Develop and evolve dishes and recipes showing innovation and creativity

Overview & Purpose

What This Standard Covers

This standard focuses on the creation and development of innovative dishes and recipes for menu planning, ensuring alignment with organizational standards while considering seasonality, sourcing, costs, and customer dietary requirements.

Performance Criteria

• Create innovative dishes using diverse produce
• Follow and adapt recipes to fit the organization’s style
• Develop recipes considering available resources and costs
• Source ideas for new dishes
• Determine ingredient ratios, cooking times, and temperatures for varying quantities
• Maintain accurate records and costing sheets for developed recipes
• Conduct taste tests with appropriate personnel
• Understand food combinations and dietary requirements of customers
• Integrate new recipes into suitable menus
• Account for financial considerations in dish development
• Accurately establish portion yields and ingredient costs
• Optimize menu for existing supply use

Knowledge & Understanding Requirements

• Organization’s policies on costs and new dish styles
• Preferences for introducing new menu items
• Methods to review new recipe suitability
• Monitoring dish and recipe development progress
• Sources for information on new recipes and dietary needs
• Techniques to obtain feedback on dishes
• Recording processes for recipe information
• Nutritional analysis for recipes
• Portion yield calculation and resource implications
• Identifying new resource requirements and cost impact due to quantity

Relevent Roles

• Kitchen Manager, Head Chef, Executive Chef, Development Chef