Responsibilities of the executive chef

Responsibilities of the Executive Chef (total 10)

Nowadays, job responsibilities are playing an increasingly important role, and formulating job responsibilities can effectively regulate operational behavior. I believe many friends are very upset about their job responsibilities. The following are the responsibilities of the executive chef that I have carefully arranged, hoping to help everyone.

Responsibilities of the Executive Chef 1 Job Description:

1. Fully manage, organize and guide the kitchen work, be fully responsible for and supervise the food production process and flow, and produce high-quality products at the best cost.

2. According to the company's business objectives and policies and various production task indicators, be responsible for the planning and replacement of all kinds of western food menus, and be responsible for the examination and approval of product specifications and raw material procurement specifications.

3. Attend relevant meetings held by the company and the shopping mall, ensure the consistent implementation of the company spirit, and be responsible for holding western kitchen work meetings.

4 responsible for the inspection and control of the procurement, acceptance, acquisition and use of food raw materials.

5. Check the use and inventory of raw materials in the kitchen, prevent the backlog of materials from exceeding the shelf life, prevent deterioration and shortage, make a raw material procurement plan, and control the quality of raw material procurement.

8. Strengthen contact with storefronts and relevant departments, cooperate well and handle complaints.

9. Strictly implement the system of food safety and kitchen hygiene.

10. Make kitchen work plan, training plan, rules and regulations, responsibilities and operating procedures.

1 1. According to the characteristics of each post and the operation of the restaurant, prepare the kitchen work schedule and check the attendance assessment of employees by subordinates.

12. Be personally responsible for the job responsibilities, job requirements and training of the main business backbones in the kitchen, try every means to introduce technical talents with expertise, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize the enthusiasm of employees.

13. Complete other tasks assigned by superiors.

Job requirements:

1. Fluent in Chinese and basic spoken English.

2.3 years hotel working experience, 3 years cooperation experience with foreign chefs, overseas working experience is preferred.

3. 10 years working experience in western food, including more than 3 years working experience as executive chef of western food.

4. Familiar with western cooking, with high western cooking skills and the ability to formulate standard procedures, you must be proficient in two cuisines (French, Italian, Spanish, Mediterranean and Southeast Asian), be brave in pioneering and innovating, and have unique opinions on artistic pursuit.

5. Familiar with kitchen operation management and cost control methods, be able to independently formulate HACCP and SOP standard processes, and be familiar with the performance, use and maintenance methods of kitchen equipment.

6. Have a strong sense of responsibility and enterprising spirit, and love art and life.

7. Be healthy and energetic, and can accept transfer arrangements.

Executive Chef Job Responsibilities 2 Job Title Executive Chef

Bumen catering department

Direct supervisor of food and beverage department

Direct kitchen staff

(1) Job responsibilities

According to the hotel's business management policy, be responsible for maintaining the high quality of food in the kitchen department and achieving guest satisfaction. And control the labor cost and food cost within the budget target.

1, supervise kitchen staff, be responsible for personnel appointment and dismissal, rewards and punishments, attendance and promotion.

2. Arrange the work schedule of each kitchen post reasonably and keep enough staff running.

3. Supervise the cooking work in the kitchen to ensure that the quality and shape of dishes meet the standards.

4. Plan the work and menu promotion of each restaurant.

5. Negotiate various banquets, dinners, cocktail parties and special promotions with the food and beverage manager and banquet sales staff.

6, responsible for the implementation of food and utensils procurement plan.

7. Ensure the food hygiene standards of the hotel.

8. Assist the Food and Beverage Director to promote the annual operating budget.

9. Attend the monthly meeting of the Food and Beverage Department.

10, attend the weekly meeting of catering managers.

1 1. According to the market demand, develop special menus within the standard cost range: breakfast, lunch and dinner in restaurants, bar food, banquets, food delivery, children's menus and self-processed foods.

12. Plan and implement the food festival promotion activities of the hotel.

13. Be responsible for the training of new employees and explain their job responsibilities to each employee according to the rules and regulations.

14. Conduct performance tracking evaluation for new employees after 30 days.

15, responsible for discussing business management and operation with the head chef and deputy head chef to improve the work.

16, supervise the staff canteen to ensure the food quality and meet the hygiene standards.

