAL CHECK NUR AISYAH FATIHAH BINTI KHAIRUL AFENDI 1.0 JOB/TASK DISTRIBUTION AND SPECIFICATION 03
2.0 PURCHASE ORDER Introduction A Purchase Order (PO) is an official document prepared by the restaurant to request ingredients and supplies from suppliers. It helps ensure that the required items are purchased in the correct quantity, quality and price. Aproper purchase order also helps avoid food shortages and reduces unnecessary waste in the kitchen operations. For this restaurant operation, the purchase order is divided into two categories: Perishable Items Dry Items 04
No Item Qty Unit 1 Minced Beef 5 Packet 2 Boneless Chicken Breast 2 Packet 3 Eggs Grade A 1 Tray 4 Lemon 12 Unit 5 Coral Salad 2 Packet 6 Fresh English Parsley 5 Packet 7 Coriander Leaves 5 Packet 8 Pumpkin 4 kg 9 Red Capsicum 5 Unit 10 Yellow Capsicum 5 Unit 11 Carrot 1 kg 12 Potato Russet 3 kg 13 Cucumber 1 kg 14 Japanese Cucumber 1 kg 15 Tomato 1 kg 16 Fresh Milk (UHT) 1 Box 17 Unsalted Butter 2 Unit 18 Cooking Cream 1 Box 19 Parmesan Cheese 2 Packet 20 UHT Whipping Cream 2 Box 21 Plain Yogurt 3 Tub 05 Perishable Items: Perishable items are ingredients that spoil quickly and require refrigeration or freezing. These items should be purchased in appropriate quantities based on daily production.
No Items Qty Unit 1 Basmathi Rice 1 Packet 2 Bread crumbs 2 Packet 3 All purpose flour 3 Packet 4 Bread flour 2 Packet 5 Instant dry yeast 2 Packet 6 Almond 1 Packet 7 Black raisins 1 Packet 8 Black sesame seed 1 Packet 9 Green pumpkin seed 1 Packet 10 Chickpeas 2 Packet 11 Desiccated coconut 1 Packet 12 Cooking oil 1 Bottle 13 Extra virgin oil 1 Bottle 14 Ghee 1 Unit 15 Bay leaf 2 Bottle 16 Cardamom 1 Packet 17 Cinnamon stick 2 Packet 18 Saffron 2 Bottle 19 Coriander powder 1 Packet 20 Cinnamon powder 2 Bottle 21 Turmeric powder 2 Packet 22 Black pepper powder 2 Packet 23 Sugar 1 Packet 24 Chicken stock powder 1 Packet 25 Tortilla bread 4 Packet 26 White bread 1 Packet 06 Dry Items: Dry items have a longer shelf life and can be stored at room temperature in a dry storage area.
Sample Purchase Order Form 07
Importance of Purchase Order A purcahse order is important because it: Ensure sufficient ingredients are available for food production Prevents over - ordering and food wastage Controls purchasing costs Records all purchases for inventory management Improves communication between the restaurant and suppliers A purchase order is an essential document in restaurant operations. It ensure that all ingredients and supplies are ordered accurately and delivered on time. Porper purcjasing helps maintain food quality, supports efficient kitchen operations and reduces unnecessary costs. 08
STORING Introduction Proper food storage is an important part of restaurant operations because it helps maintain food quality, prevent contamination and reduce food waste. All food items must be stored according to their storage requirements immediately after receiving them rom suppliers. In this restaurant operation, ingredients are divided into dry items and perishable items, which are stored in different storage areas. Receiving Goods Before storing any ingredients, all times received from suppliers must be inspected carefully to ensure they meet the restaurant’s quality standards. The receiving procedures include: Check the Purchase Order (PO) against the delivered items. Ensure the quality received is correct . Inspect the packaging for any damage. Check the expiry date and product labels. Ensure chilled and frozen foods are delivered at correct temperature. Reject damaged, expired or contaminited products. Record all receive items before transferring them to the storage area. Storage Procedures: After inspection, all ingredients are stored according to their storage requirements. Dry Storage: Dry ingredients are stored in a clean, dry and well - ventilated storeroom. Shelves should at least 15cm above the floor and away from direct sunlight to avoid moisture and pest infection. The dry ingredients were stored in storage boxes provided for each restaurant section, consequently, they were protected from pest infestation. Example of dry items include: Basmathi Rice All purpose flour Bread crumbs Instant dry yeast Almond Raisins The FIFO (First In, First Out) method is used to ensure older stock is used before newly received stock . 09
