崗位職責(zé)是什么
配餐崗位是餐飲服務(wù)流程中的關(guān)鍵環(huán)節(jié)，主要負(fù)責(zé)準(zhǔn)備和分發(fā)食物，確保顧客能夠快速、準(zhǔn)確地獲得他們點(diǎn)選的菜品。
崗位職責(zé)要求
1. 熟悉菜單：配餐員需要對(duì)餐廳的菜單有深入理解，包括每道菜的成分、口味和烹飪方法。
2. 衛(wèi)生意識(shí)：嚴(yán)格遵守食品安全和衛(wèi)生規(guī)定，保持工作區(qū)域的清潔和整潔。
3. 時(shí)間管理：高效處理訂單，保證食物的新鮮度和溫度，避免延誤。
4. 客戶服務(wù)：以友好、專業(yè)的態(tài)度對(duì)待每一位顧客，解決他們?cè)谂洳瓦^程中遇到的問題。
5. 團(tuán)隊(duì)協(xié)作：與廚師和服務(wù)員緊密合作，確保配餐流程順暢。
崗位職責(zé)描述
配餐員的工作涉及從廚房到餐桌的整個(gè)過程，他們需要在繁忙的環(huán)境中迅速而準(zhǔn)確地完成任務(wù)。他們不僅要確保每一道菜都按照標(biāo)準(zhǔn)制作，還要根據(jù)顧客的特殊需求進(jìn)行調(diào)整。例如，為素食者或過敏者提供合適的選擇。此外，他們還需要及時(shí)更新和維護(hù)配餐區(qū)的庫(kù)存，確保食材充足。
在高峰時(shí)段，配餐員需要靈活應(yīng)對(duì)大量訂單，同時(shí)保持冷靜和專業(yè)，以提供優(yōu)質(zhì)的客戶服務(wù)。他們需要具備良好的記憶力，能夠記住多份訂單，并確保它們被正確無(wú)誤地分發(fā)。良好的人際交往能力也是必不可少的，因?yàn)榕洳蛦T經(jīng)常需要與顧客直接交流，解答他們的疑問，甚至處理投訴。
有哪些內(nèi)容
1. 訂單處理：接收并確認(rèn)顧客的點(diǎn)單，確保訂單準(zhǔn)確無(wú)誤。
2. 食物準(zhǔn)備：協(xié)助廚師將食物裝盤，確保擺盤美觀，符合餐廳的標(biāo)準(zhǔn)。
3. 配送服務(wù)：將食物送到顧客桌上，確保食物的溫度和質(zhì)量。
4. 庫(kù)存管理：監(jiān)控食材庫(kù)存，及時(shí)報(bào)告短缺，協(xié)助補(bǔ)貨。
5. 清潔維護(hù)：定期清潔配餐區(qū)，保持工作環(huán)境的衛(wèi)生。
6. 客戶溝通：處理顧客的特殊要求，解答關(guān)于菜品的問題。
7. 問題解決：在配餐過程中遇到的任何問題，如訂單錯(cuò)誤或顧客不滿，需迅速有效地解決。
8. 團(tuán)隊(duì)協(xié)調(diào)：與廚房團(tuán)隊(duì)和前廳團(tuán)隊(duì)保持良好溝通，確保服務(wù)流程的順暢。
配餐員的角色是連接廚房和顧客的關(guān)鍵橋梁，他們的工作直接影響著顧客對(duì)餐廳的整體體驗(yàn)。通過提供優(yōu)質(zhì)的服務(wù)和美味的食物，他們有助于提升餐廳的聲譽(yù)和客戶滿意度。
配餐崗位職責(zé)范文
第1篇 配餐員崗位職責(zé)
醫(yī)療供餐系統(tǒng)營(yíng)養(yǎng)師主管 essential tasks:
●為病人提供高質(zhì)量的營(yíng)養(yǎng)治療,定期制定標(biāo)準(zhǔn)普食及治療飲食菜單并做營(yíng)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(jìn)食情況,及時(shí)更改系統(tǒng)內(nèi)的個(gè)人菜單,進(jìn)行個(gè)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(zhǎng)合作,滿足病人的營(yíng)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(biāo)準(zhǔn)化菜譜各環(huán)節(jié)落實(shí)情況,做好餐前檢查(食品溫度,味,形,量等)及記錄以便進(jìn)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(fù)責(zé)監(jiān)督配餐、分發(fā)、配送情況,并在不符合規(guī)范時(shí)確保采取修正行動(dòng)
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(wù)、各種飲食和食品生產(chǎn)的基本營(yíng)養(yǎng)知識(shí)、營(yíng)養(yǎng)軟件和部門政策的在職培訓(xùn)
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(duì)食品關(guān)鍵質(zhì)量控制點(diǎn)以及衛(wèi)生狀況進(jìn)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(yán)格執(zhí)行營(yíng)運(yùn)制度,確保服務(wù)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(shè)備的消毒和安全
