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Executive Chef Assignment (1)

The document outlines the responsibilities and grading criteria for students assigned as executive chefs in a lab team for one week. Key tasks include creating inventories, developing a production schedule, assigning tasks, maintaining organization, and establishing a vision for plating. Performance is assessed based on pre-lab preparation and execution during the lab, with a total of 100 points available for grading.

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11 views

Executive Chef Assignment (1)

The document outlines the responsibilities and grading criteria for students assigned as executive chefs in a lab team for one week. Key tasks include creating inventories, developing a production schedule, assigning tasks, maintaining organization, and establishing a vision for plating. Performance is assessed based on pre-lab preparation and execution during the lab, with a total of 100 points available for grading.

Uploaded by

hibob902
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Executive Chef Assignment

The term chef literally means “chief” in French. The executive chef is the person in charge of all activities
related to the kitchen, which usually includes menu creation, management of the kitchen staff, ordering
and purchasing of inventory, and plate design. For one week, you will be the executive chef of your lab
team. As such, you will be responsible for leading your team towards the successful completion of all
recipes assigned that day.

Before you begin you must read over all recipes and gain a deep understanding of what is
required for the successful execution of each recipe.

Please refer to the sample assignment attached to Classes/Assignment for a template. Each student will
be assigned a lab date for which they will serve as executive chef.

The following is a breakdown of your responsibilities:

1. Create an inventory of needed equipment (pots, pans, baking sheets, parchment paper, etc).
2. Create an inventory of presentation pieces (platter, plates, bowls, etc).
3. Create a production schedule. This is the key to the assignment and is the one that will take the most
thought. After reading over each recipe, breakdown the tasks involved in executing each recipe.
Organize the tasks by listing the ones that take longest to execute first, followed by those that take
less time. This ensures that all recipes will be completed more or less at the same time. (Refer to
sample assignment for an example.)
4. Assign the tasks listed above to each team member. As best you can, try to expose each team
member to as many recipes as possible.
5. Keep your team working smoothly and on time. This includes being responsible for the organization
and cleanliness of your team’s work area. Remember, you are not responsible for cleaning after your
team, but you are responsible for making sure everyone is working in an organized fashion and
cleaning as they go.
6. Develop a vision for plating and presentation. You can delegate the task of plating to another team
member, but it is your vision of the final presentation that will be executed.

Grading Assessment

Production schedule (Pre-Lab): 50 points


• Turns in production schedule by Monday 12:00pm before your scheduled lab date for feedback
(10 points)
• Prints out a physical copy of production schedule to be used in lab (10 points)
• Demonstrates a thorough understanding and breakdown of the recipes by:
• Identifies proper equipment needs (5 points)
• Puts thought into a plating concept and identifying dishes for plating (5 points)
• Clearly breaks down the recipes into distinct tasks. The order of tasks allows all members of the group
an opportunity to work on different recipes. The order also demonstrates an awareness of timing,
allowing for all dishes to be finished around the same time and within the class time limit. (20 points)

Executive Chef Performance (During Lab): 50 points


• Updates production schedule based on feedback from TA (10 points)
• Works well as a leader, clearly designating tasks to allow all members to work on multiple recipes and
fostering group cohesion (20 points)
• Ensures the group finishes on time (10 points)
• Has a clear concept for plating (10 points)

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