Responsibilities of vegetable distributor

Responsibilities of Vegetable Distributor (10)

With the gradual development of society, job responsibilities play an increasingly important role, including the scope of work, the responsibility to achieve work objectives, the working environment, job qualifications and the relationship between various jobs. Presumably, many people are worried about how to formulate job responsibilities. The following is the job responsibilities of the vegetable distributor I collected. Welcome to learn from them, I hope it will help you.

The responsibility of the food delivery staff is 1 1. Dress according to the rules of the restaurant, be punctual, fast and obey orders.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure that the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of restaurant dishes.

4. memorize the room number and table number of the restaurant, be responsible for ordering accurately, and deliver it to the waiter quickly according to the serving procedure.

5, in the process of serving, light, fast, steady, don't argue with the guests, be polite first, please continue. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

6. Prepare seasonings, ingredients and food delivery tools before meals, and actively cooperate with the kitchen to prepare before serving.

7. Prepare the vegetable cover in cold weather and use it at any time.

8, responsible for the coordination before and after meals, timely notify the front desk service personnel of the changes in food, and do a good job of contact, communication and transmission between the kitchen and the front desk.

9. Use the tools used in the delivery room safely, and use the garbage truck in time to assist the front desk staff to remove dirty tableware and excess food, and put them in a classified manner, paying attention to handling them with care to avoid damage.

10, do a good job of closing the market, take out the garbage according to the table, and put the empty wine bottles in order.

1 1. Under the direct command of the food delivery foreman, the food delivery staff began to work and completed the service of delivering food. The arrangement of the foreman must follow the principle of "obey first and discuss later".

12, the food delivery staff should make preparations before meals according to the specifications.

13. Ensure that all tableware and utensils used for changing vegetables are clean, sanitary, bright and seamless.

14. Maintain high attention to the promotion of all employees at work.

Seize the opportunity to recommend various services and preferential policies of the restaurant to customers, and improve customers' desire for consumption in the restaurant.

15. When the service items required by customers cannot be met, timely recommend compensatory service items to customers.

16. If you find that the system of the restaurant is imperfect or the service needs to be improved at work, you must follow the feedback until the problem is solved.

Responsibilities of the food delivery clerk 2 Responsible for the contact between the restaurant and the kitchen, quickly and accurately complete the food delivery task, and keep the food delivery room clean and tidy:

1. Attend the daily pre-meal meeting to learn about the main customers of the food and beverage department and the changes of the dishes on that day;

2. Responsible for collecting tableware, utensils, sauces and condiments before meals, and preparing a clean dining car and a clean rag;

3. Responsible for putting the food ordered by the restaurant orderer on the clip and sending it to the relevant kitchen window, and delivering the food in order;

4. Send each dish to the waiter at the station number in the corresponding area quickly, accurately and correctly as required;

5. Be responsible for keeping the order properly for review;

6. Be responsible for replacing the dirty tableware at the service desk and sending it to the kitchen for cleaning in time;

7. Responsible for the maintenance and cleaning of related facilities and equipment in the vegetable distribution room;

8. Be responsible for keeping the pantry clean and keeping all kinds of articles in order;

9. Complete other tasks assigned by superiors in time.

Job responsibilities of food delivery staff 3 1) Responsible for the preparation of food delivery before meals, and assist the waiter on duty to arrange the restaurant and dining table, set the table and supplement various items, and make comprehensive preparations;

2) Be responsible for delivering the steamed dishes and food in the kitchen to the waiter at the restaurant counter accurately and timely;

3) Be responsible for sending the food order sent by the waiter to the kitchen;

4) Strictly control the quality of good meals, and have the right to reject dishes that do not meet the quality standards;

5) Strictly implement the food delivery service specification to ensure accuracy and rapidity;

6) Keep good contact with the counter attendant and the kitchen hall, and do a good job in the relationship between the restaurant and the kitchen;

7) Responsible for assisting the front desk attendant to clean and tidy the guests after dinner;

8) Be responsible for the cleaning and hygiene of the dish-passing utensils;

9) Actively participate in various business trainings, improve the service level, and complete other tasks assigned by superiors.

Responsibilities of Vegetable Distributor 4 I. Workflow

1. Be sure to adjust and maintain a good mental state before taking up the post, and do a good job of gfd inspection before taking up the post. You must handle all your personal affairs and take an active part in your work.

2. Check the work log: whether there is any unfinished work or work that needs to be reported to the superior, as well as events and notices that need to be known.

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

4. Do a good job of hygiene in the work area before business.

5. Prepare the ingredients and utensils of all kinds of dishes before meals to ensure convenient use during meals.

6. When serving, report the name of the dish and the table number to the foreman, and serve only after approval.

7. Actively cooperate with the work of the front desk waiter in the restaurant to deliver food quickly and take food quickly.