ensure sanitary and safety of meal delivery equipment
●滿足各種營(yíng)養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績(jī)效指標(biāo)
meet productivity standards and performance indicators in the various nutrition services
●執(zhí)行與工作說(shuō)明相關(guān)的其他職責(zé)
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(yíng)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(lì)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(yíng)養(yǎng)相關(guān)學(xué)士學(xué)位,如營(yíng)養(yǎng)學(xué)、食品科學(xué)或同等學(xué)歷
a baccalaureate degree in a food/nutrition-related discipline, such as dietetics, food science, or equivalent
●注冊(cè)臨床營(yíng)養(yǎng)師,至少有2年臨床經(jīng)驗(yàn)
licensed clinical dietitian with at least 2 years of clinical e_perience
●中國(guó)衛(wèi)生人力資源和社會(huì)保障部、國(guó)家衛(wèi)生和計(jì)劃生育委員會(huì)頒發(fā)的營(yíng)養(yǎng)師資格證書
qualifies for dietitian certification issued by china health bureau
●與各種學(xué)科團(tuán)隊(duì)溝通的經(jīng)驗(yàn)
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(wù)工作經(jīng)驗(yàn)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(yíng)養(yǎng)治療,定期制定標(biāo)準(zhǔn)普食及治療飲食菜單并做營(yíng)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(jìn)食情況,及時(shí)更改系統(tǒng)內(nèi)的個(gè)人菜單,進(jìn)行個(gè)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(zhǎng)合作,滿足病人的營(yíng)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(biāo)準(zhǔn)化菜譜各環(huán)節(jié)落實(shí)情況,做好餐前檢查(食品溫度,味,形,量等)及記錄以便進(jìn)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(fù)責(zé)監(jiān)督配餐、分發(fā)、配送情況,并在不符合規(guī)范時(shí)確保采取修正行動(dòng)
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(wù)、各種飲食和食品生產(chǎn)的基本營(yíng)養(yǎng)知識(shí)、營(yíng)養(yǎng)軟件和部門政策的在職培訓(xùn)
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(duì)食品關(guān)鍵質(zhì)量控制點(diǎn)以及衛(wèi)生狀況進(jìn)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(yán)格執(zhí)行營(yíng)運(yùn)制度,確保服務(wù)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(shè)備的消毒和安全
ensure sanitary and safety of meal delivery equipment
●滿足各種營(yíng)養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績(jī)效指標(biāo)
meet productivity standards and performance indicators in the various nutrition services
●執(zhí)行與工作說(shuō)明相關(guān)的其他職責(zé)