17. Responsible for controlling and maintaining the following costs: percentage of food cost, percentage of per capita cost and other expenses.

18. Ensure food acceptance: food hygiene treatment, inventory procedures, the ratio of meat, poultry and seafood, the items to be purchased and the actual acceptance.

19. Ensure the standard purchasing operation, including: all food purchases must be compared through three quotations.

(2) Quality standards

1, basic qualities: strong enterprising spirit, sense of responsibility and good professional ethics, serious and responsible for work, brave in pioneering, and able to lead its employees fairly and strictly.

2. Natural conditions: healthy, aged between 32 and 45.

3, education level: professional training for chefs, high school education or above, good quality.

4. Foreign language level: English level above intermediate level of Tourism Bureau.

5. Work experience:/kloc-more than 0/0 years management experience of chef, more than 3 years working experience of joint venture hotel chef.

6. Special requirements: proficient in cooking, with high technical level and management level. Senior chef or above, national and municipal chefs.

Responsibilities of the executive chef 3 ● Make menus and kitchen recipes for each restaurant according to the characteristics and requirements of each restaurant.

● Formulate the operation procedures and job responsibilities of each kitchen. Make sure the kitchen works properly.

● According to the usage of raw materials in each kitchen and the inventory quantity in the warehouse, make the raw material ordering plan and control the purchase quality of raw materials.

● Be responsible for signing and approving the raw material outbound order, and fill in the kitchen raw material usage report. Check raw material inventory frequently to prevent deterioration and shortage.

● Ensure the rational use of raw materials, control the style, specifications and quantity of dishes, ensure good quality and reduce loss and cost. ● Patrol and check the working conditions of each kitchen, reasonably arrange manpower and technical strength, and coordinate all work links.

Check the operation of kitchen equipment and the use of kitchen utensils, and make an annual order plan.

● Organize special food festivals, introduce seasonal dishes, increase fancy varieties and promote sales according to different seasons and major festivals.

● Listen to customers' opinions, understand the sales situation, and constantly improve and improve the food quality.

● Check kitchen hygiene every day to ensure food hygiene, and implement food hygiene regulations and kitchen hygiene system.

● Conduct regular technical training for chefs. Organize chefs to learn new technology and advanced experience. Assess chef's skills regularly or irregularly, make a duty watch, evaluate chef's work, and put forward opinions on chef's promotion and transfer.

Executive Chef Job Responsibilities 4 Main Responsibilities:

1. Organize and guide kitchen work, supervise food preparation, and produce high-quality products at the cost specified by the higher level.

2. According to the business objectives and policies of the Food and Beverage Department and the production indicators issued, be responsible for the planning and replacement of all kinds of Chinese and western menus, and be responsible for the examination and approval of product specifications. And participate in the formulation of raw material prices.

3. Coordinate the work of Chinese and western kitchens and the relationship between kitchens and other departments, and decide the personnel arrangement and transfer of each position according to the professional ability and technical expertise of chefs.

4, according to the production characteristics of each post and restaurant management, prepare the kitchen work schedule, check the staff attendance.

5, supervise the kitchen management personnel, scientific management of kitchen equipment, utensils, food raw materials, etc., and approve the replacement and purchase plan of kitchen equipment and utensils.

6. Master the workflow of Chinese and western kitchens, and handle the problems in operation in time.

7, examination and approval of kitchen departments work plan, training plan, rules and regulations, post work procedures and standards.

9. Check and control the quality of dishes, and cook dishes with high specifications and important guests.

9. Regularly summarize and analyze the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the kitchen production quality and economic benefits.

10, responsible for the inspection and control of the procurement, acceptance, application and use of valuable raw materials.

1 1. Take the initiative to consult and understand the guests' opinions on the quality and supply of dishes, take effective measures to improve them, and be responsible for handling the guests' complaints about dishes.

12. Attend relevant meetings held by the Hotel and Catering Department to ensure the implementation of the meeting spirit; Preside over the kitchen work meeting.

13, patrol and check the attendance, scheduling and implementation of work responsibilities of each post, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

14, according to the catering marketing plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15, complete all tasks assigned by superiors.

16, with the right to monitor and handle food raw materials.

17, the power to organize and direct kitchen production.