Chiller Storage Perishable items requiring refrigeartion are stored in the chiller at 0 °C to 4 °C. Examples include: Boneless chicken breast Minced beef Eggs Fresh Milk Butter Cooking cream Whipping cream Parmesan Cheese All products are labelled with the receiving date and arranged using the FIFO method . Freezer Storage Frozen food should be stored at -180 °C. or below to maintain food safety. If any frozen products are received, they should be transferred immediately to the freezer without interrupting the cold chain. Storage During Preparation (Mise en Place) During food preparation, ingredients are removed from storage only when required. Ingredients should not be left at room temperature for an extended period. The kitchen staff: Prepare ingredients according to the recepi Return unused ingredients immediately to the correct storage area. Cover all food containers properly. Use clean and labelled containers . Prevent cross - contamination between raw and cooked foods. Maintain personal hygiene while handling food. Leftover Items After Kitchen After food production is complete, all remaining ingredients are checked before storage. The procedures include: Separate reusable ingredients from food waste. Store reusable ingredients in clean, airtight containers. Label each container with product name and storage date. Refrigerate perishable leftover immediately . Discard food that is contaminated, spoiled or has exceeded the safe holding time. Clean and sanities all storage containers before reuse. 10
Pre - Preparation (Mise en Place) Introduction Mise en place is a French theme that means “everything in its place.” In restaurant operations, mise en place refers to the preparation and organization of ingredients, equipment and workstations before the cooking process begins. Proper mise en place helps improve kitchen efficiency, maintain food quality, ensure food safety and reduce preparation time during services. For this resaturant practical, each kitchen section was responsible for preparing ingredients according to the assigned menu before cooking and plating. Objective of Mise en Place The objective of mise en place are: To ensure all ingredients are prepared before cooking. To improve efficiency during food production. To reduce delays during service. To maintain consistency in food quality. Preparation of ingredients Before cooking, all ingredients were prepared according to the standard recepi. The preparation activities included: Washing fresh vegetables thoroughly Trimming and cleaning meat. Measuring ingredients according to recepi requirements . Cutting vegetables into required sizes. Marinating meat where necessary. Preparing herbs and spices . Arranging ingredients in separate containers. Preparing all cooking equipment before starting. Proper preparation reduced cooking time and improved kitchen workflow . Preparation of equipment Before food production began, all kitchen equipment was inspected and prepared. The equipment included: Chef’s knife Frying pan Sauce pan Chopping board Mixing bowls Measuring cups and spoons . 11
Cooking Process After completing the mise en place, the cooking process was carrried out according to the standard recipe. The general cooking procedures included: 1.Prepare all ingredients according to the recipe. 2.Preheat the cooking equipment if necessary. 3.Cooking ingredients using the appropriate cooking methods such as boiling, frying, baking or sauteing. 4.Monitor cooking temperature and cooking time. 5.Taste and adjust seasoning if required. 6.Ensure food is fully cooked before serving. 7.Transfer the finished product for plating. Throughout the cooking process, food safety procedures and personal hygiene practices were strictly followed. Plating and Garnishing After cooking, each dish was plated according to the restaurant presentation standard. The plating procedures included: Selecting suitable serving plates. Arranging food neatly and proportionately. Cleaning the rim of the plate before serving. Adding appropriate garnish to enhance appearance. Ensuring portion size was consistent. Serving the food immediately while maintaining the correct temperature. Good plating improves the visual appeal of the dish and enhances the customer’s dining experience. Hygiene Practices During Mise en Place The kitchen team followed proper hygiene practices throughout food preparation. These practices included: Washing hands before handling food. Wearing a clean chef uniform, apron and hair restraint. Using separate chopping boards for raw and cooked food. Sanitizing workstations regularly. Using clean utensils and equipment. Avoiding cross-contamination. Maintaining a clean working environment. These practices ensure food safety and comply with kitchen sanitation standards. 12
STANDARD RECIPE Introduction Standard recipes were used throughout the practical session to ensure consistency in food quality, taste, presentation and portion control. Each recipe provided detailed information on the ingredients, yield, preparation methods, cooking procedures and chef's notes. Following these standardized recipes helped maintain uniformity among all dishes prepared during the Bistro Week 3 practical session while minimizing food waste and ensuring efficient kitchen operations. APPETIZER: Hummus with Black Olive Served with Pita Bread Falafel with Tahini Sauce 13
Soup Roasted Pumpkin Soup Softroll Main Course Beef Kofta with Saffron Rice 14
Main Course Chicken Shawarma Served with Fries and Arabic Salad Dessert Date Mousse Chocolate Om Ali (Bread Pudding) 15
MENU DESCRIPTION 16
PRODUCT PLATE PRESENTATION 17
