Chef's job responsibilities

In life, job responsibilities are used more and more, and job responsibilities mainly emphasize the work that should be done within the scope of work. I believe that most people have a headache about how to make job responsibilities. The following is the job responsibilities of the chef that I sorted out for you, hoping to help you.

Chef's job responsibilities 1 immediate supervisor:

chef

Management object:

Cook in a pot

Work summary:

Personally responsible, and lead the iron pot chef to make dishes in strict accordance with the operating procedures and quality standards.

Specific responsibilities:

1, abide by the rules and regulations of the hotel, abide by professional ethics, and obey the leadership and command of the boss;

2, before eating, understand the attendance of this group of personnel, according to the local reservation, assign tasks, arrange work procedures;

3, cooperate with the chopping block group to accept raw materials, grasp the quality and preparation of raw materials and spices in the city, and promptly notify the members of the group;

4. Cooperate with the chef to personally make high-grade dishes and difficult-to-process dishes, and always pay attention to the quality of other chefs;

5, command the wok chef to coordinate, accurately grasp the guests' meal time and serving speed, and strictly control the cooking procedure;

6, strictly control the quality of food, adhere to the "four don't do" and "seven don't go out". "four don't do it" means: don't do it if it is bad and tastes bad; Don't do it if the blade is uneven; Not up to standard; Don't do it if the composition is uneven. "seven can't come out" means: improper cooking, poor taste, can't come out; Temperature is not enough; If the color is wrong, it will not come out; The amount of food is not up to standard; Can't spell it; Small materials are not neat; The container is broken and unclean.

7. Work fast and well, with three legs. Namely: the food is served quickly; The dishes are good in color, smell and taste; Sufficient raw materials, adequate food preparation, as far as possible to meet the requirements of guests.

8, after work, organize this group of personnel to clean the tools, appliances, stoves and range hoods, kitchen utensils positioning pattern, seasoning;

9. Be responsible for checking the safety of water, electricity and fire doors and windows before coming off work to prevent accidents.

Chef's Job Responsibility 2 (1) is responsible for the procurement of canteen ingredients, ensuring the freshness and quality of ingredients, encouraging economy, putting an end to waste and reasonably controlling food costs.

(2) Do a good job in the registration and acceptance of food procurement every day, be selfless, ensure the quantity and quality of food, and check with the canteen administrator every day.

(3) Be responsible for the preparation of breakfast, lunch and dinner, strictly implement the food hygiene law, ensure food hygiene, do not process moldy and deteriorated food, and put an end to food poisoning. Ensure that employees eat on time and provide good meals to employees.

(4) Plan the materials, carefully work, improve the cooking technology and production methods, so as to achieve good color, smell and taste.

(5) When the ingredients and gas are insufficient, they should report to the canteen administrator for purchase in time.

(6) Be responsible for disinfection of tableware once a day.

(7) Be responsible for the hygiene and personal hygiene of the canteen, ensure that there is no sanitary corner, and ensure that the food is stored neatly and the cookers are placed in an orderly manner.

(8) Take good care of public property such as cooking utensils and appliances in the canteen, and report the damage to public property in time.

(9) Operate according to regulations, pay attention to safety, and prevent work-related injuries and fire accidents.

(10) Responsible for cleaning the public canteen area.

(1 1) If you can't eat on time on business trip, you must report to the canteen manager or chef in time and take good care of the food.

(12) Don't leave your post casually. If you have something to ask for leave, your salary will be deducted according to relevant regulations. You must inform the canteen manager of your vacation to facilitate your arrangement.

(13) Finally, when you leave the kitchen, check whether the gas, water, electricity and doors are closed in time, and operate safely to prevent waste.

Chef's job responsibilities 3 1. No spitting, no littering, keep the work area clean and tidy.

2. Effectively train the chef team and promote talented apprentices in time.

3. In the process of cooking food, don't waste raw materials, separate raw and cooked food, and avoid frying spoons and tasting.

4. Constantly improve the quality of food, constantly improve the appearance of dishes, constantly study and learn cooking skills, and improve the professional level.

5. Continuously improve the procurement plan, reduce the procurement cost and innovate the menu.

6. Always keep your clothes clean and tidy.

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 5 1, responsible for sending, receiving, circulating and filing official documents.

2. Be responsible for drafting relevant documents and notices, managing and distributing office supplies, newspapers and letters;

3. Responsible for the management and maintenance of office computers, printers, telephones and fax machines.

4, responsible for telephone answering, paging and fax sending and receiving work.

5, responsible for the leadership office, meeting room cleaning, daily meeting reception work.

Chef Job Responsibilities 6 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 work priorities 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:

xx

Chef's job responsibilities 7 1, strictly implement canteen management measures to ensure food hygiene;

2. Make recipes and have meals on time to ensure that employees can eat normally;

3, strive for perfection, increase varieties of colors and improve the quality of meals;

4. Maintain personal, workplace and environmental hygiene;

5. Reasonable pricing, fair food sales, regardless of the relationship;

6, do a good job in cost accounting, no loss, maintain a balance of payments or a slight savings;

7, complete the work assigned by the director;

Chef's job responsibilities 8 I. Job title:

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 9 I. Job title:

Chinese food stove supervisor

Second, the post level:

Third, the direct boss:

Chef China

Fourth, the management object:

Chinese food stove cook

Verb (abbreviation for verb) working summary:

Lead our staff to cook all kinds of Chinese dishes in time according to the specifications, and arrange the delivery work to ensure stable quality, pure flavor and orderly before and after.

Specific responsibilities of intransitive verbs:

1, understand the business situation, be familiar with the menu, and reasonably arrange the work of loading, frying, soup pot, frying pan and steamer.

