RUN SHEET
FRIDAY 6TH DECEMBER 2019
Hi all,
This is the run sheet for the event that we are running on behalf of Citypress on Friday 6th December 2019.
Below is all the information you need, including menus, timings, contacts, setup, equipment lists and some other stuff you might like to know.
If you have any questions or are in any doubt about anything at all, please call me as soon as possible on 07727 936 631.
Ross
EVENT DETAILS
| CLIENT | Citypress |
| Event type | Coca Cola Christmas event |
| Event timings | 12:30-15:30 |
| Staff timings | 10:00-16:00 |
| Guests | 60 adults |
| Address | Oriole Bar, E Poultry Ave, Farringdon, London EC1A 9LH |
| Event manager | Ross Jones | 07727 936 631 |
| Head chef | Ross Jones | 07727 936 631 |
| Client | Beth Meads | 07746 338 327 |
FOOD
Allergens: UNKNOWN - PLEASE BE VIGILANT WHEN SERVING
| Canapés |
60 x Pigs in blankets, parsnip purée, parsnip powder M 60 x Deep fried Cotswold Brie, cranberry sauce (v) G E M |
| Small plates | 60 x Roast turkey dinner, heritage carrots, Brussel sprouts with pancetta and chestnuts, stuffing, Yorkshire pudding, mash, turkey gravy G M E
60 x Brined salmon, roasted red pepper and almond salsa, celeriac crisps, wild sorrel oil F N 60 x Jerusalem artichoke rosti, tomato compote, preserved lemon ricotta, pistachio dukka (v) G E N Se |
| Vegan small plates | On demand x Welsh miso roasted pumpkin, tomato compote, preserved lemon, cashew cream, pistachio dukka (vg) N Se |
| Dessert |
60 x Chestnut sticky toffe pudding, brandy caramel G E M |
| Vegan dessert |
On demand x Dark chocolate pot, orange and grapefruit marmalade, quinoa and popcorn brittle (vg) S |
| Allergen key | G = Gluten | E = Egg | M = Milk | N = Nuts | C = Crustaceans F = Fish | Mo = Molluscs | P = Peanuts | S = Soy | Ce = Celery/Celeriac | Mu = Mustard | Se = Sesame | Su = Sulphites | L = Lupin
All dishes are prepared in a kitchen which handles a variety of ingredients. We cannot guarantee that there won't be small traces of nuts and other allergens. |
DRINK
| WHEN | WHO | WHAT |
| Reception | Client | ALL DRINKS |
STAFF
Back of house
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Head chef | Ross Jones | 10:00 | 16:30 | 07727 936 631 | |
| Sous chef | Michael Delepine | 10:00 | 16:30 | 07799 790 599 |
Front of house
| WHAT | WHO | START | FINISH | CONTACT | NOTES |
| Waiter | Rhyanne | 10:30 | 16:00 | 07454 553 646 | |
| Waiter | Clare Corbett | 10:30 | 16:00 | 07932 723 914 |
EVENT SCHEDULE
| WHEN | WHAT | WHO |
| Friday 6th Dccember | ||
| 10:00 | Chefs arrive at client site | Ross & Michael |
| 10:30 | Waiters arrive at client site | Rhyanne and Clare |
| 10:30-12:00 | Set up kitchen & back of house | All |
| 12:00 | Guests arrive
Canapés served |
All |
| 12:30 | Canapé service ends | All |
| 12:30-13:30 | Break | All |
| 13:30-14:30 | Savoury small plates served | All |
| 14:30 | Sweet small plates served | All |
| 15:00 | Food service ends | All |
| 15:00-16:00 | Clean down | All |
| 16:00 | All staff depart client site | All |
SETUP AND HOUSEKEEPING
| BOH | BOH to use client's kitchen
Please keep kitchen clean and tidy - there is an event following immediately |
| FOH | Clearing into kitchen store room - TBC
Venue to look after drinks service |
| Service | Canapés served on Seven Cherries platters
Small plates served on hired crockery and cutlery All food to be circulated by FOH staff |
| Staff food | Please eat prior to shift. Sandwiches and snacks provided at 11:30. |
| Staff break | All staff to take 20 mins break every six hours, as directed by Manager
N/A for this shift |
| Uniform | BOH: clean black or white t-shirt or chef jacket, smart dark jeans or trousers, clean trainers or shoes, striped apron, knives
FOH: black t-shirt, black jeans or trousers, smart trainers |
| Recycling and waste | Use recycling bins as provided
Never mix food waste and recycling Any surplus food to be eaten by staff or left in client's fridge Food waste will be removed from site if no food bin provided |