Responsibilities of R&D technology department

Responsibilities of R&D Technology Department 12

In life, more and more people will come into contact with job responsibilities, and the formulation of job responsibilities can effectively prevent the phenomenon of shirking work and shirking responsibility between departments or employees due to unreasonable job allocation. Presumably, many people are worried about how to formulate job responsibilities. The following is the job responsibilities of the technical research and development department I collected for you, for reference only. Welcome to reading.

Responsibilities of R&D Technology Department: 1 1. Participate in product development and assist designers to complete tasks.

2, according to the design drawings or product samples, complete the task of trial production of new products.

3, responsible for the production of new products required tooling, mold.

4, timely reflect the problems in the process of product trial production and put forward solutions.

5. Accept special tasks and temporary tasks assigned by department leaders.

Responsibilities of Technical R&D Department 2 Responsibilities of Cutting Board:

1. Obey the arrangement of the chef and the chef, and complete the production of the chopping block post;

2. Be responsible for obtaining the raw materials needed for this position and mastering the inventory situation.

3, responsible for the quality acceptance of all kinds of vegetables and food raw materials.

4. Organize vegetable cutting according to the requirements of menus and standard recipes.

5. Be responsible for the safety inspection of equipment and facilities in this post area.

6. Assist the chef to open the raw material list and control the cost.

7. Complete other tasks assigned by superior leaders.

Dishwasher job responsibilities:

1, strictly carry out washing procedures (first washing, second washing, third washing and fourth disinfection) to meet relevant hygiene standards and requirements;

2. Pay attention to the protection of tableware in the process of washing and disinfection, so as to handle with care, wash with care, and minimize losses. Tableware should be sorted and placed neatly after cleaning and disinfection. For damaged tableware, it should be picked out in time and reported to the department head for handling;

3, rational use of washing products, pay attention to saving, reduce waste;

4. Be responsible for the sanitary work in the dishwashing room, scrub the disinfection cabinet and Bai Gang cabinet on time, clean up the residue and dirt in the sink in time, and clean the workbench, walls, floor and the ground between the trash can and sauerkraut.

Cold dish job responsibilities:

1, keep hygiene, separate raw and cooked food, and carry out ultraviolet disinfection after work every day.

2. Carefully prepare cold dishes according to process standards.

3, accurate use of special spices, to ensure that special materials are special.

4, all kinds of raw materials and ingredients must be fresh, it is forbidden to use unqualified raw materials.

5. Actively innovate and study new raw materials, new dishes and new tastes.

6, control costs, do a good job of gross profit accounting, accurate data reporting.

7. Complete other tasks assigned by superiors.

Pastry job responsibilities:

1, check the preparation of raw materials before business, and check whether the machinery and equipment can operate normally.

2, according to the process standards.

3, do well in advance, put an end to the phenomenon of slow meals.

4. Save raw materials, properly keep the remaining raw materials and accurately report the inventory data.

5. Actively innovate and study new raw materials and new pasta.

6, safe use of electricity, in accordance with the provisions of the mechanical safety operation, put an end to accidents.

7, complete other tasks assigned by the leadership.

Job responsibilities:

1, check the preparation of seasonings and utensils needed for this position before meals.

2. Prepare seasonings (juice, water, sauce, etc.) as needed. ) handle the work.

3. Cook the raw materials preliminarily according to the work needs.

4. Cook all kinds of dishes according to technical standards.

5. Participate in the adjustment of dishes and improve new dishes and new technologies.

6, do a good job in this position of business skills training and cleaning up.

7. Be responsible for the maintenance of facilities and equipment in this position.

8, complete other tasks assigned by the leadership.

Baorong's job responsibilities:

1, under the supervision of the chef and chef, fully responsible for the daily work of abalone wing room, and know the cost accounting of food.

2. Comply with food hygiene laws and regulations and related policies, and strictly control food hygiene.

3, according to the provisions of the operating procedures and process for cooking dishes.

4. Skillfully use different serving skills and be able to handle serving according to different serving requirements.

5. Be responsible for the requisition, storage and equipment maintenance of spices in this position.

6. When having a meal, carefully operate according to the menu requirements, strictly control the quality, and be responsible for checking the refrigerator of the department.

