W., to answer your questions:
It was sort of set-up that way, but depending on how smart/organized of a pastry chef they got, I guess. Once I got there I assumed more responsibility and it evolved from there. My boss tells me he's really glad that he doesn't have to deal with my inventory and other orders. Since we have our own little walk-in, I leave the items needed that day boxed or packed(according to the names assigned to the parties), and they look at the party log and pick up the stuff. Since this is catering, I don't really have to deal with day-to-day plated desserts and such. Majority of our bulk work is for Thurs.-Sunday. Days off are Sunday and Wednesday(a lot of times I do work 6 days). Since food is taken offsite, we never get back left-overs. For plated dessert presentations, I always make a sample plate on a half-sheet pan with the items "glued down" with chocolate so they don't move and send that to the party, as well as showing one of the cooks who will be working the party.
For ordering produce and food items: create an inventory list or table of everything you use in the bakery(flour, sugar, chocolate, etc.), with a columns for your par levels and how much you need to order. We order all the dry items on a once a week basis, so pick the day before ordering to check all the stuff through your list and write what you need. It doesn't take a lot of time. 15 minutes tops. For the produce and dairy orders, the kitchen has separate order forms where I add my orders in and write "pastry" next to the item so they now it's for me and deliver these items to my walk-in.
If you need more detailed info., just e-mail me. Glad to help you out.  |