Student Executive Chef Folder Checklist

Must be completed by the day of your event

 

Student Chef will have all items presented in a folder with tabs and a table of contents outlining and addressing each of the key points listed here for the kitchen staff only. This manual will be your guide on the day of your event. Please include a cover page and a table of contents. Contents sections are listed below.

                                                                                                                                                                                                   

 

1. Menu

   • Completed menu with item descriptions.

   • Completed sketches of your proposed item presentations

   • Plate selection for service.

2. Standardized Recipes

   • All standardized recipes should be typed, complete, and follow the Standardized Recipe Form.

   • List each recipe on a separate page with the associated station that will be producing it.

   • Be specific about ingredients and tasks, and include proper portions and quantities indicated.

   • Sample sketches of cut items, such as vegetables, as is necessary. Remember most of your culinary staff has never worked in a kitchen before and the clearer and simpler the directions the better.

3. Recipe Cost Analysis Sheets

   • Completed recipe costing on standard costing form.

   • Calculated menu item prices.

   • Prices should be based on the Menu Price = Food Cost ÷ Food Cost % formula derived from the Recipe Cost Analysis Worksheets. For example if you are trying to develop a Menu Price (MP) for soup, and the Food Cost to produce 1 serving is $1.00 and your desired Food Cost (FC) is 40% we divide the FC by the FC% and it equals $2.50 for your menu price. Students should aim for a Food Cost of no more than 40%. NOTE: Keep in mind that there are numerous variables when we calculate actual operational food cost either at the end of the day/week/month. This can be due to returned items, complimentary items, burnt items, spoiled items, items that are eaten by staff and even items that are stolen. We will not have time to consider these factors in our cost analysis but please keep them in mind as you manage operations in the future.

4. Employee schedule

   • List of each student employee, their position, and station assignment, (location in the kitchen).

   • Detailed job description and list of duties to be performed in each position. (From Training Manual)

   • Each position should have a separate, detailed description. This information will be helpful for each student employee on meal day, so as to eliminate confusion of job duties/expectations/tasks.

   • List of tools and ingredients necessary for the preparation of the dish.

   • Step by step instructions of the dish preparation when it is ordered.