Chef's job responsibilities

1, under the leadership of the catering manager, fully responsible for the organization and command of Chinese and western food kitchen production.

2. Coordinate with all departments, organize and guide the kitchen work, and cook dishes for important guests and banquets.

3. Be responsible for determining the name, main ingredients, ingredients, seasoning amount, cooking method, cost and sales price of Chinese kitchen dishes.

4, supervise, check and coordinate the work of each class, responsible for their assessment, and rewards and punishments according to work performance.

5, according to the chef's business ability and technical characteristics, decide the personnel arrangement and transfer of each position.

6, start the chef to dig traditional dishes, study new varieties, according to the season, according to the market supply situation, appropriately change the zero point, banquet menu.

7, according to the characteristics of each class work arrangement, check the attendance of employees.

8. Responsible for organizing chefs to take regular technical classes, and organizing chefs' business training and assessment.

9. Be responsible for drawing up the purchasing plan of food raw materials, tableware and other products, and report it to the manager for approval.

10, implement the food hygiene law, prevent food poisoning accidents, be responsible for handling customers' complaints about dishes, ensure product quality, and ensure that the quantity, color, taste and shape of dishes conform to specifications and standards.

1 1. Summarize the operation of dishes regularly, and put forward new requirements and measures to ensure the continuous improvement of service quality and meet all the requirements of guests.

12, check and supervise the correct use and scientific management of all kitchen equipment, materials and tools.

Expand the daily workflow of information chefs;

1. Sign in or punch in 5 minutes before going to work, tidy up gfd, and wear the chef's hat;

2. Attend the regular meeting before class to find out what the reception task should convey as soon as possible (in the absence of the supervisor, the chef is responsible for this matter);

3. According to the reception situation of the day, reasonably divide the chef's work; Check whether the daily production materials are fully equipped and urge the chef to supplement them.

If the customer has special requirements for the dishes, the club will not provide them for the time being, and it is necessary to communicate with the club procurement to urge the procurement to be in place;

4. Check the quality of raw materials that arrive every day, and check the cost regularly; Organize raw material market survey twice a month;

5. Check the operation of various facilities and equipment, and report the faults to the maintenance department in time to ensure the smooth progress of daily production;

6. Supervise the chef to prepare three meals for employees on time according to the menu (the menu can be modified appropriately according to the daily urgent dishes in the kitchen to control the cost);

7. According to the reception situation of the day, assist in making each menu, and equip all raw materials, ingredients and utensils according to the needs of the menu.

Lead the chef to do a good job in selecting, washing and cutting vegetables according to the production requirements (fresh raw materials are required, there is no spoiled or expired food, and the side dishes are strictly in accordance with the food production standards and the cost is strictly controlled).

Prepare the corresponding amount of rice according to the number of diners, and prepare the soup and cold dishes of the day according to the season;

8. Lead the chef to cook various dishes, accurately use various cooking methods, rationally use raw materials, ingredients and seasonings, adjust the quantity and taste of products in time, and ensure the quality of products.

The specific requirements are: no hair, grass and other sundries in the dish; The temperature, color and taste of the dishes are up to standard; The ship is not damaged; The quantity meets the production standards; Products meet customer requirements within the specified time;

9. Supervise the chef's daily operation habits, keep the operating table clean and tidy at any time, and ensure hygiene in strict accordance with the requirements during operation;

Supervise the chef to ensure that the kitchen floor is clean at any time to avoid the situation that the staff falls down because of the wet ground;

10. Strictly control the production cost and put an end to waste and employee theft;

Supervise the chef to recycle and keep the leftover food (rice, semi-finished dishes, etc.) every day. Timely and reasonably make it for the reception of the next dinner party or the use of employees for dining;

1 1. Responsible for supervising the energy saving and consumption reduction in the kitchen, strictly controlling the consumption of water, electricity, gas and other energy sources, and putting an end to waste;

12. Be responsible for listing the food purchase plan according to the reception menu of the next day;

13. Before coming off work, urge the chef to clean the kitchen in place, put the tableware and kitchen utensils in order, and check whether the power, gas and water of the facilities and equipment are turned off;

14. Summarize the work of the day and list the work plan for the next day;

15. Check out or punch out.

Baidu encyclopedia-chef