DIVISION : FOOD & BEVERAGE DEPARTMENT : BAR & RESTAURANT

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BUFFET SERVICE (1/2)

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PROCEDURE PURPOSE : QUALITY STANDARD BUFFET SERVICE

 Check and clean the counter.

1. Make sure the buffet counter is clean before setting it up

2. The buffet must be kept impeccable during opening hours

 Set-up.

1. The buffet has to be set up before the public opening of the outlet

 Replenishment.

1. The waiter/Chef shall check if all items are replenished in time

2. The waiter/Chef shall maintain the heat in all chafing dishes
3. If needed, the Chef shall stir the dishes

 Show kitchen / Live cooking.

1. The Chef has to be alert and prompt into taking and preparing the a-la-minute
guest’s order

 Kitchen staff.

1. Set up the buffet on time and remove at the indicated time

 Stewarding.

The stewarding team shall arrange all the buffet equipment :

1. Chafing dishes
2. Chinaware
3. Platters

 Cleaning equipment.

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OPERATIONS MANUAL FB03.25
DIVISION : FOOD & BEVERAGE DEPARTMENT : BAR & RESTAURANT

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BUFFET SERVICE (2/2)

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PROCEDURE PURPOSE : QUALITY STANDARD BUFFET SERVICE

The stewarding team shall clean and store all the appropriate equipment for the next
day.

 The Outlet Manager / Assistant Outlet Manager must check :

1. All the equipment

2. The presentation decoration at least 15 minutes before the public opening

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OPERATIONS MANUAL FB03.25