In our daily life, various job responsibilities appear frequently, which can improve the vitality of internal competition and better discover and use talents. There are many points for attention in formulating job responsibilities. Are you sure you can write it? The following is the job responsibilities of the chef I helped you sort out. I hope it will help you.
Chef's job responsibilities 1 1. Prepare all kinds of raw materials, semi-finished products and sauces in advance according to the schedule.
2. Master the steaming skills of various products in this position, ensure the quality and satisfy the guests.
3, responsible for the custody of all electrical appliances in this position, insist on changing water for the steamer every night, and immediately notify the engineering department for maintenance if there is any abnormality.
4, in accordance with the provisions, regular inventory of raw materials for this position.
5. Be responsible for the inspection, fire prevention and electrical safety before and after work every day.
6, responsible for food hygiene and in charge of regional health.
7, constantly improve skills, complete other tasks assigned by the leadership.
Responsibilities of the chef: 1. Under the arrangement of the logistics supervisor, he is responsible for all the cooking in the canteen, including normal meals for teachers and students (special buffet) and school leaders.
Second, plan the materials, elaborate, improve the cooking techniques and methods, so as to achieve good color, smell and taste.
Third, assist the logistics supervisor to do a good job in the canteen and be responsible for the formulation of weekly recipes.
Fourth, listen to the opinions of teachers and students on food with an open mind and study measures to improve food.
Fifth, ensure that teachers and students can eat on time.
Six, acceptance of purchased materials, check the quantity and quality.
Seven, responsible for improving the canteen hygiene, pay attention to food safety, implement a 24-hour food reservation system, and regularly check the quality of goods in the canteen warehouse to prevent food poisoning.
Eight, save electricity, do a good job of fire prevention, don't go out casually.
Nine, complete other tasks temporarily assigned by the school canteen supervisor.
Chef's job responsibilities 3 1. Responsible for daily kitchen production forecast and work shift arrangement.
2. Organize and maintain an efficient kitchen production team, and participate in the development of kitchen staff recruitment plan.
3. Formulate and implement control measures to maintain the consistency of food quality and quantity.
4. Responsible for the daily inspection and supervision of kitchen business, rational use of manpower and assignment of tasks.
5. Constantly improve the appearance of food and dishes to stimulate my skills and cultivate employees' interest in learning cooking.
6. Be responsible for controlling the food cost and correctly predicting the production and picking quantity.
7. Responsible for cultivating and maintaining an excellent team of chefs and dispatching talented employees in time.
8. Assist the executive chef to design and improve the menu to make it more attractive and help promote sales.
9. Constantly put forward suggestions for improving food procurement methods, and be responsible for collecting, modifying and innovating various recipes.
Chef post responsibility system 4 systems, leading all staff to complete food safety tasks.
1, responsible for kitchen management, earnestly perform their duties, and abide by various rules and regulations.
2. Strictly implement the food hygiene law, do a good job in diet, indoor and outdoor environmental sanitation and personal hygiene, and organize regular inspection and appraisal to ensure the safety and reliability of health quality.
3, in strict accordance with the recipe operation, master the quantity, quality and variety rotation of staple food. Ensure that the variety of meals is complete and diverse.
4, master the cost accounting of three meals a day, check every link in the production, put an end to the waste of raw materials.
5, improve safety awareness, strengthen the management of water, electricity, coal, gas, fuel, do a good job in safety inspection, eliminate unsafe hidden dangers.
6. Visit the employees regularly, solicit their suggestions and requirements for food, and report the information to the director in time.
7, responsible for the quality inspection of kitchen staff operation, illegal operation and unqualified finished products and semi-finished products should be corrected in time, organize and coordinate the division of labor during daily meals, and organize meals and finishing work.
8. Strictly implement the weekly food plan, carefully grasp the dosage of main and non-staple foods, strengthen scientific management, and do a good job in cost accounting for each meal and daily.
9, strengthen business technology learning, and constantly improve work awareness and business skills.
10, complete other tasks assigned by leaders.
The job responsibilities of a chef. Responsible for cooking in the canteen and increasing the variety of colors.
Second, plan the materials, elaborate, improve the cooking techniques and methods, so as to achieve good color, smell and taste.
Third, assist the team leader to do a good job in the canteen and participate in the formulation of weekly recipes.
Fourth, listen to employees' opinions on food with an open mind and study measures to improve food.
Fifth, ensure that employees can eat on time.
Six, acceptance of procurement materials, check the quantity and quality, and signed by two chefs and team leader on the invoice.