2. Be responsible for preparing sauces (sauces, sauces) for all dishes in the hotel to ensure uniform taste.

First, urge the Dutch to prepare all kinds of tableware and arrange employees to prepare before meals accurately and in time.

3. Lead the staff to cook according to the specifications, and work closely with the cutting foreman to ensure orderly production and timely and high-quality products.

4, responsible for checking the quality of cooking stoves, check the decorative effect of dishes, properly handle and correct quality problems.

5. Supervise the employees in this group to save energy, rationally use raw materials, reduce costs and waste.

6. Arrange the staff of this group to take turns to be on duty. Be responsible for assessing and evaluating the work performance of the employees of the Group.

7. Check employees' gfd, personal hygiene and contract area, and urge employees to do a good job of sorting out.

8. Be responsible for the training and guidance of cooking skills of stove employees.

9. Responsible for checking the maintenance of employees' equipment and appliances, and making suggestions on the equipment and appliances that need to be repaired or repaired.

10, complete other tasks assigned by the chef.

Seven. Qualifications:

1, love your job, be diligent and active.

2, proficient in cooking principles, and have a certain foundation of cooking aesthetics, familiar with the characteristics of energy used in hotel cooking.

3. Have certain management ability and be proficient in cooking technology.

4. Be healthy and energetic.

Chef's Job Responsibilities 10 Job Title:

fryer

Direct superior:

Director pan

Job responsibilities:

1. Fully master the cooking techniques of hotel cuisines, have a certain understanding of the cooking techniques of major cuisines, and make all the preparations before meals.

2. For each new dish, we can quickly retrieve, accommodate and skillfully cook the special dishes of season, month, week and day provided by the chef.

3. Be responsible for the cold cuts and preheating of various dishes, as well as the cooking of ordering and banquet dishes to meet the special cooking requirements of guests.

4. Abide by the hotel's regulations on receiving goods, accept the picking list signed by the chef, receive daily items, pay attention to the rational use of various raw materials, and reduce waste.

5. Be responsible for making semi-finished products, concocting all kinds of required seasonings, and strive for accurate taste and beautiful color.

6. When dining, listen to the food preparation arranged by the waiter, cooperate closely, be flexible and focused, and make the food achieve excellent performance.

7. Assist the chef to make the menu, make more suggestions, and understand the cost accounting and the price of dishes.

8. Try not to waste all kinds of condiments and be responsible for the hotel.

9, cooperate with the same group of people, actively provide help, enhance business technology, master the name of various raw materials, origin, vegetable utilization rate and the best cooking characteristics.

After the work, be responsible for the cleaning and sanitation of the area, scrub frequently, and turn off the energy supply such as water, electricity and gas every day.

Chef's job responsibilities 1 1 1. Under the leadership of the chef, organize and mobilize all cooks to cook all kinds of dishes in strict accordance with the regulations of dishes to ensure the quality of products. Master the cooking characteristics and technical requirements of various dishes.

2. Be familiar with the name, origin, characteristics, price, out-of-town rate and off-season of various raw materials. Assist the chef to check and accept the freshness, quality and quantity of purchased items. Whether it meets the requirements. And is responsible for the storage of raw materials.

3. When the supply of goods changes and the seasons change, assist the chef to change dishes, design innovative new dishes according to the requirements of the chef, assist in managing and caring for all kinds of equipment and supplies in this position, and replenish and repair damaged wet wipes in time.

4. Obey the chef's work assignment, and help and guide other comrades to complete various tasks as much as possible. Assist the chef to take stock of all equipment and supplies at the end of the year and the end of the month. Strictly implement the health work system and do a good job in cleaning the wok head.

Chef's job responsibilities 12 I. responsibilities

1, assist the chef to do the daily management of the kitchen, make the menu well, and make all the work orderly.

2, coordinate the work of each group, found that the problem is solved in time.

3. Assist the chef to do the ideological work of the kitchen staff, and give technical guidance and business evaluation.

4, raw materials, spices inventory to accomplish know fairly well, for incoming and outgoing, to personally acceptance.

5. Formulate the quality standard and feeding standard of each dish, and be responsible for inspection and assessment.

6, do a good job of communication with the front office, inform the front office of the estimate before opening every day, push the menu.

Two. health

1. Strictly abide by the hotel's "personal hygiene assessment standard".

2. Strictly abide by the hotel's kitchen hygiene assessment standard, and check the kitchen hygiene according to the assessment standard every day.

Three. Learning team spirit

1. Actively participate in technical training and assessment to improve their technical level. Strive for perfection in technology and constantly introduce new dishes with characteristics.

2. Give the front office, logistics and other related personnel a high degree of cooperation and maintain good relations with colleagues.

3. At work, there is no division of labor, and there is a spirit of mutual cooperation to accomplish tasks together. Don't care about trifles, don't commit liberalism, and don't bicker and fight with colleagues.

4. Seriously complete the temporary tasks assigned by the leaders.

Chef's job responsibilities 13 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 cleaning the kitchen utensils, put the rest of the food back into the freezer, and put the sanitary ware on the table in order.

Job responsibilities of the chef 14 1. Responsible for the daily work management and comprehensive technical management of the whole kitchen, and do a good job in the ideological work of subordinates.

Second, do a good job in the deployment of personnel in all positions of the Chinese kitchen, arrange the work well, and check regularly to ensure the normal operation of the Chinese kitchen.

Three, often keep close contact with the restaurant and public relations sales department, grasp the guests' opinions and suggestions on kitchen products, and improve the product level.

Fourth, do a good job in business and technical training for subordinate employees and organize study tours.

Chef's job responsibilities 15 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, 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.

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