Restaurant Expeditors are integral to the restaurant’s success because they heavily influence both the final quality of the food being served and how guests perceive their overall experience. From managing the rhythm of the kitchen during a dinner rush to preventing entrees from sitting too long under the heat lamps on the pass, expeditors are the gatekeepers of quality and organizational powerhouses.
Hvad gør en -NAVN-?
A Restaurant Expeditor, or Food Expeditor, is an individual who facilitates the outward flow of food from a restaurant kitchen to the dining room. Their duties include monitoring the status of orders, finishing the plating and presentation of dishes and following health and sanitation standards.
Ansvar
Et Restaurant Expeditor bør være i stand til at udføre forskellige pligter og ansvar. Følgende er nogle pligter og ansvarsområder en Restaurant Expeditor bør kunne udføre:
Checking that orders have been made correctly
Adding garnishes
Cleaning up plates by wiping the rim
Communicating customer complaints or modifications back to the cooks
Keeping the area clean and up to health department standards
Assisting staff with prepping dishes or running food to tables
Nødvendige færdigheder
En konkurrencedygtig Restaurant Expeditor vil have visse færdigheder og kvalifikationer, herunder:
Hands-on experience with food prep
Food handling training and certifications
Clear and concise communicator
Ability to multitask
Attention to detail
Passion for customer service and hospitality
Lignende tilbud
Hvis du rekrutterer til stillinger relateret til et Restaurant Expeditor, se vores jobbeskrivelser for lignende roller:
