What are the duties of the kitchen staff?

Job responsibilities of kitchen staff (simple version) 1. cook

The chef is responsible for part of the work in the kitchen. The chef is responsible for organizing the work in his area and assigning tasks to the chef. Chefs are the backbone of the kitchen and have special skills.

Second, the chef.

The responsibility of a chef in a big hotel is mainly administrative, and only chefs in small hotels need to participate in food processing. A chef's duties are to stop the kitchen, make menus, order food, explain the profit target to be achieved, recruit people, manage the kitchen (especially the service hours), make suggestions on purchasing equipment, and often take charge of or partially take charge of warehouses, beverage storage rooms, tableware washing, etc.

Third, the chef.

Chefs assist chefs, and the number of chefs in each area depends on the workload to be completed. For example, the vegetable group has a heavy workload and needs more chefs than the fish food group. Chefs are generally competent for most jobs. In some cases, when the chef is off duty, he is in charge of the whole team. Fourth, kitchen workers.

Kitchen workers are responsible for the cleaning and sanitation of the kitchen, and the internal and external finishing work, including the cleaning, disinfection and storage of various tableware and kitchen utensils. Be familiar with the use of tableware and utensils of various specifications and shapes, and master the varieties, uses and cutting and washing of melons and vegetables in different seasons.