Seafood job responsibilities

In daily life and work, job responsibilities are used more and more, and formulating job responsibilities can effectively prevent job disputes caused by job overlap. You have no idea when you draw up your job responsibilities? The following are the responsibilities of seafood jobs that I have arranged for you. Welcome to read the collection.

Seafood job responsibilities 1 subordinate unit: chef

1, according to the working procedures and standards, do a good job of changing water, cleaning filter cotton, adjusting the culture environment, water temperature, salinity and oxygen supply in seafood pool every day; 、

2. Do a good job of cleaning and brushing fresh products before they enter the pool, and spit sand for temporary cultivation of some shellfish;

3. Make fresh products and closed meals. Wash and wipe seafood pool, aquarium glass, marble decorative materials and open ditches on the ground;

4. Earnestly do a good job in seafood sales, salvage all kinds of live and fresh seafood and collect all kinds of chilled seafood according to the requirements of the guests, and provide warm and thoughtful service for the guests;

5, according to the content of the duty table, arrive on time, do a good job of duty at night and during the meal break;

6. Keep the glass scraper, floor scraper, brush, fishing net and other tools well, and take them back and lock them after work to prevent them from being lost or damaged;

7. Seriously complete the temporary loading task assigned by the leaders.

1, supervisor:

Mainly responsible for supervision. Report at 9: 00 every morning and arrange the daily work for the day. Have an early meeting every Monday, Wednesday and Friday. After the meeting, if there are locally purchased products, go to the market to purchase with the purchasing department. According to the characteristics of fresh products, work with other seafood staff to develop new dishes and put them on display cabinets for sale. Supervise the daily work quality of employees. In the evening, make a purchase plan according to the sales of seafood to ensure daily business sales. Check the work of other groups.

2. The frozen area team leader:

Every morning, put the crushed ice in the iced table and put it on. Keep the unsalable goods fresh with ice and put them in the fresh-keeping warehouse at night. Help the shellfish group to receive and clean up. Make a plan to buy frozen products.

3. Person in charge of shellfish area:

Every morning, all the shellfish products are washed and put into the shellfish tank, and then the dead shells are picked out. When selling business, consider the sales of other groups. In the evening, after all the shellfish products are fished out, they are kept fresh with ice and put into a fresh-keeping box. Pick out the dead shrimps and crabs and put them in a fresh-keeping box. Check whether the temperature and salinity of water meet the standards.

4. Person in charge of fish area:

Every morning, the cylinder is cleaned, including seafood pool, glass cylinder and aluminum-plastic plate. Consider the sales of other groups when selling. Take out the dead fish at night and keep them fresh with ice. Check whether the temperature and salinity of water meet the standards every day.

5. Bookkeeper: responsible for recording the sales of seafood. Clean the office after roll call in the morning. Change the price of the product that needs to be changed. Check the purchased products every day. Prepare for commercial sales. Summarize all kinds of purchase and sale products after business in the evening. According to the specific situation of enterprise sales, this paper analyzes and puts forward some suggestions for reference. Statistical distribution of kitchen and handwritten list products. At the end of the month, cooperate with finance to do a good job of inventory.

Seafood pool holds an internal coordination meeting every Tuesday, Thursday and Saturday, and puts forward some feasible suggestions. In order to ensure the quantity of seafood, remedial measures should be taken in time when emergencies occur to minimize losses. So there should be one person on duty every day, and only four people actually go to work at noon. Thoroughly organize the warehouse and fresh-keeping warehouse once a week. Check the filter room, water circulation group and clear water pool every week, and change the water in time for the cylinder group with water quality problems and take corresponding treatment measures. Do a section every week and make a summary every month.

Seafood Job Responsibilities 2 A vegetable delivery man in characteristic hotel is mainly responsible for delivering vegetables (seafood pool/cold dishes/barbecue/hot dishes, etc.). ) at different stalls in the restaurant, serve food and retreat.

Overview of responsibilities of vegetable delivery staff in characteristic hotel;

(1) First of all, the management is the same as that of other employees, that is, the dress should conform to the dress code of the hotel, and you should check whether your gfd meets the relevant management requirements before going to work every day.

② Go to work in strict accordance with the time stipulated by the hotel every day, punch in from the staff passage and enter the business place, and accept strict inspection by the security department. It is forbidden to bring drinks, food or cash into the hotel.

(3) according to the time stipulated by the hotel to attend the daily meeting, listen carefully to the relevant requirements or instructions issued by the supervisor or manager.

(4) Clean up your service area every day.

The above four duties are similar to the rules and regulations of other employees in this hotel. Let's take a look at the responsibilities of the delivery staff.

(1) Every hotel delivery clerk should keep in mind the room number and table number of the hotel, be responsible for ordering dishes accurately, serve them accurately according to the serving procedure, and deliver them to the waiter quickly.

② Every day, the wine delivery supervisor will queue up to convey the instructions of the hotel, arrange the work of the day, and absolutely obey the arrangement, and implement the working principle of "obey first, then complain".

③ Prepare seasonings, ingredients and delivery tools before serving, and actively cooperate with the kitchen to prepare before serving. If it is cold in winter, prepare the vegetable cover for use at any time, and pay attention to kitchen hygiene when it is hot. )

(4) In the process of each dish, be light, fast and steady, do not argue with the guests, be polite first, and please keep asking. Do six things well: temperature is not bad enough, hygiene is not bad enough, quantity is not bad enough, shape is not bad enough, color is not bad enough, ingredients are not bad enough, and the quality of dishes is strictly controlled.

⑤ Be responsible for the coordination between the front desk and the background during the meal, inform the front desk service personnel of the changes of dishes in time, and make contact, communication and transmission between the production department and the floor.

⑥ After the guests have finished eating, the garbage truck shall assist the front desk staff to remove the dirty tableware and surplus food in time, and put them in categories, and pay attention to handle them with care to avoid damage.

Characteristic hotels will clearly define the job responsibilities of each type of employees in the formulation of rules and regulations. What we mentioned above is the job description of the vegetable distributor in characteristic hotel.

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