The job responsibilities of a chef

1. Under the leadership of the logistics supervisor, be responsible for the processing and production of various meals to ensure food quality.

2. Strictly abide by work and rest schedules, start meals on time, and never leave your post without permission;

3. Obey assignments, cook meals according to quality, quantity, and time, so that the meals are delicious , keep hot and fresh;

4. Responsible for controlling the portions of vegetables and replenishing them in time when there is a shortage.

5. Responsible for cost control, saving fuel and food materials.

6. Responsible for cleaning all areas every day.

7. Responsible for receiving, storing and preserving raw materials every day.

8. Be considerate in service and be polite to others, so that leaders are the same as employees, strangers are the same as acquaintances, and you are the same as everyone else;

9. Observe safe operating regulations and use operations rationally tools, use raw materials rationally, and save water, electricity, and gas; 10. Strictly abide by the "Food Hygiene Law" and various systems, improve kitchen and restaurant hygiene, and ensure that employees are not allowed to eat odorous food

10. 1. Wear work clothes neatly when entering the kitchen. No smoking is allowed in the kitchen, and no standard stoves are allowed; 12. Consciously abide by the company's rules and regulations, work hard to study business, and improve business operation skills;

13. Obey the supervisor’s instructions, maintain kitchen stoves and equipment, and assist employee restaurant waiters in preparing meals.

14. Complete other tasks assigned by superiors.

1. Responsible for daily kitchen production forecast and work shift arrangement.

2. Organize and maintain a highly efficient kitchen production team and participate in formulating kitchen staff recruitment plans.

3. Develop and implement control measures to ensure consistent food quality and portion size.

4. Responsible for daily inspection and supervision of kitchen operations, rational use of manpower and assignment of tasks.

5. Continuously improve food and improve the appearance of dishes, inspire employees with my skills, and cultivate employees' interest in studying and learning cooking skills.

6. Responsible for controlling food costs and correctly predicting production volume and requisition volume.

7. Responsible for training and maintaining an excellent team of chefs and recruiting talented employees in a timely manner.

8. Assist the executive chef to design and improve the menu to make it more attractive to promote sales.

9. Continuously put forward suggestions for improving food purchasing methods and be responsible for collecting, modifying and innovating various recipes.

This answer is recommended by Guo Baosheng, an expert in entertainment and leisure classification, comment 127

1. Responsible for the cooking and production in the canteen, increasing the variety of colors.

2. Plan the ingredients, work carefully, improve cooking techniques, and improve production methods to achieve good color, aroma, and taste.

3. Assist the team leader in canteen work and participate in the formulation of weekly recipes.

4. Listen humbly to employees’ opinions on food and study measures to improve food.

5. Ensure that employees can prepare meals on time.

6. Accept the purchased materials, check the quantity and quality, and have the two chefs and the team leader sign the invoice together.

7. Improve food hygiene and regularly check the quality of items in the canteen warehouse

8. Assist the team leader in safety precautions and disinfect regularly.

9. Complete other tasks temporarily assigned by the team leader