Elements and Performance Criteria
- Design and plan a buffet.
- Design total buffet concept in consultation with other people to ascertain requirements.
- Design buffet menu according to season, budget, occasion and customer requirements.
- Identify quality, price, customer requirements and plan the purchase of a range and quantity of food items.
- Plan the layout and display of buffet according to type of food, occasion and theme.
- Incorporate the design of showpieces and decorations to enhance the buffet display.
- Prepare food preparation lists and display plans for use of operational kitchen personnel.
- Prepare for the buffet.
- Display food items and supervise service.
- Display buffet food items with a sense of artistry to create customer appeal.
- Display garnishes and accompaniments to enhance visual appeal.
- Supervise buffet service to ensure replenishment of food items and neat and attractive display throughout buffet service period.
- Ensure appropriate service standards for all food items.