Responsibilities of the executive chef

Responsibilities of the Executive Chef (total 15)

Executive Chef: the title of the position in charge of the chef's administration. Someone who specializes in the management of chefs in some hotels or restaurants, such as chefs. Let me sort out the duties of the executive chef for you. Welcome to read the reference.

Responsibilities of the executive chef 1 (1) Organize and direct kitchen work, supervise food production, and produce high-quality products at the specified cost.

(2) According to the business objectives, policies and production tasks issued by the Food and Beverage Department, be responsible for the development of Chinese and western food markets and the formulation of development plans, design various menus, and supervise menu updates.

(3) Coordinate the work of Chinese and western kitchens, coordinate the relationship between kitchens and other relevant departments, and decide the arrangement and transfer of post personnel according to the chef's business ability and technical expertise.

(4) According to each type of work, post production characteristics and restaurant operation, work schedules are made, and subordinates are checked for employee attendance assessment, and they are responsible for evaluating employees' work performance.

(5) According to the overall work arrangement of catering enterprises, plan and organize the implementation of the assessment and evaluation of kitchen employees, and formulate the development plans of subordinates and employees.

(6) Supervise the kitchen management personnel to manage the equipment and appliances scientifically, and examine and approve the replacement and purchase plan of kitchen equipment and appliances.

(7) Examine and approve the work plan, training plan, rules and regulations, working procedures and production operation standards of the kitchen department.

(8) Check and control the quality of dishes, and personally cook dishes for important customers.

(9) Regularly analyze and summarize the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the production quality and efficiency of the kitchen.

(10) is responsible for checking and controlling the procurement, acceptance, purchase and use of precious food raw materials in catering enterprises.

(1 1) actively solicit opinions from guests and restaurants on the quality and supply of kitchen products, and supervise the implementation of improvement measures; Responsible for handling complaints from guests about the quality of dishes.

(12) Attend relevant meetings held by enterprises and the Food and Beverage Department to ensure the implementation of the meeting spirit.

(13) Supervise the cleanliness of all positions in the kitchen, ensure the food, production and personal hygiene in the kitchen, and prevent food poisoning accidents.

(14) Check the kitchen production safety, eliminate all kinds of hidden dangers in time, and ensure the operation safety of equipment, facilities and employees.

(15) Review and sign the kitchen work report.

Responsibilities of the executive chef 2 ● Under the supervision of the Chinese food department manager and the executive chef, he is fully responsible for the organization, command and cooking of the Chinese food chef.

● Understand and master the technical level and work characteristics of each post, and reasonably arrange technical posts according to everyone's expertise.

● Organize the kitchen to implement monthly, quarterly and annual work plans.

● Organize, schedule and guide the cooking of large banquets and cocktail parties.

Familiar with all kinds of raw materials, origin, characteristics, prices and off-season. Familiar with the supply of goods, keep good contact with the purchasing department to ensure timely and quality supply. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check the customs. Implement the acceptance and storage of goods procurement.

● Regularly understand the market situation, competition and customers' opinions with the manager of Chinese food department and the director of Chinese food sales department. Continuously develop innovative dishes. On the basis of retaining the traditional dishes and keeping the characteristics unchanged, in principle, one or two new dishes are served every week.

Keep good contact with the Chinese food sales department and floors, and improve the technical level and cooking methods on the basis of stable and continuous improvement of product quality.

● Often investigate with the manager of Chinese food department, Chinese food sales department and purchasing department to understand the supply in and out of the market, the product prices of other catering companies, and make reasonable menu pricing. It is necessary to master the gross profit margin.

● Control the food cost, rationally use all kinds of raw materials and reduce waste.

● Make monthly work plan, requisition list and monthly work summary.

● Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

● Strictly implement the food hygiene law and do a good job in kitchen hygiene.

● Strictly implement fire control operation procedures to prevent fire accidents.

Responsibilities of the executive chef 3 ● Make menus and kitchen recipes for each restaurant according to the characteristics and requirements of each restaurant.

● Formulate the operation procedures and job responsibilities of each kitchen. Make sure the kitchen works properly.

● According to the usage of raw materials in each kitchen and the inventory quantity in the warehouse, make the raw material ordering plan and control the purchase quality of raw materials.

● Be responsible for signing and approving the raw material outbound order, and fill in the kitchen raw material usage report. Check raw material inventory frequently to prevent deterioration and shortage.

● Ensure the rational use of raw materials, control the style, specifications and quantity of dishes, ensure good quality and reduce loss and cost. ● Patrol and check the working conditions of each kitchen, reasonably arrange manpower and technical strength, and coordinate all work links.

