Summer afternoon 17: 00, winter afternoon 16: 30.

(1) meets the requirements of employee handbook gfd.

② Arrive at the post 10 minutes in advance, and call the roll on time.

(3) Don't make small moves when you call the roll, and whisper.

(4) roll call should be quick, quiet and neat.

2. Turn on the equipment: 10: 20 am, 16: 45 am.

(1) open the lighting facilities in the pantry.

(2) Check that the lamps and lanterns are clean and in good condition.

(3) whether there is a fault report in time.

Three. Health work: 165438+ 0: 00 am 17: 65438+ 0: 00 am

(1) The food passage should be clean, free of oil, dust and sundries.

(2) Clean and tidy the pantry cabinet.

③ Clean and dry the tray in the pantry.

(4) the walls and top friends of the vegetable room should be clean.

(5) The ground of the compound shall be cleaned at any time.

Four. Meeting time: 1 1: 10, 17: 25 am.

(1) The meeting time is 20 minutes, summarizing the food delivery work the day before yesterday.

(2) timely correct unclear work.

(3) work hard, not sloppy, and be responsible for the work.

Five, listen to the foreman to convey the content

(1) to listen to the day's hotel work tasks, understand the situation of the guests.

(2) Clear division of labor to arrange jobs and obey the arrangement of leaders.

(3) Two employees who pass on cold dishes should memorize the knowledge of cold dishes.

(4) 1 The dough maker should memorize the name and production time of the dough maker.

⑤ Five employees of thermal transfer dishes should know the name, taste and production time of each thermal transfer dish.

⑥ Pass every dish to every private room accurately as required.

Six, food in the diet:

① Prepare clean and undamaged tableware and prepare your own tray.

After receiving the order from the waiter, the chef should memorize the menu.

(3) Remember the name of the dish, the number of tables, the number of guests, the time and place of the meal, any special requirements, and any taboos for the guests.

(4) Cold dishes should be sent to the private room and the station number quickly and accurately.

⑤ After delivering cold dishes, immediately return to the delivery room and wait for serving.

⑥ If there is a banquet, send cold dishes 15 minutes in advance.

⑦ Heat transfer dishes should be put on the tray and sent to the designated private room.

⑧ Ensure that the heat, shape and edges of hot dishes are clean.

Clear the goal of delivering food:

(1) Listen carefully to the desk number and room name of the planner.

(2) In accordance with the prescribed route, try to avoid the guests and make way for them.

(3) Pull the table number and room name, and then withdraw the food and return.

(4) Bring the guests with too many tableware back to the dishwashing room in time.

⑤ accurately transmit the meal urging information or other information to the kitchen or food planner.

6. Hot dishes, cold dishes and staple foods removed from the dining table can be recycled. .

End work:

(1) the pantry tableware and utensils should be clean and tidy.

② Turn off all electrical equipment.

(3) Check everything before coming off work.

Accident prevention:

Pay attention to avoid slipping and tripping.

Pay attention to the walking situation of guests to prevent collision.

Pay attention to hot dishes and remind the front desk clerk first.