What are the specific responsibilities of each job position in the kitchen?

First, the chef's job responsibilities:

1, according to the operating characteristics and requirements of the hotel, make the menu of the restaurant.

2, make the kitchen operation procedures and post responsibility system, to ensure the normal kitchen work.

3, according to the use of kitchen raw materials and warehouse inventory, make raw material ordering plan, control the purchasing quality of raw materials, rational use of raw materials, control the specifications and quantity of raw materials, control quality, reduce losses, reduce costs and control gross profit margin.

4, patrol and check the kitchen work, reasonable arrangement of manpower and technical strength, as a whole each work link. Check the operation of kitchen equipment and the use of kitchen utensils.

Second, the Chinese hot dish chef job responsibilities:

1. It is required to fully master the cooking techniques of the dishes operated by the hotel and have a certain understanding of other cuisines.

2. Command and be responsible for cooking all senior banquets and reception dishes, meet the special cooking requirements of guests for food, work according to the requirements of the chef and be the chef's assistant.

Third, the kitchen wok job responsibilities:

1, stick to your post and be sure to prepare necessary production tools for work. Such as spoons, shovels, towels, bamboo brushes, etc.

2, strive for perfection in cooking technology, carefully cook every dish, so as to achieve good color, flavor and shape.

Four, sticky board job responsibilities:

1, the main post of commanding and configuring all banquet and buffet dishes, and knowing the daily annual production and planning of the whole kitchen, the use and quantity of raw materials like the back of his hand.

2. Responsible for all banquets, buffets and dry goods including abalone, ginseng, wings, belly, bird's nest, scallops and other high-grade raw materials.

Verb (abbreviation for verb) Duty of taxable obligation:

1, master the work of flour, color, extrusion, rolling, gelatinization and brewing, and be familiar with and master the general preparations for rolling, simmering, frying, texturing and frying.

2. Prepare daily seasoning, soup and juice.

Six, about what job responsibilities:

1, you must be familiar with and master cooking methods such as steaming, stewing, stewing, boiling, stewing and baking.

2. soak all kinds of dry goods, abalone, sea cucumber, shark's fin, bird's nest and fish belly.

3. Check whether the tools in this position are complete and regular and whether the oven can be used normally every day.

4, responsible for cleaning the health of this position, turn off the water, electricity and gas.

Seven, water station job responsibilities:

1, contact the purchasing department in a planned way every day to use the goods reasonably.

2. Change water and add oxygen to seafood pool regularly to improve the freshness rate of aquatic products.

3. Clean the refrigerator at work every day, and take it out and paste it.

4, master all kinds of livestock and poultry slaughtering and processing procedures.

5, pay attention to do a good job of cleaning around the water table, be careful not to let hair, feathers and other debris block the drainage hall.

Eight, cold dishes job responsibilities:

1, the post personnel must have a certain art foundation and knife carving skills. Cutting the platter is not only delicious, but also artistic and beautiful.

2. Strictly implement food hygiene laws and regulations to prevent food contamination and pay attention to food hygiene.

3. Master the cold temperature of cooked food, adjust the temperature of refrigerator, and ensure the quality of food.

4, keep the cold dish room clean, irrelevant personnel are not allowed to enter.

Nine, pastry job responsibilities:

1, proficient in making snacks, can make all kinds of mid-point, west point, flower cakes and pancakes.

2. Master the use and supply of raw materials in different seasons, and often change the varieties of colors, so that guests can always eat new ones.

3. Operating conditions of farm tools, pay attention to output adjustment, try to achieve a balance between production and sales, and avoid insufficient supply or overproduction.