Seven, do a good job in food hygiene, regularly check the quality of goods in the canteen warehouse to prevent food poisoning.
Eight, assist the team leader to do a good job of safety prevention and regular disinfection.
Nine, complete other tasks assigned by the team leader temporarily.
Chef's job responsibilities 6 1, under the leadership of the personnel administration manager, fully responsible for the organization and command of kitchen production;
2, responsible for determining the name of the kitchen dishes, main ingredients, ingredients, seasoning quantity, cooking methods, cost and sales price;
3, according to the chef's business ability and technical characteristics, decide the personnel arrangement and transfer of each position;
4. Be familiar with and master all sources of goods, supervise the requisition plan of sources of goods and keep all kinds of goods to prevent raw materials from deteriorating;
5. Pay special attention to food quality, regularly check specifications, ensure quality and quantity, and complete tasks on time; Control the cost of food, rationally use all kinds of raw materials, reduce waste and make the best use of it;
6, start the chef to dig traditional dishes, study new varieties, and change the menu of zero and banquet according to the season and market supply;
7, according to the characteristics of each class work arrangement, check the attendance of employees;
8. Responsible for regularly organizing chefs to take technical classes and organizing chefs' business training and assessment;
9. Be responsible for drawing up the purchasing plan of food raw materials, tableware and other products and reporting it to the manager for approval;
10, implement the food hygiene law, prevent food poisoning accidents, be responsible for handling customers' complaints about dishes, ensure product quality, and ensure that the quantity, color, taste and shape of dishes meet the specifications and standards;
1 1. Regularly summarize the operation of dishes, put forward new requirements and measures, ensure the continuous improvement of service quality and meet all the requirements of guests;
12, check and supervise the correct use and scientific management of all kitchen equipment, materials and tools. Responsible for supervising the safe use of cooking equipment and keeping it clean;
Responsibilities of Chef 7 Job Title: Stove Chef
Direct superior: chef
Direct reports: None
Quality standards: education, training, experience and skills.
1, with junior high school education or equivalent.
2. Have good ideological quality, decent style, self-discipline spirit, strong dedication and high sense of responsibility, and love their jobs. Strive for perfection in business, work carefully, and have the spirit of assiduously studying cooking technology.
3. I have received professional training in the catering industry, have a chef's certificate above the first level, are familiar with the origin and seasonal characteristics of various raw materials in the catering industry, are proficient in cooking methods, and are good at distinguishing the quality and taste of dishes.
4. Proficient in the production methods of various dishes, proficient in the skills of mixing dishes, exquisite cooking skills and extensive knowledge of hot dishes.
5, master the knowledge of food raw materials, cooking, food nutrition and hygiene. Job responsibilities: under the leadership of the chef, carefully complete the cooking of dishes, the specific responsibilities are as follows:
1, responsible for quick stir-frying of mid-range dishes, assisting chefs to make high-grade dishes, and obeying other tasks temporarily arranged by chefs.
2, in strict accordance with the "cost card" standard, carefully cooked, so that color, fragrance, taste and shape are good.
3. Be responsible for training the technical level of loading personnel and supervising the quality of finished products.
4. Save energy, water, electricity and gas. It should be closed in time.
5. Be responsible for the environmental sanitation of the work area.
6. Responsible for the maintenance of equipment and facilities in this work area.
7, in accordance with the provisions, do a good job in the safety of this position, strictly implement fire control operation procedures, to prevent all kinds of accidents.
Chef Job Responsibilities 8 Job Description
Hot vegetable foreman
Job title:
Hot vegetable foreman
Direct superior:
cook
Direct reports:
Chef, chef
Work:
Responsible for cooking hot dishes in the kitchen.
Job responsibilities:
1. The foreman has a pre-shift lecture and post-shift evaluation every day.
2. Check the raw material cutting and cooking quality of the A la carte menu. We must strictly control all foods from raw materials to finished products to dishes, and have the right to return and redo dishes that do not meet the requirements.
3. Check the operation and sanitation of stoves, refrigerators, gas, tables, power supplies, etc. Report the fault to the chef in time and contact the engineering department for maintenance.
4. Collect the opinions and suggestions of Chinese and foreign guests on dishes, so as to improve and improve them.
5. Be responsible for the attendance and assessment of the employees in this group, implement the hygiene responsibility system between hot dishes, and check the personal hygiene of the employees in this group every day.
6. Decide on the deployment of the staff in this group, designate the person to make key guest dishes and supervise the implementation.
