Positions and duties of food handlers (Selected 7)

In today's society, a lot of places will be used to job duties, job duties are the content of the work that a position needs to go to complete and the scope of responsibility that should be borne, duties is the unity of duties and responsibilities, by the scope of the authorization and the corresponding responsibility of the two parts. General job duties are how to develop? The following is my compilation of the position duties of the food handler (selected 7), welcome to share.

Position Responsibilities of a Passerby1

Position Overview:

Under the direct supervision of the foreman, accurately and quickly complete the task of passing food.

Scope of Responsibilities:

1. Under the direct supervision of the Foreman, follow the opening tasks set out by the Foreman, as well as the passing of food notes for important guests and banquets.

2. In accordance with the work in the post and the procedures and standards to do a good job before the meal, and assist the waiter to set up the dining room and the table, set the table and replenish a variety of items, to make comprehensive preparations.

3. On the day the head chef recommended dishes and can not supply dishes, do the heart.

4. According to the order and the arrangement of the food delivery foreman, the dish will be accurately and correctly passed to the restaurant to the service in the name of the dish and table number.

5. Responsible for delivering the meal orders issued by the desk attendant and stamped by the restaurant cashier to the kitchen.

6. Communicate between the kitchen and the restaurant.

7. Check the quality, temperature and quantity of the food during the process of delivery, and have the right to refuse the delivery of dishes that do not meet the standard.

8. After the end of the meal, close the water heater, towel box power supply, the remaining meals back to the kitchen, take back the tray, do a good job of closing the work with the next shift to do a good job of handover.

9. Responsible for the cleanliness and hygiene of the food delivery appliances and food delivery channels.

10. Actively participate in all kinds of business training, improve service level.

11. Completion of other tasks assigned by the supervisor.

The duties of the food handler 2

1, the dishes correctly passed to the hall surface to the waiter serving;

2, clear dish name dish style layout shape and portion;

3, clear dish name price;

4, master the firm tray skills;

5, on the restaurant table, table location to be familiar with;

6, understand the kitchen production program;

7, obey the work arrangements and job assignment;

8, with the foreman to do the first time to pass food, fast and correct.

The duties of the food handler 3

Responsible for the restaurant and the kitchen contact, quickly and accurately complete the task of food handing, to maintain the cleanliness of the food handing room:

1. Participate in the daily pre-meal meeting, to understand the Ministry of Food and Beverage of the day the main customer, and the day of the changes in dishes;

2. Responsible for the meal before the collection of cutlery, dish handing utensils, sauces and condiments, and to prepare a clean car and clean rags;< /p>

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3. responsible for the restaurant ordering staff order don't put the clip to the kitchen window, according to the order to pass the food;

4. according to the requirements of the rapid, accurate, error-free delivery of each dish to the corresponding area table number waiter;

5. responsible for the proper storage of orders for review;

6. responsible for the removal of dirty tableware on the service table, and timely transmission to the back of the kitchen for cleaning;

7. responsible for the replacement of dirty tableware, and timely Transferred to the back of the kitchen for cleaning;

7. Responsible for the maintenance and cleaning of facilities and equipment related to the food room;

8. Responsible for maintaining the hygiene of the food room, keep all kinds of items neatly arranged;

9. Timely completion of other tasks assigned by the superiors.

4

1, obey the minister's work arrangements, in accordance with the restaurant service procedures and quality requirements for good food service.

2, plus the preparation of the restaurant before the meal, do a good job of cleaning the restaurant environment and connecting the kitchen channel, ready to pass the food utensils and a variety of seasonings.

3, during the meal is mainly responsible for ordering menus and dishes to pass and conveyance work, to be familiar with the table table number, pass the menu quickly, according to the guest requirements to master the order and speed of dishes, accurate and error-free dishes, pass the dishes steadily. Timely clean up side tableware, to do light take light put.

4, after the end of each meal to participate in the restaurant's organization and cleaning work.

