Plating Techniques: Turn Every Plate into Profit (Kitchen Profit Playbook, Book 3) • Plating for Profit: Portion Control, Presentation and Timing for Chefs (Book 3) • Plating Techniques Playbook: Eye-Catching Plates, Controlled Portio

A plate is the last thing your kitchen touches, and the first thing your customer judges.

Great plating makes food look worth the price. Controlled portions make sure it is. This book shows you how to do both on every plate, in every service.

Written by Sanjeewa Samarakoon of Chef & Co. Solutions, Plating Techniques is a practical guide for chefs, cooks, kitchen managers and owners who want presentation that sells, protects food cost and works at speed.

Inside you'll learn how to:

• Build eye-catching plates with a clear, repeatable method, from the purée base through to the final garnish
• Balance carbohydrate, protein and vegetables so every plate looks full and is portioned correctly
• Control portions to protect your margin without making the plate look small
• Plate faster and more consistently when the pass is busy
• Organise your pass, timing and workflow so plates leave hot and looking right
• Train your team to plate to the same standard, whoever is on the line
• Link plating to menu engineering, so your best-looking dishes are also your most profitable

What's included:

• 12 practical chapters plus an introduction
• 5 clear diagrams, including the 7-step plate build order
• Plating checklist
• Staff training sheet
• Blank plate cost card to use for your own dishes
• Glossary of plating and kitchen terms
• 28-page PDF that opens on any phone, tablet or computer

Who it's for:

• Head chefs, sous chefs and line cooks
• Café, restaurant, catering and hotel kitchens
• Kitchen managers and owners watching food cost
• Hospitality students and trainers

Part of a series: Plating Techniques is Book 3 of the Chef & Co. Kitchen Profit Playbook. Each book works on its own, and together they cover the main ways a kitchen makes or loses money.

About the author: Sanjeewa Samarakoon is a chef and the founder of Chef & Co. Solutions in Western Australia, helping kitchens cut waste, control costs and lift margins.

Format: Instant digital download (PDF). No physical item will be shipped.

All figures and examples in the book are illustrations of a method. Use your own costs, suppliers and prices.