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(yíng)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(lì)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(yíng)養(yǎng)相關(guān)學(xué)士學(xué)位,如營(yíng)養(yǎng)學(xué)、食品科學(xué)或同等學(xué)歷
a baccalaureate degree in a food/nutrition-related discipline, such as dietetics, food science, or equivalent
●注冊(cè)臨床營(yíng)養(yǎng)師,至少有2年臨床經(jīng)驗(yàn)
licensed clinical dietitian with at least 2 years of clinical e_perience
●中國(guó)衛(wèi)生人力資源和社會(huì)保障部、國(guó)家衛(wèi)生和計(jì)劃生育委員會(huì)頒發(fā)的營(yíng)養(yǎng)師資格證書
qualifies for dietitian certification issued by china health bureau
●與各種學(xué)科團(tuán)隊(duì)溝通的經(jīng)驗(yàn)
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(wù)工作經(jīng)驗(yàn)者優(yōu)先
e_perience in hospital food service operation preferred
第2篇 營(yíng)養(yǎng)配餐崗位職責(zé)
西餐廳廚師長(zhǎng) 杭州泓石餐飲管理有限公司 杭州泓石餐飲管理有限公司,泓石餐飲,泓石 崗位職責(zé):
1、保證食品生產(chǎn)的效率、質(zhì)量,并符合衛(wèi)生標(biāo)準(zhǔn)。監(jiān)督制作菜單規(guī)定的各種菜式。
2、及時(shí)了解不同季節(jié)的市場(chǎng)供應(yīng)情況,確實(shí)了解食材,原材料價(jià)格,制訂菜譜標(biāo)準(zhǔn)。
3、進(jìn)行食品生產(chǎn)質(zhì)量控制,保證份量及出品速度符合標(biāo)準(zhǔn),協(xié)調(diào)各部門廚房主管的生產(chǎn)操作。
4、負(fù)責(zé)廚房食品及物品原料的質(zhì)量成本控制及費(fèi)用,保證廚房利潤(rùn)比例,杜絕廚房中成本泄漏。
5、負(fù)責(zé)廚房行政與管理事務(wù)。
6、負(fù)責(zé)廚房安全及衛(wèi)生標(biāo)準(zhǔn)
7、與餐廳經(jīng)理配合,處理客人投訴,不斷改進(jìn)及提高。
8、有很強(qiáng)的組織及管理能力,有嫻熟的技能和與人溝通能力。
9、適當(dāng)合理安排廚房人員排班,調(diào)崗及升遷。
10、負(fù)責(zé)廚房清潔標(biāo)準(zhǔn)及設(shè)備維護(hù)保養(yǎng)
11、負(fù)責(zé)監(jiān)管員工操作并定期安排給員工培訓(xùn)
任職要求:
1、年齡28-40歲,烹飪學(xué)校畢業(yè)者優(yōu)先考慮。
2、八年以上工作經(jīng)驗(yàn),三年以上管理經(jīng)驗(yàn),精通食品烹飪及營(yíng)養(yǎng)配餐等專業(yè)知識(shí),擅長(zhǎng)后廚管理。
3、接受過營(yíng)養(yǎng)學(xué)基礎(chǔ)理論,專業(yè)烹飪技能相關(guān)培訓(xùn)。
4、有較強(qiáng)的研發(fā)創(chuàng)新能力。
5、良好的執(zhí)行力和領(lǐng)導(dǎo)力,較豐富的團(tuán)隊(duì)管理經(jīng)驗(yàn)。
第3篇 配餐師崗位職責(zé)
工作職責(zé)(主要為客戶配餐):
1、為公司客戶制訂個(gè)性化備孕整體方案并提供每日指導(dǎo)服務(wù);
2、采集、整理及科學(xué)分析客戶飲食、運(yùn)動(dòng)及生活習(xí)慣等方面信息;
3、根據(jù)客戶具體情況及時(shí)調(diào)整備孕方案;
4、對(duì)客戶進(jìn)行相應(yīng)級(jí)別的營(yíng)養(yǎng)知識(shí)的引導(dǎo)和教育;
5、輔助銷售人員對(duì)客戶疑難問題進(jìn)行溝通。
職位要求:
1、臨床營(yíng)養(yǎng)學(xué)、醫(yī)學(xué)、護(hù)理學(xué)、食品科學(xué)或相關(guān)專業(yè)?？萍耙陨蠈W(xué)歷;
2、對(duì)備孕、膳食搭配具有較深了解;
3、良好溝通表達(dá)能力、靈活應(yīng)變能力,耐心、積極向上;
4、會(huì)瑜伽、具備營(yíng)養(yǎng)師證、注冊(cè)營(yíng)養(yǎng)師證、臨床營(yíng)養(yǎng)師證、健康管理師證者優(yōu)先考慮。
