(Forgive me if this is a bit disorganized, had limited time.)
Some initial questions....
What time frame for service of 300? In other words how fast will you be expected to serve everyone from
the scheduled dinner time on?
Who's doing the serving? How many servers? Are you plating and serving acccording to table?
How many guests at each table? (I would figure on minimum 4 servers per 2 platers)
How is the food delivered from the kitchen to the servers--a pass-through?
Is the salad being served as a pre-course? (in that event you have to plate and serve 300 salads as well.
(I hope you're planning a simply presented one, like spring mix with beets/goat cheese topping, etc.)
No apps I take it?
How much time are you allowed total for prep, cooking and plating?
And are you prepping and cookiing and serving all this in one day? No pre-prep day?
How many platers you need depends on how fast you're required to feed those 300 people.
That's not a complex menu as you presented it, so two of you can handle up to 100 without too much
stress,provided you have most everything you need prepped and ready. But 300 is a different ballgame.
It's also dependent on how much space you have in your expedite area for plating.
And how smooth it goes is greatly dependent on the setup.
IMO you'd need at least 1 cook hanging back, rotating product, plates, etc, while plating is under way.
And I would generally say two dedicated platers would be necessary (minimum) each on their own "end"
with all menu items in front of each plater. And with two main courses, its best to have one plating the
pork entre, the other plating the seafood entre on the opposite end. Makes it far easier for the servers
How were you intending to utilize the hotboxes-- for finished plates, or to hold food pans to BE plated?
Again, what is the expected service time?
Are you guys responsible for any post chores other than cleaning up your own kitchen mess?
Now, if you're the one deciding HOW to cook this menu, then IMO you're the Chef, not a cook.
Charge accordingly and dont sell yourself short.
Personally in my banquet experience I wouldn't touch this with one other cook/chef for less
than 350..00 for my fee alone. And even that might vary upwards, depending on other factors.
Also, ask for the money before the event starts. I have been burned before getting paid after.
John is absolutely right about this. One of the common excuses I've gotten afterwards, is
"Ahh well, problem is, we didn't make as much on this as we hoped, in fact we lost money on it,
so paying you that much now wouldn't make much sense."
I swear I kid you not!.