Traditional Culture Encyclopedia - Hotel accommodation - What are the types of kitchen work?

What are the types of kitchen work?

Abstract: In hotel kitchen work, not all "chefs" are called chefs. Each chef's position title is different. As long as a slightly larger hotel, there will be a complete kitchen system, let alone a large hotel with three stars or above. So, what are the types of kitchen jobs? Let us take a look at the job responsibilities in the kitchen and reveal the secrets of the hotel kitchen. 1. Executive Chef

1. Under the leadership of the Director of the Food and Beverage Department, he is fully responsible for the production of food and controls what is produced in the kitchen.

2. Develop kitchen management systems, service standards, operating procedures, formulate the responsibilities of each position, understand the technical level and expertise of each position, reasonably arrange work positions, and ensure the normal operation of the kitchen.

3. Formulate menus and kitchen recipes for each restaurant, determine product prices, control costs and expenses, and maintain good gross profit margins.

4. Personally collect guests’ opinions on food quality, understand restaurant managers and restaurant supervisors’ opinions on market conditions, continuously develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize specialty foods Festival.

5. Be familiar with the types, origins, characteristics, and prices of raw materials, be familiar with seasonal varieties, and master the supply quality and price. For the purchase of goods for important banquets, you must personally contact the purchasing department and personally inspect and accept.

6. Inspect the working conditions of each kitchen, organize food production for large banquets and cocktail parties, reasonably allocate manpower and technical forces, and coordinate all work links.

7. Production safety and quality.

8. Check the operation of each kitchen equipment and the use of toilet utensils and toilets, and formulate annual purchasing plans.

9. Check the use and inventory of raw materials in each kitchen to prevent the backlog of materials beyond the shelf life, prevent deterioration and shortages, formulate raw material procurement plans, and control the quality of raw material purchases.

10. Strengthen contact with the floor and relevant departments, cooperate well, and handle important complaints.

11. Host daily kitchen work meetings and hold a business review meeting every week to ensure daily operations, continuously improve product quality, and increase business and profit levels.

12. Organize chefs to study abroad in a targeted manner, and pay attention to the application and promotion of new knowledge and technology.

13. Develop a training plan for cooking techniques and personally take charge of the training to improve the chef's skills and maintain the hotel's catering characteristics.

14. Personally be responsible for the recruitment of main business backbones, find ways to introduce specialized technical talents with certain customer support, care about the work and life of employees, provide necessary work guidance and assistance in a timely manner, and effectively mobilize Their positivity.

15. Do a good job in the maintenance of equipment and facilities to ensure that various facilities are in good condition to prevent accidents.

16. Strictly implement fire protection operating procedures, organize regular inspections of fire protection equipment, and do a good job in fire safety.

17. Be proficient in cooking knowledge, familiar with food production and processing processes, properly arrange work in all aspects according to process requirements, be good at discovering problems in production, be able to face up to problems and solve problems, and be good at developing new products. Organize and carry out promotional activities for various food products.

18. Be familiar with the eating habits, preferences and dining methods of all ethnic groups in various regions across the country, be familiar with the storage, storage, processing, knowledge and technology of goods, have personal brand-name dishes, and be able to organize and direct dishes for various banquets Produce and organize food products for large or extra-large banquets of various sizes.

19. Complete other tasks assigned by the Director of Catering Department.

2. Chief Chef

1. Under the leadership of the executive chef, convey and implement his instructions and report work to him.

2. Assist in formulating the kitchen management system, service standards, operating procedures, and responsibilities of each position, assign daily tasks, reasonably arrange work positions, and ensure the normal operation of the kitchen.

3. Be familiar with the types, origin, characteristics, and prices of raw materials, be familiar with seasonal varieties, and strictly control the quality of raw materials.

4. Formulate banquet menus and a la carte menus that suit the restaurant’s characteristics, and be responsible for cost accounting and gross profit margin control.

5. Check the meal preparation work, grasp the consumption of raw materials, and determine the application for emergency replenishment and additional purchase plan.

