A la carter is a job position and staff set up by catering enterprises to engage in food and beverage product combination, recommend dishes, make menus and provide consumer services for dining guests.

first, the meaning of professional ordering staff (ordering staff)

ordering staff refers to both the job position of catering enterprises and the employees who hold this position. The work of a professional order maker has the characteristics of service, communication, knowledge participation and management.

professional qualification of a la carte chef:

1. Have a technical secondary school diploma or intermediate or above professional qualification certificate.

2. Have worked in catering for more than 3 years (inclusive).

3. During the on-the-job period, he has received at least 41 hours of professional training.

Second, the role of professional ordering staff (ordering staff)

In the era when quality is also important in eating, how to eat has become a science. There are "tour guides" in tourism, "guided clinics" in hospitals, "shopping guides" in shopping malls, and "guided meals" in restaurants. People vividly call the professional ordering staff (ordering staff) a "guide" consultant to help customers, a bridge between customers and me, and a creative person to innovate dishes. With the prosperity of the catering industry, more and more professional menu chefs are familiar with and accepted.

The professional menu maker is in the management position in the hotel, and should participate in the hotel management and product design. In order to attract hotels, we must provide products and quality that are consistent with the demand of tourists and the price of products. The product quality is not only reflected in the dishes, but also includes all the tangible and intangible things that a guest can feel, such as the hotel decoration, atmosphere creation, employee image and service design.

A professional ordering staff with high quality and high taste is the golden brand of the hotel. The appearance of professional ordering chefs has improved the hotel's taste. When a professional ordering clerk (ordering clerk) with chic clothes, generous manners and elegant speech is in front of the guests, the guests will show their appreciation and meet the needs of self-esteem. Professional order takers (order takers) are good at communication, familiar with the business, and can skillfully "tailor-made" appropriate menus for customers. While providing considerate services, they use their professional knowledge and skills; Good manners and language, careful recommendation and reasonable side dishes have naturally won the recognition and praise of consumers. In a blink of an eye, a hotel's vital customer network and profit margin have quietly formed, and the unique culture of a century-old shop has spread. This is exactly the intention of many hotels to use professional order chefs.

The front line of professional ordering staff (ordering staff) brand service directly faces the guests from all corners of the country, and it is a type of work that has the most contact with the guests. Compared with other hotel staff, the professional ordering staff (ordering staff) has the most comprehensive and profound understanding of the market and the needs of guests. In the hotel, I also participated in the management work, contacted customers and formulated hotel products. So in the market, they are the bridge between demand and supply; In the process of eating, they are the bridge between the front and the back; In serving the guests, they are the bridge between hotels and guests.

a professional ordering clerk (ordering clerk) sells products directly to customers. When a guest has a meal, the first thing about a dish depends largely on the waiter's promotion, that is to say, whether the dish can be sold or not depends on the waiter's mouth. With a professional ordering staff (ordering staff), the frequency of new dishes will be accelerated. There is a process for guests to know new dishes. When this kind of promotion is intensified, they think that the process will naturally be shortened and the popularity of the market will be enhanced. Professional ordering staff (ordering staff) plays a key role in the hotel's profit. According to the media, the turnover of restaurants with a la carte division has increased by 5% ~ 11%.

Third, the professional quality of the professional ordering staff (ordering staff)

1. Observation and analysis ability

2. Communication ability

3. Learning and innovation ability

4. Coordination and overall planning ability

5. Extensive knowledge of dishes, hotels and food nutrition and hygiene

6. Marketing ability

Job Responsibilities of Professional Orderer (Orderer)

Professional Orderer (Orderer) has four job responsibilities: to participate in the design of hotel catering products in the early stage, to recommend ordering in restaurants with zero customers, to accept banquets, to design banquet menus and team menu, and to manage customer relations and process information in the later stage.

5. Work flow of professional order taker (order taker)

1. Deliver orders and ask customers to order

2. Actively recommend wine and dishes or make suggestions

3. Handle various situations flexibly

4. Carefully and accurately record the dishes and drinks ordered by customers

5. Repeat and confirm the dishes and drinks ordered by customers

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