food handler is the restaurant kitchen and the front office of the communication link, food handler work carried out or not, not only will be directly on the restaurant dishes on the table speed of impact, but also indirectly affects the turnover rate of the restaurant, the flow of customers and other important restaurant operating activities. Therefore, the restaurant passers must have a clear understanding of their job responsibilities and service workflow and awareness, in order to do a good job of passing the dishes at the same time, and actively play their role in the kitchen and the front room between the information conveyance, two-way communication.
First, the workflow of the food handler position
1. The food handler must be adjusted and maintain a good state of mind before work, do a good job before work grooming, instrumentation check. Must be dealt with all personal matters actively involved in the work.
2. Passengers to the post, the first check the work log: to see whether there is unfinished work or need to report to the superior work, as well as the need to understand the work of things and notices.
3. Attend the regular meeting on time and know the work tasks assigned for the day and the notices from superiors.
4. Do the work area hygiene before the official opening of the restaurant.
5. Prepare a variety of dishes before the opening of the ingredients and food utensils to ensure that the opening of the meal when the use of convenience.
6. Passengers in the dish before the dish name and table number reported to the person in charge of the restaurant, agreed to be served.
7. Passengers should actively cooperate with the work of the restaurant receptionist, to achieve "rapid delivery, fast food".
8. Passing the dishes to the waiter on duty, should be softly reported on the name of the dish and take away in a timely manner to remove the value of the table down the empty dishes, bowls and other tableware.
9. After the end of the meal, the food handler should be responsible for cleaning the food handing department ground clean and the provisions of the lot health.
10. Before leaving his post, the food handler to check the work area health, to ensure a good health environment.
Second, the food passer duties
1. Dress according to the provisions of the restaurant, punctual, fast, 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 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 in the delivery room, timely assistance to the front desk staff to remove the dirty tableware, leftover food, to achieve classification of the arrangement, pay attention to the light to put, to avoid breakage.
10. Do a good job of closing the market, the garbage according to the table to pour, empty bottles placed neatly.
11. pass the dishes in the food foreman under the direct command of the work, to complete the delivery of dishes service work. The arrangement of the foreman must follow the principle of "first obey and then discuss".
12. The food handler should follow the specifications of the standard, and do a good job of preparation before the meal.
13. Ensure that all tableware and utensils used for food preparation are clean, hygienic, bright and free of gaps.
14. Maintain a high degree of full promotional awareness in the work, seize the opportunity to recommend to customers the restaurant's services and a variety of incentives to increase customer desire to consume in the restaurant.
15. In the work of the restaurant found that there are imperfections in the system or to improve the service, must follow the feedback until the problem is solved.
Three. The main work of the waiter operating procedures
1. Priority service procedures
① guests request the first dish.
② The scheduled menu first cold dishes.
③ When the weather is cold, to maintain the temperature of the dishes taken out of the kitchen are added to the plate cover, to the customer's table 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 start of 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 Dishes must be served on trays.
④ The dishes must be sent to the preparation room to which they belong, and served by the waiter on the table.
⑤ When receiving the menu, according to the different dishes, prepare the ingredients and utensils, when the kitchen notification of the estimated clear menu, you should promptly notify the staff or foreman of the table, cancel the change.
(3) Clean up the passing room:
① Clean all the used tableware into the cabinet.
② Organize the various sauces and seasonings.
③ Wipe down all equipment cabinets.
(4) Inspection: Double-check that the items are neatly organized.
Fourth, the passer efficiency to meet the standard and service attitude to meet the standard requirements
1. Efficiency
(1) After ordering, the first dish on the table to be within 15 minutes.
(2) After the dish passed out by the passer must be returned to the pass department within 1 minute.
2. Service attitude
(1) in the work must follow the principle of obedience, if there is any doubt in the rest of the shift time to the next level of management to reflect or complain, not to affect the work in the shift time.
(2) must smile at work, smile requirements natural, decent, from the heart, so that guests feel at home, warm and harmonious, relaxed and happy.
(3) courteous treatment of guests, welcome guests with greetings, speak with a call sound, parting guests with a speech, thank you sound, the work of the error to have a modest sound.
