The duties of a chef

Job responsibilities of the chef's post

1, under the arrangement of the chef, responsible for the processing and production of all kinds of meals, planning materials, meticulous work, improving cooking techniques and cooking methods, so as to achieve full color, flavor and taste.

2, strictly abide by the schedule, not AWOL, not off-duty, not channeling, to ensure that the canteen meals on time.

3. Good service, courtesy and equal treatment of employees.

4, abide by the safety operation procedures, the correct use of operating tools, make full use of raw materials, save water, electricity and gas.

5. Strictly implement the food hygiene law, do a good job in canteen hygiene, and ensure that there is no expired and deteriorated food.

6, the chef must wear work clothes, smoking is prohibited in the kitchen, without permission shall not use any canteen items.

7, responsible for the statistics of each meal card, no meal card personnel shall not eat.

8, do a good job in food hygiene, regularly check the quality of goods in the canteen warehouse, to prevent food poisoning.

9, obey the chef to mobilize, maintain kitchen utensils, do a good job before and after meals.

10, obey the chef's transfer, maintain kitchen utensils, do a good job before and after meals, assist the team leader to do safety precautions and disinfect regularly.

1 1, and complete the temporary work arranged by the chef.

Executive chef

1. Under the leadership of the Director of Food and Beverage Department, be fully responsible for food production and control of kitchen products.

2, the kitchen management system, service standards, operating procedures, formulate the responsibilities of each post, understand the technical level and expertise of each post personnel, reasonable arrangement of jobs, to ensure the normal operation of the kitchen work.

3. Make menus and kitchen recipes for each restaurant, determine product prices, control costs, and maintain good gross profit margin.

4. Personally collect customers' opinions on food quality, understand the views of restaurant managers and supervisors on market conditions, constantly develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals.

5. Be familiar with the types, origins, characteristics and prices of raw materials, seasonal varieties, and the quality and price of supply. For the procurement of materials for important banquets, you should personally contact the purchasing department and personally check and accept them.

6, patrol the kitchen work, organize large-scale banquet, reception food production, reasonable deployment of manpower and technical strength, co-ordinate all aspects of work.

7. Health, safety and quality.

8, check the operation of kitchen equipment and the use of toilets, utensils, make the annual purchasing plan.

9. Check the use and inventory of raw materials in the kitchen to prevent the backlog of materials beyond the shelf life and prevent deterioration and shortage. Make raw material purchasing plan and control raw material quality.

10, strengthen contact with floors and relevant departments, do a good job of coordination and handle important complaints.

1 1. Preside over the daily kitchen work meeting and hold a business review meeting once a week to ensure the daily operation, continuously improve the product quality, and improve the business and profit level.

12. Organize chefs to study abroad and attach importance to the application and promotion of new knowledge and technology.

13. Make a cooking training plan, personally take charge of the training, improve the chef's skills and maintain the restaurant's catering characteristics.

14, personally responsible for the recruitment of major business backbones, trying to introduce professional and technical personnel with certain customer support, caring about the work and life of employees, providing necessary work guidance and help in time, and effectively mobilizing their enthusiasm.

15, pay special attention to the maintenance of equipment and facilities. Ensure that all facilities are in good condition to prevent accidents.

16, strictly implement fire control operation procedures, organize regular inspection of fire fighting equipment, and do a good job in fire control safety.

17, proficient in cooking knowledge, familiar with food production and processing flow, properly arrange all aspects of work according to technological requirements, be good at finding problems in production, facing problems squarely, solving problems, developing new products and organizing various food promotion activities.

18, familiar with various eating habits, preferences and eating methods. Familiar with the storage, processing, knowledge and technology of goods, with personal brand-name dishes, able to organize and direct the cooking of various banquets and organize the food production of large or extra-large banquets of various sizes.

19. Complete other tasks assigned by the Director of Food and Beverage Department.