7. Strengthen training, improve the technical level and business ability of the staff in this group, so as to complete the tasks assigned by the hotel.
8. Complete other tasks assigned by superiors.
9. Correctly convey the chef's instructions.
10. Make horizontal contact with relevant departments according to working procedures, and put forward requirements for defining disputes between departments in time.
1 1. Work out the job descriptions of the direct reports and define the work scope of the direct reports.
12. Assign tasks to chefs and chefs.
13. Accept the rationalization suggestions reported by chefs and cooks and handle them according to procedures.
14. Patrol, supervise and inspect the work of subordinates.
15. Master the working situation and relevant data of the hot dish group.
16. Listen to the reports of direct subordinates regularly and evaluate their work.
17. Fill in the fault list and reward list of direct subordinates, and follow the procedure according to the authority.
18. make a timely ruling on the disputes between chefs and chefs.
19. Report to the chef regularly.
20. Care about chefs and their thoughts, work and life.
Jurisdiction:
1. employees of hot food group.
2. The office space and office facilities and equipment of Hot Food Group.
Chef's job responsibilities 9 1. Under the leadership of the chef, all kinds of dishes are cooked in strict accordance with the regulations of dishes to ensure the quality of products.
2. Assist the chef to check whether the freshness, quality and quantity of purchased items meet the requirements.
3. Be familiar with the names, origins and characteristics of various raw materials, and change dishes at any time with low prices in peak season.
4. Obey the chef's work assignment, reasonably divide the work, and complete the daily personal and banquet dishes.
5. Keep close contact with the front desk every day to keep abreast of the guests' opinions and suggestions on kitchen products.
6. Skillfully and standardly cook the seasonal, monthly, weekly and Sunday specialties developed by the kitchen.
7. Be familiar with the use of raw materials, ingredients and seasonings, master various cooking skills, and understand the characteristics and characteristics of sour, sweet, bitter, spicy, salty and fresh.
8. Check whether the cooking materials used are ready for fuel, seasoning, gadgets and kitchen utensils. Before meals, keep all utensils clean and hygienic.
9. Supervise the operation specifications such as serving, dish decoration, side dishes and product quality at any time during the meal, and pay attention to the serving procedure.
10. After the meal, all finishing work should be carried out as required, especially the implementation of safety measures.
Chef's Job Responsibilities 10 Job Description
Director of Sichuan cuisine restaurant
Job title:
Director of Sichuan cuisine restaurant
Direct superior:
China Restaurant Manager
Direct reports:
Head waiter, head waiter, usher and sommelier.
Work:
Provide Sichuan food service to customers
Direct responsibility:
1. Have a pre-meal meeting every day, summarize the work of the previous day, arrange the focus of the work of the day, and convey the instructions of the superiors in time.
2, according to the procedure to do a good job with the Chinese restaurant and kitchen department, wine department, timely define the disputes between departments.
3. Make the work plan of Sichuan cuisine restaurant every month, and implement it after approval.
4. Work out the job descriptions of the foreman, usher and sommelier, and define their work scope.
5. Accept the rationalization suggestions reported by the lower-level employees and handle them according to the procedures.
6. Master the work situation and relevant data of Sichuan cuisine restaurant.
7. Make a job skill training plan for Sichuan cuisine restaurant employees, and implement it after approval.
8. Check and guide the staff to set the dining table and check the sanitary condition of the restaurant.
9, do a good job in guest relations, handling customer complaints.
10, check employee attendance and personal instrument hygiene.
1 1, according to the need to deploy the lower-level employees' jobs, reported to the Chinese restaurant manager for approval and implementation. 12, fill in the trouble list and reward list of direct subordinates, and follow the procedure. 13, report to the Chinese restaurant manager regularly.
14. Care about the thoughts, work and life of the staff of Sichuan cuisine restaurant. Leadership responsibility:
1, responsible for the completion of the work plan of Sichuan Restaurant.
2. Be responsible for the work quality and consequences of Sichuan restaurant employees.
3. Be responsible for the implementation of the work flow and rules and regulations of Sichuan Restaurant.
4. Be responsible for the influence of Sichuan Cuisine Hall on the hotel.
5. Be responsible for the security of hotel secrets held by Sichuan Restaurant.
6. Be responsible for the sanitation of gfd of Sichuan restaurant staff and the restaurant.
Main powers:
1. Command the staff of Sichuan Restaurant.
2. Have the right to supervise, inspect and assess the work of Sichuan restaurant employees.
3. Have the right to decide the work disputes of Sichuan restaurant employees.
4. Have the right to suggest the post distribution and rewards and punishments of Sichuan restaurant employees.
Jurisdiction:
Sichuan restaurant staff.