(4) In case of customer inquiries, we should try our best to give customers a satisfactory answer, if there is any doubt, we should ask the customer to wait, find out the situation, and then immediately reply to the guests, and really can not reply to the customer should tell the customer to contact with the relevant departments and personnel, and give the phone number.
(5) when in the passing of food on the way to meet the guests, should greet the customer, and make way for the guests to go first. If the dishes need to be fast and to exceed the guests need to apologize to the guests before they can go ahead.
V. Skills in the process of service delivery staff
In the service must do:
A smile: smile always.
Two not: do not slow down the guests, do not offend the guests.
Three light: talk light, walk light, operate light.
Four diligence: eye diligence, ear diligence, mouth diligence, foot diligence, hand diligence.
Five voices: the guest to have a welcome sound, the guest asked for an answer, the guest to help have a thank you sound, care is not good enough to have an apology sound, the guest away from the sound of the send. Five not: insufficient quantity not to take, the temperature is not suitable not to take, the color is not correct not to take, ingredients, seasoning is not complete not to take, utensils are not clean, broken does not meet the specifications not to take.
Six know: know the number of tables, know the number of people, know the identity of the host, know the standard of the feast, know the start time, know the variety of dishes. The three understand: understand the customs and habits, understand the life taboo, understand the special requirements.
Second check: check the equipment and health before the meal, the cleanliness of the food utensils. After the guests left to check whether there is no left behind the retrieval of food utensils. The first thing you need to do is to make sure that you are not delayed or pressurized, and that you are on time.
Six, the Department of food handling emergencies (focus)
A blackout
1, immediately arrange for a person to close all electrical equipment.
2, from the fixed location to take out the candle lit, placed in the dish mouth and the conveyor table (pay attention to safety).
3, check the computerized list of dishes not delivered, to prevent the loss of the computerized list, the dishes will be placed on the receiving table (if necessary, plus dish cover insulation).
4, close contact with the Department of the duty station, dark conditions to arrange for passers on foot to pass dishes.
5, to ensure that the order of the mouth of the dish, the mouth of the dish passers stand by, listen to the manager, the supervisor of the arrangement, back on the way to pass the dish passers to return to the designated route, glide speed should be reduced (dark conditions, if necessary, reliable wall standing, waiting for the power to start again).
Second, computer failure
Timely notification of the computer room quickly troubleshooting, such as park-wide failure, it is necessary to shut down the computer, waiting for the department manager to notify whether to enable the manual program.
Third, buckle dishes
1, near the warning signs or chairs to cover the dishes, so as not to slip when others pass.
2, the bar code list back to the mouth of the dish, notify the supervisor to make up the dish.
3, notify the PA, clean up the scene.
Fourth, pass the wrong dish
1, found that after passing the wrong dish, the first time to pass the wrong table to see whether the dish is eaten, such as the dish of . The original dish
type has not been destroyed, the dish will be removed to the correct station.
2, such as dishes have been on the counter and eaten by the guests, it should be timely to the wrong table to make up the single plus dishes, when the dishes come out on the correct table.
Fifth, hit people
1, when the guests should stop immediately, to guests sincerely apologize.
2, such as the guest will be injured, to immediately notify the manager in charge of the guest will be sent to the hospital for medical treatment.
3, when hit a child, to avoid the child crying, and send the child to his parents, to seek understanding of his parents.
4, such as the child knocked to the ground, do not rush to help the child up, to let their own stand up, so as not to move improperly caused by the fracture after the dislocation.
Six, the oil soup splashed on the guests
1, apologize to the guests, take a clean towel for the guests to wipe (Ms. can hand the towel to its hands, by their own wipe) seek the views of the guests, such as the need to clean, the senior uniforms will be replaced by the guest's clothes, leaving the guest contact information, the clothes are cleaned, sent back to the guests and will be uniforms to retrieve.
2, such as the guest burns, immediately send the guest to the hospital for treatment.
Seven, the uniform is dirty
1, to the fabric room for replacement.
2, such as the grass room off work can be used in the Department of Food and Beverage spare clothes for replacement.
Eight, the front office repeatedly urge food
1, check the computer, such as has been scanned, and scanning time and urging the time difference is not big, dishes may be on the way.
