What is the responsibility of the Chinese food supervisor?

Responsibilities of Chinese food supervisor:

(1), according to the characteristics and requirements of the restaurant, make a la carte and banquet menu.

(2), the kitchen operation procedures and job responsibilities, to ensure the normal work of the kitchen.

(3), check the work in the kitchen, reasonable arrangement of manpower and technical force, as a whole each working environment.

(4), check the operation of kitchen equipment and the use of kitchen utensils, and make the annual order plan.

(5) according to different seasons and major festivals, organize special food festivals, introduce seasonal dishes, increase varieties of colors and promote sales.

(6) Check the kitchen hygiene daily, do a good job in food hygiene, and implement the food hygiene law and the kitchen hygiene system.

(7), regular implementation of chef technical training, organize chefs to learn new technologies and advanced experience. Assess the skills of chefs regularly or irregularly, make a duty list, assess chefs, and put forward opinions on the promotion and transfer of chefs.

(8) Be responsible for ensuring and constantly improving the food quality and catering characteristics, directing the cooking of large and important banquets, making menus, checking the ordering quality on site, and personally operating important tasks to ensure the quality.

(9), reasonable deployment of personnel, scientific arrangement of operating procedures, to ensure the rhythm of food, to provide a good foundation for service work.

(10), responsible for controlling food and related labor costs, accurately grasping raw material inventory, and understanding market supply and prices. Make menus and specifications according to the supply of raw materials and different tastes of guests, review the daily kitchen picking list, take charge of monthly kitchen inventory, regularly check and surprise control the quality and quantity of food in stock, prevent deterioration and shortage, and rationally arrange the use of food raw materials. The purchase and acquisition of high-grade raw materials must be reviewed or issued by the kitchen supervisor, and the cost accounting should be controlled well.

(1 1) is responsible for guiding the daily work of the kitchen. Continuously improve the quality of dishes according to the taste requirements of guests, and assist the assistant general manager to design and improve the menu to make it more attractive. Constantly collect and develop new varieties of dishes to maintain the unique flavor of local dishes.

(12), often contact and coordinate with the front office manager, administrative department and other relevant departments, listen to the opinions of the guests, and constantly improve the work.