Hot Holding: Keep extra trays in insulated bags during service with hot packs. Always keep pans of the same component in the same bag, for ease of organization during service. Avoid opening bags if possible, to retain heat and maintain food temperature.
Swapping Pans: If there are two CLs onsite, work together to quickly swap out pans when a component is getting low. First, pull the replacement tray you are swapping out from the delivery bag. Unwrap any saran wrap from the tray and wipe down the tray. Wait for a break in the buffet to swap out pans.
Cleaning: Wipe down and tidy up the buffet throughout service to make sure the area is as clean as possible. Make sure the area around the buffet is also clean. Be cognizant of space and organization. You are responsible for keeping things neat, organized, and out of the way.
Empty Pans: Stack empty trays neatly on a counter or in a bag lined with a trash liner. Do not dispose of anything at the customer site unless the instructions say otherwise.
Consolidate: Once the initial lunch rush has died down, start consolidating buffet lines. This will enable you to start cleaning and putting away unneeded items.
Breakdown
Put out all Sternos: To put out a sterno at end of service. Carefully remove the sterno from the chafer. Be careful, as the sterno will be hot. Place the lid back on over the sterno opening, or use a serving spoon and hold over the opening for a few seconds to cut off the flow of oxygen. Let cool before handling. Bring all used sternos back to Lish to be disposed of. If possible let the sternos completely burn out.
Clean Equipment: Before putting away the chafers make sure they are clean by using sanitizer spray and a rag if available, if not available use a wet rag or paper towel. If using reusable serving utensils, wash or load the dishwasher as directed by the Onfleet instructions or customer.
Storing Equipment: Storage will be site dependent. Make sure all catering equipment is stowed away neatly in the designated area.
Leftovers: Record the number of pans of each item remaining on the Packing Sheet to the right of the component name. This information will help Lish with both future menu planning and for the chef to improve portions.
Package and store leftovers as necessary according to customer preferences. Pack up remaining trays to dispose of back in the kitchen.
End of Shift Inventory: If you are the Lead OA, take inventory of all catering equipment onsite using the Onsite Closing Form. The form will be accessible via a link in your Onfleet task. If you do not have service or access to WiFi use your packing sheet to keep notes. You can use these notes when you do have service. Forms must be filled out by the end of the day.
Requests for inventory should be submitted using this form. Filling out the Inventory Request ensures you will have everything you need for your next order.