I am a vegetable planner in a star-rated hotel. I want to ask experts to give me some advice on how to do a good job in vegetable planning. thank you

Job responsibility system of vegetable cutter

The food planner is directly led by the chef, cooperates with the chef to command and schedule the cooking sequence in the kitchen, coordinates the operation of the front hall, and provides the food to the guests in time and accurately.

1. Responsible for the environmental sanitation of the vegetable cutting room.

2. Responsible for sorting and matching the order menu sent by the front office with clips and distributing it to all departments in the kitchen.

3. Master the serving procedure and rhythm, supervise the quality of dishes, and have the right to return unqualified dishes to the kitchen.

4. Timely feedback to the chef the food provided by the front office service personnel.

5. Report the name of the dish to the delivery man accurately and clearly, and answer simple questions.

6. Keep the clamp clear, clean and sanitary.

7. Save the menu, summarize the menu of the day before settlement and submit it to the finance department.

8. Complete the statistics of ordering frequency of the previous day.

9. Complete other tasks assigned by the chef.

Job responsibilities of a vegetable cutter

1. Abide by the company's rules and regulations, get to and from work on time, and obey the command and management of the minister.

2. Be responsible for checking the drinks on the product list and delivering them to the waiter or the corresponding seats and boxes in the correct order.

3, responsible for the health work and garbage collection and treatment in the specified area.

4. Actively cooperate with the preparation work in the wine production room and the early and late preparation work in the service.

5. Be familiar with the receiving, sending and returning of shopping cart items, and actively promote sales.

6. Memorize the distribution of the company's workstations and guest areas to ensure correct delivery.

7. Familiar with the simple procedures of goods delivery and signature.

8. Refuse to deliver the goods on the grounds of "stale food, insufficient quantity and incorrect name".

9. Use polite expressions skillfully and enthusiastically, and take the initiative to greet guests.

10, immediately return to your post after the goods are delivered to the waiter, and you are not allowed to watch the performance in the audience and stay in the box, and you are not allowed to enter the kitchen and production room without reason.