Hello! What are the main responsibilities of the directors of your western food groups (hot kitchen group, cold kitchen group, bakery)? Does it include counting the daily sales of raw materials?

The duties of these supervisors are to be responsible for the quality of products produced by various departments, ensure the quality and quantity of products supplied to hotel guests, and submit purchase orders to the purchasing department every day, some of which are collected from the food warehouse of the hotel. Your daily cost should be calculated according to the income of the restaurant, which is generally controlled at about 40%, that is, the daily turnover 10000 yuan, and your food expenses are allowed to be around 3000 to 4000 yuan. Of course, you can store some frozen products in the kitchen. . . . . . . . . . Some food raw materials need to be purchased by the chef and the purchasing department, and confirmed by the chef and the purchasing department. . . . Hot food kitchen, responsible for breakfast, dinner and ordering hot food, is a buffet and ordering. A cold kitchen. Responsible for buffet in the morning and evening, ordering cold dishes and fruits. . The bakery is responsible for making bread, cakes, ice cream and chocolate for the buffet in the morning and evening, as well as cakes, tower shells and pizza bottoms for hot chefs. . . . . . . . . . . . . . . . .