1. Hawk Chef Catering Restaurant Roles

2. Hawk Chef Catering Jobs Executive Chefs Bakery/Pastry Chefs Pantry Chefs Expediting Quality Control Food Delivery

3. Executive Chefs Responsible for the main dish Also responsible for food storage, labels and morning set-up (if needed)

4. Bakery/Pastry Chefs Responsible for making desserts and breads These recipes usually takes the longest, so pastry chefs need to be very efficient. Strong emphasis on consistency, so that all customers receive the EXACT same item in terms of size/taste/appearance.

5. Pantry Chefs Responsible for sides, vegetables, fruits, salads and garnishes Largest variety of tasks, most likely to need good knife cuts

6. Expediters Responsible for assembly stations 1. Push together the number of tables needed 2. Sanitize 3. Set up any supplies and equipment needed in the order needed to be most efficient (wraps, boxes/containers; knife, cutting board)

7. Quality Control Responsible for appearance and quality of products All Chefs: Wipe up any spills Set rejects aside for class consumption Do not eat any leftover food until all the orders are filled and checked for accuracy Project Leader: Check off orders against master list Be sure any special needs food orders are correct. Tell delivery when the food is ready to go out the door

8. Deliveries Responsible for delivering orders to correct locations Take pride in your food Wear a clean chef coat If you can’t find the customer, bring the food back to the classroom Do not be disruptive in halls or classrooms Do not give food to other students in the halls unless given permission by teacher

9. Cross Training Everyone is expected to be proficient in every job to enable anyone to step in as needed Some might develop a specialty and will complete that task for most labs All are expected to jump in and help as needed to complete the project

10. Catering Events Before School, Lunch time, After school Come dressed in neat, clean clothes BE ON TIME Be sure to call if you have an emergency and will be unable to be here Report to person in charge Be polite and courteous – smile While serving, use gloves as needed Bring leftovers and supplies back to classroom, clean equipment, serving dishes and safely store leftovers