What are the responsibilities of baristas? what are the contents of baristas' work?

Follow the caf é (Wechat official account vdailycom) and found that Beautiful Cafe opened a small shop of its own.

Barista duties

Direct supervisor: foreman

Scope of work:

1. Dress in accordance with the regulations, keep clean and tidy, observe working hours, and obey the command and management of superiors.

2. Do a good job in the environmental hygiene of the assigned area so that you can make all preparations for work.

3. Practice technology diligently and have rich professional knowledge. The origin, efficacy, Chinese tea custom, tea ceremony, tea art, tea technology and foreign coffee knowledge of its tea, coffee and wine should be familiar with and should be fully utilized.

4. When making tea, coffee and wine, you must strictly follow their respective procedures and introduce their name, origin, efficacy and brewing method to the guests.

5. Have the responsibility and obligation to spread their skills to other employees and organize to learn their skills under the arrangement of their superiors.

6. Coordinate with colleagues and maintain good relationship with guests.

7. Collect guest comments and suggestions at any time and report to superiors in a timely manner.

Baristas work content

A Morning shift: 07:00-16:00

1. Check that the pump pressure of the coffee machine is above 2bar. Boiler pressure between 1.1---1.2bar is normal.

2. Clean the handle of the cooking handle. After the strainer is installed, put hot water on the head and clean for 25 seconds.

3. Open the grinder and check the grinder scale.

4. Whether the coffee liquid extracted by CUPING is standard 25 seconds-30 seconds, 1.5---2.0oz, sour, sweet, bitter, mellow, fragrant and mellow.

5. Prepare coffee for the same day.

6. Cut and mix the fruit area according to the daily ingredient table, and arrange and return it according to the fixed position.

7. Collect the materials needed on that day, register them out of the warehouse, and check the effective date of the ingredients.

8. The food and utensils used at the bar should be placed neatly and cleanly according to the work requirements.

9. Check whether all kinds of electrical appliances are in normal operation and check the sanitary condition. (mixer, freezer, ice planer, etc.)

10. when the morning shift gets off work one hour ahead of time, estimate the amount of food that needs to be prepared for the judgment of passenger flow on the same day, and return to the position in turn according to the fixed position.

B Middle shift 12:00-21:00

1. Whether the coffee liquid extracted by CUPING is standard for 25 seconds-30 seconds, and whether 1.5---2.0oz is sour, sweet, bitter, mellow and fragrant.

2. If the raw materials are used up at work, the finished beverage will be replenished by the middle shift barista when the finished drink is sold out.

3. An hour before the middle shift gets off work, estimate the amount of food that needs to be prepared for the judgment of passenger flow on the same day, and put it back into place according to the fixed position.

Evening shift 17: 00 / 00 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 02 / 02 / 02 / 05 / 02 / 02 / 02 / 02 / 02 / 02 / 02 / 02 / 02 / 02 / 02 / 02 / 01 / 02 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 00 / 02 / 00.

1. Whether the coffee liquid extracted by CUPING is standard for 25 seconds-30 seconds, and whether 1.5---2.0oz is sour, sweet, bitter, mellow and fragrant.

2. The pressure tubes on the bar utensils need to be scrubbed every day, taken off every Wednesday and every Sunday and cleaned with boiling water.

3. Clean up (coffee machine, drip filter, syrup pressure tube, ice maker, heater, cold storage area of fruit ingredients, juicer, freezer, pool, utensils. Polar bucket, ground).

4. Do a good job of refrigerating all kinds of ingredients.

It needs to be cleaned every day, and the night barista is responsible for it.

7 check the shutdown of water and electricity (except freezer).

Coffee machine cleaning

1. Clean 1 bar spoon → brewing handle → installation → start 10 seconds → off 10 seconds → start 10 seconds → turn off 10 seconds → start 10 seconds → close → remove the brewing handle → cleaning brush clean → wipe shows (no residue) → water → finished → brew the handle into the washed coffee cinder box (2 bar clean stir well).

Production line

Division of labor: No. 1 ESPRESSO, No. 2 HOT STEAM, No. 3 soda, smoothie, product inspection, No. 4 smoothie, Fresh Juice, mobile.

Method: when Order played singles.

No. 1 is responsible for reading the list and has the right to assign production. After the production of Espresso, please send the Order order to No. 2. Espresso extraction is required to be normal. Reading the list requires clear thinking and accurate quantity. A maximum of three Order orders are read at the same time.

On the 2nd, prepare steamed milk and be equipped with relevant product cups according to the contents of the reading list No. 1. When the production is finished, please send the Order order to No. 3. Require product hygiene, production standard, steamed milk is normal.

It will be produced on the 3rd after making the related drinks. It is required to check the quantity, hygiene, standard and production of Order single drink at the same time (except smoothies).

After making the relevant drinks on the 4th, the drinks will be handed over to No. 3, which is required to taste normal. Except for smoothies. Situation:

First make the complex operation and then make the simple one.

When there is no production staff on the 4th, ask No. 3 and No. 2 to take over together, and so on. If you do not hear you clearly within 1 minute after reading the order on the 1st, please communicate, such as on the 2nd after 1 minute, and so on.

No. 1 is responsible for mending the cups on the coffee machine in time. After washing, the cup will be sorted out by the barista.

About the rotation of No.1 position: morning shift, → middle shift, → evening shift.

Bar work requirements: prepare → welcome greetings → read list → make → check → products → cleaning → return.

Rules and regulations:

Grooming:

1, the requirements are properly decorated, the work clothes are clean and tidy, the appearance is smooth, and meet the dress code.

2. Keep your hair clean and of the right length. Ladies are required to wear light makeup.

3. Keep hands clean, fingernails of suitable length, in line with the job requirements. Discipline:

1. Obey the instructions of the directly subordinate superiors and the company, prevaricate, procrastinate, leave the post without permission.

2. It is not allowed to drink alcohol or eat excitant food or chew gum.

3. Please set your mobile phone to vibrate at work. If you need to answer the call, please go to the staff rest area.

4. when picking up articles, you should report to the person in charge in time, make a good record, and contact the missing person in time.

5. Private visitors and free drinks are not allowed to be arranged during working hours.

6. Take good care of the bar facilities and equipment, do not damage them intentionally, and do not waste them deliberately when making drinks.

7. Fabricate rumors, gather people to go on strike, and slow down to incite troublemakers.

8. Smoking is strictly prohibited in public places except in designated smoking areas.

9. The staff shall not carry the articles of the company without authorization.

10. Staff members who are absent from work for no reason are absenteeism, and those who are absent for up to 3 days are automatically pressed.

If you leave your job, you will be delisted.

Be late and leave early, arrive at the post later than the schedule or go to work earlier than the schedule.

12. The company shall not eat and drink at will and sell finished or semi-finished products.

Don't talk about vulgarity, indecency or indecency in public places and in front of unfamiliar people

Quick topic.

14. When working in the operating room, you must not talk loudly, gather together and chat, and you can communicate quietly in private.

Production requirements:

1. Disposable gloves should be worn when making any food items.

2. Be familiar with the essentials and standards of making formula list.

3. Master the principle of steaming milk.

4. Skillfully extract espresso and master how to prepare the grinder.

5. The product should be skillful and fast, so as to avoid stalling and being complained by guests.

6. All kinds of utensils and ingredients used in production are required to be clean and odorless. The cup is required to be clean and odorless when it is produced.

8. Complete other tasks temporarily assigned by the foreman.