Chef:
1. Under the leadership of the executive chef, convey and carry out his instructions and report to him.
Second, assist in formulating the management system, service standards, operating procedures and responsibilities of each position in the Chinese kitchen, reasonably arrange daily tasks and jobs, and ensure the normal operation of kitchen work.
Three, familiar with the types of raw materials, origin, characteristics, price, familiar with seasonal varieties, strictly control the quality of raw materials.
Four. Draw up banquet menu and leisure menu according to the characteristics of the restaurant, and be responsible for cost accounting and gross profit margin control.
Five, check the pre-meal preparation, grasp the consumption of raw materials, and determine the application for emergency supplementary procurement plan.
Six, responsible for controlling the weight and quality of the medicine, check the operating rules, and urge employees to abide by the operating rules.
Seven, personally collect guests' opinions on the quality of catering, understand the views of restaurant managers and restaurant supervisors on the market, and constantly explore and create new styles.
Eight, organize large banquets, reception food production, reasonable deployment of human and technical forces, patrol the work of each position. Coordinate all aspects of work.
Nine, check the daily hygiene of the kitchen, check the quality of kitchen products, and ensure the hygiene, safety and quality of food.
Ten, check the operation of kitchen equipment and the use of kitchen utensils, to assist in the formulation of the annual procurement plan.
Eleven, check the use and inventory of kitchen raw materials, to prevent the backlog of materials beyond the shelf life, to prevent deterioration and shortage.
Twelve, strengthen contact with the hospital and related departments, do a good job of cooperation, deal with important complaints.
Thirteen, presided over the kitchen daily work meeting, to ensure the daily operation, and constantly improve product quality, improve business level and profit.
Fourteen, responsible for the recruitment and assessment of junior chefs, trying to introduce skilled technicians with certain customer support.
15. Check and supervise the on-the-job training and business training of subordinate employees, personally take charge of the training, improve the skills of chefs, and maintain the catering characteristics of the hotel.
Sixteen, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize their enthusiasm.
Seventeen, pay special attention to the maintenance of equipment, facilities, tools and appliances, to prevent accidents.
Eighteen, strict fire control operation procedures, organize regular inspection of fire equipment. Do a good job in fire safety.
Nineteen, proficient in cooking knowledge, familiar with food production and processing flow, according to the technical requirements, properly arrange all aspects of work, about problems found in production, can face up to problems, solve problems, be good at developing new products, and organize various food promotion activities.
20. Familiar with the eating habits, preferences and dining methods of all ethnic groups in various regions of the country, familiar with the knowledge and technology of source storage and processing, proficient in a series of cooking techniques, with personal brand-name dishes, able to organize and direct the cooking of various cocktail parties, cold meals and hot meals, and able to handle large foods of various sizes.
21. Complete other tasks assigned by the General Manager.
Cold dish supervisor:
Familiar with the cold dish processing process, can properly arrange the work details according to the process requirements, and can introduce new dishes.
Second, responsible for the cold dish chef's work arrangement and work details guidance, organize the recipients of raw materials, make preparations for all frozen foods, and supervise employees.
Third, master the quality requirements and standards of cold dishes, and effectively control the cost.
Four, familiar with the types and characteristics of raw materials for production, plan the cost of frozen food, check the inventory, and ensure that the materials are sufficient and not wasted.
5. Accept orders and assign employees to process and produce products in an orderly manner. Quality and quantity.
Six, responsible for collecting guests' suggestions on cold dishes, and constantly correct and improve their own quality.
Seven, good at heart-to-heart, and actively communicate with the ministries to ensure the normal operation of facilities and equipment. Properly handle emergencies.
Eight, check the staff's gfd, personal hygiene, environmental hygiene, food hygiene.
Nine, care about the life of employees, know how to make good use of people, supervise effectively, and provide necessary work guidance in time. Effectively mobilize the enthusiasm of employees.
Ten, supervise the staff to turn off water, electricity and gas in time to ensure the safety of the kitchen.
Eleven, accurately convey the work instructions of superiors, complete other work assigned by the chef.
Pastry supervisor:
First, be familiar with the processing flow of pasta, arrange the work details reasonably according to the requirements of the process flow, and launch new pasta.
Second, responsible for the cold dish chef's work arrangement and work details guidance, organize the recipients of raw materials, make preparations for all frozen foods, and supervise employees.
