Elements and Performance Criteria
- Select ingredients.
- Confirm food production requirements from food preparation list and standard recipes.
- Calculate the required quantities of buffet food and ingredients according to expected customer traffic.
- Identify and select ingredients from stores according to recipe, quality, freshness and stock rotation requirements.
- Check perishable supplies for spoilage or contamination prior to preparation.
- Produce and present foods for buffets.
- Use appropriate cookery methods and standard recipes to prepare foods for buffets.
- Glaze buffet items to organisational standards.
- Produce sauces and garnishes suitable for buffet food items.
- Produce or obtain appropriate buffet showpieces and decorations.
- Use organisational buffet display plans to coordinate the layout of buffet.
- Visually evaluate arrangement and presentation of food items and adjust presentation as required.
- Display hot and cold buffet food in appropriate service-ware at a safe temperature to avoid food hazards and spoilage.
- Serve, replenish and store buffet foods.
- Serve food according to organisational standards.
- Follow organisational food safety procedures for displaying and serving hot and cold buffet foods to avoid food contamination.
- Use portion control to minimise waste and maximise profit.
- Replenish buffet items throughout the service period to meet customer traffic requirements.
- Store buffet items in appropriate environmental conditions before and after the buffet service period.