Standard Operating Procedure
Procedure Title How to set up the buffet Location- Oasis
Department Food & Beverage - Kitchen Procedure No. FB-Kit-Oas-3
Prepared by: Andrew Brown Executive Chef Date: March 2009
OBJECTIVE
• To ensure that the buffet is set and ready by the appropriate time
• To ensure that the buffet is attractive and appealing to the guest
STANDARD
• All buffets should be set at least 15 minutes before the restaurant is due to open
• Buffet props are to be used to create height variations
PROCEDURE
• Cold buffet should start to be taken out and displayed 45 minutes before the outlet is to open, this will allow enough time to display the items and present an attractive buffet
• Hot food should be started to be sent out approx 30 minutes before the restaurant is due to open
• The buffet including live cooking stations should be ready for guest use 15 minutes before the outlet is due to open.
• Staff should ensure that they are “standing by” at their stations 5 minutes before the door opens