What are the kitchen processes?

1. Kitchen job responsibilities are as follows:

1. Under the leadership of the catering department manager, be responsible for various management tasks in the kitchen;

2. Preside over the formulation of kitchen tasks Continuously strengthen kitchen management according to various rules and regulations;

3. Responsible for the planning and updating of menus and the formulation of dish prices;

4. Master the technical expertise of core kitchen personnel, and reasonably Arrange the matching of technical forces in various departments;

5. Understand the daily marketing situation, coordinate the work of all aspects, and be responsible for the cooking of large banquets;

6. Control the quality of dishes , conduct on-site command, supervise and inspect, ensure the quality of dishes and ensure the speed of delivery;

7. Responsible for kitchen food hygiene, supervise and inspect food, tableware, utensils and personal hygiene in the kitchen to prevent food poisoning accidents , do a good job in safety and disinfection of the kitchen;

8. Master the catering market information, be familiar with and understand the supply and inventory situation, frequently check the storage of food warehouses, prevent goods from deteriorating, shortages and backlogs, and implement planned management ;

9. Do a good job in cost accounting and control, master the variety, quality, quantity, and price of purchased goods, strengthen the management of food raw materials, various materials, water, electricity, and coal, plug various loopholes, and reduce costs. Costs improve efficiency;

10. Do a good job in business exchanges, focus on technical training, and do a good job in communicating, helping, leading, and organizing chefs to continuously develop new seasonal dishes, renovate varieties, and improve technical quality;

p>

11. Pay attention to the sincere unity and work enthusiasm in the kitchen;

12. The daily work meetings in the kitchen must be continuously carried out to understand the daily work situation;

13. Master Consumption of raw materials, food processing and storage conditions, responsible for formulating food raw material application plans and purchasing plans, and completing the acceptance procedures for receiving and purchasing goods to prevent raw materials from deteriorating;

14. Responsible for inspecting chefs in each link Operating specifications and quality requirements;

15. Strengthen communication with the floor, work closely with, collect and listen to guests’ opinions and reflections on the quality of dishes, master information, and make timely adjustments and supplements to dishes;< /p>

16. Responsible for the management of various facilities, equipment and property in the kitchen, and checking the use of kitchen equipment by chefs;

17. Maintenance, safety and fire protection work and fire protection training in the kitchen, Ensure safe production and improve safety awareness;

18. Develop hygiene systems for snack rooms, cold dish rooms, bathrooms (used by kitchen staff), and kitchen rooms.

2. The work flow of the kitchen position is as follows:

1. From 8:30 to 9:00, the supervisor of each shift will inspect the goods, check the quantity and quality, and require the replacement of raw materials that do not meet the requirements. The raw materials that meet the requirements are classified by department, and those that need to be processed are sent to the initial processing in a timely manner, and those that need to be kept fresh are returned to the cage in a timely manner, and records are kept for the day;

2. At 9:30, each department starts working, and the administrative director The head chef holds a department meeting to convey a summary of the previous day's work; 3. 9:45: Each department head arranges various processing preparations; 4. 11:25: The executive chef and head chef conduct pre-meal inspections;

5. Around 11:30, lunch sales begin; 6. Around 13:50, lunch cleaning begins ;

7. At 14:00, except for those on duty, all other personnel will get off work;

8. At 16:30, each post will be on duty, and the head of each department will hold a pre-dinner meeting to start the pre-dinner meeting. Preparation work;

At 9 and 5:00, the executive chef and head chef will conduct pre-meal inspections;

At 10 and 5:30, dinner sales will begin;

11. At 9:00, except for those on duty, all other personnel will get off work. The executive chef or head chef will attend the catering department supervisor meeting to summarize the day's work;

At 12 and 9:30, the head chef will conduct a general duty inspection.