8. When handing the dishes to the waiter of the duty station, you should quote the name of the dishes softly and take away the empty plates, bowls and other things taken away by the duty station in time.

9. After the meal, be responsible for cleaning the floor of the food delivery department and cleaning the designated area.

10. Before leaving the post, comprehensively check the hygiene of the work area to ensure a good hygienic environment.

1 1. Fill in the handover record and goods handover form, and do a good job of handover with off-duty personnel.

Second, the vegetable job responsibilities

1. Under the direct command of the head waiter, the food delivery staff began to work and completed the service of delivering food. The arrangement of the foreman must follow the principle of obedience before discussion.

2, according to the specification, make preparations before meals.

3. Ensure that all tableware and utensils used for changing vegetables are clean, sanitary, bright and seamless.

4. Maintain a high awareness of the promotion of all employees at work, seize the opportunity to recommend various services and preferential policies of the hotel to the guests, and improve the consumption desire of the guests in the hotel. When the service items required by the guests cannot be met, timely recommend compensatory service items to the guests.

5. If you find that the hotel has an imperfect system or service that needs to be improved at work, you must follow the feedback until the problem is solved.

III. Main working procedures

1, priority service plan

(1) What the guest ordered first.

(2) cold dishes are served on the reserved menu first.

(3) Keep the temperature of the dishes. All the plates taken out of the kitchen are covered with plates and then taken away from the guests' tables.

2, dish operation procedures

(1) Before meals: (1) Check the hygiene of the delivery room, and tidy up all kinds of utensils to ensure the convenience of eating.

(2) Prepare the ingredients and utensils of various dishes before meals, and actively cooperate with the chef before meals.

⑵ Dinner: ① Stand as required and serve in an orderly manner.

(2) When serving food in the kitchen, you should immediately prepare the appropriate ingredients for the dish and tell the foreman to draw a list.

(3) The dishes must be served in trays.

(4) After the dish is served, it must be sent to the table where it belongs. The waiter takes it to the stage, then the waiter picks it up and puts the lid back on the tray before leaving.

⑤ When picking up the menu, prepare ingredients and utensils according to different dishes. When the kitchen notifies the estimated menu, it shall promptly notify the grandstand staff or foreman to cancel the change.

(3) Clean up the vegetable delivery room.

① Clean all used tableware into the cupboard.

(2) Finishing all kinds of sauces and seasonings.

③ Wipe all equipment cabinets.

⑷ Inspection: Carefully check whether the articles are placed in order.

Fourth, efficiency requirements and service attitude requirements.

An efficiency

1. After ordering, the first course should be served within 15 minutes.

2. The food delivered by the food delivery man must be returned to the food delivery department within 1 minute.

Second, service attitude.

1, we must follow the principle of obedience in our work. If in doubt, you should report or complain to the management at the next higher level after work hours, and the time on duty should not affect your work.

2, work must smile, smile requires natural, decent, heartfelt, so that guests feel at home, warm and harmonious, relaxed and happy.

3. Be polite to the guests. Greet guests, address guests, make a speech when leaving guests, thank guests, and be modest when you make mistakes in your work.

We should try our best to give our guests a satisfactory answer when they ask. If you have any questions, please wait a moment. After finding out the situation, you should reply to the guest immediately. If you can't reply, you should inform the guests to contact the relevant departments and personnel and give them the telephone number.

Job responsibilities of the food delivery staff. Be responsible for the preparation of pre-meal food delivery, assist the waiter on duty to arrange the dining room and dining table, set the table and replenish various items, and make comprehensive preparations.

☆ Responsible for delivering the dishes and food prepared by the kitchen to the waiter at the restaurant counter in time.

☆ Responsible for delivering the food order issued by the counter attendant and stamped by the cashier at the cashier to the kitchen hall.

☆ Strictly implement the food delivery service specification to ensure accuracy and speed.

☆ Keep good contact with the attendant on duty and the kitchen hall, and do a good job in the relationship between the front desk (restaurant) and the back desk (kitchen).

☆ Be responsible for assisting the front desk clerk to clean and tidy up the guests after eating.

☆ Responsible for the cleaning and hygiene of food utensils and articles and food corridors.

☆ Actively participate in various business trainings, improve the service level, and complete other tasks assigned by superiors.

Job responsibilities of food delivery staff 6 1. Dress according to hotel regulations, be punctual, fast and obey orders.

2. Do a good job in pre-meal area hygiene and make preparations before meals.

3. Make sure the dishes are served in the correct quantity, and be familiar with the characteristics, production principles and ingredients of hotel dishes.

4. memorize the hotel room number and station number, be responsible for ordering accurately, and deliver it to the waiter quickly according to the serving procedure.

5. In the process of serving, be light, fast and steady, do not argue with the guests, be polite and keep your word. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

6. Prepare seasonings, seasonings and food delivery tools before meals, and actively cooperate with the kitchen to make preparations before serving.

