Problem: First, you will need to plan the cooking operations for your kitchen. To do this, you will need to analyse food production requirements and develop comprehensive operational plans to meet those needs. Next, you will need to gather the recipes you wish to use for the menu and refer to stock control documents to ascertain the levels of stock and calculate if you need to order any additional items. Now you should be in a position to write a comprehensive but easily accessible work flow schedule, mise en place plan and food preparation lists for kitchen staff, so they know what they are required to do and when.