2. Sichuan restaurants and facilities.
3. Health responsibility area of Sichuan restaurant.
Quality requirements:
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Chef's job responsibilities 1 1 1. Job name:
Chopping board chef
Second, the direct boss:
Cutting board (anvil)
Third, subordinates:
Chopping board chef
Four. Job summary:
Responsible for the cutting and matching of Chinese dishes and the expansion of dry raw materials to ensure that the dishes that meet the specifications are provided to the stove in time.
Verb (abbreviation for verb) Specific responsibility:
1, know the customer situation, be familiar with the menu, and make clear the work tasks of the day.
2, responsible for receiving and rising dry raw materials, improve the rising quality and rising rate, and ensure a certain turnover material inventory.
3. Responsible for collecting all kinds of raw materials in time, preparing all kinds of side dishes and vegetables for dinner, and making preparations before dinner.
4. In case of a large Chinese banquet, obey the distribution and cut the banquet dishes in time to ensure the smooth opening of the banquet.
5. Cut the vegetable heads according to the specifications, prepare the main ingredients and ingredients, and accurately mix the ingredients to ensure the product speed and effectively control the cost.
6. According to the requirements of cooking dishes, the raw materials of refractory dishes will be delivered to the stove in time.
7, do a good job of finishing after dinner, properly keep all kinds of raw materials, finished products, semi-finished products and appliances.
8, regularly check the refrigerator, cold storage, keep raw materials stored neatly, good quality.
9. Keep personal, work and contract areas clean and tidy.
10, use and maintain equipment and appliances correctly and keep them clean.
1 1. Complete other tasks assigned by superiors.
Six, post quality and skill requirements:
1, love your job, be diligent and responsible.
2, familiar with cooking technology knowledge.
3, with skilled knife technology.
4. Have more than two years working experience in cutting and matching, reaching the level of the third-class chef in China.
5. Be healthy and energetic.
Chef's job responsibilities 12 1, responsible for assisting the manager in the production of products.
2. Responsible for the collection of daily materials and food, as well as the opening, loading, cutting and matching of the kitchen.
3. Before going to work every day, the chef in charge of chopping block should check whether the materials used in the freezer are sufficient and whether the ingredients are complete. If there is a bad taste, the amount of materials should be estimated according to the needs of various materials to maintain the freshness of food and store it separately from raw and cooked food.
The chef in charge of juice should check whether the required frozen tear soup is enough, whether the seasoning is just right and seal it in the refrigerator every day.
5, strict order, always pay attention to the quality and hygiene requirements.
6, meat processing should be precise and accurate, familiar with the distribution and preservation of meat, seafood should be carefully processed as required.
7, responsible for the cleaning of kitchen utensils, the rest of the food back to the freezer, and put the table sanitary ware in order.
Chef's Job Responsibilities 13 Job Name: Guru Chef
Direct superior: abalone supervisor
Responsibilities of this position:
1, responsible for steaming the rice needed in the restaurant that day, mastering the cooking techniques of different kinds of rice, and preparing rice with sufficient meals for employees.
2, to ensure the reasonable operation of steam equipment, and often check, to ensure good use.
3. Master the steaming requirements of different foods and achieve the original flavor, color, fragrance and shape according to the requirements of dishes.
4, cooperate with the stove staff, cooperate with each other to complete the task of making dishes, and make rational use of energy.
5. Properly prepare the flavor juice of various dishes, so that the dishes have different flavors and form a unique flavor.
6. Prepare all kinds of condiments correctly, such as onion, ginger, garlic and pepper.
7. Do a good job of cleaning up and check whether there are raw materials in the steamer to prevent the steaming from being too bad.
20XX year1February 8th
Chef's job responsibilities 14 Chef's job responsibilities and health system
1. Employees must go to work on time and perform the sign-in procedures.
2. When entering the kitchen, you must dress in accordance with the regulations, wear a work hat, keep gfd clean and tidy, and go to work after washing your hands.
3. Obey the arrangement of the foreman or group leader, and complete all tasks according to regulations.
4. During working hours, you are not allowed to leave your post without permission, to be on duty, to read books and newspapers, and to do things unrelated to your work.
5. Learn professional skills seriously and don't do things that hinder kitchen production and kitchen hygiene.
6, consciously maintain kitchen equipment and electrical appliances, rational use of mechanical equipment, pay attention to safety.