6. Responsible for controlling the weight and quality of dishes, checking operating specifications, and urging employees to comply with operating procedures.

7. Personally collect guests’ opinions on the quality of catering, understand the restaurant managers’ and restaurant supervisors’ opinions on the market conditions, and continuously develop and create new dishes.

8. Organize food production for large-scale banquets and receptions, reasonably allocate manpower and technical forces, inspect the work of each position, and coordinate all work links.

9. Check the daily hygiene of the kitchen, check the quality of kitchen products, and ensure food hygiene, safety and quality.

10. Check the operation of kitchen equipment and the use of kitchen utensils and utensils, and assist in formulating annual purchasing plans.

11. Check the use and inventory of raw materials in each kitchen to prevent the backlog of materials beyond the shelf life, deterioration and shortage.

12. Strengthen contact with the floor and relevant departments, cooperate well, and handle important complaints.

13. Host daily work meetings in the kitchen to ensure daily operations, continuously improve product quality, and improve business and profit levels.

14. Responsible for the recruitment and assessment of junior chefs, and find ways to introduce specialized technical talents with certain customer support.

15. Inspect and supervise the on-the-job training and business training of subordinate employees, personally be responsible for the training work, improve the chef's skills, and maintain the restaurant's catering characteristics.

16. Care about the work and life of employees, provide necessary work guidance and assistance in a timely manner, and effectively mobilize their enthusiasm.

17. Do a good job in the maintenance of equipment, facilities, tools and utensils to prevent accidents.

18. Strict fire operating procedures, organize regular inspections of fire equipment, and do a good job in fire safety.

19. Be proficient in cooking knowledge and the food production and processing process. Properly arrange the work in each link according to the process requirements. Regarding the discovery of production problems, be able to face up to the problems and solve them, and be good at developing new products. Organize and carry out promotional activities for various food products.

20. Be familiar with the eating habits, preferences and eating methods of all ethnic groups in various regions across the country, be familiar with the storage, storage and processing knowledge and techniques of goods, be proficient in a series of cooking techniques, have personal brand-name dishes, and be able to Organize and direct the preparation of dishes for various cocktail parties, cold dinner banquets, and hot dinner banquets, and manage various scales and large-scale food productions.

21. Complete other tasks assigned by the executive chef and catering manager.

3. Cold dish supervisor

1. Be familiar with the cold dish processing process, be able to properly arrange work details according to process requirements, and be able to introduce new dishes.

2. Responsible for the work arrangement and work details guidance of the cold dish chef, organize the use of source materials, prepare all frozen foods, and supervise employees.

3. Master the quality requirements and standards for cold dish production and effectively control costs.

4. Be familiar with the production, type and characteristics of raw materials, plan the cost of frozen food, check the inventory situation, and ensure that the materials are sufficient and not wasted.

5. Accept orders and assign employees to process and produce products in an orderly manner. Guaranteed quality and quantity.

6. Responsible for collecting guests’ suggestions for cold dishes and constantly making corrections to improve their own quality.

7. Good at talking and actively communicating with various departments to ensure the normal operation of facilities and equipment. Properly handle emergencies.

8. Check employees’ appearance, personal hygiene, environmental hygiene, and food hygiene.

9. Care about the lives of employees, know people well and make good use of them, supervise effectively, and provide necessary work guidance in a timely manner. Effectively mobilize employees' work enthusiasm.

10. Supervise subordinate employees to turn off water, electricity and gas in a timely manner to ensure kitchen safety.

11. Accurately convey the work instructions from superiors and complete other tasks assigned by the chef.

4. Pastry Supervisor

1. Be familiar with the pastry processing process, be able to properly arrange work details according to process requirements, and be able to introduce new pastries.

2. Responsible for the work arrangement and work details guidance of the cold dish chef, organize the use of source materials, prepare all frozen foods, and supervise employees.

3. Master the production quality requirements and standards of pastries and effectively control costs.

4. Be familiar with the production, type and characteristics of raw materials, plan the cost of pastry food, check the inventory situation, and ensure that the materials are sufficient and not wasted.