Check the operation of kitchen equipment and the use of kitchen utensils, and make an annual order plan.

● Organize special food festivals, introduce seasonal dishes, increase fancy varieties and promote sales according to different seasons and major festivals.

● Listen to customers' opinions, understand the sales situation, and constantly improve and improve the food quality.

● Check kitchen hygiene every day to ensure food hygiene, and implement food hygiene regulations and kitchen hygiene system.

● Conduct regular technical training for chefs. Organize chefs to learn new technology and advanced experience. Assess chef's skills regularly or irregularly, make a duty watch, evaluate chef's work, and put forward opinions on chef's promotion and transfer.

Responsibilities of the executive chef 4 1. Under the leadership of the catering manager, carry out the kitchen work of the restaurant, be responsible for organizing the formulation of various work plans and menus, and launch seasonal dishes in time.

2. Master the operation of the restaurant, make overall arrangements for kitchen production, and ensure that all kinds of food are supplied in good quality and quantity on time.

3. Keep close contact with purchasing and master the source of goods. Review the daily purchase application form of the kitchen department to ensure that the purchased items meet the requirements of the kitchen regulations and prevent excessive purchase and waste; Check the daily shopping list in the kitchen carefully.

4. Formulate the cost accounting of various foods; Standard feeding, accurate weighing, sufficient quantity, on-site command to ensure the quality of dishes.

5, do a good job in technical training, improve the technical level of employees;

6. Supervise and inspect food, tableware, drinking utensils, environment and personal hygiene, and strictly implement various hygiene and systems to prevent infectious diseases and food poisoning accidents.

7. Take the lead in observing the rules and regulations of the restaurant and the employee handbook.

8. Do a good job in cost control, strengthen material management, pay attention to saving water and electricity, improve the utilization rate of raw materials, plug waste loopholes and reduce losses.

9, the implementation of post responsibility system, reasonable deployment of manpower and material resources; Responsible for checking whether the kitchen equipment and facilities are normal, and report for repair in time when problems are found.

10, responsible for organizing employees to carry out all kinds of safety knowledge education and conscientiously implementing all kinds of safety and fire prevention operation procedures.

1 1. Obey the arrangement and perform other duties as required.

Ability to:

At least five years relevant working experience.

Special abilities:

Have senior cooking technician certificate or equivalent level, and have certain organizational management and coordination ability, strong sense of responsibility, and love their jobs.

Job responsibilities of the executive chef 5 job responsibilities

1, improve the kitchen organization, improve the layout of kitchen equipment, and ensure the quality of dishes.

2. Supervise the work of all employees in the kitchen, control facilities and costs, and increase welfare.

3. Check the quality of the received goods.

4. Constantly update the cooking files of all dishes on the menu.

5. Be responsible for the preparation, cooking and decoration of all foods in this department, and ensure that they meet the quality standards.

6. Understand the needs of the guests, plan and design the menu together with the person in charge of the catering department, and develop catering products that meet the local and local needs in time.

Post requirements

1, college degree or above, more than five years working experience in kitchen in a five-star hotel.

2, master the kitchen operation management and cost control methods, familiar with the performance of kitchen equipment, use and maintenance methods.

3, understand the cost accounting, food raw materials and food nutrition knowledge.

4. Be healthy and energetic.

Responsibilities of the Executive Chef 6 Responsibilities:

1. According to the company's business development goals, be responsible for completing the staff canteen business plan;

2. Be responsible for the overall management of the staff canteen, establish and improve the management system, service quality standards and workflow to ensure the normal and efficient operation of the canteen;

3. Responsible for formulating and organizing the implementation of the work plan, controlling the operation of the restaurant and reasonably controlling various costs;

4. Responsible for the coordination and management of the daily affairs of the restaurant, and fully responsible for food quality and safety, production safety and personal safety of employees;

5. Organize and implement staff training to improve staff service skills and service quality.

Job requirements:

1.28-45 years old, dignified and generous, college degree or above, major in hotel management is preferred;

At least 2.5 years Chinese food management experience in large enterprise restaurants or five-star hotels, familiar with catering related laws, regulations and system norms;

3. Proficient in food raw materials, kitchen, food hygiene and safety management, with strong financial budgeting, cost control and personnel management capabilities;

4. Have a strong sense of responsibility and noble professional ethics, and be brave in pioneering and innovating.

Responsibilities of the Executive Chef 7 Responsibilities:

1, responsible for catering cost standards, various operating procedures and standardized management systems to ensure the safety and hygiene of the kitchen;

2, responsible for organizing catering service research, under the guidance of professional nutritionists, combined with the health status and dietary needs of the elderly in the hospital, to improve the quality of meals;

3. Be responsible for the satisfaction survey of catering service in the hospital, collect and sort out the results, implement the improvement plan according to the decision, handle the complaints and feedback of catering for the elderly in the hospital, and sort out and optimize the catering service standards and processes;

4. Cook in person to improve the quality and quality of catering products;

Job requirements:

1, college degree or above, more than 3 years working experience in the same position in large-scale catering industry, and executive chef experience is preferred.