Third, master the quality requirements and standards of pastry production and effectively control the cost.
Four, familiar with the production of raw materials, types, characteristics, planning the cost of pastry food, check the inventory situation, to ensure that the materials are sufficient and not wasted.
5. Accept orders and assign employees to process and produce products in an orderly manner. Quality and quantity.
Responsible for collecting suggestions from guests and constantly correcting and improving their own quality.
7. Be good at talking and actively communicate with ministries and commissions to ensure that the products look good and are suitable? Ensure the normal operation of facilities and equipment. Properly handle emergencies.
Eight, check the staff's gfd, personal hygiene, environmental hygiene, food hygiene.
Nine, care about the life of employees, know how to make good use of people, supervise effectively, and provide necessary work guidance in time. Effectively mobilize the enthusiasm of employees.
Ten, supervise the subordinate staff to turn off water, electricity and gas in time to ensure the safety of the kitchen.
Eleven, accurately convey the work instructions of superiors, complete other work assigned by the chef.
Fire chief:
First, under the leadership of the chef, he is responsible for cooking all kinds of dishes to ensure the quality of products.
Second, assist in formulating the rotor's job responsibilities, service standards and operating procedures, master the professional level and expertise of employees in each position, arrange jobs reasonably, and ensure the normal work of the rotor.
Third, assist in making restaurant menus and product prices, rationally use raw materials, reduce waste, strictly control costs and expenses, and maintain good gross profit.
Fourth, collect suggestions from guests on dishes, constantly improve the taste and quality of dishes, and contact the chef to adjust the reasonable price of dishes.
Five, master all kinds of cooking techniques, help subordinates improve their business level, and organize large-scale important foods.
Six, check the kitchen hygiene, to ensure food hygiene, personal hygiene, environmental hygiene. Ensure the hygiene quality.
Seven, check the operation of repeated facilities and equipment, the use of kitchen utensils, and assist in making the annual procurement plan.
Eight, check the use of raw materials in the kitchen, prevent the backlog of materials from exceeding the shelf life, prevent deterioration or shortage, make a monthly work plan, raw material procurement plan, and control the quality of raw materials.
Nine, responsible for training employees, understand {food hygiene law}, assist in recruiting business backbone to improve the quality of kitchen products in an all-round way.
Ten, urge employees in strict accordance with the operating procedures, regular inspection and maintenance of facilities and equipment. Check the natural gas switch, burner and fire-fighting equipment, and do a good job in fire prevention.
Eleven, complete other work assigned by the chef.
Dipping supervisor:
First, under the leadership of the chef, he is responsible for the cutting and carving of various dishes, ensuring the standard supply of basic raw materials for dishes and ensuring the quality of products.
Second, assist in formulating the job responsibilities, service standards and operating procedures of the color board, master the business products and professional knowledge of employees in each position, arrange jobs reasonably, and ensure the normal work of the color board.
Third, assist in making restaurant menus and product prices, rationally use raw materials, reduce waste, strictly control costs and expenses, and maintain good gross profit. Supervise food standards on the basis of raw material investigation.
Fourth, collect suggestions from guests on dishes, constantly improve the taste and quality of dishes, and contact the chef to adjust the reasonable price of dishes.
Master all kinds of cutting and cooking techniques, help subordinates improve their business level and organize large and important foods.
6. Check the kitchen hygiene to ensure food hygiene, personal hygiene of employees and environmental hygiene. Check whether subordinate employees work according to operating standards to ensure health and quality.
Seven, check the operation of facilities and equipment, the use of kitchen utensils, to assist in the formulation of the annual procurement plan.
Eight, check the use of raw materials in the kitchen, ensure that all the food is stored when you leave, prevent the backlog of materials from exceeding the shelf life, prevent deterioration or shortage, make a monthly work plan, raw material procurement plan, and control the quality of raw materials.
Nine, master three cutting methods of color plates: flat cutting method, flat cutting method and oblique cutting method, and have nine cutting skills; Chop, lift, slice, cut, chop, pick, pry, change and carve. Refine four shapes: fixed, silk, ball and slice, and master the decorative art and skills of cutting ingredients and fruits and vegetables. Be responsible for staff training, understand food hygiene law, assist in recruiting business backbones, and comprehensively improve the quality of kitchen products.
Ten, urge employees in strict accordance with the operating procedures, regular inspection and maintenance of facilities and equipment.