Responsibilities of R&D technology department 3 1. To formulate the annual and monthly objectives, work plans and summaries of the department;

2. Be responsible for the cost control of this department and the performance appraisal, supervision and management of employees in this department;

3. Participate in the technical business formulation process and coordinate with other departments;

4. Lead the technical team and organize the implementation of the annual work plan to complete the annual task objectives;

5. Be responsible for managing the overall core technology of the company and organizing the formulation and implementation of major technical decisions and technical schemes;

6, responsible for coordinating all aspects of project development or implementation, grasp the overall progress of the project;

7. Guide and review the overall technical scheme of the project, and make a final quality evaluation of the results of each project;

8. Review the internal test plan of the project team together with the project manager, and organize the project team to be responsible for the post-maintenance of the software project;

9. According to the development plan of the department, provide the company with the training needs of department employees, and pay special attention to the professional training of department employees;

10, the development plan of the department, organize the examination and approval of various technical standards of the department, and compile and improve the software development process;

1 1. Be responsible for communication and cooperation with other departments, and meet and coordinate technical requirements such as system updates and new products put forward by relevant departments of the company;

12. Pay attention to the development trend, latest technology and information of domestic and foreign software markets, and organize internal technical exchanges.

13. Cooperate with the marketing department and provide necessary technical support for the marketing department.

14. In the demand investigation, cooperate with the project manager to conduct the demand investigation and review the generated demand investigation report.

15. Define the type and format of documents, control the quality, quantity and time of documents that the project team needs to generate, and organize review meetings;

Responsibilities of R&D Technology Department 4 1. Conscientiously implement the intention of the manager of the food and beverage department, and actively implement the tasks and daily operations of each period.

2. Have the spirit of making more contributions to the hotel, constantly improve management and strive for perfection in business.

3. Formulate the service standard and workflow of this restaurant.

4. Conduct regular business training for subordinate employees, continuously improve their professional quality and service skills, and master their ideological trends.

5. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality, strengthen on-site supervision, adhere to front-line command during business hours, and find and correct problems in service in time. Establish a good relationship with guests and convey their opinions on food to the chef to improve the work.

6. Strict management of equipment, materials and appliances. To ensure that the accounts are consistent with the facts and maintain the prescribed intact rate.

7. Pay special attention to the cleanliness of tableware and utensils, and keep the restaurant clean.

8. Do a good job in supporting the restaurant and fire prevention.

9, completes the work log, completes the shift work, completes the work plan and work summary.

Responsibilities of R&D technology dept. 5 1. Responsible for organizing academic, information and technical exchanges at home and abroad, conducting in-depth research on new technologies, new equipment, new processes and new experiences, and actively promoting them within the company.

2. According to the relevant national and local codes, regulations, rules and standards, combined with the actual situation of the company, be responsible for drafting and writing the implementation standards of related majors in the company, and conduct training within the company.

3. Combine the actual development projects of the company, refine related topics, organize relevant experts within the company to conduct research, and provide technical support for future development projects.

4. Participate in relevant technical seminars of the company and propose corresponding solutions.

5. Be responsible for establishing and maintaining the company's technical database.

6. Responsible for coordination with external technical experts.

Responsibilities of R&D technology dept. 6 1. Responsible for the research and development of new courses in the training center and the research and development, organization, evaluation and contact of continuing education courses in Certification staff.

2. Modify, update and maintain the existing courses, and be responsible for the construction, collection, screening, entry, classification and arrangement of the training question bank.

3. Be responsible for tracking and obtaining laws, regulations, standards, norms and policy information related to training.

4. Be responsible for obtaining and maintaining training qualifications.

5. Provide technical support for the training business and teachers of each branch.

6, responsible for the maintenance of the department management system, including the revision and improvement of the file system.

7. Other matters assigned by the leaders.

Responsibilities of the seven R&D departments of the technical department 1. Responsibilities of the executive chef:

1. The immediate superior of the management level: the manager and deputy manager of the food and beverage department. Direct report: Chef

2. Job Description: Coordinate the operation of all departments in the Food and Beverage Department. Assist the food and beverage director to make the budget of restaurants and bars. Provide a good communication bridge between the director of catering department and the restaurant manager.