2. Good communication, coordination, organization and overall management skills, as well as good teamwork skills;

3. Strong adaptability, willingness to accept challenges, and good professional manager mentality and moral literacy;

4. Working experience in nursing homes and star hotels is preferred.

Responsibilities of the Executive Chef 8 Responsibilities:

1. Kitchen operation: Be fully responsible for the operation and management of kitchens in all stores, including production, quality, hygiene, safety, food cost, etc., and check and handle emergencies according to the requirements of the company's relevant document system.

2. Profit from production: according to the production plan and market situation, cooperate with the opening of meals to achieve the work objectives of the division, and guide the kitchen to effectively control costs on the premise of ensuring quality.

3. Food research and development: responsible for the production and maintenance of the company's standard recipes, making new dishes and adjusting food plans, and organizing chefs to jointly complete food research and development. According to different seasons and major festivals, organize special food festivals, introduce seasonal dishes, increase fancy varieties and promote sales.

4. Production control: responsible for quality inspection and technical guidance of food production, organizing kitchen backbones for important reception activities and cooking high-standard dishes. Ensure customer satisfaction.

5. Department management: According to the operational requirements and the business skills of kitchen staff, plan the training plan, coordinate the implementation of training, assessment and personnel adjustment, and guide the growth of staff. At the same time, it is responsible for formulating relevant post work procedures and process standards, and constantly optimizing and updating them.

6. On-site equipment: supervise the kitchen manager to manage the equipment and appliances scientifically, rectify and implement them, and approve the replacement and purchase plan of kitchen equipment and appliances.

7. Safety responsibility: As a member of the safety team, I have the obligation to supervise and inspect safety and health, and urge to rectify problems that are not up to standard or have hidden dangers.

Job requirements:

1, over 30 years old and under 45 years old, with a high school education or above, more than 5 years experience as a chef in a hotel or restaurant chain or a technical director in a four-star hotel, or more than 3 years experience in technical research and development in a central factory;

2. Be good at cost accounting and profit control, and have experience in planning and organizing large-scale buffet activities;

3. Have at least 10 years of experience in group meal management and independently hosting large-scale reception meals;

4. Have the ability to research and develop dishes, be familiar with group meals and kitchen related system processes, know eight major cuisines and at least 1-2 cuisines, be able to develop new products according to market demand, set standards and have successful experience;

5. Good team awareness, operating habits and professional ethics, strong team spirit and communication, organization and coordination skills.

6. Basic computer skills.

Responsibilities of the Executive Chef 9 Responsibilities Description:

1. Fully manage, organize and guide the kitchen work, be fully responsible for and supervise the food production process and flow, and produce high-quality products at the best cost.

2. According to the company's business objectives and policies and various production task indicators, be responsible for the planning and replacement of all kinds of western food menus, and be responsible for the examination and approval of product specifications and raw material procurement specifications.

3. Attend relevant meetings held by the company and the shopping mall, ensure the consistent implementation of the company spirit, and be responsible for holding western kitchen work meetings.

4 responsible for the inspection and control of the procurement, acceptance, acquisition and use of food raw materials.

5. Check the use and inventory of raw materials in the kitchen, prevent the backlog of materials from exceeding the shelf life, prevent deterioration and shortage, make a raw material procurement plan, and control the quality of raw material procurement.

8. Strengthen contact with storefronts and relevant departments, cooperate well and handle complaints.

9. Strictly implement the system of food safety and kitchen hygiene.

10. Make kitchen work plan, training plan, rules and regulations, responsibilities and operating procedures.

1 1. According to the characteristics of each post and the operation of the restaurant, prepare the kitchen work schedule and check the attendance assessment of employees by subordinates.

12. Be personally responsible for the job responsibilities, job requirements and training of the main business backbones in the kitchen, try every means to introduce technical talents with expertise, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize the enthusiasm of employees.

