BUFFET BREAKFAST MANAGEMENT

BUFFET SET UP
yes no
1. 1-hour before meal hours / event, food ready set up  
2. Staff in charge for station, stand by in the station  
3. Check all back up / refill food  
4. Check food tag, correct spelling  

BUFFET RUNNER :

Hot Section yes no

1. Grooming standard for the staff  
2. Knowledge menu presented at the buffet ( name tag )  
3. Maintain cleanliness buffet area  
4. Maintain cleanliness serving tools  
5. Inform ( re-filling ), before the dishes finished in advanced  
(because all the back up hot food should be made a la minute)
6. Used dip insert chaffing dish for all hot food item  
7. Do not put too much food in the chaffing dish  
8. Hot food should be served hot  
9. Stand by in the buffet during service hours and  
always keep the food items always fresh all the time
10. Cleaned up after buffet hour finished  

Cold Section yes no

1. Grooming standard for the staff  
2. Knowledge menu presented at the buffet ( name tag )  
3. Maintain cleanliness buffet area  
4. Maintain cleanliness serving tools  
( juice container, milk dispenser etc )
5. In form ( re-filling ), before the dishes finished in advanced  
6. Used properly china wares for presented the food  
7. Cold food should be served cold and fresh  
8. Stand by in the buffet during service hours and always  
keep the food items always fresh all the time
9. Cleaned up after buffet hour finished  
Bread Section yes no
1. Grooming standard for the staff  
2. Knowledge menu presented at the buffet ( name tag )  
3. Maintain cleanliness buffet area  
4. Maintain cleanliness serving tools  
5. Stand by in the buffet during service hours and always  
keep the food items always fresh all the time
6. Check all the bakeries are fresh  
7. Used platter or basket for all bakeries item, as per standard  
8. In form ( re-filling ), before the dishes finished in advanced  
9. Cleaned up after buffet hour finished  

Egg Section yes no

1. Grooming standard for the staff  
2. Knowledge menu presented at the buffet ( name tag )  
3. Know how to cook the egg dishes  
4. Know how to set up the egg station, simply and elegant  
5. Maintain cleanliness buffet area  
6. Stand by in the buffet during service hours and always  
keep the food items always fresh all the time
7. All the condiments should be fresh and top quality  
8. In form ( re-filling ), before the dishes finished in advanced  
9. Cleaned up after buffet hour finished  
10. Maintain the operating equipments are in good shape and well clean  

Additional Section yes no

1. Grooming standard for the staff  
2. Knowledge menu presented at the buffet ( name tag )  
3. Know how to set up the station, simply and elegant  
4. Maintain cleanliness buffet area  
5. Stand by in the buffet during service hours and always  
keep the food items always fresh all the time
6. In form ( re-filling ), before the dishes finished in advanced  
7. Cleaned up after buffet hour finished  
8. Maintain the operating equipments are in good shape and well clean  
BUFFET PRODUCTION
Western, Cold, Asian and Pastry Bakery yes no

1. One day advance preparation for the next day buffet  

2. All the preparation should be fresh, top quality  
3. Follow the menu planning for the buffet  
4. Communication with the stewarding for the equipment needed  
5. Arranged nicely all the mis en place in the trolley and keep in refrigerator  