How to handle the banquet hosted by the inspection team leader at the inspected unit?

Complete kitchen rules and regulations

1. Executive chef

Direct leadership: the board of directors or the general manager Management objects: each head chef Scope of contact: various departments of the company

Job authority:

1. According to the instructions of the company's board of directors or general manager, be responsible for the daily work adjustment of the company's kitchen administration system, department communication, and "upload and issue" ".

2. Technical training planning and guidance for the division team.

3. Responsible for the research and development of dishes, raw materials, and kitchen management of the company's kitchen system.

4. Organize the hotel to identify the quality of key raw materials.

5. Conduct overall inspection and control on the inspection and assessment rating of the hotel chef system.

6. Work with the hotel general manager *** to handle various major emergencies.

7. Responsible for organizing the design and audit of dishes, and constantly understanding the dynamics and trends of dishes.

Job Responsibilities:

1. Conduct inspections of kitchen operations management and solve various difficult technical problems.

2. Provide off-the-job training and on-the-job training guidance for chefs.

3. Adjust the staffing of chefs in each kitchen and submit the handling opinions to the general manager of the company for approval.

4. Organize and formulate the purchase, supply and storage plan of hotel raw materials, and closely monitor its operation management process.

5. Inspect and guide the cooking process of hotel dishes to ensure the normal supply of hotel dishes in quantity and quality.

6. According to the head office’s plan, regularly organize the research and development of dishes, and be responsible for completing the responsibility indicators for dish research and development in each period.

7. According to the instructions of the company’s general manager, participate in and organize national and international large-scale catering and food academic seminars and exchange meetings and activities.

8. Personally direct and guide major hotel cooking tasks.

9. Responsible for supervising and correcting the implementation of the kitchen management system.

2. Chief Chef

Direct leadership: Chief Chef (if there is no Chief Chef, the General Manager) Management object: Leaders of each kitchen group Contact scope: All departments of the hotel

1. Responsible for the attendance and performance assessment of each group leader, and correctly exercise the authority to praise and criticize, reward or punish according to the quality of their work performance. 2. Fully handle the daily business work of each kitchen and make advance work arrangements.

3. Reasonably mobilize and arrange the staffing of team leaders, chefs, and kitchen workers.

4. On-site inspection and supervision of various preparations in the kitchen.

Job Responsibilities:

1. Develop snack and banquet menus according to the characteristics and requirements of the hotel.

2. Develop kitchen operating procedures and job responsibilities to ensure normal kitchen work.

3. Inspect and inspect kitchen work conditions, rationally arrange manpower and technical forces, and coordinate all work links.

4. Check the operation of kitchen equipment and the use of kitchen utensils and utensils, and formulate annual ordering plans.

5. Organize special food festivals according to different seasons and major festivals, launch seasonal dishes, and increase varieties to promote sales.

6. Check kitchen hygiene every day, ensure food hygiene, and implement food hygiene regulations and kitchen hygiene systems.

7. Regularly implement technical training for chefs and organize chefs to learn new technologies and advanced experiences. Regularly or irregularly assess the skills of chefs, develop duty schedules, evaluate chefs, and provide opinions on the promotion and transfer of chefs, which will be implemented upon approval.

8. Responsible for ensuring and continuously improving food quality and catering features, directing the cooking of large and important banquets, formulating menus, and on-site inspection of dish quality. Important guests can operate by themselves.

9. Reasonably allocate personnel, scientifically arrange operating procedures, ensure the rhythm of dish delivery, and provide a good foundation for service work.

10. Responsible for controlling food and related labor costs, accurately grasping raw material inventory, and understanding market supply and prices.

According to the supply of raw materials and the different taste requirements of guests, formulate menus and specifications, review kitchen purchase requisitions, be responsible for monthly kitchen inventory, regularly check and control the quality and quantity of food in stock, prevent deterioration and shortages, and rationally arrange the use of food raw materials . The purchase and use of high-end raw materials must be reviewed or issued by the head chef before they can be distributed, and cost accounting must be ensured. 11. Responsible for guiding the daily work of the chef, constantly improving the quality of dishes according to guest taste requirements, and assisting the general manager to design and improve menus to make them more attractive, constantly collecting and developing new dish varieties, and maintaining local flavor . 12. Regularly contact and coordinate with various departments, listen to guests' opinions, and continuously improve work.

3. Red Case Stove Team Leader

Direct leadership: Chief Chef Management Scope: Stove Chef

Contact Scope: Other kitchen groups Responsibilities: Responsible for group attendance , arrange for the chefs of this group to take up their duties.

Job Responsibilities:

1. Assist the head chef in making menus and understand cost accounting and sales prices of dishes.

2. Skillfully cook seasonal, monthly, weekly and daily specialties that the kitchen can provide.

3. Check the appearance, appearance and work clothes of all chefs in the supervision team. Assist the head chef in training chefs and guide new chefs to work according to kitchen procedures.

4. Before starting a meal, check whether all cooking ingredients are properly prepared and check the preparation work of each position on the stove.

5. Responsible for the order and cooking of a la carte, meals, banquets and group meals, and collaborate well with the barbecue, cutting, salad dressing, soup pot and pastry chefs.

6. Understand the names, origins, usage rates, usage and production methods of various raw materials, and assign subordinates to collect the raw materials needed in the kitchen that day.

7. Report kitchen work to the head chef and make suggestions, such as kitchen personnel issues, kitchen food hygiene and quality issues, dishes that the kitchen cannot provide that day, procurement issues of food raw materials, customer complaints about food and Request, season, month, week, day, kitchen's special innovative dishes. Purchase of raw materials the next day.

8. After the work is completed, you should be responsible for checking whether the kitchen utensils and utensils are neat and clean, ensuring that all cooking ingredients are safely stored, the place is hygienic and clean, and various energy switches such as water, electricity, gas, oil, etc. are closed safely.