CHEF BRIEFING - "KNEAD & FEED" EVENT - LONDON, 20 AUGUST 2015
A word from the MD of Food@Work, and event host, Robinne:
A word from our Head Chef, Matt:
If you have any questions about any part of this briefing or the event, you can email Robinne on firstname.lastname@example.org or call on 07789 728182
- Location - Allianz Park Stadium, Greenlands Lanes, Hendon, London, NW4 1RL - Enter via gate A, East stand (see map)
- Room - Come directly to the 100 Club (Allianz Suite) on the first floor for full chef team briefing (25 chefs)
- Arrival Time - 07h00 (SHARP) *The event management team will be onsite from 06h30,
- Contacts - Robinne Collie (07789728182) or Matt (07868707992)
- Dress - White chefs jackets, black trousers, best personal grooming as you will be directly engaging with client participants (hair neat)
About the event
- This is a charity cooking event, paid for by the client, as a way for their staff to experience a team building day together, while doing something good for those less fortunate - they will cook for as many homeless and vulnerable people in London as is possible on one day.
- The client participant team is 500 people.
- Food@Work has designed this event and will be delivering and facilitating it. YOU are part of this F@W facilitation team!
- The 500 client participant "cooks" will be divided into 34 sub teams, each with approx 14 people
- Each team is responsible for cooking 5 dishes, in portions of 150 per dish - that's 48 x half size gastro trays per team
- All the food will be combined to create meals for 5000 underprivileged people, that's 25,000 portions of food!
- All food produced will be immediately packaged up and sent to a blast freezing facility, and then sent on to FareShare, our charity distribution partner, FareShare will take the food into their central London distribution centre, from where they will then distribute the food to over 180 shelters/day centres/hostels etc, for those in need, primarily homeless.
- In addition to cooking for the charities, the client team will also have to produce their own lunch. We are not providing them recipes for this as each team will get a mystery bag of ingredients, from which they need to cook a dish for another team to eat at lunch. The portions here are for 15 people. There are 3 types of mystery bags, all vegetarian. Teams 1-11 will cook Dish A, teams 12-22 will cook dish B, and teams 23 - 3 will cook dish C. Team 34 will not cook a lunch dish, The ingredients are listed on the last page of the recipe pack.
The chef team
- You are one of the 25 chefs in the Food@Work facilitation team, running this event for the client.
- There will be 17 floor chefs, each responsible for looking after two sub team of participants (15 people in each team, 30 people in total) while they produce the food they are required to prepare, 150 portions of each dish.
- There will be 6 section chefs, each overseeing 6 sub teams and the 3 floor chefs working with these participants(you may have been asked to attend the prep day on the 19th, and if so, you will be one of these chefs)
- There is an executive head chef (Matt) overseeing the entire food production
- There is an senior executive sous chef (Tom) who will be managing all food safety aspect of the day, and supporting the Executive head chef with his overall management of the food production.
- There will be a logistics manager from FareShare managing all the packing and shipping of food as it is ready
- Unless you have already been told otherwise, you will be one of the 17 floor chefs, so in direct face to face contact with the clients. How you are with them will determine their experience of the day so your role is CRITICAL.
- Yours is a mentoring role, where you support the client to get the job done, and ensure your teams produce the food required - Dont be too controlling in your communication to them but you must ensure they get it done, properly, no cutting corners.
- You must ensure food safety and hygiene practices are being upheld according to our HACCP and food safety protocols for the event (you do not need to probe food as that is being managed by others on the day).
- You must bring the best of your people skills - balance fun and a good sense of humour with the focus, drive and organisational skills it takes to get this job done
- You should share your passion about food, cooking, teaching others, helping others, doing great work for charity
- You must remain calm and composed - there will be lots going on at the same time, lots of questions asked by participants and lots of food being cooked, which needs to be managed by you and the teams you are looking after. You need to be on top of things at all times. The section chefs and the head chef and sous chef are there to support you as well!
- 07h00 - Event facilitation team briefing, and facilities tour, chefs dress and put on name badges.
- 08h15 - 09h15 - Client arrival and refreshments
- 09h15 - 10h15 - Client welcome, briefing, intro chef team, video presentations
- 10h15 - 10h45 - Client planning and reading of recipes (**your teams may have questions for you here re the recipes and how things are going to work, so if you are well prepared and know the recipe methods, you should be able to answer clearly without scrambling to read the recipe in front of the client, which is not what we want)
- 10h45 - 11h00 - chefs lead their teams down to the "kitchen"
- 11h00 - 14h30 - cook, chill, pack, ship
- 14h30 - 15h30 - client lunch (all chefs stay to clear sections in "kitchen" - wash and dry kit)
- 15h30 - 16h00 - client "big clean" session (clients will assist in clear up)
- 16h00 - 17h00 - clients upstairs again - F@W team to clear and breakdown sections
- 17h00 - client departs
- 17h00 - end (end time dependent on what needs doing to clear) - F@W team breakdown and clear up
**You may be able to leave at 17h00, but more likely you will be asked to stay on to assist with the clear down. This could go on until 8pm. Please liaise with Chef Matt regarding leave times and signing timesheets (agency chefs)
- You MUST read and understand the recipes PRIOR to arriving on the day.
- It is absolutely essential to the smooth running of the event, and our clients experience. if you don't prepare properly you are putting the event at risk - the experience for the paying client, and the reputation of Food@Work.
- It will be obvious who is prepared, and who is not.
- These recipes have been designed specifically to support a large scale food production event with as little risk as possible, and with minimal cooking equipment.
- The components of the dishes will be cooked separately, cooled, and the dish assembled cold. then covered, labelled and packed into crates to be send off for freezing, and then to FareShare's depot for onward distribution to the shelters. Final cooking of the dishes will be done by the shelters when they receive the food.
- Section 5.2 outlines the cool-cool-freeze process we are following on this event, to ensure food safety.
- The individual components of the dishes will be cooked, then cooled, using ice water baths for hot liquids.
- Once cold, the dishes will be assembled cold, sealed, labelled and shipped off to a freezing facility.
- Then, once frozen, they will be shipped to FareShare's central London depot, for onward distribution to the shelters.
- All probing/record taking will be done by one of the Food@Work Chefs and an external Food Safety Consultant.
- You must ensure the participants you managing adhere to workflows outlined in the recipes (represented here in the flowcharts).