What does a catering service provider do?

Job responsibilities of food coordinator

1. It is produced in strict accordance with production standards and provides first-class dishes for customers.

2. Be familiar with the skills of primary processing of raw materials and understand the characteristics and production standards of our dishes. 3. Strong sense of responsibility, good health and hard work.

4. Be good at studying business knowledge and be able to continuously improve their operational skills. 5. Strictly implement the food hygiene law, control the quality of dishes, refuse to process moldy dishes and dishes containing harmful substances such as formalin, and put an end to food poisoning. Do a good job of inspection before and after work to eliminate all kinds of potential safety hazards.

6. Be responsible for the sanitation and cleaning of the work area, the cleaning, maintenance and storage of kitchen utensils, equipment and storerooms within the jurisdiction, and the supervision of the sanitation and personal hygiene of the environment and utensils within the jurisdiction.

7. Effectively arrange pre-meal preparations and keep pace with the lobby business.

8. Be responsible for the rough machining and finishing of meat, poultry, aquatic products, fruits and vegetables. According to the daily rules and the ordering situation, the application, processing, cleaning and recycling of raw materials should be done in time, so as to make rational use and improve the yield of dishes to the highest point.

9. All kinds of processing raw materials should be seasoned, sauced, washed, filtered, soaked and made according to the requirements of dishes, and the materials should be changed into the required size and shape according to the requirements of sub-packaging. 10. According to the standards of ordering, quantifying and determining samples, the dishes are prepared according to the principle of "first come, first prepare", so that the dishes are packed according to the regulations, ensuring unity and beauty, and putting an end to the randomness of products.

1 1. Cooperate with the caterer, speed up the delivery of food, keep customers waiting, and be busy without chaos. If you don't know the number of sets and the name of the dish, you must make it clear before you match the dish, so as not to match the wrong dish.

12. If a dish is sold out, it is necessary to inform the delivery staff in time, and the delivery staff will inform the waiter, and finally the waiter will inform the customer to avoid misunderstanding and complaints from the customer.

13. Manage the storage, freezing and preservation of food, and ensure that the refrigerator is kept by special personnel, thoroughly cleaned at least once a week, and regularly defrosted and cleaned. After eating, put all the dishes in the refrigerator or storage room in time, and collect inspection data for use the next day to minimize the cost loss. The refrigerator storage room is cleaned and counted once a month.

14. Make a good post-meal evaluation every day, sum up the shortcomings, learn from each other's strengths and constantly improve yourself. 15. To the letter, do a good job with good quality and quantity, and be responsible for the leadership of the chopping block.

16. When going to work, put bamboo shoots, kelp, Chinese cabbage, ear buds, etc. That requires soaking in water in advance and changing the water for the soaked dishes after work.

17. Do a good job in cleaning hair products. Newly purchased hairy belly, fried squid, bamboo shoots and other hair products should be washed with running water to ensure that their PH value is less than 10.5.

18. Do a good job of processing and loading. For cleaned dishes, they should be processed, cut well, have beautiful shapes, and put on plates as required to achieve proper weight.

19. Do a good job of serving food, insist on grasping food by voucher, serve food in time, and there will be no phenomenon of grasping the wrong order, missing the order, and grasping the duplicate order, so as to ensure that the food ordered by the guests is accurate and seated accordingly.

20. Make effective use of items, do a good job in recycling leftovers, do not throw them around, and unify recycling management to minimize the cost of dishes.

2 1. Do a good job in keeping dishes, and freeze, preserve and store raw materials, finished products and semi-finished products that are not used up that day as required to avoid deterioration and decay.

22. Prepare dishes, such as coriander meatballs, duck intestines, beef omasum, eel, fish loach and brain flowers. , and mat the leaves in advance for loading.

23. Do a good job of replacing new dishes. The food supply should be given in turn according to the production time, and checked with each other during the shift change. If any old and stale dishes are found, they should be submitted to the team leader or chef for immediate treatment to ensure product quality.

24. Strictly control food hygiene and food quality, so that whoever is in charge is responsible, who is responsible for processing, and who is responsible for production.

25. Do a good job in cleaning and hygiene. Chopping board, kitchen knife, operating table, tableware, utensils, floor, refrigerator, etc. It should be cleaned frequently to keep it absolutely clean.

26. Save water and electricity, and there shall be no ever-burning lamps and running water after work.

27. Strengthen security, and no one is allowed to enter the production room without permission.