Division of labor in hotel kitchens

Position Responsibilities of the Hotel Kitchen Department

Acting Chef: ⅹⅹⅹ

Responsibilities: Responsible for supervising all the work of the kitchen department and the work arrangement of each position. Chef: ⅹⅹⅹ

Responsibilities: Responsible for wok work and dish quality and innovation.

Hetai: ⅹⅹⅹ

Responsibilities: He Wang is mainly responsible for the initial processing of some ingredients, the plating of dishes and tableware, the supervision and management of various tasks on the lotus table, and the storage of processed raw materials. The remaining two people are responsible for the equipment of various small ingredients and the sanitation of stoves, tables, floors, and towels. Miscellaneous: ⅹⅹⅹ

Responsibilities: Processing of various types of steamed vegetables and preparation of raw materials used, sanitation of rice steaming carts, fresh-keeping cabinets, knife boards, meat grinders, towels, etc.

Cold dishes room: ⅹⅹⅹ

Responsibilities: The chef is responsible for the general processing of cold dishes, the variety, innovation and quality of the dishes, supervising all work, managing the staff in the special room, and ensuring the normal operation of all work . Medium and small workers are responsible for the hygiene of all areas where raw materials are cut and prepared.

Pastry Room: ⅹⅹⅹ

Responsibilities: The chef is responsible for the overall processing of pastry, pastry innovation, pattern, quality and supervision and management of various tasks. The middle worker cooperates with the chef to complete various tasks and maintain hygiene (all stoves, refrigerators, floors, towels).

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