Example of Sequence of Serive ( LONG)

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Posted by Ron on February 28, 19100 at 15:28:25 :

In Reply to: Re: Ron's Offer of Examples of Sequence of Serive posted by Elizabeth on February 27, 19100 at 17:46:47 :


JOB DESCRIPTIONS

Dress servers in Black and White

If serving try to avoid heavily scented Colones and Perfumes

Hand Washing Rules
Please was hands with anti-bacterial soap after using the restroom or any
non sanitized surface. Wash hands with a full lather for ten Seconds. If you
have been handling food or bussing tables please use the fingernail brush.

General Plan

Guest will be seated at 25 72 inch round tables seated 8 per tables. You will get your table assignments when you arrive at the site. You will supervise the serving of the passed Appetizers and the stationary appetizer display.

appetizers served between 6:00 pm to 7:00 pm

Dinner served from 7:00 pm to 9:00 pm

Menu

Spanakopita [spinach and cheese in triangles of fillo pastry]
Savory Tarts [ small assorted quiches and tarts in pastry shells]
Stuffed Cherry tomatoes [stuffed with salmon mousse]


Baby Greens Salad With Raspberry Vinaigrette
Salad presented with Gorgonzola cheese, and Spiced Walnuts

Raspberry Sorbet
an Intermezzo is designed to clean the palate from the salad course and prepare it for the main course

Wild Rice & Mushroom Pilaf
A blend of Wild and White Rice in a Porcini mushroom and chicken. [Classic Kitchen Associates made] stock and mixed with Mushrooms

Sauteed fall Vegetables
Cauliflower carrots potatoes and Mushrooms Sauteed in butter and fresh herbs

Roasted Pork Loin
Marinated In juniper berries and Champagne vinaigrette served with a Madeira Sauce
or
Eggplant columns
eggplant that has been hickory smoked. Then roasted zucchini and yellow squash are baked with fresh herbs. Topped with roasted red peppers and sun dried tomatoes

Classic Rum Cake

Presented with fresh whipped Creme Fraiche { cream fresh is a mixture of taste between sour cream and sweet cream} This cake recipe has been in the chef family for a number of generations


It will be very important to fill out your table forms and turn them in at the
end serving. You will be paid a bonus of $1.00 per form turned in. Put them in your apron pocket and hand them in at the end of the night. With the budget in this Non Profit event we will all need to step in when needed.

Wait Staff
It is very important to review the menu and know what food is being served.
If you have experience in waiting tables please use the serving trays and
jack stands to serve your tables. Let the less experience servers use the three
rolling racks to serve with. Please help the bus staff in clearing tables. Also remember that the tables need to be bussed as a group in order to keep track of items. Take bus pans to dishwasher.

SPECIAL REQUESTS

There are only a few request on this job we will be filling

1 If one is allergic to walnuts we can serve a non walnut crouton and use a non walnut dressing.

2 We will be able to bring out extra dinner rolls, Rice, Vegetables and check with the kitchen for Roast Pork Loin.

If the guest did not originally order vegetarian we are not able to guarantee that the will have the option of ordering it. We were only informed of 30 vegetarians to be served. We have planed for 35.

When serving the salads fill out your table form with the time order form filled out.
The salad plate will remain on the table until the Intermezzo is served. We will be clearing the table at least 4 times.

Waitress / Bus - may be combined

After the Intermezzo clear table. Please keep you tables together when bussing.
We will have three types of table settings and flatware and need to keep the separated.

Bus Staff
When washing dishes keep item grouped together. There are three type of flatware and plates. It's very important to keep track of the plates.

Wash spoons of Citrus Fair first after Intermezzo is served. These spoons will be used for coffee.

Kitchen Staff
You will need to be flexible in these jobs you will be assigned a variety of jobs. This is based on the fact that you did a great job at the last event. I will guide you in what to do. I will also make sure as much as possible that all items are timed properly. Please cross off items that you have done and initial them.


