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Lesson 1- Liaise between kitchen and service areas
This document outlines the key responsibilities and tasks of the liaison between the kitchen and service areas in a restaurant. The liaison must relay food orders, timing requirements, complaints, additional requests and questions from guests to the kitchen in a clear manner. They must also communicate information from the kitchen to servers, such as delays, food availability updates, requests for action and responses to guest questions. Maintaining effective communication between these areas is critical for providing a good customer experience.
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Lesson 1- Liaise between kitchen and service areas
- 1. ELEMENT 1 LIAISE BETWEEN KITCHENAND SERVICE AREAS
- 2. 1.1 RELAY INFORMATIONIN A CLEAR AND CONCISE MANNER USING APPROPRIATE COMMUNICATION TECHNIQUES • COMMUNICATION- A CRITICAL IN PROVIDING A LINK BETWEEN KITCHEN AND SERVICE AREAS
- 3. INFORMATION TO BERELAYED FROM THE KITCHEN STAFF TO THE KITCHEN • GENERAL FOOD ORDERS- AS GIVEN BY GUESTS TO WAITERS. IT INCLUDES TABLE NUMBER, NUMBER OF GUESTS(PAX), DISHES ORDER, NAME OF WAITER- OR YOUR NAME
- 4. SPECIFIC GUEST REQUESTSFOR GENERALORDERS WHICH CAN RELATE TO: • TIMING REQUIREMENTS FOR THE OVERALL MEAL, FOR CERTAIN COURSES, FOR CERTAIN INDIVIDUAL, FOR COORDINATION OF SERVICE
- 5. SPECIFIC GUEST REQUESTSFOR GENERALORDERS WHICH CAN RELATE TO: • ADDITIONAL OR SIDE ORDERS FOR TABLE OR INDIVIDUAL GUESTS- RICE, CHIPS, SALADS
- 6. SPECIFIC GUEST REQUESTSFOR GENERALORDERS WHICH CAN RELATE TO: • DETAILS OF COMPLAINTS MADE BY GUESTS SO KITCHEN IS AWARE OF PROBLEMS AS THEY RELATE TO CERTAIN FOODS OR DISHES
- 7. SPECIFIC GUEST REQUESTSFOR GENERALORDERS WHICH CAN RELATE TO: • REQUESTS ADDITIONAL ITEMS SUCH AS MORE BREAD ROLLS, BUTTER OR EXTRA SALAD AND/OR VEGETABLES
- 8. SPECIFIC GUEST REQUESTSFOR GENERALORDERS WHICH CAN RELATE TO: • QUESTIONS ABOUT - HOW LONG FOOD FOR A CERTAIN TABLE WILL BE SERVED. - FROM GUESTS ABOUT MENU ITEMS ASKING ABOUT THE COMMODITIES USED IN DISHES.
- 9. INFORMATION FROM KITCHEN TOSERVICE POINTS- RELAYED FROM CHEFS/COOKS • ADVICE REGARDING TIMING OF MEALS SUCH AS DELAYS OF SERVICE
- 10. INFORMATION FROM KITCHENTO SERVICE POINTS- RELAYED FROM CHEFS/COOKS • NOTIFICATION REGARDING AVAILABILITY OF FOOD, SUCH AS ONLY TWO SERVES OF BEEF STEAK LEFT” .
- 11. • REQUESTS FOR ACTION-TRY TO SELL THE BURGER
- 12. • CLARIFICATION OF ORDERSTO INTERPRET WRITTEN OR VERBAL ORDERS SO KITCHEN KNOWS EXACTLY WHAT IS REQUIRED
- 13. • NOTIFICATION CERTAINREQUEST CANNOT BE ACCOMODATED • REQUESTS FOR CERTAIN CROCKERY AND CUTLERY TO BE RETURNED. • RESPONSES TO QUESTIONS ASKED BY GUESTS.