7, consciously develop health habits, keep jobs and health contracting area clean and tidy at any time.
8. The waste water used for cooking and processing food in the kitchen must be removed in time.
9. The ceiling, walls, doors and windows on the ground should be solid and beautiful, and all holes, holes, seams and gaps should be filled and sealed, and kept clean and tidy to prevent bees and mice from hiding or entering.
10, regularly clean the oil smoke extraction equipment.
1 1. Pay special attention to cleaning the countertops, the inner lower parts of cabinets and the corners of the kitchen to prevent the corrosion of residual food.
12, food should be processed on the workbench, raw and cooked separately. Knife, vegetable pier, rag, etc. Must be kept clean and hygienic.
13. Food should be kept fresh, clean and hygienic, sealed and packaged in plastic bags after cleaning, or stored in covered containers in cold storage area or frozen area respectively. Make sure that food is not exposed to the living temperature for too long.
14. When employees are working, their work clothes and work caps should be neat, and long hair and nails are not allowed.
I. Responsibilities of the Executive Chef
1, fully responsible for the operation and management of the kitchen, ensuring the demand of various catering consumption places, providing high-quality food for guests, and doing a good job in cost accounting and controlling the crystallization of dishes, creating new dishes, cultivating technical force, and maintaining a team of chefs with high quality and excellent skills.
2. Strengthen the contact with the front office sales department, understand the customer demand and sales situation, and improve production in time.
3. Keep close contact with the purchasing department, understand the supply situation, rationally adjust the kitchen materials, reduce the backlog and reduce the cost of capital use.
4. Keep abreast of material inventory, examine and approve kitchen procurement materials, and strictly control quality and quantity.
5, patrol the kitchen fire safety work, found hidden dangers timely rectification.
6, check the kitchen hygiene at any time, keep the kitchen clean and tidy.
7. Supervise the maintenance of kitchen equipment, prolong the service life of equipment and save money.
8, according to the business situation and the creation of new dishes, timely launch a new menu.
9, often keep close contact with the restaurant, listen to the opinions of the guests, and constantly improve the quality of work and food, fully meet the requirements of the guests.
10, reasonably arrange shifts, mobilize employees' enthusiasm, supervise employees' due diligence in their work, and cultivate employees' versatility.
1 1, strictly implement the health management system, and pay attention to the maintenance, safety and fire prevention of equipment.
12, responsible for the daily work management, product quality inspection and supervision of this department, and responsible for guiding the production site.
Second, the kitchen supervisor job responsibilities
1, supervise and lead the chef to do a good job of cooking hot dishes, and be responsible for kitchen safety and labor arrangement.
2, responsible for the daily management of stove technology; Supervise the chef to cook all kinds of dishes according to the operating procedures and technological requirements.
3. Check the quality of dishes and strictly control the quality.
4, responsible for the kitchen staff instrument, appearance inspection and personnel arrangement and deployment of various departments.
5, responsible for the kitchen staff attendance and disciplinary records.
6, check and urge the chef to do a good job in food hygiene, environmental sanitation and fire safety.
7. Provide the chef with an application form for cooking condiments and be responsible for the acceptance of the goods.
Third, the stove chef job responsibilities
1. Cook various dishes for casual meals and banquets according to operational service procedures and technological requirements.
2. Responsible for the loading and production of hot dishes.
3. Be responsible for preparing all condiments in the furnace process and using them correctly.
4. Keep the remaining condiments well.
5. Make the environment, facilities and equipment in the work area clean and safe.
Four, chopping block chef job responsibilities
1, responsible for the daily management of the cutting and matching process.
2. Supervise the chef to use and keep food raw materials correctly.
3. Provide the chef with purchase orders for food raw materials.
4. Acceptance of imported food raw materials.
5. Be responsible for quality management and cost control in the process of processing, cutting and matching.
6. Processing and cutting food raw materials.
7. Prepare the main ingredients and ingredients of each menu according to the instructions.
8. Save all kinds of surplus raw materials correctly.
9. Contact the chef of side dishes at any time to control the speed and quality of products.
10, do a good job in cleaning the work area and maintaining the equipment and appliances.
1 1, responsible for water table work, meat cutting and curing, and sanitary management of refrigerator and cold storage.
Verb (abbreviation of verb) the responsibility of tax obligation
1, responsible for the main ingredients, ingredients and heads of vegetable crystals.
