配餐员岗位职责
岗位职责是什么
配餐员是餐饮服务团队的重要一环，主要负责准备和分发食物，确保顾客能及时、准确地享用到美味佳肴。
岗位职责要求
1. 熟悉菜单上的各类菜品，了解其制作工艺和食材搭配。
2. 具备良好的卫生习惯，遵守食品安全法规和餐厅卫生标准。
3. 有良好的时间管理能力，能在繁忙时段高效工作。
4. 具备基础的数学技能，用于计算份量和账单。
5. 有良好的人际交往能力，能与同事及顾客保持友好沟通。
6. 能适应快节奏的工作环境，愿意在必要时加班。
7. 热情友好，始终以顾客为中心，提供优质服务。
岗位职责描述
配餐员的日常工作包括但不限于：
1. 根据顾客订单，准确无误地从厨房取出相应的菜品。
2. 确保食物的温度和外观都达到餐厅的标准，提升顾客的用餐体验。
3. 保持配餐区的整洁，及时清理桌面和餐具，为下一位顾客做好准备。
4. 与厨房团队紧密合作，确保菜品的及时供应，避免延误。
5. 在需要时协助服务员，如传递额外的餐具或饮料。
6. 处理简单的顾客疑问，如菜品成分、烹饪方式等。
7. 在特殊饮食要求（如过敏、素食等）的情况下，确保菜品符合顾客需求。
有哪些内容
配餐员的工作内容广泛，包括但不限于：
1. 餐前准备：设置餐桌，准备餐具，检查食物展示区的整洁和充足。
2. 配餐服务：根据点单系统或服务员指示，迅速准确地将食物送至顾客桌上。
3. 食品安全：遵循食品储存和处理的最佳实践，防止交叉污染。
4. 协作沟通：与厨师、服务员和其他配餐员保持良好的沟通，确保团队协作顺畅。
5. 清洁维护：在空闲时间进行区域清洁，包括擦拭桌面、清理地面和整理餐具。
6. 客户服务：对顾客的反馈和请求保持耐心，提供解决方案，提高顾客满意度。
7. 结账协助：在需要时帮助顾客结算账单，处理找零和支付问题。
8. 库存管理：监控食物和餐具的库存，及时报告补货需求。
作为配餐员，不仅要关注细节，保证每一环节的顺利进行，还要具备灵活应变的能力，应对各种突发情况，确保餐厅运营的高效和顾客的满意。
配餐员岗位职责范文
第1篇 配餐员岗位职责
医疗供餐系统营养师主管 essential tasks:
●为病人提供高质量的营养治疗,定期制定标准普食及治疗饮食菜单并做营养和成本分析。每日检查系統所制定的各类治疗膳食菜单
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.
●每日走访病区,了解重危、特殊病人进食情况,及时更改系统內的个人菜单,进行个体化的菜品选择
visit wards everyday to comprehend the feeding situation of critical and special patients, update menu timely to update individualized food choices.
●与厨师长合作,满足病人的营养需求和饮食医嘱,并确保食品质量
cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food.
●控制标准化菜谱各环节落实情况,做好餐前检查(食品温度,味,形,量等)及记录以便进行菜品加工和菜谱调整
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
●负责监督配餐、分发、配送情况,并在不符合规范时确保采取修正行动
responsible for supervision of food portioning, delivery, distribution and making corrective action when non-conformance
●为员工定期提供病人膳食服务、各种饮食和食品生产的基本营养知识、营养软件和部门政策的在职培训
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
●针对食品关键质量控制点以及卫生状况进行巡查
conduct inspection on key control points of food quality and hygiene condition
●监督、协调分餐员和配餐员操作流程,严格执行营运制度,确保服务质量
supervise and coordinate food service staff’s operation process, strictly e_ecute company’s operating regulations to guarantee service quality
●保证配、送餐设备的消毒和安全
ensure sanitary and safety of meal delivery equipment
●满足各种营养服务的工作标准和绩效指标
meet productivity standards and performance indicators in the various nutrition services
●执行与工作说明相关的其他职责
perform other related duties incidental to the work described herein
knowledge, skills, and abilities:
●电脑操作- 微软办公套件、厨房管理和营养供餐软件
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
●良好的中英文书面和口头沟通能力
strong communication skills both written and oral in both english and chinese (putonghua).