The food handler's . Job Responsibilities 5

1. Responsible for the preparation of food passing before the start of the meal, and to assist the waiter on duty to set up the dining room and tables, set the table and replenish a variety of items, to make comprehensive preparations.

2. Responsible for the kitchen steamed dishes food accurately and timely delivery to the restaurant on duty waiter.

3. Responsible for the delivery of the meal orders issued by the desk attendant and stamped by the cashier of the billing counter to the kitchen.

4. Strictly good meals food quality, does not meet the quality standards of the dishes have the right to refuse to transmit.

5. Strictly implement the transmission of food service standards to ensure accurate and rapid.

6. Maintain good contact with the desk attendant and the kitchen hall, and improve the relationship between the front (restaurant) and the back (kitchen).

7. Responsible for assisting the desk clerk to do a good job of cleaning and organizing the work of the guests after the meal.

8. Responsible for the cleanliness and hygiene of the food delivery utensils items and food gallery.

9. Actively participate in all kinds of business training, improve service level, and complete other tasks assigned by the superior.

The job duties of the messenger 6

1, do a good job of the daily "put list";

2, to ensure that the restaurant tableware clean;

3, check the order of the table number, the name of the dish;

4, to maintain contact between the restaurant and the kitchen, coordination, and in a timely manner, the speed of the restaurant guests to the chef to the chef dining speed and the relevant situation, in order to chef to grasp the timing of the dishes and the dish Quality;

5, take the dishes to do flat, steady, do not sprinkle away from the dishes in a timely and accurate;

6, to maintain the quality of the dishes to do the six do not take: the wrong dishes do not take; the dish is not enough temperature do not take; the dish is not the color of the wrong do not take; not take the ingredient is incomplete do not take; dish utensils are broken do not take; not take the portion of the amount is not enough.

7

1, according to the provisions of the restaurant dress, punctuality, speed, service command.

2, before the start of the meal to do a good job of regional health, good meal preparation.

3, to ensure that the right number of dishes, familiar with the characteristics of the restaurant dishes and production principles and ingredients with.

4, familiar with the restaurant room number, table number, is responsible for ordering the menu to pass the food accurately, according to the serving program accurately and quickly to the hands of the waiter.

5, the process of passing food, light, fast, steady, do not fight with the guests, to do the word of courtesy first, please word constantly. Do six not end: not enough temperature not end, not enough health not end, not enough quantity not end, shape not right not end, color not right not end, ingredients not right not end, strict quality of the dishes.

6, before the meal ready seasonings, ingredients and tools to take the initiative to cooperate with the kitchen to do a good job of pre-dinner preparation.

7, cold day prepared dish cover, ready to use.

8, responsible for the meal before and after the desk coordination, timely notification of the front desk service personnel changes in the dish, do a good job in the kitchen and the front hall contact, communication and delivery work.

9, the safe use of items and tools, timely use of garbage trucks to assist the front desk staff to remove dirty tableware, leftover food, to achieve the classification of placement, pay attention to the light take light, to avoid breakage.

10, do a good job of closing the market, garbage poured by table, empty bottles neatly placed.

11, pass the dish staff in the pass under the direct command of the foreman, to carry out the work, to complete the delivery of dishes of service work. The arrangement of the foreman's work must follow the principle of "first obey and then discuss".

12, the passer should be in accordance with the specifications of the standard, do a good job before the meal preparation.

13, to ensure that all the dishes and utensils used in the transfer of dishes, clean, hygienic, bright, no gap.

14, to maintain a high degree of full promotional awareness in the work, seize the opportunity to recommend to customers the restaurant's services and a variety of preferential policies to enhance customer desire to spend in the restaurant.

15, when the customer request for services can not be met, timely recommended to customers to compensate for the service program.

16, found in the work of the restaurant has an imperfect system or to improve the service, must follow the feedback until the problem is solved.

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