崗位職責(zé)是什么
配餐員是餐飲服務(wù)團隊的重要一環(huán)，主要負(fù)責(zé)準(zhǔn)備和分發(fā)食物，確保顧客能及時、準(zhǔn)確地享用到美味佳肴。
崗位職責(zé)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(xí)慣，遵守食品安全法規(guī)和餐廳衛(wèi)生標(biāo)準(zhǔn)。
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(chǔ)的數(shù)學(xué)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(yīng)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(wù)。
崗位職責(zé)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(zhǔn)確無誤地從廚房取出相應(yīng)的菜品。
2. 確保食物的溫度和外觀都達到餐廳的標(biāo)準(zhǔn)，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(zhǔn)備。
4. 與廚房團隊緊密合作，確保菜品的及時供應(yīng)，避免延誤。
5. 在需要時協(xié)助服務(wù)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(zhǔn)備：設(shè)置餐桌，準(zhǔn)備餐具，檢查食物展示區(qū)的整潔和充足。
2. 配餐服務(wù)：根據(jù)點單系統(tǒng)或服務(wù)員指示，迅速準(zhǔn)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(wù)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(wù)：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(yīng)變的能力，應(yīng)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(zé)范文
第1篇 配餐員崗位職責(zé)
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(biāo)準(zhǔn)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(biāo)準(zhǔn)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(fù)責(zé)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(wù)、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(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(yán)格執(zhí)行營運制度,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
●滿足各種營養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績效指標(biāo)
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(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(xué)士學(xué)位,如營養(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(xué)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(wù)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(biāo)準(zhǔn)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(biāo)準(zhǔn)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(fù)責(zé)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(wù)、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(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(yán)格執(zhí)行營運制度,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
●滿足各種營養(yǎng)服務(wù)的工作標(biāo)準(zhǔn)和績效指標(biāo)
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(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(xué)士學(xué)位,如營養(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(xué)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(wù)工作經(jīng)驗者優(yōu)先
e_perience in hospital food service operation preferred
