top of page
MK308422.JPG

Chef Playbook

The 'Chef Playbook' is a quick reference guide to running events the Elegant Affairs way. The Playbook should help you quickly learn our best practices and standard operating procedures on events, as well as quickly reference them as needed.

Party Execution

Pre-Event

  • Log in to Nowsta and review menu, notes and staff

  • Participate in anevent managers call with the captain and salesperson 

  • Evaluate salesperson expectations and report any issues to Chef asap

  • Create gameplan and staff assignments 

Ship Out

  • Review menu especially “Chef’s Notes” and short sheet 

  • Review pack out checklist with Chef

  • Review equipment requisition and make sure all needed equipment is packed

  • Pick up truck from transportation manager at warehouse

  • Ensure vehicle is fueled, clean and with GPS. Report any issues to transportation manager and Chef 

Arrival

  • Meet captain and review load in, parking location and any special instructions

  • Walk through with captain, plan cook tent set up

  • All cooks in proper uniform. Clean and all black, coat, pants, shoes, apron & hat

  • Address food safety & health dept compliance (Lead Chef must carry thermometer

  • Keep reefer running to ensure food remains at a safe temperature 

    ​

Unload

  • Double check all items as they come off the truck

  • Direct where equipment and food will go when unloaded

  • Unload only what is needed, keep food refrigerated on truck for as long as possible

Setup

  • Within 1 hour of arrival, double check that everything has arrived, is in good condition and is working--Triple check that your heat source is working

  • Communicate any shorts or damaged items to the captail. Be sure to contact only the captian in otder to eliminate potential confusion and/or duplicate re-runs

  • Text Chef when fully checked in and set up   

  • Staff meal to be served 90 minutes before event start time (unless addressed in pre-event meeting) 

  • Assign cook responsibilities and circle back throughout event to ensure compliance   

Execution

  • Communicate closely with captain to ensure accurate timeline  

  • Oversee cooks and ensure standards are upheld  

  • Hot food to be served on hot plates  

  • Photograph food and send pics to Chef  

  • Lead Chef report must be completed and submitted the night of the event 

Pack Up

  • Manage extra food and rescue any high-cost items  

  • Pack leftover food for client. When doing a plated dinner event, plate 3 extra of each entrée and save for client 

  • Pack used kitchen rags clear plastic bag 

  • Identify and separate rentals from EA owned equipment  

  • Pack all linen in clear plastic (keep kitchen separate from FOH)  

  • Leave the space as you found it  

  • ​Complete a final walkthrough with the captain 

Load

  • Carefully load items into the truck  

    Review pack out checklist with Chef

  • Large and heavy items are loaded first (Tables/ Ovens / Chairs)   

  • Pack rescued food last 

  • Leave space for last minute beverage and bar equipment  

  • Notify chef of any breakage by taking photos and uploading into Lead Chef Report 

  • Notify chef of any items left behind because of lack or room in the truck 

Return to Kitchen

  • Place rescued food in walk-in 

  • Unload all Cambros and wheels 

  • Remove dirty kitchen equipment from truck and leave outside the kitchen in an orderly manner 

  • Put any special equipment previously identified by Chef next to or on his desk 

  • Clean cab of truck of any garbage or personal belongings 

  • ​Return truck to warehouse. Lock the truck and drop the keys in the drop box 

bottom of page