5. Accept orders and assign employees to process and produce products in an orderly manner. Guaranteed quality and quantity.

6. Responsible for collecting customers’ suggestions on pastries and constantly making corrections to improve their own quality.

7. Be good at talking and actively communicate with various departments to ensure the presentation of the products, ensure that the products are on the right track and ensure the normal operation of facilities and equipment. Properly handle emergencies.

8. Check employees’ appearance, personal hygiene, environmental hygiene, and food hygiene.

10. Supervise subordinate employees to turn off water, electricity and gas in a timely manner to ensure kitchen safety.

11. Accurately convey the work instructions from superiors and complete other tasks assigned by the chef.

5. Stove Supervisor

1. Under the leadership of the head chef, he is responsible for cooking various dishes and ensuring the quality of the products.

2. Assist in formulating the job responsibilities, service standards, and operating procedures of the stove. Understand the professional level and expertise of employees in each position, reasonably arrange the work positions, and determine the normal work of the stove.

3. Assist in formulating restaurant menus, product prices, rational use of raw materials, reducing waste, strictly controlling costs and expenses, and maintaining good gross profits.

4. Collect guests’ suggestions for dishes, continuously improve the taste and quality of the dishes, and contact the head chef to adjust the price of the dishes to a reasonable price.

5. Be proficient in various cooking techniques, help subordinate employees improve their business level, and organize large-scale and important food production.

6. Check the hygiene of the kitchen to ensure food hygiene, employee personal hygiene and environmental hygiene. Keep good hygiene and quality control.

7. Check the operation of repeated facilities and equipment, the use of kitchen utensils, and assist in formulating annual purchasing plans.

8. Check the use of raw materials in the kitchen to prevent the backlog of materials beyond the shelf life, prevent deterioration or shortage, formulate monthly work plans, raw material procurement plans, and control the quality of raw material purchases.

9. Responsible for the training of employees, understand the {Food Hygiene Law}, and assist in recruiting business backbones to comprehensively improve the quality of kitchen products.

10. Supervise employees to strictly follow the procedures and regularly inspect and maintain facilities and equipment. Check the natural gas switch, stove, fire-fighting equipment, and do fire prevention work.

11. Complete other tasks assigned by the head chef and executive chef.

6. Chopping Board Supervisor

1. Under the leadership of the head chef, he is responsible for cutting and carving various dishes to ensure the standard supply of basic raw materials for the dishes and ensure the quality of the products.

2. Maintain water quality and expertise, arrange work positions reasonably, and ensure the normal working of the chopping board.

3. Assist in formulating restaurant menus, product prices, rational use of raw materials, reducing waste, strictly controlling costs and expenses, and maintaining good gross profits. Based on the inquiry of raw materials, supervise food standards.

4. Collect guests’ suggestions for dishes, continuously improve the taste and quality of the dishes, and contact the head chef to adjust the price of the dishes to a reasonable price.

5. Be proficient in various cutting and cooking techniques, help subordinate employees improve their business level, and organize large-scale and important food production.

6. Check the hygiene of the kitchen to ensure food hygiene, employee personal hygiene and environmental hygiene. Check whether subordinate employees are working according to operating standards and ensure hygiene quality.

7. Check the operation of facilities and equipment, the use of kitchen utensils, and assist in formulating annual purchasing plans.

8. Check the use of raw materials in the kitchen, ensure that all food is stored well when leaving, prevent the backlog of materials beyond the shelf life, prevent spoilage or shortage, formulate monthly work plans, raw material procurement plans, and control raw materials The quality of the incoming goods.

9. Master the three knife techniques for cutting on chopping boards: horizontal cutting, flat cutting, and oblique cutting. Have nine knife skills: chopping, lifting, slicing, slicing, chopping, picking, and prying. , change, carve. Refining the processing needs of four shapes: fixed, silk, ball and slice, mastering the decorative art and skills of cutting ingredients and fruits and vegetables. Responsible for the training of employees, understanding of food hygiene laws, and assisting in recruiting business backbones to comprehensively improve the quality of kitchen products.