18, has the right to decide the kitchen shift and arrange the staff of each position in the kitchen.

19, has the right to decide the rewards and punishments for kitchen employees at all levels, and has the right to suggest the recruitment and dismissal of kitchen employees.

20. Have the right to sign documents and receipts related to kitchen work.

Responsibilities of the executive chef 5 1. Assist the catering manager (deputy manager) to be fully responsible for the production and management of Chinese and western kitchens, and provide all kinds of relevant information and suggestions to the catering manager or hotel management department in time.

2. Presided over the formulation and implementation of various rules and regulations of the kitchen department, strengthened the assessment and inspection of kitchen chefs, and constantly improved the kitchen management.

3. Keep abreast of the market competition, formulate and improve the strategy of the department in the city or industry where it is located, understand and master the operation of the hotel and the supply and demand of the products of the department, and know yourself and yourself.

4. Formulate the annual catering operation plan and business training objectives, and earnestly implement them, constantly train employees to improve food production skills, optimize the quality of kitchen employees, and optimize catering operations.

5. Establish a good cooperative relationship between departments, personnel and customers, coordinate in time and get all kinds of help. If guests have special requirements (dishes not on the menu), solve the problem of raw materials in time and meet them as much as possible.

6. Use your own knowledge and skills, timely analyze and monitor the procurement, warehousing, cost accounting and price setting of food raw materials, and be a good consultant to the purchasing department, warehousing department and accounting department.

7 can correctly identify the quality of domestic and foreign food raw materials, seasonings, additives and pigments, and use them reasonably.

8. Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, constantly introduce and digest advanced kitchen management skills, and master the knowledge of the use and maintenance of equipment, appliances and tools.

9. Design and organize the implementation of large-scale banquets and special activities such as food festivals in time, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets.

10. Prepare or modify menus, banquet lists, food lists and related recipes according to different conditions and standards.

1 1. Formulate the quality, quantity and operation standards of all products in this department, post all kinds of dishes in the kitchen in the form of photos, and keep and constantly improve them.

12. Be familiar with the technical skills and professional knowledge of employees, and organize and use them reasonably.

13. Master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics, food cooking technology, and organize activities such as food research, quality inspection, trial production of new varieties and peer exchange and learning.

14. Strong verbal skills, such as participating in the formulation of the business plan of the Food and Beverage Department, reviewing various business reports, presiding over departmental work meetings, and making departmental business reports in time.

15. Design reasonable and efficient working procedures and operating standards for kitchen departments, jobs and posts, and supervise their correct operation.

16. lead all employees to implement the rules and regulations of the hotel department and the hotel, and deliver information in time.

17. Strictly implement the Food Hygiene Law of People's Republic of China (PRC), assist the food hygiene inspection to do a good job of food sample retention and inspection, and ensure food safety.

18. Do a good job in political and ideological work and care about employees' lives.

19. Evaluate the work of employees in this department, with clear rewards and punishments, and establish an effective incentive mechanism.

20. Directly responsible for the training plan for new employees.

Executive Chef Job Responsibilities 6 Job Responsibilities:

1. Implement the company's work objectives, and assist chain stores to achieve business indicators such as product quality, turnover, profit, personnel development and system establishment;

2. Deal with the daily affairs of the chain store, be fully responsible for the management of the kitchen department, and ensure the high-quality, smooth and safe daily operation of the kitchen department;

Supervise subordinate employees to implement the company's rules and regulations, work attitude and performance;

4. Ensure the product quality of chain stores, and at the same time be able to complete the research and development and production of new products as required;

5. Do a good job in the ideological work and training of kitchen staff, make internal training plans and implement measures;

6. Complete the work assigned by the superior and report the work of the kitchen department of the chain store in time.

Qualifications:

1.8- 10 years working experience in China, Japan and Korea (barbecue) industry;

2. Rich management experience and good professional skills;

3. Have systematic experience in new product development and market research;

4. There are some views on the openness and types of edible products.

Executive Chef's Job Responsibilities 7 Responsibilities Description:

1. Assist the person in charge of catering to review the annual business objectives of hotel catering and reach the implementation plan.

2. Have rich hotel catering experience and be familiar with the layout of catering equipment; Formulate and improve the organizational structure and management system of hotel kitchens.

