This document outlines the staff that a liaison between the kitchen and service areas will interact with, including chefs, cooks, dishwashing staff, stillroom staff, cleaners, food waiters, servers, beverage waiters, and supervisors. It describes how each staff member may seek information or request assistance. The liaison helps relay information and directions between all areas to ensure smooth operations.

1. ELEMENT 1
LIAISE BETWEEN
KITCHEN AND
SERVICE AREAS

2. 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.

3. CHEFS AND COOKS
• WHO CAN SEEK CLARIFICATION OF ORDERS
AND/OR ASK YOU TO PASS ON DIRECTIONS TO
WAITERS

4. 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

5. STILLROOM STAFF
• WHO YOU MAY NEED TO ASK FOR EXTRA
BUTTER,ROOLS AND CONDIMENTS

6. 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

7. FOOD WAITERS
• WHOSE
DIRECTIONS AND
REQUESTS YOU
WILL NEED TOPASS
ON TO THE
KITCHEN OR
RELEVANT OTHERS

8. SERVERS- STAFF
• WHO ARE INVOLVED
IN SERVING FAST
FOOD TO
CUSTOMERS

9. 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

10. 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.