11. Complete other tasks assigned by the head chef and executive chef.

7. Supervisor

1. Under the leadership of the head chef, he is responsible for soaking dry abalone, shark fin and other high-end foods to ensure the quality of the products.

2. Assist in formulating job responsibilities, service standards, and operating procedures for Shangshi. Understand the professional level and expertise of employees in each position, arrange work positions reasonably, and determine Shangshi’s normal work.

3. Assist in formulating restaurant menus, product prices, rational use of raw materials, reducing waste, strictly controlling costs and expenses, and maintaining good gross profits.

4. Collect guests’ suggestions for dishes, continuously improve the taste and quality of the dishes, and contact the head chef to adjust the price of the dishes to a reasonable price.

5. Proficient in various cooking techniques and familiar with steaming, potting, stewing, simmering and other food production processes to help subordinate employees improve their business level and organize large-scale and important food production.

6. Check the hygiene of the kitchen to ensure food hygiene, employee personal hygiene and environmental hygiene. Keep good hygiene and quality control.

7. Check the operation of facilities and equipment, the use of kitchen utensils, and assist in formulating annual purchasing plans.

9. Responsible for training employees, understanding food hygiene laws, and assisting in recruiting business backbones to comprehensively improve the quality of kitchen products.

11. Complete other tasks assigned by the head chef and executive chef.

8. Cold dish work

1. Obey the work arrangement and guidance of the cold dish supervisor, receive raw materials, and make preparations.

2. Master the quality, requirements and standards of cold dish production, master the selection and storage of raw materials, be responsible for checking to ensure that the raw materials in use have not deteriorated, and check the storage of food when leaving.

3. Lead by example, strive to master various cooking skills for your position, help improve the work skills of cold dish workers, and integrate training into daily work.

4. Pay attention to personal hygiene. Before going to work, check the appearance of yourself and your subordinates and the hygienic condition of the open environment in the cold dish room.

5. Frequently check whether the facilities and equipment in the area are operating normally, and supervise subordinate employees to regularly check and clean the freezers to ensure the preservation of food.

6. Ensure the disinfection of utensils, environment and food in the cold dish room, and ensure the hygiene and safety of food production.

7. Complete other tasks assigned by the cold dish supervisor.

9. Pastry Worker

1. Obey the work arrangements and guidance of the pastry supervisor, receive raw materials, and make preparations.

2. Master the quality, requirements and standards of pastry production, master the selection and storage of raw materials, be responsible for checking to ensure that the raw materials in use have not deteriorated, and check the storage of food when leaving.

3. Lead by example, strive to master various cooking skills for your position, help improve the work skills of cold dish workers, and integrate training into daily work. Assist the pastry supervisor to continuously improve the production process and combine it with local flavor characteristics in an organic and reasonable way.

4. Pay attention to personal hygiene. Before going to work, check the appearance of yourself and your subordinates and the hygiene status of the cold dish room and open stall environment. Personally inspect and accept the purchased raw materials.

6. Ensure the disinfection of utensils, environment and food in the pastry room, and ensure the hygiene and safety of food production.

7. Complete other tasks assigned by the pastry supervisor.

10. Huotou Zhonggong

1. Cook dishes according to the menu and cost card, strictly operate the procedures, and control the quality.

2. Understand the guest flow, destinations and characteristics of the day, prepare the condiments and seasonings used on the day, check the inventory, and pay attention to the control and storage of raw materials while ensuring the dosage.

3. Personally inspect and accept the purchased raw materials, ensure the quality of the goods received, and be responsible for ordering and purchasing raw materials in the kitchen.

4. Responsible for the Chinese side's sanitation work to ensure that the kitchen is clean and the floor is clean and dry.

5. Obey the leadership and arrangements of Huotou Zhonggong. Assist in production work.

6. Actively communicate with the foreman of the food delivery room, and reasonably arrange the production of dishes according to the principle of first in, first out and special handling. Guaranteed quality and quantity.

