崗位職責(zé)是什么
配餐員是餐飲服務(wù)團(tuán)隊(duì)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(shí)、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(shí)間管理能力，能在繁忙時(shí)段高效工作。
4. 具備基礎(chǔ)的數(shù)學(xué)技能，用于計(jì)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(shí)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(dá)到餐廳的標(biāo)準(zhǔn)，提升顧客的用餐體驗(yàn)。
3. 保持配餐區(qū)的整潔，及時(shí)清理桌面和餐具，為下一位顧客做好準(zhǔn)備。
4. 與廚房團(tuán)隊(duì)緊密合作，確保菜品的及時(shí)供應(yīng)，避免延誤。
5. 在需要時(shí)協(xié)助服務(wù)員，如傳遞額外的餐具或飲料。
6. 處理簡(jiǎn)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(diǎn)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(chǔ)存和處理的最佳實(shí)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(tuán)隊(duì)協(xié)作順暢。
5. 清潔維護(hù)：在空閑時(shí)間進(jìn)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(duì)顧客的反饋和請(qǐng)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(shí)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(shí)報(bào)告補(bǔ)貨需求。
作為配餐員，不僅要關(guān)注細(xì)節(jié)，保證每一環(huán)節(jié)的順利進(jìn)行，還要具備靈活應(yīng)變的能力，應(yīng)對(duì)各種突發(fā)情況，確保餐廳運(yùn)營(yíng)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)任職要求
配餐員崗位職責(zé)
護(hù)士長(zhǎng) 杭州余杭熹妍醫(yī)療美容門診部有限公司 杭州余杭熹妍醫(yī)療美容門診部有限公司，熹妍 整形美容醫(yī)院護(hù)士長(zhǎng)的職責(zé)是:(1) 在護(hù)理部、科護(hù)士長(zhǎng)的和科主任(或病區(qū)負(fù)責(zé)醫(yī)師)的 業(yè)務(wù)指導(dǎo)下，負(fù)責(zé)病區(qū)的護(hù)理行政和業(yè)務(wù)工作。(2) 根據(jù)護(hù)理部及科內(nèi)工作計(jì)劃、結(jié)合本病區(qū)具體護(hù)理工作 計(jì)劃，并付諸實(shí)施，按期總結(jié)匯報(bào)。
(3) 掌握全病區(qū)的護(hù)理工作，參加并指導(dǎo)危重、大手術(shù)及搶 救患者的護(hù)理。督促護(hù)理人員嚴(yán)格執(zhí)行各項(xiàng)規(guī)章制度和技術(shù)操作 規(guī)程，檢查醫(yī)囑執(zhí)行情況，每周至少參加核對(duì)醫(yī)囑一次，加強(qiáng)醫(yī) 護(hù)配合，嚴(yán)防差錯(cuò)及事故發(fā)生。
(4) 隨同科主任和主治醫(yī)師查房，參加科內(nèi)會(huì)診、大手術(shù)或 新開展手術(shù)的術(shù)前討論以及疑難病例、死亡病例的討論。(5) 病區(qū)護(hù)理查房和護(hù)理會(huì)診，積極開展新業(yè)務(wù)、新技術(shù)及 護(hù)理科研工作。(6) 業(yè)務(wù)學(xué)習(xí)、技術(shù)培訓(xùn)及考核。
認(rèn)真落實(shí)各級(jí)護(hù)理人員規(guī) 范化培訓(xùn)與繼續(xù)教育計(jì)劃;每年對(duì)本病區(qū)護(hù)士進(jìn)行一次綜合考 評(píng);了解本?？谱o(hù)理新進(jìn)展，積極開展護(hù)理科研工作，總結(jié)經(jīng) 驗(yàn)，撰寫學(xué)術(shù)論文。(7) 計(jì)劃請(qǐng)領(lǐng)本病區(qū)的藥品、器材、被服和辦公用品等，分 別指定專人對(duì)病區(qū)儀器設(shè)備、藥品器材、營(yíng)具被服等物資實(shí)施管 理，做好請(qǐng)領(lǐng)、使用、維護(hù)、報(bào)廢和管理工作。
(8) 定期召開工休座談會(huì)，及時(shí)了解本病區(qū)患者的意見和建 議，修訂整改措施，提高患者對(duì)護(hù)理工作的滿意度。(9) 做好患者、陪護(hù)人員及探視人員的管理，利用“五常 法”管理，保持病區(qū)、治療室、辦公室的整潔、舒適、安靜。
(10) 督促檢查衛(wèi)生員、配餐員做好清潔衛(wèi)生、消毒隔離及 配餐工作。(11) 掌握本病區(qū)護(hù)理人員的思想動(dòng)態(tài)和工作表現(xiàn)，關(guān)心護(hù) 士的生活及學(xué)習(xí)情況，增強(qiáng)凝聚力，提高工作效率。
(12) 每月按時(shí)向護(hù)理部上交護(hù)士長(zhǎng)工作月報(bào)表。
配餐員崗位
第2篇 食堂配餐員崗位職責(zé)范本
1.在營(yíng)養(yǎng)室主任的領(lǐng)導(dǎo)下,負(fù)責(zé)點(diǎn)、送病員飲食,做好病員飲食的供應(yīng)工作。
2.根據(jù)醫(yī)囑與病員飲食計(jì)劃,按時(shí)、準(zhǔn)確、熱情地將飲食送發(fā)到病員床邊。
3.負(fù)責(zé)每天統(tǒng)計(jì)第二天飲食,及時(shí)回收餐具,每天清洗配餐間、餐車、殘?jiān)啊?/p>
4.虛心聽取病員意見,并向領(lǐng)導(dǎo)反映,及時(shí)改進(jìn)。
第3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