3. Main responsibilities:

1) make a menu and introduce seasonal dishes and special dishes in due course.

2) Responsible for the technical training of chefs.

3) Responsible for the quality management and cost control of dishes.

4) Entertain the chef personally to entertain important guests.

5) Put forward the purchasing plan of food raw materials according to the customer's situation and inventory status.

6) Establish a standard menu.

7) Coordinate the relationship between kitchen and dining room.

8) Handle the guests' complaints about dishes.

9) Acceptance of food raw materials to ensure quality.

10) reasonably allocate the technical expertise of employees and give full play to their enthusiasm.

1 1) is responsible for the assessment of chefs at each point.

12) Attend the regular meeting of the department.

Second, the chef's job responsibilities:

1. The direct superior of the management is the executive chef. Direct subordinates: foreman of stove, foreman of cold dishes, foreman of cakes, foreman of Holland, foreman of chopping wood, foreman of western food.

2. Job description: Undertake kitchen duties entrusted by the executive chef. At the same time, we should also be responsible for the on-the-job training of employees and assist the executive chef to complete all kitchen-related work. He controls, supervises and leads the operation of the whole kitchen. Be fully responsible for the operation of the kitchen when the executive chef is away.

3. Main responsibilities:

1) Set up various menus according to business needs, be responsible for reasonably allocating labor force and lead kitchen staff to complete various reception tasks by example.

2) Be familiar with the cooking techniques of all kinds of dishes, and strictly require employees to elaborate all kinds of dishes according to technical specifications to ensure the quality of dishes.

3) Respect the opinions of the guests, pay attention to the reflection of the waiters in various parts of the restaurant, constantly improve the work and improve the quality of the dishes.

4) Try to master the dining habits and characteristics of all kinds of guests, and change the taste of dishes in a targeted manner to meet the needs of guests.

5) Organize the technical force of the kitchen department to research and develop the special dishes of this restaurant.

6) Organize kitchen staff to actively participate in business training, carry out technical exchanges and constantly improve their business skills.

7) Carry out the "May 4th Movement System" of food hygiene, and do a good job in the management of food hygiene, environmental hygiene and personal hygiene of employees.

8) Implement the fire control system for kitchen stoves, and earnestly do a good job in kitchen fire control management.

9) Make full use of raw materials, put an end to waste, save water, electricity, gas and oil, reduce costs and improve operating gross profit.

10) Care about uniting all employees, fully arouse everyone's enthusiasm, and conscientiously do a good job in the attendance of kitchen employees.

Three, stove foreman chef job responsibilities:

1. The immediate superior of the management is the chef. Direct report: stove chef

2. Job description: Control, monitor and lead the operation of the whole furnace to ensure cleanliness and food quality.

3. Main responsibilities:

1) is responsible for arranging the preparation of seasoning utensils needed for this position.

2) Responsible for the processing and production of required condiments (juice, water, sauce and powder).

3) Responsible for the pre-cooking arrangement of raw materials.

4) Participate in the adjustment and modification of menus and recipes, and develop new dishes and new technologies.

5) Be responsible for the training of business knowledge and skills.

Technical R&D department responsibilities 8 new technology R&D department director responsibilities:

1. Based on the driver of the underlying SOC chip platform, develop or integrate middleware services such as various signal sources (tuner /HDMI/AV) of digital TV;

2. Based on AndroidTV system, develop signal source middleware according to product requirements;

3. Develop, debug and solve HDMI-related functions and problems: develop EDID, MHL, ARC, CEC and other functions;

4. Develop, debug and solve tuner and DTMB related applications and problems: channel scanning, channel maintenance, EPG, audio/subtitles, etc.

Job requirements:

1, major in computer, electronics, automation or related;

2. Have rich practical or research experience in multimedia content analysis, machine learning and other related fields, and have a solid foundation in statistics, data mining and modeling;

3. Understand the business model, system architecture and solutions of cloud computing. In-depth technical understanding of at least one field such as elastic computing, storage, database, network, middleware and security;

4. Love technology, have the enthusiasm and courage to solve problems, have clear analytical logic and overall thinking on technical problems, and be able to propose creative solutions and schemes. Job responsibilities:

1. Based on the driver of the underlying SOC chip platform, develop or integrate middleware services such as various signal sources (tuner /HDMI/AV) of digital TV;

2. Based on AndroidTV system, develop signal source middleware according to product requirements;

3. Develop, debug and solve HDMI-related functions and problems: develop EDID, MHL, ARC, CEC and other functions;

4. Develop, debug and solve tuner and DTMB related applications and problems: channel scanning, channel maintenance, EPG, audio/subtitles, etc.

