- 目錄
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。
有哪些內容
配餐員的工作內容廣泛，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. 結賬協(xié)助：在需要時幫助顧客結算賬單，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
●針對食品關鍵質量控制點以及衛(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)院餐飲服務工作經驗者優(yōu)先
e_perience in hospital food service operation preferred essential tasks:
●為病人提供高質量的營養(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
●針對食品關鍵質量控制點以及衛(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)院餐飲服務工作經驗者優(yōu)先
e_perience in hospital food service operation preferred
