Wave staffing template food service
- Wave Staffing Editor
- Oct 13
- 2 min read
Delivering a seamless food service from kitchen to table for multiple tables requires meticulous planning and communication between the chef, team leader, and food service staff, ensuring every table is served completely and dietary requirements are respected.
Kitchen Preparation and Menu Planning
Advance coordination is critical. The chef finalises the menu considering all guests’ dietary requirements, including allergies, religious, cultural, and personal preferences, ensuring options are marked and prepared separately to avoid cross-contamination.
Details on dietary needs must be conveyed to the entire kitchen and service team, typically via prep sheets and allergy lists.
Team Roles and Responsibilities
Chef: Oversees food preparation, plating, and ensures all dietary needs are adhered to in compliance with food safety standards
Team Leader (often a service manager or head waiter): Acts as the liaison between kitchen and floor staff, holds briefings before service to confirm menu details, table allergies, and service sequence.
Food Service Staff (servers, runners): Receives information on table assignments, guest dietary needs, and expected order of service. They are responsible for checking the kitchen’s readiness and maintaining fluid communication throughout service.
Service Execution and Table Management
Food is prepared according to dietary requirements, plated, and grouped for each table
The team leader assigns staff to tables and coordinates synchronised service so all guests at each table are served together, especially important for formal dining.
Servers confirm table readiness with the team leader, collect plated meals from the kitchen (double-checking dietary tags), and place each dish in front of the correct guest using standard service protocols
For events with 10 tables or more, staff are split into sections, each overseen by a team leader or senior waiter who ensures communication regarding any special requests or issues arises in real-time and is relayed back to the kitchen.
Dietary Requirements and Communication
Before service, dietary requirements should be registered on a master sheet accessible to the chef, team leader, and all service staff.
During service, any new information or last-minute guest requests are relayed immediately between food service staff and the kitchen using face-to-face communication or digital tools (such as tablets or printed kitchen tickets).
Key Communication Strategies
Pre-service briefings to review seating plans, timings, and menu labels
Chef communicates readiness for each course and confirms dietary modifications with team leader.
Team leader coordinates order of service and solves any issues (missing meals, last minute requests).
Server checks each dish matches the dietary tag for each guest before delivering, confirms with guest at table.
This coordinated approach ensures all tables are served completely, promptly, and safely, with guest satisfaction and food safety as top priorities.
Comments