Mise en place for Gueridon Service

Mise-en-place for Gueridon Service

Food and Beverages are served to guests in many ways in food service areas. Gueridon service is one of the methods of serving foods in hotels.

This type of service is implemented in fine dining restaurants where the à la carte menu is offered and the average spending power is higher. It is essentially the work of wait staff, who possesses a high level of culinary and service skills.

Gueridon service can be understood better by recalling on the spot cooking which is arranged during buffet service.

Guests at the counter feel satisfied as the dishes are cooked according to their choice. The carvery section also carries out the carving of meat, poultry, and game using appropriate tools in the presence of guests.

Mise en place for Gueridon Service

To carry out the preparation efficiently without any delay and confusion, it is essential to ensure that all necessary ingredients and equipment are kept ready for preparation.

Visualize a situation where a dish for flambéing is being prepared in front of the guest but the trolley waiter has forgotten to get the liquor for flambéing.

The operator has no other option but to switch off the burner to get the liquor or ask his/her assistant to get it, which will not only delay the process but will result in guests’ dissatisfaction.

It is advisable to document mise en place for each dish that is offered from the trolley.

The Mise-en-place for Gueridon service includes-

  • The equipment on the trolley.
  • Ingredients for the preparation.
  • Plates or bowls in which the dish is portioned for the guests.

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