Responsibilities of vegetable distribution foreman

Responsibilities of vegetable distribution foreman

Responsibilities refer to the scope of responsibilities and a series of tasks undertaken by the incumbent in order to perform certain organizational functions or complete work tasks. The following are the duties of the delivery foreman I have sorted out, hoping to help you.

Duties of the foreman:

1. Check the self-gfd when taking up the post, attend the pre-shift meeting on time, check the gfd and attendance of the vegetable delivery staff, and arrange the work items for the day.

2. Check the work log to see if there is any unfinished work and the notice from the superior, and implement it.

3. Abide by the rules and regulations of the restaurant and obey the tasks of the leaders.

4. After receiving the menu, it is necessary to divide the order in time and match the corresponding wooden clips. If you find any special remarks in the menu, you should communicate with the kitchen in time and explain them to the delivery staff.

5. According to the different nature of dishes, control and adjust the production speed. The estimated dishes should be notified to the front desk ordering staff in time, and the temporarily cancelled dishes should be notified to the kitchen to stop cooking in time. Service menu and communicate with the floor.

6. Check whether the dishes meet the quality. 5. Don't take anything with insufficient temperature, insufficient weight, inconsistent raw materials, damaged utensils and poor sales. If there is a problem with the quality of the dishes, ask the chef in time and solve the problem immediately.

7. Contact the front desk to find out whether the serving speed meets the requirements of the guests.

8. Organize the training of employees in this department on a regular basis, and follow up and supervise. Lead by example and lead the staff of the department to do the corresponding work.

9. Responsible for the management and rational use of all kinds of articles under its jurisdiction, clean and hygienic, and complete the daily meal preparation work in accordance with standards and norms.

10. Attend the communication meeting on time, feed back the production situation, correct the problems found in time, and make a good job registration.

Workflow of vegetable distributor post

1. The food delivery staff must adjust and maintain a good mental state before taking up their posts, and do a good job of gfd inspection before taking up their posts. You must handle all your personal affairs and take an active part in your work.

2. Attend the briefing on time to learn about the tasks assigned on that day and the notice from the superior.

3. Before the restaurant is officially opened, do a good job in the hygiene of the work area and the preparation of pre-meal materials. (Before noon 1 1, before 5 pm. )

4. Understand the booking situation of the floor on that day, print out the downloaded menu and post it in the delivery room on the floor.

5. Prepare ingredients for various dishes (such as shrimp for banquet) and food delivery utensils (iron pot dishes, pot bottoms, alcohol, candles, etc.). ) before meals, to ensure convenient use.

6. Before serving, the food delivery staff should report the food name and table number to the food delivery minister, and the food can be served only after approval. When serving food in winter, be sure to put the cover on it. Don't eat covered dishes, such as casserole, or stir-fry with iron plates. All the dishes in the delivery department must be equipped with wooden clips, so that one dish can be clipped.

7. The food delivery staff should actively cooperate with the front desk waiter of the restaurant to achieve "quick delivery and quick delivery".

8. When delivering the dishes to the waiter at the check-in counter, the waiter should quietly quote the names of the dishes and take away the empty plates, bowls and other tableware taken from the check-in counter in time. Temporarily put it in the delivery room on the floor. Generally, when the delivery is free, use the elevator to call the first floor.

9. In the process of serving, take back the wooden clips on the floor in time and put them in the vegetable room on the floor. When a certain amount is accumulated, use the elevator to send them back to the negative floor in time.

10. After serving, pay attention to the size of the plates and put them in categories. Square disks are put together, and disks are put together; The soup bowl and the soup bowl are stacked together. Put it in a food box and send it to the first floor for general transmission. Don't pull the baking tray base in the box.

1 1. After the table is closed, the food delivery staff should pay attention to cleaning the floor of the food delivery department and the designated area.

12. Before leaving the post, the hygiene of the work area must be thoroughly checked to ensure a good hygienic environment.

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