BUFFET MAINTENANCE

Purpose 

To ensure buffets are kept in accordance with the pre-determined standards.

Policy 

That every buffet set up is maintained in accordance with the hotel standard.

Procedure 

It is the responsibility of the respective Sous Chef and Restaurant Manager to ensure proper maintenance of the buffet.

The buffet will be constantly maintained and refilled as follows:

When a food presentation is used approximately 2/3 or when a food presentation looks untidy, a cook removes this food presentation and returns it to the kitchen for replenishing. 

Not more than one or maximum two food presentations (depending on the size of the buffet),should be removed at any one time.

The replenished presentations are to be placed back from where they were taken, to ensure correspondence with eventual name tags.

If the person replenishing encounters a customer at the buffet, an excusing hospitality comment should be made and if a customer is intending to take from the item which is to be replenished, the cook/waiter waits until the customer is done.

In back up situation a straight - old for new - swap of presentation is the norm.

All cooks are to be conversant in English and should have a full knowledge of all dishes served on the buffet at all times in order to assist our customers.