Elements and Performance Criteria
- Prepare and maintain gueridon trolleys and equipment.
- Stock trolleys with clean implements, utensils and linen according to menu requirements.
- Polish and clean equipment according to organisational procedures and food safety procedures.
- Select ingredients according to menu requirements.
- Examine ingredients for quality and condition prior to display on the trolley.
- Present and display foods effectively using their colours, varieties and shapes to attract customers.
- Position trolleys appropriately for customers to view.
- Clear and clean trolleys hygienically.
- Recommend and sell foods and dishes to customers.
- Prepare and serve foods.
- Prepare gueridon food dishes correctly to standard recipes according to food safety procedures.
- Carve and serve meats, fish and poultry according to customer preferences.
- Prepare appropriate accompaniments and finishing ingredients.
- Involve customers in preparation process and invite them to select ingredients, choose the finishing method and determine the size of portions.