2, supervise the chopping block master with ingredients, ingredients and material head is complete, if not complete, let the chopping block master complete.
3, completes the plate decoration, completes the counter and environmental sanitation.
4. Marinate, season, paste, powder and shape according to the quality standards of dishes.
5. Do a good job in plate decoration.
6, clean up the counter and environmental sanitation, clean up the dishes, bowls, dishes, etc. The rest of the conference, with all kinds of spices.
7. It is required to cooperate with the front office business quickly, and the products should be made properly and timely.
Sixth, the responsibility of the chef.
1, responsible for the quality of steamed products and soup in the kitchen, so that the variety and quantity of main ingredients, ingredients and seasonings and the taste of finished products reach the established standards.
2. Ensure the "delivery" quality, ensure that the dry goods rate reaches the standard and the texture meets the requirements.
3. Supervise the chef to keep the processed or semi-processed raw materials.
4. Do a good job in the collection of raw materials, the use of tableware and work utensils, and the cleaning of sundries.
5. Steaming vegetables, making soup and delivering soup according to specifications and procedures.
6, do a good job in environmental sanitation, carefully clean all work utensils and containers, and safekeeping.
7, according to the specification requirements to do a good job in the custody of finished products and semi-finished products.
Seven, pastry chef job responsibilities
1, properly keep raw materials, semi-finished products and finished products of food.
2, the correct use, maintenance, maintenance of kitchen equipment.
3. Keep the work area and equipment clean and hygienic.
4. Pay attention to the inspection and maintenance of mechanical equipment to prevent industrial accidents.
5, according to the production procedures and standards of processing and making all kinds of pastry food, to ensure the quality of cakes, delicious.
6. Keep the raw materials, semi-finished products and finished products of food properly.
Eight, cold dish chef job responsibilities
1, supervise and lead the chef in the cold dish room to do a good job in the processing and production of cold dishes and provide guests with good quality cold dishes.
2. Responsible for the quality management and cost control of cold storage.
3, responsible for the loading and production of cold dishes.
4, rational use of food raw materials, and save the remaining raw materials.
5, often check and organize the freezer refrigerator.
6. Do a good job in the environment, facilities, equipment, hygiene and safety of the cold dish room.
Nine, water station work responsibilities
1, responsible for the slaughter, cleaning and processing of fresh raw materials used in kitchen production, and adhere to the procedures to ensure product quality.
2, after the completion of each slaughter, cleaning processing, timely cleaning, cleaning pool, barrels, pots, etc.
3, in accordance with the provisions, do a good job in the storage and use of horizontal equipment and facilities, and extend the feeding time of fresh varieties.
4, do a good job in the environment and the workbench health, do a good job in water table safety.
5. Abide by the rules and regulations of the enterprise and complete other tasks assigned by the chef.
Chef's Job Responsibilities 15 I. Quality Requirements
1, love your job, consciously specialize in business, be strict with yourself and be serious and responsible.
2, proficient in cooking principles, with a certain foundation of cooking aesthetics, familiar with the characteristics of cooking materials; Familiar with cleaning and maintenance knowledge of stove equipment.
3. Have certain management ability, be proficient in Chinese cooking technology, and have the ability to update and replace dishes.
4. Have graduated from high school or equivalent to high school education (the conditions can be relaxed), and have reached the level of chefs above the third level in China.
5. Be healthy and energetic.
6, the best age: 26-35 years old.
Second, the job responsibilities
1. Organize our staff to make all kinds of hot dishes with good color, smell and shape according to the standard, and ensure that the dishes are served.
Excellent quality, timely and orderly.
2. Participate in menu preparation and new product development, and reasonably arrange the work of the team members according to the customer situation and business situation.
3, the kitchen daily duty and inspection work
Third, the work content
1, daily kitchen meeting.
2. Check the customer situation and raw material preparation on that day.
3. Prepare the tableware before meals.
4. Inspection records of the five permanent members of the furnace.
5, high-grade raw materials in the meal, the meal of important guests.
6, do a good job in team health, check the storage of raw materials for lunch at noon.
7. Make a weekly staff schedule and report it to the kitchen for the record.
8. Arrange banquet menu and meeting menu.
9. Responsible for the preparation of large banquets and buffets (such as the preparation of dishes, tableware and decorations).
10, the quality of post-production dishes.
1 1. Organize cleaning every Monday and make records. 13: 30 and wait for the kitchen inspection.
12, organize biweekly training and submit the contents to the kitchen office.
13. Seriously complete other tasks assigned by the chef.
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