REFILLING BUFFET ITEM

Purpose 

All buffet chefs will know how to refill the fresh food from the kitchen and replace the dishes on the Restaurant buffet or Banquet buffets without creating any noise, ensuring a smooth operation at all times.

Policy

To ensure that all staff understand the buffet refilling procedure.

Procedure

1. Make sure your uniform and general appearance are spotlessly clean.

2. Ascertain from Duty Chef and "buffet diagram" what items are called and what is in them.

3. Remove the items to be replaced without creating any noise.

4. Never touch food with your hands.

5. Hold containers only by their edges using a clean tea towel or kitchen towel * to do so

6. Always carry food on trays or under liners

7. When platters and dishes are 1/3 empty, replace them with full ones.

8. NEVER USE your apron to hold hot food.

9. Keep all food containers hot or cold, covered with Glad Wrap until it reaches the buffet table.

10. Once a cloth is dirty doing not use it again; change it with a clean one.

11. Never leave any Chaffing dishes empty, or 

12. Never refill food by tipping from one container to the other in front of a guest, always return to the kitchen.

13. Never block a guest, but always say, "Excuse me Sir/Madam.  Wait for them to move out of your way and smile.

14. If a guest asks you about a dish you cannot explain, say, "Excuse me, I will ask the Sous Chef in Charge/attending the buffet to explain."  "I'm sorry, Sir; the Chef will be here in a moment.

15. Remember: NEVER touch food with your hands.