新加坡海底捞新员工岗位分工

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1、Roles and ResponsibilityRoles and Responsibility岗位分工岗位分工Topics 目录Specific Roles具体分工具体分工21Purpose of defining roles分工目的分工目的11.1 Purpose of Defining Roles 分工目的分工是为了让我们更专业地从事工作。分工是为了让我们更专业地从事工作。分工可以使我们的工作更有效率。分工可以使我们的工作更有效率。海底捞鼓励一岗多能！海底捞鼓励一岗多能！说明：各门店因为店面格局不同，岗位分工会略有差异。22.1 Specific Roles and Responsibi

2、lity 具体分工 Defining Post岗位分工岗位分工Operations前堂前堂Kitchen后堂后堂2.2 Operations Roles & Responsibilty 前堂岗位分工 Reception Counter 门迎组门迎组RestaurantService服务组服务组Operations前堂前堂2.2.1 Reception and Hosting 门迎组ReceptionReception门迎组门迎组门迎门迎Welcomestaff游乐园游乐园Playroom美甲美甲Manicure电话吧电话吧Reception酒水吧酒水吧BeverageToilet attend

3、ant2.2.2 SERVICE AND OPERATIONS 服务组 1、Be attentive to the customers注意力放在顾客身上；注意力放在顾客身上；01 2、Timely and accurate and be professional能做到快速准确及业务熟练；能做到快速准确及业务熟练；02 3、Deliver special service timely and accurately.能够准确提供常规特色服务。能够准确提供常规特色服务。03 4、Eager to serve customers, Observant and meticulous.急客人所急，做到察言

4、观色。急客人所急，做到察言观色。04Responsibility of a Server服务员基本要求2.3 Kitchen Roles AND Responsibility 后堂岗位分工传配组传配组上菜房上菜房Kitchen后堂后堂Food runner& Side KitchenMain kitchen2.3.1 Food runner & side kitchen 传配组food runner & side kitchen传配组传配组配料间配料间Soup Selection小吃房小吃房SnacksStaff Meal 员工餐员工餐Kung Fu Noodle捞面捞面food runner

5、 &side kitchen传配组传配组Fruits Preparation水果房水果房Sauce Preparation油碟房油碟房Washing area毛巾房、洗杯间毛巾房、洗杯间Food Runner传菜传菜Soup Soybean milk & Beverage Preparation 打汤、豆浆、饮料打汤、豆浆、饮料2.3.Beverage and Runner2.3.Beverage and Runner 传配组传配组Clearing收台收台7 Rules to food runner. 传菜员七不端传菜员七不端u Non conforming quality, do not s

6、erve. 质量不符合要求不端；质量不符合要求不端；u Non conforming Quantity, do not serve. 分量不足不端；分量不足不端；u Non conforming hygiene, do not serve 卫卫 生不达标不端；生不达标不端；u Dryness to vegetables, do not serve 不洒水不端；不洒水不端；u No garnish, do not serve. 不点缀不端；不点缀不端；u 颜色不纯不端；颜色不纯不端；u 形状不符合要求不端形状不符合要求不端 1、Familiar with operations, timely a

7、ccurate, strong sense of safety awareness业务熟练，快速准确；安全意识强业务熟练，快速准确；安全意识强012、Full concentration on work.注意力要放在工作上注意力要放在工作上023、Strong sense of co-operations 主动、配合意识强。主动、配合意识强。034、Polite and courteous.礼貌用语好礼貌用语好04RESPONSIBILITY OF A RUNNERRESPONSIBILITY OF A RUNNER 传菜员基本要求传菜员基本要求 2.3.2 SIDE KITCHEN 上菜房你

8、你CHECKERSECTION上菜员上菜员PREPERATIONSECTION备菜员备菜员MEATSECTION羊肉间羊肉间你你杀鱼间杀鱼间ROUGH FINISH粗加工粗加工SEA FOOD 1,Ensure freshness of food, ensure portioning of food quantity.菜品新鲜，严格执行份量、质量要求；菜品新鲜，严格执行份量、质量要求；012、 Timely and accurate delivery of food.快速、准确快速、准确02 3、Able to maintain good hygiene and proper placing of food. 卫生工作好，摆放整齐；卫生工作好，摆放整齐；03 3.5 3.5 RESPONSIBILITY OF SIDE KITCHENRESPONSIBILITY OF SIDE KITCHEN 上菜房基本要求上菜房基本要求（课程结束）（课程结束）欢迎加入海底捞！欢迎加入海底捞！