Elements and Performance Criteria
- Design and plan a buffet.
- Consult with others to determine requirements and design of total buffet concept.
- Design buffet menu according to season, budget, occasion, and customer requirements.
- Identify quality, price and customer requirements, and plan the purchase of a range and quantity of food items.
- Plan layout and display of buffet according to type of food, occasion and theme.
- Incorporate design of showpieces and decorations to enhance buffet display.
- Produce food preparation lists and display plans for use of operational kitchen personnel.
- Prepare for buffet.
- Display food items and supervise service.