Job requirements:

1, major in computer, electronics, automation or related;

2. Have rich practical or research experience in multimedia content analysis, machine learning and other related fields, and have a solid foundation in statistics, data mining and modeling;

3. Understand the business model, system architecture and solutions of cloud computing. In-depth technical understanding of at least one field such as elastic computing, storage, database, network, middleware and security;

4. Love technology, have the enthusiasm and courage to solve problems, have clear analytical logic and overall thinking on technical problems, and be able to propose creative solutions and schemes.

Responsibilities of R&D technology department 9 1. Strictly abide by the company's rules and regulations, obey the company's instructions, and conscientiously implement all work instructions.

2. Establish and improve product design, trial production of new products, standardized technical regulations and technical information management systems, organize the preparation of new product development plans, and be responsible for the development, design and demonstration of new products.

3. Prepare advanced and reasonable product process plan and process documents according to product requirements, and design special tools, fixtures, measuring tools and checking tools for process equipment and process.

4. Solve technical problems in the production process, and be responsible for the research, analysis and solution of technical problems in production.

5. Track the sales of existing products and improve the design in time according to the information feedback from the market.

6. Responsible for enterprise standardization.

7. Be responsible for preparing technical training plan and organizing its implementation, so as to continuously improve the professional and technical quality of operators.

Responsibilities of technical R&D department 10 1 business hours, and tasks assigned by waiters. During business hours, the waiter assigns tasks. He coordinates and communicates the work of the restaurant, the delivery department and the kitchen.

Coordinate and communicate the work of restaurant, food delivery department and kitchen. Take the lead in serving guests during business hours.

Take the lead in serving guests during business hours, and ensure that waiters serve guests according to service procedures and standards.

Pay attention to special important guests, introduce menu contents and recommend special dishes, pay attention to special important guests, introduce menu contents and recommend special dishes, and answer guests' questions. Do a good job in customer maintenance and handle customer complaints. Answer the guest's questions. Do a good job in maintaining the situation of guests and handling their complaints. Understand the ideological trends of employees and do ideological work in time.

Understand the ideological trends of employees and do ideological work in time. Before eating, check the table layout, cleanliness, restaurant supplies and equipment,

Check the table layout, cleanliness, supplies, equipment and facilities of the restaurant before eating, and fill in the inspection records. In good condition. And fill in the inspection record. Responsible for the supplement of dining room utensils and fill in the bill of lading and purchase application.

Responsible for the supplement of dining room utensils, fill in the bill of lading and purchase application.

8. Be responsible for the overall inspection of the restaurant, and fill in the business report after the daily suspension of business. Responsible for the overall inspection of the restaurant, and fill in the business report after the daily suspension of business. Organize regular training for team leaders, waiters and ushers.

Organize regular training for team leaders, waiters and ushers. If you find any complaints during working hours, report them to the manager in time.

10 If there are complaints from guests during the business period, they should report to the manager in time and complete other matters assigned by their immediate superiors.

1 1 Complete other matters assigned by the immediate superior.

Responsibilities of R&D Technology Department 1 1 1. Supervise and complete the daily operation and management of the restaurant sales department, prepare the staff's shift schedule and attendance sheet, check the staff's attendance, and check whether the staff's appearance, personal hygiene, uniforms, hair, nails and shoes meet the hotel requirements. Lead F&B staff to abide by the rules and regulations of the hotel.

2. Understand the source of goods and the price of raw materials, understand and master the stock and culture of various foods in our store, especially the precious varieties such as swallows, wings, abalone and seafood game, and pay attention to promotion and sales.

Be sure to pay attention to the warm and friendly service when receiving the guests who come to order. Answer their questions patiently and be careful when introducing hotel features to them.

