What does the back cook do? What is the job of the back cook?

1. Under the direct leadership of the head chef, fully complete the kitchen processing and production work.

2. Responsible for assisting the head chef in the daily management of the kitchen. Responsible for daily inspection of health and safety work.

3. Responsible for organizing the stoves, chopping boards, loaders, and food delivery personnel to prepare for two meals a day.

4. Responsible for checking whether the raw materials are prepared correctly in each process according to the order menu.

5. Responsible for controlling the quality of each dish produced by the stove staff.

6. Responsible for taking the lead in developing new dishes, launching at least two unique new dishes every month, and launching the hotel's main dishes according to different seasons.

7. Responsible for the accounting of dish sales and gross profit.

8. Responsible for taking the lead in organizing business training and continuously improving the technical and business level of itself and its logistics staff.

9. Responsible for the distribution and processing of primary products transferred from the second anvil, and responsible for the production of staff meals.

10. Responsible for completing temporary tasks assigned by the chef.