What kinds of jobs are there in the hotel kitchen?

Responsibilities of hotel kitchen staff

Distribution and responsibilities of kitchen staff

Executive Chef: Mainly responsible for quality management, technical personnel management and production management.

Abalone wing supervisor: prepare high-grade dishes such as abalone wings and abalone belly, control the cost, calculate the cost and preserve the raw materials. Train abalone girls and participate in on-site production.

Chef: responsible for all the production and technical work of embedding thread, preparing high-grade dishes such as abalone, wings and belly.

Desk supervisor (chef): responsible for managing kitchen operation, gross profit margin and cost accounting, processing all kinds of valuable dry goods, researching and innovating dishes, supervising the color, aroma, taste, shape and quantity of dishes, and ensuring good quality.

Two jobs: cooperate with the first pot of work, prepare high-end dishes such as game and braised pork, and supervise the work of the Dutch.

Second anvil: cooperate with the head anvil, be responsible for material acceptance, ensure sufficient operation, pickle semi-finished products, properly prepare dishes and supervise the work.

Supervisor of the Staff Sergeant: Do a good job in steaming, stewing, stewing, buckling and making. Guide and help miscellaneous materials to cook soup: deduction, production: responsible for production.

Make soup: make daily soup and game soup.

Stir-fried chicken: responsible for barbecue technology, side dishes, cold beating, ensuring gross profit margin of baking department, ensuring color display of the whole set of instruments of torture, baking, and workshop hygiene.

Mouth stalls: stir-fry, mouth-eat, and pot.

King Holland: Responsible for preparing all kinds of dishes, such as sauce, pickled taste, flour and sizing, patchwork modeling, documentary command, and coordinating the products in the pot department.

Dim sum supervisor: Make the morning and evening tea well, follow the food market, and be responsible for quality, taste and hygiene.

Monitor of Shuitai: The task is to slaughter seafood game and raise all kinds of animals, seafood and poultry. Prevent animals from dying. Primary processing of raw materials. Health and other work.

Sashimi squad leader: responsible for all kinds of sashimi processing of marine fish.