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配餐員崗位職責

更新時間:2024-11-20 查看人數(shù):10

配餐員崗位職責

崗位職責是什么

配餐員是餐飲服務團隊的重要一環(huán),主要負責準備和分發(fā)食物,確保顧客能及時、準確地享用到美味佳肴。

崗位職責要求

1. 熟悉菜單上的各類菜品,了解其制作工藝和食材搭配。

2. 具備良好的衛(wèi)生習慣,遵守食品安全法規(guī)和餐廳衛(wèi)生標準。

3. 有良好的時間管理能力,能在繁忙時段高效工作。

4. 具備基礎的數(shù)學技能,用于計算份量和賬單。

5. 有良好的人際交往能力,能與同事及顧客保持友好溝通。

6. 能適應快節(jié)奏的工作環(huán)境,愿意在必要時加班。

7. 熱情友好,始終以顧客為中心,提供優(yōu)質(zhì)服務。

崗位職責描述

配餐員的日常工作包括但不限于:

1. 根據(jù)顧客訂單,準確無誤地從廚房取出相應的菜品。

2. 確保食物的溫度和外觀都達到餐廳的標準,提升顧客的用餐體驗。

3. 保持配餐區(qū)的整潔,及時清理桌面和餐具,為下一位顧客做好準備。

4. 與廚房團隊緊密合作,確保菜品的及時供應,避免延誤。

5. 在需要時協(xié)助服務員,如傳遞額外的餐具或飲料。

6. 處理簡單的顧客疑問,如菜品成分、烹飪方式等。

7. 在特殊飲食要求(如過敏、素食等)的情況下,確保菜品符合顧客需求。

有哪些內(nèi)容

配餐員的工作內(nèi)容廣泛,包括但不限于:

1. 餐前準備:設置餐桌,準備餐具,檢查食物展示區(qū)的整潔和充足。

2. 配餐服務:根據(jù)點單系統(tǒng)或服務員指示,迅速準確地將食物送至顧客桌上。

3. 食品安全:遵循食品儲存和處理的最佳實踐,防止交叉污染。

4. 協(xié)作溝通:與廚師、服務員和其他配餐員保持良好的溝通,確保團隊協(xié)作順暢。

5. 清潔維護:在空閑時間進行區(qū)域清潔,包括擦拭桌面、清理地面和整理餐具。

6. 客戶服務:對顧客的反饋和請求保持耐心,提供解決方案,提高顧客滿意度。

7. 結(jié)賬協(xié)助:在需要時幫助顧客結(jié)算賬單,處理找零和支付問題。

8. 庫存管理:監(jiān)控食物和餐具的庫存,及時報告補貨需求。

作為配餐員,不僅要關(guān)注細節(jié),保證每一環(huán)節(jié)的順利進行,還要具備靈活應變的能力,應對各種突發(fā)情況,確保餐廳運營的高效和顧客的滿意。

配餐員崗位職責范文

第1篇 配餐員崗位職責

醫(yī)療供餐系統(tǒng)營養(yǎng)師主管 essential tasks:

●為病人提供高質(zhì)量的營養(yǎng)治療,定期制定標準普食及治療飲食菜單并做營養(yǎng)和成本分析。每日檢查系統(tǒng)所制定的各類治療膳食菜單

provide patients with high quality nutrition treatment, establish standard and therapeutic menus on a regular basis with nutrition and cost analysis, and monitor system generated therapeutic diet menu daily.

●每日走訪病區(qū),了解重危、特殊病人進食情況,及時更改系統(tǒng)內(nèi)的個人菜單,進行個體化的菜品選擇

visit wards everyday to comprehend the feeding situation of critical and special patients, update menu timely to update individualized food choices.

●與廚師長合作,滿足病人的營養(yǎng)需求和飲食醫(yī)囑,并確保食品質(zhì)量

cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food.

●控制標準化菜譜各環(huán)節(jié)落實情況,做好餐前檢查(食品溫度,味,形,量等)及記錄以便進行菜品加工和菜譜調(diào)整

control the implementation of standardized recipe and food production, and make pre-meal service check (food temperature, taste, appearance, quantity, etc) with record for food production and recipe adjustment

●負責監(jiān)督配餐、分發(fā)、配送情況,并在不符合規(guī)范時確保采取修正行動

responsible for supervision of food portioning, delivery, distribution and making corrective action when non-conformance

●為員工定期提供病人膳食服務、各種飲食和食品生產(chǎn)的基本營養(yǎng)知識、營養(yǎng)軟件和部門政策的在職培訓

provide regular in-service training to food service staff in patient meal service, essential nutrition knowledge on various diets and food production, nutrition software and departmental sops

●針對食品關(guān)鍵質(zhì)量控制點以及衛(wèi)生狀況進行巡查

conduct inspection on key control points of food quality and hygiene condition

●監(jiān)督、協(xié)調(diào)分餐員和配餐員操作流程,嚴格執(zhí)行營運制度,確保服務質(zhì)量

supervise and coordinate food service staff’s operation process, strictly e_ecute company’s operating regulations to guarantee service quality

●保證配、送餐設備的消毒和安全

ensure sanitary and safety of meal delivery equipment

●滿足各種營養(yǎng)服務的工作標準和績效指標

meet productivity standards and performance indicators in the various nutrition services

●執(zhí)行與工作說明相關(guān)的其他職責

perform other related duties incidental to the work described herein

knowledge, skills, and abilities:

●電腦操作- 微軟辦公套件、廚房管理和營養(yǎng)供餐軟件

computer literacy – microsoft office suite, kitchen management and food processing software

●文化敏感性-熟悉中西方食品

cultural sensitivity – be familiar with chinese and western foods

●良好的中英文書面和口頭溝通能力

strong communication skills both written and oral in both english and chinese (putonghua).

