job responsibility system of the dish planner

The dish planner is directly under the leadership of the chef, and cooperates with the chef to command and dispatch the order of the kitchen dishes, and coordinate the operation of the front office, so that the dishes can be provided to the guests in time and accurately.

1. Be responsible for the environmental sanitation of the vegetable cutting room.

2. Be responsible for sorting and matching the order menus sent by the front office and distributing them to all kitchen departments.

3. master the serving procedure and rhythm, supervise the food quality, and have the right to return unqualified dishes to the kitchen.

4. timely feedback to the chef about the food provided by the front office service staff.

5. accurately and clearly report the names of dishes to the dish delivery staff and answer simple questions.

6. Keep the clip legible, clean and hygienic.

7. save the menu, summarize the menu of the day before settlement and submit it to the finance department.

8. complete the statistics of ordering frequency of the previous day.

9. Complete other tasks assigned by the chef.

Job responsibilities of vegetable planner

1. Abide by company rules and regulations, get on and off work on time, and obey the command and management of the minister.

2. Be responsible for counting the drinks on the product list and delivering them to the waiter at the check-in desk or the corresponding seats and boxes in an accurate order.

3. Be responsible for sanitation, garbage collection and disposal within the specified area.

4. Actively cooperate with the preparation work in the wine production room and the pre-post preparation work in the service.

5. Be familiar with the receiving, sending and returning of cart items, and be proactive in sales promotion.

6. memorize the distribution of the company's stations and guest areas, so as to ensure correct transmission.

7. Be familiar with the simple procedures of goods delivery and signature.

8. refuse to deliver the goods with "stale food, insufficient quantity and incorrect name".

9. Use polite expressions skillfully and enthusiastically, and greet guests actively.

11. After the goods are delivered and handed over to the waiter clearly, return to your post immediately. You are not allowed to watch the performance in the auditorium or stay in the box, and you are not allowed to enter the kitchen or production room without reason.