2, check the computer, such as has been scanned, and the scanning time and call time difference, there may be three cases.
(1) dishes passed lost in time to make up the list, make up the dishes.
(2) Call up the dishes, although the bar broken single has been scanned, but the dishes in the back of the kitchen.
(3) Scanners operating error, the bar code single typed wrong, dishes in the kitchen.
3, check the computer, not scanning, no bar code list in the kitchen
(1) printer failure is not a single, make up the single fill dishes.
(2) the back of the kitchen will be bar code single lost, make up the single replacement dishes.
4, seafood, not scanned, no bar code single
Find seafood process, lotus platform, cutting board - open the raw - seafood pool - shopper
Part II: Catering Department Supervisor Job DescriptionCatering Department Supervisor Job Description
Position Name: Catering Department Supervisor
Direct Supervisor: Floor Assistant Manager,
Direct subordinate: Minister of Catering
First, the quality of requirements
love catering work, have a strong sense of enterprise and good ideological qualities, decent style, strict discipline, strong knowledge of business, familiar with the Department of the work of all positions in the work of the program, the standard, able to give the subordinates effective training and guidance, work diligently and ready to work, the work of the Department of the work of the Ministry of Food and Drugs, and the work of the Department of Food and Drugs. Training and guidance, work diligently, with strong judgment, adaptability and management ability, and can coordinate the work of subordinates in various positions, mobilize the enthusiasm of the staff to work, the formation of a team atmosphere, and have a willingness to dedication, with the spirit of cooperation.
Second, the main responsibilities
1. Responsible for ensuring that the department's areas to do a good job of meal preparation, maintaining order in the meal, to maintain the efficiency of the closing, good health environment
environment and equipment and facilities;
2. Responsible for the establishment of the Department of the work of each position to improve the work procedures, management norms and inspection standards and other regulations.
3. responsible for the department staff skills training, business training, and regularly organize and implement the subordinate staff's management ability and work
performance assessment;
4. responsible for the department's goods control work, neat and orderly, the responsibility of the person;
5. responsible for the process of the opening of the market in the various regions of the post work of the command and scheduling, coordinating with the building, facial, production department communication, and the management and management of the department. Facial, production department communication, to ensure that the information
transmission of accurate and timely;
6. Responsible for the control of the department's costs, all kinds of materials, water, electricity, strict control, and quantitative allocation to each team;
7. Responsible for the department's monthly staff scheduling and attendance, and at the end of the month will be the next month's scheduling schedule and this month's assessment of the manager of the floor for approval;
8. Responsible for the approval of the lower level of the upper level of the workforce;
9.
Third, the content of the work
1. Obey the floor manager's command scheduling, efficiently and effectively complete the tasks assigned by the superiors;
2. Comprehensively check the health of the region whether it meets the requirements of the meal before the preparation of the work is sufficient, whether the use of equipment and facilities in all areas of the normal use of pre-dinner preparations, the preparation of the region is sufficient, the use of equipment and facilities is proper According to the guests dining situation in a timely manner with the face of the floor, the sales department, the production department to communicate, at any time to coordinate the serving procedures, serving speed, try to ease the pressure of the production department in the peak flow of passengers, to ensure that the face of the food in a timely manner;
5. For the problems in this department, the development of monthly training programs, training content, assessment standards, and is responsible for the organization and implementation, and constantly enrich the professional knowledge of the staff;
6. p> 6. Create a team atmosphere, regular activities, timely communication with employees to talk about the staff, to understand the dynamics of the staff's thinking.
Part III: Catering Department Foreman Job DescriptionDepartment: Catering Department
Level:
Direct Supervisor: Catering Department Supervisor
Scope of Responsibility: Catering Department Supervisor
The Catering Department Supervisor is responsible for the management of the Catering Department, and is responsible for the management of the Catering Department. strong> Scope of responsibility: all employees of the Catering Department
Scope of work: the foreman of the Catering Department is responsible for the kitchen and the front room, the private rooms of the food service interface, coordination between the two departments of the food service work and problems, to ensure that the standard procedures of the product and other related production standards, so as to ensure the smooth flow of service and improve customer satisfaction. Smooth and improve customer satisfaction;
Obligations and Responsibilities: ( Business Manager)
1, accept the production of food supervisor assigned work;
2, the subordinate staff to the division of labor;
3, guidance and supervision of the food handlers in accordance with the requirements and norms of the work;
The food handler is the first person in the restaurant department to be responsible for the work of the food handler, the food handler is the first person to be responsible for the work of the food handler.
