White collared shirt with buttons, black pants with black socks, or black skirt and black stockings, black closed toed/heeled shoes with traction, hair net, skull cap, chef jacket and apron.
Duties:
1) Set up the dining room for 50 guests
2) Prepare all five units with recipes and utensils
3) Begin mise en place at 5 p.m.
4) Start coffee/tea, fill creamers at 6 p.m.
5) Prepare trays for baked products
Kitchen Manager:
1) Set up Supply table
2) Check uniforms
3) Check unit preparations: Recipes, Utensils, Dish water, linens, oven temperatures
4) Check mise en place
5) Remember what you learned about managerial styles and motivating employees.
Dining Room Manager:
Assign these duties:
1) Dress six (6) round tables with cloths
2) Dress three (3) rectangular tables with cloths for buffet
3) Count out Cups, saucers and spoons for coffee and tea, place on buffet tables
4) Twirl napkins, fill sugar bowls and creamers (6 p.m.)
5) Remember what you learned about managerial styles and motivating employees
