1. Strictly abide by the work system formulated by the department, organize gfd to attend the pre-shift meeting according to the specifications, listen to the meal preparation work and work points assigned by the minister, and ensure timely and quality delivery;
2. Obey the work arrangement of superior leaders, consciously and effectively do a good job in material preservation and cleaning, avoid fearless loss and reduce costs;
3. Be responsible for the preparation of dish delivery before the meal, and assist the attendant on duty to arrange the venue and dining table for the day, set the table and supplement various items, and make comprehensive preparations;
4. Be responsible for delivering the dishes and foods steamed in the kitchen to the corresponding private rooms and station numbers accurately and timely;
5. Master the dishes skillfully, strictly control the quality of the dishes and foods, and have the right to refuse to deliver the dishes and foods that do not meet the quality standards;
6. Keep good contact with the floor staff and the kitchen, and do a good job in the relationship between the front hall and the kitchen;
7. The food delivery clerk on duty is responsible for cleaning the washing room on each floor;
8. Be responsible for the cleaning and sorting of utensils and utensils and gold wares, and put them in accordance with the specifications stipulated by the Food and Beverage Department;
9. Actively participate in all kinds of business knowledge training, improve the service level, and complete other tasks assigned by superiors;
11. Ensure the sanitation of property and the placement of articles in the area;
11. After the food delivery staff on duty has done all the work, turn off the power supply after being checked by the management personnel on duty, and then get off work after approval.
The dish delivery staff is responsible for the delivery of dishes. When the dishes are served in the kitchen, the requirements of the dining guests in the restaurant are delivered in time and implemented.