Elements and Performance Criteria
- Plan and design a buffet.
- Design total buffet concept, food items and display as required, in consultation with customers and other relevant people.
- Plan buffets according to required theme or occasion, in consultation with customers and other relevant people.
- Select and organise an appropriate range and quantity of food items with consideration given to quality and price, related to enterprise and customer requirements.
- Prepare for the buffet.
- Select appropriate service equipment, serviceware and linen to display food and decorations.
- Plan and arrange tables and service points so that they are suitable for buffet display and service according to establishment requirements, occasion and efficient and safe customer and staff accessibility.
- Prepare or organise food presentation with artistic flair and according to establishment standards and customer requirements.
- Select, and prepare or organise appropriate and attractive decorations and centrepieces as required.
- Liaise with relevant people to organise preparation and conduct of buffets where required.
- Display food items.
- Present buffet in a safe and hygienic manner.