13. Complete other tasks assigned by superiors.

Job requirements:

1. Fluent in Chinese and basic spoken English.

2.3 years hotel working experience, 3 years cooperation experience with foreign chefs, overseas working experience is preferred.

3. 10 years working experience in western food, including more than 3 years working experience as executive chef of western food.

4. Familiar with western cooking, with high western cooking skills and the ability to formulate standard procedures, you must be proficient in two cuisines (French, Italian, Spanish, Mediterranean and Southeast Asian), be brave in pioneering and innovating, and have unique opinions on artistic pursuit.

5. Familiar with kitchen operation management and cost control methods, be able to independently formulate HACCP and SOP standard processes, and be familiar with the performance, use and maintenance methods of kitchen equipment.

6. Have a strong sense of responsibility and enterprising spirit, and love art and life.

7. Be healthy and energetic, and can accept transfer arrangements.

The duties of the executive chef. Make restaurant menus and kitchen recipes according to the characteristics and requirements of the hotel.

2. Formulate kitchen production procedures and post responsibility system to ensure the normal kitchen work plan.

3, according to the use of raw materials in each kitchen and warehouse inventory. Make raw material ordering plan and control raw material quality.

4. Responsible for signing the list of raw materials, filling in the report on the use of kitchen raw materials, and regularly checking raw materials to prevent deterioration and shortage.

5. Ensure the rational use of raw materials, control the quantity, specification and quantity of dishes, ensure good quality, reduce loss and cost.

6. Check the kitchen work, reasonably arrange the chef's technical strength, and coordinate all work links.

7, patrol and check the operation of kitchen equipment and the use of kitchen utensils, and make an order plan.

8. Organize special food festivals, introduce seasonal dishes, increase varieties and sell goods according to different seasons and programs.

9, listen to the opinions of the guests, understand the sales of food, and constantly improve the quality of food.

10, check the kitchen hygiene every day, ensure food hygiene, and implement the food hygiene and kitchen hygiene system.

1 1. Implement and carry out technical training for chefs on a regular basis to assess and evaluate their technical level.

Responsibilities of the Executive Chef 1 1 Responsibilities:

1. Implement the company's work objectives, and assist chain stores to achieve business indicators such as product quality, turnover, profit, personnel development and system establishment;

2. Deal with the daily affairs of the chain store, be fully responsible for the management of the kitchen department, and ensure the high-quality, smooth and safe daily operation of the kitchen department;

Supervise subordinate employees to implement the company's rules and regulations, work attitude and performance;

4. Ensure the product quality of chain stores, and at the same time be able to complete the research and development and production of new products as required;

5. Do a good job in the ideological work and training of kitchen staff, make internal training plans and implement measures;

6. Complete the work assigned by the superior and report the work of the kitchen department of the chain store in time.

Qualifications:

1.8- 10 years working experience in China, Japan and Korea (barbecue) industry;

2. Rich management experience and good professional skills;

3. Have systematic experience in new product development and market research;

4. There are some views on the openness and types of edible products.

Responsibilities of the Executive Chef 12 Job Description:

1. Assist the person in charge of catering to review the annual business objectives of hotel catering and reach the implementation plan.

2. Have rich hotel catering experience and be familiar with the layout of catering equipment; Formulate and improve the organizational structure and management system of hotel kitchens.

3. Cooperate with the person in charge of catering to design and formulate various kitchen operation and operation standards.

4. Actively collect information feedback from the catering market, understand the market demand, and develop and promote new dishes in time.

5. Guide the design of food in the hotel kitchen to ensure the product quality; Effectively implement and ensure the realization of the established gross profit margin

6. Be familiar with the control requirements of the Food Hygiene Law, and regularly check the daily work of the kitchen to ensure food safety.

7. Guide the kitchen staff to control and maintain all the equipment, facilities and appliances in the kitchen to ensure that the meal loss rate is controlled within a reasonable range.

8. Guide the hotel kitchen to rationally allocate the human resources of each kitchen and reduce the expatriate labor force at the reception peak of the banquet.

9. Participate in the on-site management of large-scale catering activities to ensure that guests get satisfactory catering products and good service experience.

10. Actively participate in the product exchange of hotel catering, interact with the person in charge of catering, and maintain the public adaptability of hotel catering products.

Responsibilities of the Executive Chef 13 Responsibilities:

1, write the kitchen management system, working standards and operating procedures, and realize standardization, proceduralization and standardization.

2. Scientifically manage product production, standardize product processing, rationally use raw materials, reduce costs and improve gross profit margin.