SERVING FOOD Introduction The serving process is an essential part of restaurant operations as it ensures that customers receive their meals efficiently while maintaining food quality, hygiene and presentation. During the Bistro Week 3 practical session, all dishes were served according to the sequence of courses and standard service procedures. Food Station Before service began, each food station was organised according to its assigned menu. The stations were equipped with the necessary serving utensils, plates, garnishes and prepared food to ensure a smooth and efficient workflow. Team members remained at their designated stations throughout the service period to minimise delays and maintain consistency in food presentation. Food Serving Procedure The food serving process was carried out as follows: 1. Customer orders were received and confirmed by the service team. 2. The kitchen prepared the dishes according to the standard recipes. 3. Each plate was checked for cleanliness, correct portion size, and presentation before leaving the kitchen. 4. The food was garnished appropriately based on the menu requirements. 5. Completed dishes were placed at the food station for final inspection. 6. The service team delivered the food carefully to the customers while maintaining professionalism and hygiene. 7. Customers were served according to the correct sequence: a. Appetizer b. Soup c. Main Course d. Dessert 8. After serving, the service staff ensured that customers received the correct orders and responded promptly to any additional requests. 18
SERVING FOOD Food Presentation During Service Throughout the serving process, emphasis was placed on attractive food presentation, appropriate portion control, and cleanliness. Each dish was served using suitable serving ware, with garnishes added to enhance its visual appeal. Hot dishes were served immediately to maintain their temperature and quality, while cold items were presented fresh and well chilled. Hygiene Practices During Service To ensure food safety and customer satisfaction, several hygiene practices were observed during service: Food handlers washed their hands before serving. Clean serving utensils were used at all times. Hot foods were served while maintaining the appropriate temperature. Cross-contamination between raw and cooked foods was prevented. Service counters and food stations were kept clean throughout the operation. 19
CLEARING & CLEANING Introduction Cleaning and clearing procedures are essential in maintaining a safe, hygienic, and organised kitchen environment. At the end of the practical session, all workstations, equipment, utensils, and kitchen areas were cleaned according to standard hygiene and sanitation procedures. Proper cleaning practices help prevent cross- contamination, reduce food safety risks and ensure that the kitchen is ready for future operations. Clearing Procedure After all customers had been served, the clearing process was carried out systematically. Dirty plates, cutlery, glasses, trays and serving utensils were collected and separated according to their types. Leftover food was disposed of appropriately, while reusable ingredients that were still safe for consumption were properly labelled and stored. Tables and service stations were also cleared to prepare for the cleaning process. Cleaning Procedure All kitchen equipment, utensils, and preparation areas were thoroughly washed using warm water and food-safe detergent. Equipment such as cutting boards, knives, pots, pans and mixing bowls were cleaned, rinsed, sanitised and left to air dry before being stored. Kitchen floors were swept and mopped, while work surfaces were sanitised to maintain cleanliness and prevent bacterial growth. Waste Management Food waste and general waste were separated and disposed of in designated waste bins. Recycling practices were encouraged whenever possible by separating recyclable materials such as plastic containers, cardboard and glass bottles. Proper waste disposal helped maintain a clean kitchen environment and supported sustainable kitchen practices. Hygiene and Safety Practices Throughout the cleaning process, all students followed hygiene and safety procedures by wearing appropriate personal protective equipment (PPE), washing their hands regularly and using cleaning chemicals according to the manufacturer's instructions. These practices ensured a safe working environment and minimised the risk of accidents and contamination. 20
CLOSING & POST MORTEM Advantages Teamwork and communication among group members were effective. Food was prepared and served according to the planned menu. Practical skills and kitchen confidence improved. Disadvantages Time management could be improved during food preparation. Minor delays occurred during plating and cleaning. Limited kitchen space caused slight inconvenience. Solutions & Improvements Plan task distribution more effectively. Prepare mise-en-place earlier. Maintain clear communication and clean the workstation continuously. 21
Thank you for reviewing my Report Kitchen Department.