●良好的協(xié)調(diào)和組織能力

e_cellent coordination and organizational skills

●擁有自我激勵的職業(yè)道德

possess self-motivational work ethics

●有基本烹飪技能優(yōu)先考慮

basic cooking skills preferred

education, e_perience, and licenses/certifications:

●食品/營養(yǎng)相關(guān)學士學位,如營養(yǎng)學、食品科學或同等學歷

a baccalaureate degree in a food/nutrition-related discipline, such as dietetics, food science, or equivalent

●注冊臨床營養(yǎng)師,至少有2年臨床經(jīng)驗

licensed clinical dietitian with at least 2 years of clinical e_perience

●中國衛(wèi)生人力資源和社會保障部、國家衛(wèi)生和計劃生育委員會頒發(fā)的營養(yǎng)師資格證書

qualifies for dietitian certification issued by china health bureau

●與各種學科團隊溝通的經(jīng)驗

e_perience in communicating a diverse team of various health disciplines

●熟悉上海本土飲食文化

demonstrate understanding of local shanghai food culture

●有醫(yī)院餐飲服務工作經(jīng)驗者優(yōu)先

e_perience in hospital food service operation preferred essential tasks:

●為病人提供高質(zhì)量的營養(yǎng)治療,定期制定標準普食及治療飲食菜單并做營養(yǎng)和成本分析。每日檢查系統(tǒng)所制定的各類治療膳食菜單

provide patients with high quality nutrition treatment, establish standard and therapeutic menus on a regular basis with nutrition and cost analysis, and monitor system generated therapeutic diet menu daily.

●每日走訪病區(qū),了解重危、特殊病人進食情況,及時更改系統(tǒng)內(nèi)的個人菜單,進行個體化的菜品選擇

visit wards everyday to comprehend the feeding situation of critical and special patients, update menu timely to update individualized food choices.

●與廚師長合作,滿足病人的營養(yǎng)需求和飲食醫(yī)囑,并確保食品質(zhì)量

cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food.

●控制標準化菜譜各環(huán)節(jié)落實情況,做好餐前檢查(食品溫度,味,形,量等)及記錄以便進行菜品加工和菜譜調(diào)整

control the implementation of standardized recipe and food production, and make pre-meal service check (food temperature, taste, appearance, quantity, etc) with record for food production and recipe adjustment

●負責監(jiān)督配餐、分發(fā)、配送情況,并在不符合規(guī)范時確保采取修正行動

responsible for supervision of food portioning, delivery, distribution and making corrective action when non-conformance

●為員工定期提供病人膳食服務、各種飲食和食品生產(chǎn)的基本營養(yǎng)知識、營養(yǎng)軟件和部門政策的在職培訓

provide regular in-service training to food service staff in patient meal service, essential nutrition knowledge on various diets and food production, nutrition software and departmental sops

●針對食品關(guān)鍵質(zhì)量控制點以及衛(wèi)生狀況進行巡查

conduct inspection on key control points of food quality and hygiene condition

●監(jiān)督、協(xié)調(diào)分餐員和配餐員操作流程,嚴格執(zhí)行營運制度,確保服務質(zhì)量

supervise and coordinate food service staff’s operation process, strictly e_ecute company’s operating regulations to guarantee service quality

●保證配、送餐設備的消毒和安全

ensure sanitary and safety of meal delivery equipment

●滿足各種營養(yǎng)服務的工作標準和績效指標

meet productivity standards and performance indicators in the various nutrition services

●執(zhí)行與工作說明相關(guān)的其他職責

perform other related duties incidental to the work described herein

knowledge, skills, and abilities:

●電腦操作- 微軟辦公套件、廚房管理和營養(yǎng)供餐軟件

computer literacy – microsoft office suite, kitchen management and food processing software

●文化敏感性-熟悉中西方食品

cultural sensitivity – be familiar with chinese and western foods

●良好的中英文書面和口頭溝通能力

strong communication skills both written and oral in both english and chinese (putonghua).

●良好的協(xié)調(diào)和組織能力

e_cellent coordination and organizational skills

●擁有自我激勵的職業(yè)道德

possess self-motivational work ethics

●有基本烹飪技能優(yōu)先考慮

basic cooking skills preferred

education, e_perience, and licenses/certifications:

●食品/營養(yǎng)相關(guān)學士學位,如營養(yǎng)學、食品科學或同等學歷

a baccalaureate degree in a food/nutrition-related discipline, such as dietetics, food science, or equivalent

●注冊臨床營養(yǎng)師,至少有2年臨床經(jīng)驗

licensed clinical dietitian with at least 2 years of clinical e_perience

●中國衛(wèi)生人力資源和社會保障部、國家衛(wèi)生和計劃生育委員會頒發(fā)的營養(yǎng)師資格證書

qualifies for dietitian certification issued by china health bureau

●與各種學科團隊溝通的經(jīng)驗

e_perience in communicating a diverse team of various health disciplines

●熟悉上海本土飲食文化

demonstrate understanding of local shanghai food culture

●有醫(yī)院餐飲服務工作經(jīng)驗者優(yōu)先

e_perience in hospital food service operation preferred

配餐員崗位職責

配餐員是餐飲服務團隊的重要一環(huán),主要負責準備和分發(fā)食物,確保顧客能及時、準確地享用到美味佳肴。崗位職責要求1.熟悉菜單上的各類菜品,了解其制作工藝和食材搭
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