3, market-oriented, collect peer information, study customer consumption demand, increase the development of dishes, and constantly innovate to provide marketable dishes.

4. Be responsible for product quality management and strictly control product quality.

5, responsible for the management of the kitchen of each project, regularly check the kitchen hygiene and fire safety, supervise the use, maintenance and management of equipment and facilities, eliminate all kinds of hidden dangers, and ensure the safety in production of this department.

6, regularly solicit the opinions of the canteen on food quality and production supply, and handle customer complaints about food quality.

7. Handle other matters assigned by the leaders.

Requirements:

1, over 40 years old, over 8 years working experience in the management of chefs in large restaurants or hotels, and over 3 years working experience as executive chef in government canteens.

2. Have a strong sense of responsibility, teamwork ability and certain pressure resistance; Have rich management ability.

3. Have a high cooking skill and be familiar with the origin, specifications, quality and general purchase price of ingredients.

4. Have a good foundation in cost control, food nutrition and kitchen equipment.

Responsibilities of the executive chef: 14 1. Organize and guide kitchen work, supervise food preparation, and produce high-quality products at the cost specified by the higher level.

2. According to the business objectives and policies of the Food and Beverage Department and the production indicators issued, be responsible for the planning and replacement of all kinds of Chinese and western menus, and be responsible for the examination and approval of product specifications. And participate in the formulation of raw material prices.

3. Coordinate the work of Chinese and western kitchens and the relationship between kitchens and other departments, and decide the personnel arrangement and transfer of each position according to the professional ability and technical expertise of chefs.

4, according to the production characteristics of each post and restaurant management, prepare the kitchen work schedule, check the staff attendance.

5, supervise the kitchen management personnel, scientific management of kitchen equipment, utensils, food raw materials, etc., and approve the replacement and purchase plan of kitchen equipment and utensils.

6. Master the workflow of Chinese and western kitchens, and handle the problems in operation in time.

7, examination and approval of kitchen departments work plan, training plan, rules and regulations, post work procedures and standards.

8. Check and control the quality of dishes, and cook dishes with high specifications and important guests.

9. Regularly summarize and analyze the production and operation situation, improve the production technology, accurately control the cost, and continuously improve the kitchen production quality and economic benefits.

10, responsible for the inspection and control of the procurement, acceptance, application and use of valuable raw materials.

1 1. Take the initiative to consult and understand the guests' opinions on the quality and supply of dishes, take effective measures to improve them, and be responsible for handling the guests' complaints about dishes.

12. Attend relevant meetings held by the Hotel and Catering Department to ensure the implementation of the meeting spirit; Preside over the kitchen work meeting.

13, patrol and check the attendance, scheduling and implementation of work responsibilities of each post, check the cleanliness, safety and integrity of kitchen utensils, equipment and facilities, check the cleanliness and hygiene of kitchen food and its environment, check the quality and quantity of stored raw materials and food, and solve problems in time when found.

14, according to the catering marketing plan and the seasonal characteristics of raw materials, organize the production and cost accounting of dishes, and constantly update and enrich the variety of dishes.

15, complete all tasks assigned by superiors.

16, with the right to monitor and handle food raw materials.

17, the power to organize and direct kitchen production.

18, has the right to decide the kitchen shift and arrange the staff of each position in the kitchen.

19, has the right to decide the rewards and punishments for kitchen employees at all levels, and has the right to suggest the recruitment and dismissal of kitchen employees.

20. Have the right to sign documents and receipts related to kitchen work.

Responsibilities of the Executive Chef 15 Responsibilities:

1, supervise the kitchen work, and ensure the food quality and other aspects of the kitchen to maintain stable and consistent high-quality products;

2, responsible for the coordination and management of the kitchen daily affairs, fully responsible for food quality and safety, production safety, personal safety of employees;

3, responsible for formulating and organizing the implementation of the work plan, control the kitchen operation, reasonable control of various expenses;

3. Actively participate in the hotel's quality management activities, ensure its effectiveness in the kitchen work, and encourage all employees to play an active role;

4. Organize and implement employee training to improve employees' production skills.

Job requirements:

1, technical secondary school degree or above, Japanese learning experience is preferred;

At least 2.8 years working experience in Japanese kitchen in five-star hotel or high-end chain store, familiar with catering related laws, regulations and system norms;

3. Proficient in food raw materials, kitchens, food hygiene and safety management, with strong financial budgeting, cost control and personnel management capabilities;

4. Have a strong sense of responsibility and noble professional ethics, and be brave in pioneering and innovating.

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