7. Pay attention to personal hygiene and grooming, and check the hygiene status of yourself and your subordinates before going to work.

8. Complete other tasks assigned by the Huotou supervisor.

11. Chopping board worker

1. Under the leadership of the chopping board supervisor, he is responsible for cutting and carving various dishes to ensure the standard supply of basic raw materials for the dishes and ensure the quality of the products.

2. Assist the chopping board supervisor to reasonably arrange work positions and ensure the normal working of the chopping board.

3. Collect guests’ suggestions on dishes and continuously improve the taste and quality of the dishes.

4. Be proficient in various cutting and cooking techniques, help subordinate employees improve their business level, and organize large-scale and important food production.

5. Implement the hygiene status of the kitchen to ensure food hygiene, employee personal hygiene, and environmental hygiene. Check whether subordinate employees are working according to operating standards and ensure hygiene quality.

6. Check the operation of facilities and equipment, the use of kitchen utensils, and be responsible for the safety of facilities and equipment.

7. Check the use of raw materials in the kitchen, ensure that all food is stored well when leaving, prevent the backlog of materials beyond the shelf life, prevent spoilage or shortage, and formulate a monthly work plan.

8. Master the three knife techniques for cutting on chopping boards: horizontal cutting, flat cutting, and oblique cutting. Have nine knife skills: chopping, lifting, slicing, slicing, chopping, picking, and prying. , change, carve. Refining the processing needs of four shapes: fixed, silk, ball and slice, mastering the decorative art and skills of cutting ingredients and fruits and vegetables. Responsible for training employees to understand food hygiene laws.

9. Supervise subordinates to strictly follow the procedures and regularly inspect and maintain facilities and equipment. Check the natural gas switch, stove, fire-fighting equipment, and do fire prevention work.

10. Complete other tasks assigned by the chopping board supervisor.

12. Shangshi Zhonggong

1. Under the leadership of supervisor Shangshi, he is responsible for soaking dry abalone, shark fin and other high-end foods to ensure product quality.

2. Execute and implement Shangshi’s job responsibilities and service standards, and determine Shangshi’s normal work.

3. Work strictly in accordance with operating procedures, control costs and expenses, and maintain good gross profits.

4. Assist the supervisor to continuously improve the taste of dishes and ensure the quality of dishes.

5. Proficient in various cooking techniques and familiar with steaming, potting, stewing, simmering and other food production processes to help subordinate employees improve their business level and implement large-scale and important food production.

6. Responsible for the hygiene of the kitchen, ensuring food hygiene, employee personal hygiene, and environmental hygiene. Keep good hygiene and quality control.

7. Check the operation of facilities and equipment and the use of kitchen utensils.

8. Assist in checking the use of raw materials in the kitchen to prevent the backlog of materials beyond the shelf life, deterioration or shortage.

9. Responsible for training employees to understand food hygiene laws.

11. Complete other tasks assigned by the supervisor.

13. Cold dish worker

1. Obey the work arrangements of the superior chef and prepare all kinds of cold dishes for banquets, teams, and a la carte. Learn with an open mind and strive to improve your work quality and professional level.

2. Pay attention to personal appearance, personal hygiene, food hygiene, utensil hygiene, and environmental hygiene in the cold dish room.

3. Safely use and maintain various facilities and equipment in this position. Ensure the safety of facilities and equipment.

4. Compare the menu and customer sentiment to check the sales volume and quality of raw materials for cold dishes. Ensure the quality and quantity of food products.

5. Check the temperature of the working gauge frequently to prevent the stored food from becoming moldy.

6. Assist in cost control, work strictly in accordance with operating specifications, do not steal, and supervise other personnel.

14. Pastry Worker

1. Obey the superior chef’s work arrangements and prepare all pastry varieties for banquets, teams, and snacks. Learn with an open mind and strive to improve your professional skills.

2. Pay attention to personal appearance, personal hygiene, food hygiene, utensil hygiene, and environmental hygiene in the cold dish room.