4. Pay attention to coordinate the arrangement of private rooms and banquet orders, and make banquet menus according to guests' requirements; Pay attention to the collocation and the taste of the guests when writing the menu, and finally submit it to the manager of the food and beverage department for approval.

5. Have marketing awareness, assist the marketing department to establish customer history files, communicate with customers more, and establish good relations; Care about the guests' meals and give feedback in time; Make new customers and constantly expand business targets.

6. Have the spirit of dedication to the company, constantly improve the art of management, be responsible for formulating service standards and processes and organizing their implementation, and require the business to keep improving. Make a training plan, carry out targeted training on a regular basis, and constantly improve the quality of service.

7. Pay attention to the training of employees under the catering department, organize employees to learn service skills regularly, and participate in English training organized by the hotel; Train employees in service awareness and marketing awareness, check regularly and make training records.

8. Be hospitable, modest and prudent, properly handle guest complaints, continuously improve service quality and strengthen on-site management. Business hours must be at the front line, supervise all catering personnel's problems in service and correct them in time.

9. Be responsible for the cleanliness of the restaurant before opening and keep the environment clean and tidy. In order to ensure food safety, drinks and drinks provided to guests must be within the shelf life.

10, check the restaurant equipment in time, establish the material management system of the food and beverage department, and strictly manage it; Do a good job of safety and fire prevention in the restaurant business department.

1 1, to supervise the checkout work of the foreman; Handle complaints immediately and report to the manager of the food and beverage department for the record.

12, familiar with and master the area, height, lighting and quantity of banquet halls and private rooms; The number of people who can hold banquets, tea parties and other different forms of banquets; Design the characteristics of decoration in order to introduce them to the guests.

13, but also pay attention to the hospitality of all departments in the restaurant, modest and prudent. Pay attention to the methods of coordination and communication between departments, and hope to get the cooperation, help and support of all departments for the banquet work.

Responsibilities of R&D Technology Department: 12 1. Responsible for the management of the kitchen under the leadership of the manager of the food and beverage department;

2. Presided over the formulation of kitchen rules and regulations, and constantly strengthened kitchen management;

3. Responsible for the planning and updating of menus and the formulation of food prices;

4. Master the technical expertise of the kitchen core personnel and arrange the technical strength of each department reasonably;

5. Grasp the daily marketing situation, coordinate all aspects of work, and be responsible for the cooking of large banquets;

6. Ensure the quality of dishes, conduct on-site command, supervision and inspection, ensure the quality of dishes, and ensure the delivery speed of dishes;

7. Responsible for the kitchen food hygiene, supervise and inspect the personal hygiene of food, tableware, utensils and kitchen, put an end to food poisoning accidents, and do a good job in kitchen safety disinfection;

8. Grasp the catering market information, be familiar with and master the supply and inventory of goods, regularly check the storage of food warehouses, prevent the deterioration, shortage and backlog of goods, and implement planned management;

9. Pay special attention to cost accounting and control, grasp the variety, quality, quantity and price of purchased goods, strengthen the management of food raw materials, various materials, water, electricity and coal, plug all kinds of loopholes, reduce costs and improve efficiency;

10. Do a good job in business communication, pay attention to technical training, do a good job in spreading, helping, bringing and organizing chefs to continuously develop new seasonal dishes, renovate varieties and improve technical quality;

1 1. Grasp the sincere unity and enthusiasm of the kitchen;

12. The daily work meeting in the kitchen should be carried out continuously to master the daily work situation;

13. Grasp the situation of raw material consumption, food processing and storage, be responsible for formulating the application plan and purchase plan of food raw materials, and pay special attention to the acceptance procedures of incoming goods and incoming goods to prevent the deterioration of raw materials.

14. Responsible for checking the operating specifications and quality requirements of chefs in all links;

15. Strengthen communication with floors, cooperate closely, collect and listen to guests' opinions and reflections on the quality of dishes, master information, and adjust and supplement dishes in time;

16. Responsible for the management of kitchen facilities, equipment and property, and check the chef's use of kitchen equipment and,

17. Maintenance, do a good job in kitchen fire safety and fire training, ensure safety in production and improve safety awareness.

18. Formulate the sanitary system for the atrium, cold dish room, bathroom (for kitchen staff) and kitchen.

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