ELEMENT 1LIAISE 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.