Bar Duties

BBQ Guidelines – Twilight Series

Team Requirement – 2 x people to make life easier
Arrival Time – 6pm Aiming for Service Start @ 6.45pm to 7pm
Closing Time – usually around 8.30pm, 9pm latest

Any questions or concerns – call David on Bradley 0408 747 925

All BBQ food preparation and service must be in alignment with the Food Act 2003

Process

Check food stocks – Sausages,tomatoes,lettuce in fridge, fresh bread and rolls on bench, burgers in freezer.
Please note food stocks may sometimes be in the freezer located in Committee Room upstairs – if so,
please allow time to thaw if needed (hamburger patties ok to cook from frozen)
Place BBQ in cooking location and ensure cooking surfaces are clean and BBQ mats are placed in front and back of BBQ
Place preparation table and holding table in location
Wipe down all surfaces to be used for preparation and food handling
Gather cooking tools and serving utensils and ensure cleanliness
Ensure bread is ready for sausages say 1 loaf at a time
Ensure rolls are ready and split say 30 at a time
Gather condiments and have ready on serving table

Food Preparation

Light BBQ and heat up on low heat
Chop 2-3 Kg of onions and commence cooking on low heat
Wash lettuce in salad spinner and chop and place in serving bowl and
cover with cling film – only use bottled water provided
Slice tomatoes and place in serving bowl and cover with cling film
Open 2 x cans of beetroot, drain and place in serving bowl and cover
Have serving tongs ready with above bowls for service
Cook 20 x sausages on low heat – cook more as needed depending on

demand (average per Twilight is 20-25 sausages)
Cook 40 x hamburgers from frozen on low heat – allow 15 minutes to cook so well done to ensure hygiene –
cook more as needed depending on demand (average per Twilight is around 50 burgers)
Veggie burgers are now available and are cooked to order. There is a cast iron pan available if you wish to cook separately simply by putting the pan on the BBQ hotplate.

Note: if more bread, rolls, sausages or hamburger patties are needed please check with a Committee Member or alternatively check freezer in Committee Room (upstairs in Club House) and the white fridge/freezer in the Bar Area.

Note: like all BBQs there are parts of the grill surface that are hotter so a bit of experimentation will allow you to cook whilst maintaining cooked food warm

Service

Bar will process orders and provide a napkin for a sausage and paper plate/bowl for burger
Serve sausages on bread and add onion if requested
Serve burger on roll, add onion if requested and allow member assemble salad as per their preference
Members may add condiments as they wish

Closing

Bar will generally advise when orders are slowing
Close down BBQ and clean as appropriate
Return unused food (covered) to refrigerator –
bread to freezer and store condiments & advise Committee Member if any left-over cooked food

Notes

BBQ Team are provided 2 x no charge bar drinks each and food as preferred plus bottles of water
Disposable gloves, aprons and clean tea towels are in the preparation area
Some materials are in the bar area - spare condiments, some frozen bread, napkins, etc – please check if any needed

Many thanks for your contributions and efforts – it all helps our club and members!

Extracted from KYC BBQ Guidelines v1.4 DB Dec 2024