3. Cooperate with the person in charge of catering to design and formulate various kitchen operation and operation standards.

4. Actively collect information feedback from the catering market, understand the market demand, and develop and promote new dishes in time.

5. Guide the design of food in the hotel kitchen to ensure the product quality; Effectively implement and ensure the realization of the established gross profit margin

6. Be familiar with the control requirements of the Food Hygiene Law, and regularly check the daily work of the kitchen to ensure food safety.

7. Guide the kitchen staff to control and maintain all the equipment, facilities and appliances in the kitchen to ensure that the meal loss rate is controlled within a reasonable range.

8. Guide the hotel kitchen to rationally allocate the human resources of each kitchen and reduce the expatriate labor force at the reception peak of the banquet.

9. Participate in the on-site management of large-scale catering activities to ensure that guests get satisfactory catering products and good service experience.

10. Actively participate in the product exchange of hotel catering, interact with the person in charge of catering, and maintain the public adaptability of hotel catering products.

Executive Chef Job Responsibilities 8 Job Responsibilities:

1, supervise the kitchen work, and ensure the food quality and other aspects of the kitchen to maintain stable and consistent high-quality products;

2, responsible for the coordination and management of the kitchen daily affairs, fully responsible for food quality and safety, production safety, personal safety of employees;

3, responsible for formulating and organizing the implementation of the work plan, control the kitchen operation, reasonable control of various expenses;

3. Actively participate in the hotel's quality management activities, ensure its effectiveness in the kitchen work, and encourage all employees to play an active role;

4. Organize and implement employee training to improve employees' production skills.

Job requirements:

1, technical secondary school degree or above, Japanese learning experience is preferred;

At least 2.8 years working experience in Japanese kitchen in five-star hotel or high-end chain store, familiar with catering related laws, regulations and system norms;

3. Proficient in food raw materials, kitchens, food hygiene and safety management, with strong financial budgeting, cost control and personnel management capabilities;

4. Have a strong sense of responsibility and noble professional ethics, and be brave in pioneering and innovating.

Responsibilities of the executive chef 9 1. Make restaurant menus and kitchen recipes according to the characteristics and requirements of the hotel.

2. Formulate kitchen production procedures and post responsibility system to ensure the normal kitchen work plan.

3, according to the use of raw materials in each kitchen and warehouse inventory. Make raw material ordering plan and control raw material quality.

4. Responsible for signing the list of raw materials, filling in the report on the use of kitchen raw materials, and regularly checking raw materials to prevent deterioration and shortage.

5. Ensure the rational use of raw materials, control the quantity, specification and quantity of dishes, ensure good quality, reduce loss and cost.

6. Check the kitchen work, reasonably arrange the chef's technical strength, and coordinate all work links.

7, patrol and check the operation of kitchen equipment and the use of kitchen utensils, and make an order plan.

8. Organize special food festivals, introduce seasonal dishes, increase varieties and sell goods according to different seasons and programs.

9, listen to the opinions of the guests, understand the sales of food, and constantly improve the quality of food.

10, check the kitchen hygiene every day, ensure food hygiene, and implement the food hygiene and kitchen hygiene system.

1 1. Implement and carry out technical training for chefs on a regular basis to assess and evaluate their technical level.

Responsibilities of the Executive Chef 10 Responsibilities:

1, responsible for catering cost standards, various operating procedures and standardized management systems to ensure the safety and hygiene of the kitchen;

2, responsible for organizing catering service research, under the guidance of professional nutritionists, combined with the health status and dietary needs of the elderly in the hospital, to improve the quality of meals;

3. Be responsible for the satisfaction survey of catering service in the hospital, collect and sort out the results, implement the improvement plan according to the decision, handle the complaints and feedback of catering for the elderly in the hospital, and sort out and optimize the catering service standards and processes;

4. Cook in person to improve the quality and quality of catering products;

Job requirements:

1, college degree or above, more than 3 years working experience in the same position in large-scale catering industry, and executive chef experience is preferred.

2. Good communication, coordination, organization and overall management skills, as well as good teamwork skills;

3. Strong adaptability, willingness to accept challenges, and good professional manager mentality and moral literacy;

4. Working experience in nursing homes and star hotels is preferred.

;