Banquets

The JUST C.A.F.E. restaurant is one of few premium restaurants for connoisseurs of combination of noble atmosphere, haute cuisine, and true professionalism in its case. This hall is in rich tones, but moderate shades of gold, beige and honey colours. Luxury and comfort conditions are created thanks to refined textiles in the French style at windows, to the soft sofas upholstered with a cream skin, gilded ceiling beams.

Even the small sculptural angels decorating a bar counter, correspond to colour and style of a hall.

Ability to properly receive guests is an art. Trendsetter and standard maker in sphere of restaurant service, the Kiev JUST C.A.F.E. restaurant invites you to celebrate any occasion: a corporate party, wedding, anniversary, social dinner, and cocktail party or organize a business conference. We offer combined banquet options: dinner buffet, banquet-cocktail, tea-party.

Vip hall

Elegant VIP hall of the Just C.A.F.E. restaurant is the place where comfort, warmth, peace, privacy, and a pleasant chat over a glass of good wine interwoven harmoniously. Friendly surroundings, excellent service and peculiar menu create a unique atmosphere of comfort, peace, light-heartedness, and relaxation; allow to enjoy the moments of any festive event with family, friends or colleagues, and to forget for one night that you are in the center of Yalta. Stylish, with an elegant interior design solution.  VIP hall of the Just CAFE intended for 20 persons.

The staff of the restaurant

Chief Restaurant Manager

Chief Accountant

Manager

Chef de Cuisine

Chef

Waiters

Plongeur

Accountant

Barmans

General Assistant

Storekeeper

Kitchen Porters

KitchenPorter

KitchenPorter

The staff of the restaurant must have sufficient knowledge of all the items on the menu and wine list in order to advise and offer suggestions to the customers. Further more they must know how to serve correctly each dish on the menu what the accompaniments are the correct cover, the make up of the dish and its appropriate garnish and also how to serve various types of drink, in the correct glass and a the right temperature.

1) Ownership- Corporate or local owners are ultimately in control of the restaurant. They are the ones who stand to make or lose the most due to the success or failure of the restaurant. The owners usually are responsible for hiring the general manager and may also choose the executive chef. 2) General Manager- The general manager is responsible for the day-to day-decision-making of the restaurant. They are responsible for scheduling and payroll paperwork as well as sales accounting and money counting. The general manager does most of the restaurant's hiring and firing. The general manager must also stay in regular contact with ownership to both relay information and request guidance. General managers often work the most hours in the restaurant because they are key holders that work from open to close. 3) Executive Chef- An executive chef is the manager of the entire kitchen. They are responsible for the products coming into the kitchen from vendors and suppliers. Executive chefs report directly to the general manager about inventory and ordering. The executive chef is also responsible for all the meals that leave the kitchen. Executive chefs are usually consulted in the interview process for all kitchen help. They take responsibility for all the decisions made in the kitchen regarding everything from quality control to nightly specials.

4) Manager- The front of the house manager is an important tier in the restaurant chain of command. The term "front of the house" refers to not only the dining area but all parts of the restaurant excluding the kitchen. The job of the front of the house manager is to assist the general manager and the executive chef in customer relations and managing front of the house employees. They are charged with choosing and monitoring the performance of shift leaders. They are also responsible for the appearance of the staff and the restaurant.

5) The Head - waiter -greets the guests on arrival, shows them their tables and seats them. Then he hands the menu and takes the orders. He should be able to give expert advice as to the food and enduce the guests to buy of the best ... and most profitable too.

6) Chef - direct the staff. Is application for the necessary food products and raw materials, the timely receipt from a warehouse, control the timing, range, quantity and quality of their receipt by the implementation. Controls the cooking. Is released chefs work.

7) The bartender - serves visitors behind a bar with alcoholic and soft drinks, confectionery and other products; registers cabinets and counter, in perfect condition; shall prepare and provide to the accounting statements of cash flows and the balance of goods.

8) The Station waiter- notes the orders and passes them on to the kitchen; he must have a clear notion of the required time for lb preparation so that he can adjust the timing of his courses. He will serve the dishes from the customer's left, the dirty plates being collected from the right. It takes a skilled and clever man to give the right sort of service.

