Operating standard of hotel food delivery staff

Operation standard of vegetable distributor

● Preparation before shift

1. Work dress

(1) meets the requirements of gfd in the employee handbook;

(2) Arrive at work five minutes in advance and sign in on time.

Turn on the device

(1) Turn on the water heater.

3. Health work

(1) employee access and guest stairs are clean;

Elevator cleaning for employees on floors 2-6;

(3) The food box is clean and free of oil and water.

(4) The tray in the pantry has been prepared and cleaned;

5] Prepare clean dining room facilities and equipment, free of dust and stains.

● Attend pre-meal meetings.

1. Meeting time

(1) Attend the pre-dinner meeting on time half an hour before each meal.

2. Listen to the foreman's message

(1) Listen to the requirements and tasks of restaurants and departments for the delivery room;

(2) clear division of labor, clear their work arrangements for this meal;

(3) Understand the customer's situation;

(4) Listen to any special requirements.

3. Appearance and appearance

(1) The appearance of the instrument meets the requirements of the employee manual.

● Food transfer during meals.

1. Prepare before meals

(1) According to the station number, prepare enough food clips for each table.

Send an order

(1) Received the order from the waiter;

(2) browse quickly, get a preliminary understanding, and remember the number of dishes;

(3) Send the order to the corresponding kitchen point with a clip.

Send cold dishes

(1) Get the cold dishes in the cold dishes room according to the requirements of the draftsman;

(2) Remember the table number and the table number that should be sent;

(3) The cold dishes of the banquet will be delivered 5 minutes before the banquet begins;

3.4 After delivering cold dishes, immediately return to the delivery room and wait for serving.

Waiting for hot dishes

(1) Holding a long tray, standing in a row, waiting for serving;

2 hot wine or steamed food needs to be put into the tray with a pad cloth first to avoid burning hands;

⑶ Arrange several pots of vegetables on the tray reasonably, and the weight is evenly distributed.

5. Make clear the goal of delivering food

(1) Go to the planner immediately after putting the hot dishes on the tray;

⑵ Listen carefully to the table number of the food planner, check the dishes against the table number and remember them one by one.

6. Put the plate back.

(1) Drive according to the prescribed route and avoid the sight of the guests as much as possible;

(2) send to the relevant workbench;

(3) Wait for the waiter on duty to take down the dishes and check the table number.

Back to the kitchen

(1) The waiter at the counter puts the used tableware on the tray, and the delivery man takes it back to the dishwashing room for cleaning;

2. Pass the information of urging dishes or other dishes to the kitchen, which is accurate;

(3) Try to avoid the guest table on the return route so as not to disturb the guests.

8. Prevent accidents.

(1) Pay attention to the ground conditions to prevent slipping;

(2) Pay attention to the walking situation of the guests to prevent collision;

(3) Pay attention to the prominent chair feet to prevent tripping;

(3) Pay attention to children's activities to avoid accidents;

5] Pay attention to hot dishes and remind the front desk attendant to be careful;

(6) Pay attention to the walking of other food handlers to avoid collision;

Once focus, ensure smooth in place.

● End the work

1. Collect dirty linen and replace it.

(1) The replacement of the cloth delivery straw house requires that the collection quantity be consistent with the laundry quantity;

Ask the foreman to confirm and sign;

(3) Damaged and heavily stained cloth pieces should be put together and treated separately;

(4) putting the cleaned linen to be washed into a linen cart;

5] by the specialist and laundry room to do a good job of linen handover.

2. Cleanliness and hygiene

(1) Turn off all electrical equipment and check the safety of facilities.

3. Sign with the consent of the foreman

(1) Sign the sign-off form carefully.