1, do a good job in the restaurant front desk supervisor's assistant, the task assigned by the superior requirements of quality, quantity, and on time to complete.
2, open each meal pre-shift meeting, lead the class staff in accordance with the restaurant food service work procedures and quality requirements, do a good job of reception services. Responsible for restaurant cleanliness and hygiene work, leading the class to do a good job in the introduction of dishes and marketing work, accurate and waiter docking, to ensure that the quality of service is accurate, high quality and efficient.
3, understand the daily customer dining situation and banquet booking requirements and standards, to do a good job, and arrange the work of the food handler, timely and considerate for the guests to carry out food service.
4, grasp the attendance of the class staff, check the appearance of the instrument, the performance of the class staff to assess, and can regularly report to the restaurant manager, put forward rationalization proposals.
5, properly handle the front of the kitchen and the kitchen food interface issues, and the kitchen master to deal with good working relations. Understand the day of the kitchen recommendations and supply situation, the opening of the meal in a timely manner with the floor foreman docking, responsible for coordination with the kitchen, to ensure that the dishes on time.
6, pay attention to the dynamics of the restaurant at any time, on-site command, is responsible for the deployment of staff at any time to pass the work, in the event of important guests to personally scratch the list and the final review of the menu to ensure that the high quality of the product, and properly deal with the process of passing the food of all kinds of problems occurring.
7, every day before business, business, business after the inspection work, as follows:
a, business before the work
1) the jurisdiction of the area of health inspection, whether to meet the standards.
2) the jurisdiction of the safety of the work situation, especially the key areas and flammable products use and management of the situation to patrol and check, there are no hidden dangers and the phenomenon of insecurity factors exist, whether or not to comply with the safety of fire regulations.
3) Check the restaurant's equipment and facilities, whether the normal operation, there is no damage.
4) Communicate and coordinate with the front office foreman to solve the problem of front office tableware preparation. Check the preparation of the meal before the meal preparation work, check all kinds of seasoning products, communal knives, forks, spoons, and dish cover, tray and other utensils are ready.
5) Check the cleaning work in the restaurant, whether the sanitation work in the public **** area is up to standard, and whether the garbage cans are tidy inside and outside.
6) Confirm with the consultant to set meals (especially large banquets) and communicate with the back stove and other relevant parts to coordinate the preparation.
7) Check the buffet table application items and meal pots are ready. Quality and hygiene are in line with standards. Labeling and all kinds of spare parts are complete and neat.
8) Check whether the restaurant power distribution device is on.
9) Check whether the standing condition of the staff is up to standard.
Second, the work of the business
1) Standing. Checking staff standing position, assisting the floor foreman to lead important guests to the designated dining table to be seated.
2) Keeping an eye on the dynamics in the restaurant.
3) Assist the floor foreman in resolving any dissatisfaction or complaints from guests in a timely and discreet manner.
4) during the meal, seriously responsible for the kitchen rowing work, accurate grasp of the rowing rhythm, control the speed of food and the quality of food.
5) at any time with the floor foreman and the kitchen to maintain close contact with the estimated clear and expedited dishes to communicate in a timely manner before and after.
6) Keep track of the guests' dining and seating conditions.
7) When the guests or food handlers have an accident, immediately take the necessary measures.
8)Be prepared to deal with various emergencies in a timely manner.
9)Check and supervise the service of dish passing and dish handover of the food passers, whether it is in accordance with the standard, and ensure accuracy.
10) Lead the food passers to provide proactive, thoughtful, warm, cordial and courteous service to guests.
Third, after the end of business
1) Check the staff's closing work, whether it is performed according to standards, whether the utensils and dishes are separated from the withdrawal of meals.
2) close the market, urge employees to recover a variety of utensils, supervise employees to clean and other finishing work.
3) Check whether the sanitation work after the closing is up to standard.
