What is the name and responsibility of the manager of the kitchen warehouse in a star-rated hotel?

The manager in charge of kitchen warehouse management is actually a comprehensive post after the merger of kitchen manager and warehouse manager, which can be broadly called "kitchen manager"

Responsibilities of the kitchen manager:

Responsible for the general manager, fully responsible for kitchen management, warehouse management, team building, system implementation and ideological improvement; Stick to the front line of business hours, supervise and inspect the kitchen sanitation and gfd and employee personal hygiene, prepare the kitchen worksheet, and review the kitchen employee attendance sheet; Maintain the unity with the company's philosophy and establish a loyal elite team of kitchen and warehouse management. Specific responsibilities:

1. Implement the management instructions and administrative orders issued by the executive director, act in strict accordance with the policies and regulations of the hotel, and set an example. ?

2. Responsible for the management of the kitchen, and responsible for the evaluation of chefs and warehouse administrators, and coordinate the work of various departments in the kitchen.

3. According to the business objectives and policies of hotel catering and various production tasks, do a good job in kitchen administration and warehouse management to ensure the smooth implementation and execution of various plans.

4. Coordinate the relationship between kitchen, warehouse and other departments, and decide the personnel arrangement and work transfer of each position according to the professional ability and technical expertise of the chef.

5. Listen to the work report of kitchen and warehouse regularly, and deal with the problems in operation in time. ?

6. Strengthen the contact with the front office of the hotel, communicate information in time, and understand customer feedback in time.

7. Grasp the close contact between the buyer and the warehouse keeper, grasp the material inventory at any time, be responsible for the examination and approval of product specifications and raw material procurement specifications, and strictly control the quality and quantity.

8. Grasp the supply situation, rationally adjust kitchen materials, reduce the backlog as much as possible, and reduce the cost of using funds.

9. Attend the hotel regular meeting and report the kitchen operation and existing problems.

10. Be responsible for holding regular meetings of kitchen and warehouse management, conveying general instructions and assigning tasks.

1 1. Be responsible for making budget plans, training plans and other work plans for kitchen and warehouse management, and guiding, implementing, inspecting and coordinating the implementation of the plans.

12. Formulate rules and regulations and work specifications for each post in the kitchen and warehouse management department, check and implement them, strengthen on-site management, stick to the front line of business hours, fully grasp the kitchen work, and find and solve various problems in the work in time.

13. Supervise each inventory and the storage of articles and appliances to ensure the safety and integrity of kitchen fixed assets and appliances.

14. Check the condition of kitchen and warehouse equipment in time, and do a good job in maintenance, kitchen safety and fire prevention.

15. Chen Ben, who is responsible for the accounting and control of kitchen food cost and warehouse management, checks and supervises the weight of dishes to ensure that there are enough dishes.

16. Supervise the maintenance of kitchen and warehouse equipment, prolong the service life of equipment and save money.

17. Be responsible for property management and supervision of kitchens and warehouses, plug waste loopholes and reduce losses.

18. Conduct monthly performance appraisal for chefs and warehouse managers.

19. Continuous improvement and timely completion of other tasks assigned by superior leaders.