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Buffet Breakfast Check List

The document outlines best practices for buffet breakfast management, including setting up buffet stations one hour before meals, maintaining cleanliness, ensuring adequate food levels, and proper food temperatures. Buffet runners are responsible for keeping buffet areas clean and food fresh, informing others before dishes need refilling, and cleaning up after meals. Proper grooming and knowledge of the menu are also emphasized. Advance preparation by production staff is important, with all food to be fresh, of high quality, and in line with menu planning.

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chef eko adityo
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4K views3 pages

Buffet Breakfast Check List

The document outlines best practices for buffet breakfast management, including setting up buffet stations one hour before meals, maintaining cleanliness, ensuring adequate food levels, and proper food temperatures. Buffet runners are responsible for keeping buffet areas clean and food fresh, informing others before dishes need refilling, and cleaning up after meals. Proper grooming and knowledge of the menu are also emphasized. Advance preparation by production staff is important, with all food to be fresh, of high quality, and in line with menu planning.

Uploaded by

chef eko adityo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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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  

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