FOOD DELIVER TO BANQUET BUFFET

Purpose 

To ensure that food and related items are delivered to on time and in accordance to agreed standards.

Policy 

That all food related to banquet (buffets etc.) is delivered and set up at 30 minutes before official opening time of the function. All food must be prepared according to the standard, on clean and proper service ware. All set ups must be checked 15 minutes prior to start of the function.

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Procedure 

Western and Asian hot and cold food is prepared and set up by the commissary kitchen staff.

Chinese food is prepared and set up by the Chinese kitchen staff.

Desserts, cakes, breads etc. are prepared and set up by the pastry kitchen staff.

Indian food is prepared and set up by the Indian chef.

Japanese food is prepared and set up by the Japanese Sous Chef.

Decorations and ice carvings are prepared and set up by the commissary kitchen staff.

Banquet set ups are checked and supervised by either:

• Executive Chef

• Executive Sous Chef

• Commissary Chef