9) The Commis waiter- brings the food from the kitchen to the using a tray or trolley. He collects the dirty plates and dishes them to the wash-up area.

10) The wine-waiter - will bring, prepare and serve the wine ordered st. He will see that it is served at the right temperature and і the glasses when necessary.

11) Cleaner -produces cleaning, wiping the dust, sweeping and washing the floors, staircases, Windows, walls, baseboards, ceilings in the rooms ; Arranges the trash, timely cleans and disinfects them.

12) Utensils washer - washing tableware during the working day; cleaning of plates and glasses from food waste; the delivery of clean utensils for dispensing tables; the contents in purity and compliance with rules of operation of the machine.

Menu
Name of dishes	Output, gr	Price,UAH
COLD APPETIZERS
Fresh scallop carpaccio	140	110
Salmon carpaccio	130	145
Tuna tartar with vegetables	120	110
Veal tartar	120	105
Cheese plate	245	178
Caprese salad with Pesto sauce	250	98
SALADS
Salad made of tomatoes and avocado	300	130
Olivier	250	120
Sea weed salad with seafood	245	188
Sea weed salad	300	146
Caesar salad with shrimps	250	117
Caesar salad with chicken	250	89
Warm salad with grilled veal, champignons	200	97
HOT APPETIZERS
Warm salad with roast beef	200	145
Foie gras	250	194
Mediterranean shrimps	200	139
Fried spring-rolls, stuffed with duck meat	250	118
SOUPS
Clear chicken broth with chicken meatballs	300	40
Ukrainian borsch with veal	370	45
Onion soup	220	40
Creamy cauliflower soup with low salted salmon	230	45
Mediterranean seafood soup	350	125
Creamy pumpkin soup	210	40
FISH DISHES
Steamed zander chops and steamed vegetables	280	98
Fried zander fillet	300	120
Sea bream fillet with mashed potatoes	380	194
Grilled scallops	100	138
Grilled cuttlefish	100	55
Baby squid grilled	100	55
Grilled salmon fillet with vegetables	220	130
MEAT DISHES
Pork fillet, served with cauliflower puree	350/30	94
Beef steak with grilled vegetables	440	227
Steamed rabbit chops	280	107
Pork ribs with tomato sauce	300	127
POULTRY DISHES
Chicken Kiev	260	95
Chicken kebab with vegetable salsa	330	89
Oriental duck	410	297
Fried chicken chop stuffed with porcini mushrooms	250	79
SIDE DISHES
Mashed potatoes	100	30
French fries	100	30
Pan fried with onions	100	30
Couscous	100	25
Grilled vegetables	150	45
Buckwheat with onions and butter	150	25
Rice «Black&White»	150	40
Alcoholic and non-alcoholic drinks
GIN «Bombay Sapphire»	50	70
GIN «Beefeater	50	60
TEQUILA «Olmeca Tezon»	50	150
TEQUILA «Sausa Tres Generaciones»	50	200
RUM «Havana Club Blanco»	50	60
RUM «Havana Club Especial»	50	75
IRISH WHISKEY « Jameson 12 y.o. »	50	90
AMERICAN WHISKEY «Gentleman Jack»	50	65
VERMOUTH «Martini Extra Dry»	50	35
ARMAGNAC «Chateau de Maniban XO»	50	140
GRAPPA « Po di Poli Moscato»	50	70
CALVADOS « Pays D'Auge Pomme Prisonniere»	50	130
COGNAC «Martell VS»	50	90
BRANDY «Ararat Aney 6 years»	50	60
VODKA «Nemiroff Pepper»	50	25
VODKA «Beluga Gold»	50	250
Green chinese tea "China Pagoda"	-	60
White chinese tea "First Love"	-	50
Classical japanese green tea "Japan Sencha Fukujyu"	-	50
Black tea with strawberry	-	50
Tea mix "2001 night"	-	50
American coffee with milk	150	40
Espresso	30	34
Latte	250	46
Cappuccino	200	40
Big choice juices	250	25
Coca-cola	250	25
Schweppes Tonic	250	25
Desserts
Sacher cake	220	45
Honey cake	220	55
Tiramisu	120	70
Chocolate souffle with ice-cream	200	64
Сheese pancakes	250	65
Bavarese lavender	180	55
Creme brulee	180	65