●良好的协调和组织能力
e_cellent coordination and organizational skills
●拥有自我激励的职业道德
possess self-motivational work ethics
●有基本烹饪技能优先考虑
basic cooking skills preferred
education, e_perience, and licenses/certifications:
●食品/营养相关学士学位,如营养学、食品科学或同等学历
a baccalaureate degree in a food/nutrition-related discipline, such as dietetics, food science, or equivalent
●注册临床营养师,至少有2年临床经验
licensed clinical dietitian with at least 2 years of clinical e_perience
●中国卫生人力资源和社会保障部、国家卫生和计划生育委员会颁发的营养师资格证书
qualifies for dietitian certification issued by china health bureau
●与各种学科团队沟通的经验
e_perience in communicating a diverse team of various health disciplines
●熟悉上海本土饮食文化
demonstrate understanding of local shanghai food culture
●有医院餐饮服务工作经验者优先
e_perience in hospital food service operation preferred essential tasks:
●为病人提供高质量的营养治疗,定期制定标准普食及治疗饮食菜单并做营养和成本分析。每日检查系統所制定的各类治疗膳食菜单
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.
●每日走访病区,了解重危、特殊病人进食情况,及时更改系统內的个人菜单,进行个体化的菜品选择
visit wards everyday to comprehend the feeding situation of critical and special patients, update menu timely to update individualized food choices.
●与厨师长合作,满足病人的营养需求和饮食医嘱,并确保食品质量
cooperate with chef to fulfill the nutrition requirement of patients’ needs and diet order while ensuring high quality of food.
●控制标准化菜谱各环节落实情况,做好餐前检查(食品温度,味,形,量等)及记录以便进行菜品加工和菜谱调整
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
●负责监督配餐、分发、配送情况,并在不符合规范时确保采取修正行动
responsible for supervision of food portioning, delivery, distribution and making corrective action when non-conformance
●为员工定期提供病人膳食服务、各种饮食和食品生产的基本营养知识、营养软件和部门政策的在职培训
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
●针对食品关键质量控制点以及卫生状况进行巡查
conduct inspection on key control points of food quality and hygiene condition
●监督、协调分餐员和配餐员操作流程,严格执行营运制度,确保服务质量
supervise and coordinate food service staff’s operation process, strictly e_ecute company’s operating regulations to guarantee service quality
●保证配、送餐设备的消毒和安全
ensure sanitary and safety of meal delivery equipment
●满足各种营养服务的工作标准和绩效指标
meet productivity standards and performance indicators in the various nutrition services
●执行与工作说明相关的其他职责
perform other related duties incidental to the work described herein
knowledge, skills, and abilities:
●电脑操作- 微软办公套件、厨房管理和营养供餐软件
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
●良好的中英文书面和口头沟通能力
strong communication skills both written and oral in both english and chinese (putonghua).
●良好的协调和组织能力
e_cellent coordination and organizational skills
●拥有自我激励的职业道德
possess self-motivational work ethics
●有基本烹饪技能优先考虑
basic cooking skills preferred
education, e_perience, and licenses/certifications:
●食品/营养相关学士学位,如营养学、食品科学或同等学历
a baccalaureate degree in a food/nutrition-related discipline, such as dietetics, food science, or equivalent
●注册临床营养师,至少有2年临床经验
licensed clinical dietitian with at least 2 years of clinical e_perience
●中国卫生人力资源和社会保障部、国家卫生和计划生育委员会颁发的营养师资格证书
qualifies for dietitian certification issued by china health bureau
●与各种学科团队沟通的经验
e_perience in communicating a diverse team of various health disciplines
●熟悉上海本土饮食文化
demonstrate understanding of local shanghai food culture
●有医院餐饮服务工作经验者优先
e_perience in hospital food service operation preferred
