ºÝºÝߣ

ºÝºÝߣShare a Scribd company logo

Lesson 1.1- Liaise with kitchen and service areas

?Download as PPTX, PDF?
?
Raymund Alemania
Raymund Alemania

This document outlines the staff that a liaison between the kitchen and service areas will interact with, including chefs, cooks, dishwashing staff, stillroom staff, cleaners, food waiters, servers, beverage waiters, and supervisors. It describes how each staff member may seek information or request assistance. The liaison helps relay information and directions between all areas to ensure smooth operations.

1 of 10
Downloaded 103 times
ELEMENT 1 LIAISE BETWEEN KITCHEN AND SERVICE AREAS
STAFF INVOLVED ? WHEN RELAYING INFORMATION AND LIAISING BETWEEN KITCHEN AND SERVICE ARESA YOU WILL NEED TO INTERACT WITH: ? CHEF & COOKS, DISHWASHING STAFF, STILLROOM STAFF, CLEANERS,FOOD WAITERS, SERVER-STAFF,BEVERAGE WAITERS AND SUPERVISORS.
CHEFS AND COOKS ? WHO CAN SEEK CLARIFICATION OF ORDERS AND/OR ASK YOU TO PASS ON DIRECTIONS TO WAITERS
DISHWASHING STAFF ? WHO CAN ASK FORNOMINATED ( used) CROCKERY AND CUTLERY TO BE RETURNED IMMEDIATELY FROMSERVICE TO THE DISHWASHING AREA SO THEY CAN BE CLEANED AND RE-USED OR RETURNED TO SERVICE
STILLROOM STAFF ? WHO YOU MAY NEED TO ASK FOR EXTRA BUTTER,ROOLS AND CONDIMENTS
CLEANERS ? WHO YOU MAY HAVE ASK TO PERFORM CLEAN-UP DUTIES IN THE EVENT OF AMAJOR SPILL OR CLEANING- RELATED NEED IN THE ENTRANCE, WASHROOM,OR AREAOF THE KITCHEN
FOOD WAITERS ? WHOSE DIRECTIONS AND REQUESTS YOU WILL NEED TOPASS ON TO THE KITCHEN OR RELEVANT OTHERS
SERVERS- STAFF ? WHO ARE INVOLVED IN SERVING FAST FOOD TO CUSTOMERS
BEVERAGE WAITERS ? APPLIES DIRECTLY TO FOOD IT IS A REALITY THAT IN THE WORKPLACE YOU WORK AS PART OF A TEAM AND NEED TO BE PREPARED TO ASSIST ANY OTHER STAFF MEMBER AS REQUIRED
DINING ROOM/ RESTAUTANT SUPERVISOR, MANAGER OR OWNER ? THIS PERSON HAS OVERALL CONTROL OF SERVICE AND MAY ASK YOU UNDERTAKE CERTAIN TASKS TO OPTIMISE SERVICE, PREPARE FOR RESERVATIONS WHICH HAVE BEEN RECEIVED OR ENABLE SERVICE RECOVERY AFTER AN INCIDENT OR PROBLEM.

More Related Content

Lesson 1.1- Liaise with kitchen and service areas

  • 2. STAFF INVOLVED ? WHEN RELAYING INFORMATION AND LIAISING BETWEEN KITCHEN AND SERVICE ARESA YOU WILL NEED TO INTERACT WITH: ? CHEF & COOKS, DISHWASHING STAFF, STILLROOM STAFF, CLEANERS,FOOD WAITERS, SERVER-STAFF,BEVERAGE WAITERS AND SUPERVISORS.
  • 3. CHEFS AND COOKS ? WHO CAN SEEK CLARIFICATION OF ORDERS AND/OR ASK YOU TO PASS ON DIRECTIONS TO WAITERS
  • 4. DISHWASHING STAFF ? WHO CAN ASK FORNOMINATED ( used) CROCKERY AND CUTLERY TO BE RETURNED IMMEDIATELY FROMSERVICE TO THE DISHWASHING AREA SO THEY CAN BE CLEANED AND RE-USED OR RETURNED TO SERVICE
  • 5. STILLROOM STAFF ? WHO YOU MAY NEED TO ASK FOR EXTRA BUTTER,ROOLS AND CONDIMENTS
  • 6. CLEANERS ? WHO YOU MAY HAVE ASK TO PERFORM CLEAN-UP DUTIES IN THE EVENT OF AMAJOR SPILL OR CLEANING- RELATED NEED IN THE ENTRANCE, WASHROOM,OR AREAOF THE KITCHEN
  • 7. FOOD WAITERS ? WHOSE DIRECTIONS AND REQUESTS YOU WILL NEED TOPASS ON TO THE KITCHEN OR RELEVANT OTHERS
  • 8. SERVERS- STAFF ? WHO ARE INVOLVED IN SERVING FAST FOOD TO CUSTOMERS
  • 9. BEVERAGE WAITERS ? APPLIES DIRECTLY TO FOOD IT IS A REALITY THAT IN THE WORKPLACE YOU WORK AS PART OF A TEAM AND NEED TO BE PREPARED TO ASSIST ANY OTHER STAFF MEMBER AS REQUIRED
  • 10. DINING ROOM/ RESTAUTANT SUPERVISOR, MANAGER OR OWNER ? THIS PERSON HAS OVERALL CONTROL OF SERVICE AND MAY ASK YOU UNDERTAKE CERTAIN TASKS TO OPTIMISE SERVICE, PREPARE FOR RESERVATIONS WHICH HAVE BEEN RECEIVED OR ENABLE SERVICE RECOVERY AFTER AN INCIDENT OR PROBLEM.