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Training Plan: Waiter: Category Task

The document outlines a training plan for a waiter position. It includes a schedule from days 10 to 28 and lists various job tasks such as performing food and beverage service skills, maintaining hygiene, handling safety issues, and performing different types of food and beverage service. It also includes a training chart to track completion of tasks.

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manishpandey1972
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© Attribution Non-Commercial (BY-NC)
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5K views2 pages

Training Plan: Waiter: Category Task

The document outlines a training plan for a waiter position. It includes a schedule from days 10 to 28 and lists various job tasks such as performing food and beverage service skills, maintaining hygiene, handling safety issues, and performing different types of food and beverage service. It also includes a training chart to track completion of tasks.

Uploaded by

manishpandey1972
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as XLS, PDF, TXT or read online on Scribd
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Training Plan : Waiter

10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 26 27 28

NOSS

PERFORM SAFETY/SECURITY AND

SANITATION FUNCTIONS NOSS

HANDLE FOOD AND BEVERAGE EQUIPMENT AND UTENSILS

ORGANISE PRE-PREPARATION

PERFORM TABLE LAYOUT

JOB JOB PROFILE PROFILE


PERFORM BEVERAGE SERVING SKILLS

CARRY OUT VARIOUS FOOD SERVICES

PRACTISE PERSONAL HYGIENE/GROOMING MAINTAIN MENTAL AND PHYSICAL FITNESS LEARNING TOPIC MAINTAIN DINING ROOM HYGIENE COMPLY WITH SAFETY RULES AND REGULATIONS APPLY FIRST AID TREATMENT LEARNING TOPIC REACT TO FIRE EMERGENCY SITUATIONS REPORT IRREGULARITIES AND INCIDENTS TO HIS/HER IMMEDIATE SUPERIOR USE FLATWARE USE CROCKERY USE HOLLOWARE USE GLASSWARE OPERATE AND USE COFFEE MACHINE OPERATE AND USE JUICE DISPENSER OPERATE AND USE TOASTER OPERATE AND USE PLATE WARMER OPERATE AND USE FOOD WARMER OPERATE AND USE MICROS OPERATE AND USE DIM SUM TROLLEY USE DESSERT TROLLEY PREPARE SEATING ARRANGEMENT SET TABLE FOLD NAPKINS PREPARE SIDE-BOARD/ STATION PREPARE BUFFET TABLE SET COVER FOR COFFEE HOUSE SET COVER FOR BUFFET SET COVER FOR FINE DINING SET COVER FOR MALAY CUISINE SET COVER FOR CHINESE CUISINE SET ROOM TROLLEY SET FOR CONFERENCE ROOM/SEMINAR/MEETING SET-UP COUNTER/CAFETERIA SERVICE PREPARE AND SERVE HOT ANDLEARNING COLD BEVERAGE SRVE BEER SERVICE WINE SERVE CHAMPANGE/SPARKLING WINES SERVE SPECIALTY COFFEE SER LIQUEURS/LIQUORS FROM TROLLEY PERFORM AMERICAN/PLATE SERVICE PERFORM COUNTER SERVICE PERFORM BUFFET SERVICE PERFORM TRADISIONAL MALAY SERVICE PRFORM CHINESE SERVICE PERFORM ROOM SERVICE PERFORM COCKTAIL RECEPTION SERVICE PERFORM FRENCH SERVICE PERFORM RUSSIAN SERVICE SERVE DESSERT FROM TROLLEY GREET CUSTOMER PLACE ORDERS ADJUST COVERS

Training Chart

PERFORM CUSTOMER SERVICE

28

Category

NO. TASK

TASK

PERFORM CUSTOMER SERVICE

PERFORM SPECIAL MENU ITEMS HANDLE REQUISITIONS ORGANISE ACTIVITIES AFTER OPERATIONS HOURS

CHECK AND SERVE ORDER BUS TABLE PRESENT BILLS PESET TABLE CUT AND SERVE FRESH FRUITS CUT AND SERVE CHEESE COLECT AND DISTRIBUTE REQUISITED ITEMS COLLECT SOILED LINEN COLLECT FLATWARE REPLENISH SIDE-BOARD/STATION STORE DECORATIVE ITEMS CLEAR SEATING ARRANGEMENTS

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