4) Check the safety of the hazardous and key preventive areas that can cause fire. Whether there are unsafe factors and hidden dangers. If there is a problem, deal with it in a timely manner, and if necessary, report to the duty manager and the Security Section.
5) Check whether the electrical supplies and equipment in the restaurant has been turned off, or in the appropriate location.
6) Check whether the lockers and doors of the rooms are locked.
7) Check the next day's ordering and find out if there are any special considerations.
8) Before leaving the restaurant, make another round to check the safety of the area and whether the situation is normal.
9) Responsible for the handover of this shift to other shifts.
8, understand and familiar with a variety of meeting layout and table design, master a variety of meetings and banquet services to pass the food program, and to pass the food staff to supervise and guide.
9, check the staff every day buffet breakfast table preparations, meal trays and other preparations of health standards, whether the dish label is clean, complete.
10, to assist the director, to do their own staff training and advance to the new staff to introduce the special provisions of the Ministry of Food and Beverage and the hotel rules and regulations.
11, to assist the restaurant manager to do a good job on the assessment of the assessment of the food handlers, observation and record of the performance of their employees for the assessment of reference.
12, with the waiter and the kitchen to maintain a good working relationship, timely feedback to the restaurant manager and the head chef food and service information, and constantly improve the quality of restaurant products and service quality.
13, every Monday for a restaurant safety, health, management of the general inspection.
14, pay attention to the restaurant items, utensils, appliances, tablecloths, furniture and other consumption, damage and maintenance. And timely purchase, repair. Every Monday is responsible for checking the restaurant facilities and equipment intact, inventory of equipment and property, to ensure that the equipment works properly, intact.
15, every half month to lead the staff to carry out the responsibility of the post of low-value consumable handover inventory work, and loss and loss of consumables for compensation and signature, the results will be reported to the supervisor, and made into a form in a timely manner to report to the manager. Semi-annual inventory of fixed assets of the restaurant and report.
16, fill out the work handover record book, handing over to the successor staff and related personnel need to coordinate the matters handled.
17, responsible for belonging to the post material supplies, mastering the distribution and wear and tear reporting,
18, complete the restaurant manager to arrange other work.
4, to assist the superiors to do a good job in this department;
5, lead the food handlers to do a good job of pre-shift preparation and after-shift closing work;
6, with the kitchen staff and the staff of the front office staff Stewardship Department staff to maintain good relations;
7, when the immediate superior is not in the absence of their responsibilities;
8, custody of the menu for verification;
9, to keep the menu;
10, the restaurant is the first time in the world, the restaurant is the first time in the world, the restaurant is the first time in the world. 第四：餐饮部传菜员岗位职责
1, strictly abide by the department to work system, according to the norms of good grooming to participate in the pre-shift meeting, listen to the minister to lay out the preparation of the work and the main points of the work, pass the food work to keep time and quality.
2, obey the superior leadership of the work arrangements, consciously and effectively do a good job of material preservation, cleaning work, to avoid fearless loss, reduce costs.
3, is responsible for the meal before the start of the passing of the preparation work, and to assist the duty waiter to set up the day of the venue and table, set the table and replenishment of a variety of items, to make comprehensive preparations.
4, responsible for the kitchen steamed dishes food, accurate and timely transmission to the corresponding private rooms and station number.
5, in the listing will be the managers of the plus menu timely transmission to the kitchen.
6, skillful mastery of dishes, strict quality control of dishes and food, do not meet the quality standards of dishes and food have the right to refuse to transmit.
7, the strict implementation of the transmission of food service standards, to ensure accurate and rapid transmission to the destination.
8, with the floor staff and the kitchen to save good contact within the front hall and kitchen relations.
9, the duty waiter is responsible for organizing and cleaning the floor washing room health.
10, is responsible for passing food utensils items, gold ware cleaning and organizing work, in accordance with the norms set by the Ministry of Food and Beverage placed.
11, actively participate in a variety of business knowledge training, improve the level of service, to complete other tasks assigned by the superiors.
12, the daily five law, to ensure that the belonging to the regional property of the health situation and the placement of goods.
13, duty passers do all the work, by the duty management personnel to check and close the power supply, agreed before leaving work.