Elements and Performance Criteria
- Plan the buffet.
- Plan the buffet, including foods and display, according to enterprise and customer requirements, in consultation with relevant others.
- Select appropriate food items according to season, budget, occasion and customer requirements.
- Calculate the buffet cost according to budget and reporting requirements.
- Plan the layout and display of buffet, taking into consideration type of food, occasion and desired theme.
- Where required, design and organise or produce a variety of appropriate buffet centrepieces and decorations.
- Prepare, produce and present foods for buffets.
- Use appropriate methods of cookery to prepare meats, poultry, seafood and other foods for buffets.
- Where required, glaze buffet items with aspic or gelatine preparations to acceptable enterprise standards.
- Produce sauces and garnishes suitable for buffet food items.
- Carve and serve meats according to enterprise standards.
- Serve and present hot and cold foods according to health and hygiene regulations.
- Apply portion control to minimise wastage and maximise profit.
- Arrange and present food items attractively and tastefully to maximise appeal.
- Prepare and produce desserts for buffets.
- Store buffet items.