Appetizers

savory Filio shells with artichoke cheese filling Italian style Parmesan and mozzarella

Mango roulades chicken breast diced and mixed with Mango Chutney and rolled in puffed pastry.

Core and fill 150 Cherry Tomatoes. Garnish with Dill. Place on height black tray
and refrigerate until 5:30.

Bake 125 Spanakopita (4pm)

Flash bake 100 (about 2 bags) mango roulades for 15 min (4pm)

Fill 45 fillo cups with Artichoke mixture bake 350 for 15 min (into oven at 5:30)

Bake 48 mini quiche (5:30) pre pan and place back into freezer

Slice pesto Brie () and plain Brie for platters


Intermezzo
Zest Lemons and chop
Prepare mint leaves. Leave should be pulled from stems
use the 3 oz scoop {blue Handel} and place one scoop into each cup and place on backing sheets in freezer.

Employee Schedule

Kathy / 3:00 PM - 11:00PM
Cora / 4:00PM - 10:30PM
Diana / 4:00PM - 10:30PM
Anne / 3:30PM - 11:00PM
Jill / 4:30PM -10:30PM
Cindy/ 4:30PM - 10:30 or 11:00PM (unk)

Any questions please call Classic Kitchen Associates...433-7238. If no answer leave message.
We will get back to you as soon as possible.


Event is at the Citrus Fair Fairgrounds in Cloverdale. Take the first Cloverdale exit.
Take a left at stop sign. Go to street light then proceed straight into Fairgrounds. Park then
proceed to kitchen.


Main course
Roast will come out of ovens at 5:00 pm and hold for 1 hour in Cambro hot boxes.
At 6:00 pm start slicing roast. Heat pan drippings and marinade on oven and use to moisten
roast. Place into a 150 degree oven at 6:15.

Packing list

loan list
24 baskets

2 4 inch hotel pans
4 sheet pans
2 deep bus tubs
3 2 inch hotel
4 jack stands and trays

Packing list
2 piping bags maybe
8 sheet pans
1 speed rack
all bus tubs number #_________________


CHEF NOTES

1:00 START vegetarian meal smoke Egg plant and mix with squash. At store buy chicken stock and mix with 2 boxes of COUSCOUS use to build second layer. This will be a thin topping mixed with very small amount of dried parsley during the last few minuets before done.

Manager Notes


Count salad plates
count dessert plates

Remove salmon from fridge

2:00 pm Roast into oven 3pm ? Out at 5:30 Rest 1 hour slice


3:00 200 salad plates into fridge on sheet pans ************************


3:30 Start scooping sorbet out into cups use hot water on scoop should be warmed in hot water
If time separate mint leaves ( 1 person 25 min count out 200 )
If time zest lemons ( 45 min ) save lemons in zip lock bags

4:00 Start slicing cake


4:05 Start Spanakopita


4:06 Start mango roulades

5:00 start chaffing dish


5:30 Veg into oven by 5:30 at 350. Out after 1 hour and into chaffing dish

5:30 Fill Filo shells (est 20 min) can be pre filled and chilled

6:00 Start salads and place into refrig no dressing
Gorgonzola {if time crumble one more wedge or if way by 6:15 or 75 plates crumble more


6:30 Plates into oven Bottom double


* Rice and vegetables will be served from chafing dishes. And held in +cambros hot boxes

Vegetarian Main course
Will be on sheet pans holding cold until 6:30. then placed into oven and baked at 350

Will hold in foil wrapped sheet pans in foil in Cambro (BEAS LIST} look for the couscous.


Dessert
Slice 50 portions and wrap in plastic wrap and place on sheet pans on speed rack
The number pre wrapped will be determined by time restrictions in time. This job should be done before event during prep of appetizers. Save all rounds and plate in back to Classic Kitchen Associates tub
USE A PIPING BAG TO PLACE ROSETTES ON EACH CAKE.



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