3. Safely use and maintain various facilities and equipment in this position. Ensure the safety of facilities and equipment.

4. Compare the menu and customer sentiment to check the sales volume and quality of raw materials for cold dishes. Ensure the quality and quantity of food products.

5. Check the temperature of the working gauge frequently to prevent the stored food from becoming moldy.

6. Assist in cost control, work strictly in accordance with operating specifications, do not steal, and supervise other personnel.

15. Chopping board worker

1. Responsible for the cleaning, slaughtering and processing of food raw materials to ensure normal supply to guests.

2. Obey the work arrangements of the superior chef, be a good assistant to the chopping block chef, learn with an open mind, and strive to improve your professional level.

3. Process in strict accordance with operating specifications. Pay attention to the comprehensive utilization of raw materials to ensure the clean yield and avoid waste.

4. According to specifications and procedures, distribute all kinds of dry goods needed in the kitchen, such as abalone, shark fin, etc.

5. Responsible for the processing of raw materials, such as peeling garlic, peeling and rooting onions, etc.

6. Pay attention to your own appearance, personal hygiene and work environment hygiene.

7. Be responsible for the safe use and maintenance of facilities and equipment in your own area to ensure their normal operation.

16. Dishwasher

1. Obey the work arrangements of the steward room foreman and be responsible for the washing and cleaning of the designated area.

2. Come to work on time, dress according to regulations, do good personal hygiene, and ensure that the personal hygiene standards of hotel employees are met.

3. Collect necessary cleaning supplies and make all preparations before washing.

4. Be familiar with operating specifications, work standards and service requirements, be familiar with the use of various disinfectants, and master the cleaning and sanitary operations of various utensils, tableware, and wine utensils.

5. Wash the tableware according to the operating procedures, including one scraping, two washing, three flushing, four disinfecting, five inspection and six placement.

6. When cleaning, keep it steady, pour out the residue, sort, hold it gently, wash it gently, place it down gently, and push it gently to ensure that the tableware is not damaged.

7. Keep the cleaning and disinfection room clean and sanitary, so that the floor is dry and there is no accumulation of water, the tableware is neatly stacked without being skewed, the utensils are sorted without confusion, the trash cans are covered without any ambiguity, and the water table is clean without dead corners.

8. Responsible for cleaning up and washing dirty stoves, kitchen utensils and utensils, cleaning work tables and work cabinets, and cleaning the kitchen floor.

9. Clean and transport garbage in the kitchen, restaurant, and bar in a timely manner to ensure there is no backlog.

10. Have good physical and psychological qualities, be energetic, and be able to endure hardships and stand hard work.

11. Complete other tasks assigned by the steward and supervisor.

17. Cleaners

1. Obey the work arrangements of the steward and be responsible for the washing and cleaning of the designated area.

2. Come to work on time, dress according to regulations, do good personal hygiene, and ensure that the personal hygiene standards of hotel employees are met.

3. Collect necessary cleaning supplies and make all preparations before cleaning.

5. Implement safe operating regulations, never clean the range hood with electricity, never clean the stove with electricity or gas, and hang clear signs of "no opening" at the power and gas source switches.

6. Clean the kitchen equipment and facilities according to the operating procedures. Adhere to high first and then low, first up and then down, first outside and then inside, first walls, countertops, then floors and gutters, first sweep and then rinse, stove After flushing the head and countertop, wipe away the water immediately. After flushing the floor, mop up the water immediately. When cleaning, pay attention to the water pressure to ensure that the tableware and utensils are not damaged.

7. Responsible for late-night dishwashing work, clearing away tableware and utensils in the sink, cleaning debris and garbage on the dishwashing table, brushing away oil stains, rinsing with high-pressure faucets, and disinfecting.

8. Clean and transport garbage in kitchens, restaurants, and bars in a timely manner to ensure that no garbage is accumulated overnight and no odor pollutes the environment.

9. Have good physical and mental quality, be energetic, and be able to endure hardships and stand hard work.

10. Complete other tasks assigned by the foreman and supervisor.