Key Responsibilities:
Use correct packaging for each product type
Label items clearly for delivery orders
Close and bag orders properly to maintain temperature and integrity
Coordinate with expo and build stations for timely hand-off
Packaging Guide:
Item Type | Packaging | Notes |
Burgers (all) | Branded burger wrap + box | Neatly wrapped, stacked with care |
Fries (plain/Cajun) | Open-top fry scoop or box | Line with branded liner if needed |
Loaded Fries | Closed-lid tray or box | Sauce last, garnish before lid |
Chicken Tenders | Open box | Line box with greaseproof paper |
Wings | Closed-lid tray | Label flavour clearly |
Dine-In Orders | Branded packaging on tray | Metal tray, no bags or loose items |
Dine-In Procedure:
Assemble items in correct packaging.
Place branded greaseproof on clean metal tray.
Burgers wrapped in branded greaseproof paper.
Sides (Fries/tenders) in a basket with branded greaseproof tray lining.
Ensure sauces, napkins and sides are present.
Pass tray to FOH for hand-off.
Delivery Procedure:
Check ticket for full item list.
Use correct packaging and ensure all items are sealed.
Label allergen items clearly (use stickers if required).
Use branded delivery bag with hot hold lining.
Arrange items upright to avoid crushing.
Close bag by folding handles together and sealing with delivery tab or sticker.
Pass to delivery pickup zone.
Best Practices:
Don’t overload bags — split into two if needed
Always face burger labels upright for fast ID
Pack fries separate from sauces to preserve crispiness
Recheck the ticket before sealing bag
1-Hour Training Schedule – Packaging Station
10 min – Overview of packaging types and usage
10 min – Dine-in vs delivery flow
15 min – Live practice: building full in-house and delivery bags
15 min – Allergen/labelling drill + sealing standards
10 min – Final check, roleplay and questions