7. Prepare the vegetable cover in cold weather and use it at any time.

8. Be responsible for the coordination before and after meals, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.

9. Do a good job of closing the city, take out the garbage according to the table, and put the empty wine bottles in order.

Welcome service

A) When the guests come to the restaurant, the usher greets them and greets them with a smile;

B) Regular customers or repeat customers are honored;

C) Assist guests to store clothes and guide them to sit down in order;

D) Ordering and booking guests are guided by pre-arranged seats;

E) When the room is full, please wait at the door, arrange the rest seats and inform the guests of the approximate waiting time.

Pre-meal service

A) When the guests are on the table, the waiters in the stands are neat and dignified, greet the guests with a smile, and pull up their chairs to give up their seats;

B) Tableware, oral cloth, tableware and tea set on the workbench should be clean and tidy, and provide hot (cold) towel disinfection service;

C) After the guest takes a seat, take the initiative to say hello, pass the menu with both hands and ask the guest what kind of tea to use;

D) Service and tea pouring should be standardized, napkins should be delivered in time, and service should be considerate.

Subscription service

A) Guests order food, are enthusiastic, answer questions and actively promote sales;

B) The waiter is familiar with the variety, flavor and price of restaurant dishes;

C) Ask the guests to order the varieties, specify the required drinks and drinks, write down the order clearly and repeat it to the guests;

D) the service is fast and accurate, and the dishes are served. Chefs should ensure the quality of good dishes, and dishes that do not meet the quality requirements should not be served.

Job responsibilities of the delivery man 7 1. Pass the dishes to the hall correctly and give them to the waiter for serving;

2. Make clear the name, style, shape and weight of the dishes;

3. Know the name and price of the dish;

4. Master solid pallet skills;

5. memorize the number and table of the restaurant;

6. Understand the kitchen production process;

7. Obey the work arrangement and post assignment;

8. Cooperate with the foreman to deliver food quickly and correctly in the first time.

Responsibilities of food delivery staff 8 1. Strictly abide by the work system formulated by the department, organize gfd to attend the pre-shift meeting according to the specifications, listen to the food preparation work and work points assigned by the minister, and ensure the timely and quality delivery.

2. Obey the work arrangement of superior leaders, consciously and effectively do a good job in material storage and cleaning, avoid fearless losses and reduce costs.

3. Be responsible for the preparation of food delivery before meals, assist the attendant on duty to arrange the venue and dining table, set the table, supplement various items on the day, and make comprehensive preparations.

4, responsible for the kitchen steamed vegetables and vegetables, accurate and timely delivery to the corresponding room and station number.

5. Send the menu added by the manager to the kitchen in time during the listing period.

6. Familiar with dishes, strictly control the quality of dishes and food, and have the right to reject dishes and food that do not meet the quality standards.

7. Strictly implement the food delivery service specification to ensure accurate and rapid delivery to the destination.

8. Keep good contact with the floor staff and the kitchen interior, and do a good job in the relationship between the front hall and the kitchen.

9. The food delivery staff on duty is responsible for cleaning the bathroom on each floor.

10, responsible for cleaning tableware and gold utensils, and placing them according to the specifications stipulated by the catering department.

1 1, actively participate in various business knowledge training, improve service level, and complete other tasks assigned by superiors.

12, daily five-routine method, ensuring property hygiene and regional goods placement.

13. After all the work of the on-duty food delivery staff is finished, turn off the power supply after being checked by the on-duty management personnel, and leave work only after being approved.

The responsibilities of the food delivery staff 9 1. Obey the minister's work arrangement, and do a good job in food delivery service according to the restaurant service regulations and quality requirements.

2. Prepare the dining room before meals, clean the dining room environment and connect the kitchen passages, and prepare food delivery utensils and various seasonings.

3. In the process of dining, it is mainly responsible for the delivery and transportation of menus and dishes, so as to memorize the table number, deliver meals quickly, master the order and speed of dishes according to the requirements of guests, serve accurately and deliver dishes stably. Clear the tableware on the side table in time so as to handle it gently.

4. After each meal, take part in the cleaning of the restaurant.

Job responsibilities of vegetable distributor 10 1, and make daily "sales list";

2. Make sure the tableware in the restaurant is clean;

3. Check the table number and dish name of the order;

4. Keep the contact and coordination between the restaurant and the kitchen, and transmit the dining speed and related information of the restaurant guests to the chef in time, so that the chef can master the serving time and the quality of the dishes;

5. Take food flat and steady, and don't spill food timely and accurately;

6, to maintain the quality of dishes to do six do not take: do not take the wrong dishes; The temperature of the dish is not enough; The color of the dish is wrong; Don't take all the ingredients away; If the tableware is damaged, do not take it away; Don't take it if the weight is not enough.

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