The food handler is responsible for the transmission of dishes, kitchen dishes, timely delivery of restaurant dining guests of various requirements, and is responsible for the implementation. I have organized for you about the food passing department job duties and workflow, I hope you like it!
1. Dress according to the hotel regulations, punctuality, speed, service command.
2. Before the meal to do a good job of regional health, do a good job of meal preparation.
3. Ensure that the right number of dishes, familiar with the characteristics of the hotel dishes and production principles and ingredients with.
4. Familiarize yourself with the hotel room number, table number, responsible for ordering the menu to pass the food accurately, according to the food program accurately and quickly to the hands of the waiter.
5. In the process of passing food, light, fast, steady, do not fight with the guests, to do the word of courtesy first, please the word constantly. Do six not end: not enough temperature not end, not enough health not end, not enough quantity not end, not the right shape not end, not the right color not end, not the right ingredients not end, strict quality control of the dishes.
6. Prepare seasonings, ingredients and delivery tools before meals and take the initiative to cooperate with the kitchen to do a good job in the preparation of dishes.
7. Cold day prepared dish cover, ready to use.
8. Responsible for the meal before and after the table coordination, timely notification of the front desk service personnel changes in the dish, do a good job in the Department of production and the floor of the contact, communication and delivery
9. Do a good job in the market, the garbage according to the table to pour, the empty bottles of wine placed neatly.
1. Priority service procedures
① Guests request the first dish.
② Pre-ordered menu first cold dishes.
③ Maintain the temperature of the dishes taken out of the kitchen are added to the plate cover, to the floor and then removed.
2. Passing the operating procedures
(1) before the start of the meal:
① check the health of the passing room, organize a variety of utensils to ensure that the meal is convenient to use.
② Prepare a variety of dishes before the start of the meal ingredients and go food utensils, and take the initiative to cooperate with the chef before the work of the dishes.
(2) meal time:
① Meal time, stand according to the requirements, the order of the dishes.
② When the kitchen out of the dish, you should immediately give the dish with the appropriate ingredients, and tell the foreman to scratch the list.
③ When you receive the menu, according to the different dishes, prepare the ingredients and utensils, when the kitchen notifies the estimated clear menu, you should promptly notify the staff of the stand or foreman, cancel the changes.
(3) Clean up the passing room:
① All the used tableware back to the negative floor.
② Wipe down all equipment cabinets.
③ Sweep the floor hygiene and food truck hygiene, clean up the garbage cans.
(4) Inspection: Double-check whether the items are neatly put in place.
The duties of the waiter
1. Dress according to the regulations of the restaurant, wear uniforms, wear name tags. Clothes wear neat and clean, male employees wear dark socks, black shoes. Female employees wear flesh-colored socks and black shoes to work. Hair is not in front of the eyebrow, the side does not cover the ear, and the back is not as good as the collar.
2. Before the start of the meal to do a good job of regional health, do a good job of meal preparation.
3. Ensure that the right number of dishes, familiar with the characteristics of the restaurant dishes and production principles and ingredients with.
4. Memorize the restaurant room number, table number, responsible for ordering the menu of food accurately, according to the serving program accurately and quickly sent to the hands of the waiter.
5. In the process of passing food, light, fast, steady, do not fight with the guests, to do the word of courtesy first, please the word constantly. Do six not end: not enough temperature not end, not enough health not end, not enough quantity not end, not the right shape not end, not the right color not end, not the right ingredients not end, strict quality control of the dishes.
6. Prepare seasonings, ingredients and delivery tools before meals and take the initiative to cooperate with the kitchen to do a good job in the preparation of dishes.
7. Cold day prepared dish cover, ready to use.
8. Responsible for the coordination of the front and back of the meal, timely notification of the front desk service personnel changes in the food, the kitchen and the front office to do a good job of contact, communication and delivery of work.
9. Safe use of items and tools, timely use of garbage trucks to assist the front desk staff to remove the dirty dishes, leftover food, to achieve the classification of placement, pay attention to the light to put, to avoid breakage.
10. If the guests have something to ask during the process of serving food, they can not solve the problem, inform the box waiter or hand over to the adjacent box waiter in a timely manner, can not be shirked without asking.
11. dish passer in the dish foreman under the direct command of the work, to complete the delivery of dishes of service work. The arrangement of the foreman's work must follow? First obey and then discuss? The principle of the first to obey and then discuss.
12. The food handler should follow the standard specifications and do the preparation work before the meal.
13. Ensure that the tableware used for food delivery is clean, hygienic and free of chips. Dishes with foreign objects should not be sent to the box.
14. punctual, fast, obey the command. Strictly implement the minister's guidance, follow the principle of first obey and then appeal.
15. When the dishes ordered by the guests are not available, you can recommend similar dishes to the guests.