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F & B Job Responsibilities 2 - Coggle Diagram
F & B Job Responsibilities 2
CHEF DE RANG
(STATION WAITER / STEWARD)
Responsible for the proper service at the particular station assigned
He prepares the table and serves the food and the beverage to the guest
Sets the assigned table and ensures that the service area and the side station are well stocked
Greets and seats the guest
Writes order in the KOT and ensures correct pick-up and
service
Presents bill and ensures proper settlement of the bill in the correct mode
Resets table for the next service
In certain instances provides Specialty service
Reports to the senior captain / captain
Attends the briefings conducted by the supervisors
CHEF DE VIN
(WINE WAITER)
Responsible for the proper selection and the service of
the wines available in the wine list of the restaurant
He should have good knowledge of the wines in the wine list like vintage year, type of grapes used, country, soil, service temperature, best goes with etc
He should be able to suggest alternatives of a particular wine
He should suggest proper wine for the food ordered by guest
Wine waiter should know the techniques of checking for the quality of wine like smelling of cork etc.
He should know techniques like decanting, recorking etc.
He should maintain proper stock of wines in the cellar and should requisite (place order) properly to ensure availability all the time
He should maintain strict discipline pertaining to the liquor laws of the state (serving time, age etc) to avoid violations
Reports to the Restaurant Manager