One, the chef's duties: report superior: catering manager supervisor subordinate: kitchen chef duties: 1, according to the hotel's operating characteristics and requirements, the development of the restaurant's menu. 2, the development of kitchen operating procedures and job responsibility to ensure that the kitchen work is carried out properly. 3, according to the use of raw materials in the kitchen and the number of inventories in the storehouse, the development of raw materials ordering plan, control the quality of raw materials, raw materials, rational use of raw materials, control the specifications and quantity of good quality control, reduce losses, reduce costs, control gross margin. Rational use of raw materials, control the specifications and quantity of raw materials, good quality, reduce losses, reduce costs, control gross margins. 4, inspect the work of the kitchen, rationalize the arrangement of manpower and technical force, co-ordination of all aspects of the work. Check the operation of kitchen equipment and the use of kitchen utensils and appliances. 5, according to different seasons and major festivals, the organization of special food displays, the introduction of seasonal dishes, to increase the daily operation of the varieties of dishes, to promote sales. 6, listen to the views of guests, to understand the sales situation, and constantly improve, improve the quality of food. 8, according to the catering department of the overall work plan for the implementation of the work of the restaurant, and closely cooperate with the work of the restaurant. Do a good job in the kitchen ministries staff attendance, performance appraisal, according to the staff's work performance criticism, reward or punishment. 9, required to understand the hotel's business philosophy, a strong sense of management, management level, organizational skills, good at uniting the staff, play the staff's technical expertise, mobilize their enthusiasm, in-depth practical, in the staff to establish credibility. Second, Chinese hot dishes chef duties: 1, require a comprehensive grasp of the hotel business dishes cooking techniques, and have a certain understanding of other cuisines. 2, command and responsible for cooking all senior banquets, cocktail party dishes, to meet the guests of the food put forward by the special cooking requirements, in accordance with the requirements of the head chef's work, and make a good assistant to the head chef. 3, familiar with the name of a variety of raw materials and mastery of the origin, flavor, characteristics of the use and production methods. 4, know the names of various raw materials, flavor, characteristics of use Understand the costing and selling price setting. 5, abide by the provisions of the hotel to receive goods, accept the head chef signed by the receipt of goods, receive the daily goods. 6, before the opening of the market to check the preparation of each post. 7, responsible for the training of other chefs and staff in the kitchen, and continue to improve their technical skills and business capacity. 8, after the meal, point out all the stoves and tools, and according to the requirements of the arrangement, close the post of the production of tools, and the production of food, and the production of food. Requirements placed, close all the water, electricity, gas, oil switch used in this post. Third, the kitchen frying pan job responsibilities: 1, supervise the post, when you go to work must be ready to use the necessary production tools. Such as: pots and pans, shovels, towels, bamboo brushes, etc. 2, on the cooking technology to strive for excellence, each dish should be carefully cooked to achieve the color, aroma, taste, type of good. 3, if there are special requirements of the guests, such as: fast, slow, and so called, expedited, etc., we must find ways to solve the problem for the guests, if you really can't satisfy the requirements of the guests or the dishes put clear to the person responsible for the preparation of the room as soon as possible, or the waiter to the guests to do an explanation. Fourth, sticky board duties: 1, command and preparation of all banquets, buffet dishes, the main post, the entire kitchen of the daily production, planning, use of raw materials, the number of to do in mind. 2, is responsible for all banquets, buffets, including abalone, ginseng, shark's fins, tripe, bird's nests, dried shellfish and other high-level raw materials and dried collocation. 3, familiar with the origin and mastery of a variety of raw materials, raw materials in peak and off-peak seasons, start rate, change dishes at any time. The starting rate of raw materials in peak and off-peak seasons, at any time to change the varieties of dishes. 4, planned storage and use of raw materials, master the new and old sources of first use, after the use of close contact with the front of the restaurant in a timely manner to deal with the inventory. 5, the daily sticky plate of the two openings, the two health work should be done to keep the living staff to keep the workplace environment neat and tidy. Fifth, playing the job duties: 1, to master the dishes on the powder, wear, color, squeeze, roll, paste, brewing work, to be familiar with and master the general roll, simmering, frying, rippling, deep-fried preparations. 2, to be ready every day with the sauces and soups, juices. 3, with the waiter, according to the first good food, urgent food, fast food, slow food, first food, food, drag the dish and other circumstances to arrange for the master to prepare the dish, according to the menu, respectively, dishes. 4, to do the frying pan assistant. 5, to keep a good job to keep the work environment tidy. 6, to keep the work environment tidy, to keep the work environment tidy, to keep the work environment tidy, to keep the work environment tidy, to keep the work environment clean. Do a good job of frying pan assistant. 4, up dishes according to the menu unified standards, check no dish, master catty, if there is a wrong dish or not right should be stopped in a timely manner to do a good job of remedial work, so as not to affect the speed of the talent. 5, the reasonable use of handyman, is a good job with them with the work of the charge. 6, the beginning of each day to do a good job of tableware preparations, such as: bowls, plates, pots, pans, plates, china and other types of receptacles and ready for a variety of carved around the edge with a good job. Prepare a variety of carvings, flowers and other ornaments used around the edge. 7, after the market is responsible for closing the stove, after the pot of health, including sauce cleaning and sanitation, turn off the Department of water, electricity and gas switch. Sixth, on the post duties: 1, must be familiar with and master the steam, buckle, stew, simmer, boil, bake and other cooking methods. 2, dip hair individual dry goods, such as abalone, sea cucumbers, shark's fin, bird's nest, fish maw, etc. 3, check the post every day whether the tools are complete, the regular, the grill can be used properly. 4, is responsible for cleaning up the post within the health, off work, turn off the water, electricity and gas appliances. 5, the post is responsible for cleaning, the water, electricity and gas appliances. 6, the water table duties: 1, the post is responsible for cleaning, the water, electricity and gas appliance. Seven, the water table job responsibilities: job responsibilities: 1, daily planned contact with the purchasing department the number of goods, the rational use of supplies. 2, regularly to the seafood pool water, oxygen, to improve the fresh rate of aquatic products. 3, every day on and off duty to clean up the snow cupboard, will be utilized to take out to the sticking board post processing. 4, proficiency in various kinds of birds and beasts of prey slaughtering and processing procedures. 5, pay attention to the cleanliness and hygiene of the water table around, pay attention to the Do not let hair, feathers and other debris clogging the drainage museum. Eight, cold dishes job responsibilities: job responsibilities: 1, the post must have a certain art foundation and knife carving skills, cutting platter is not only delicious, but also artistic and beautiful. 2, the strict implementation of food hygiene regulations, to prevent food contamination, pay attention to food hygiene. 3, grasp a variety of cooked food by the cold temperature, regulate the temperature of the refrigerator, to ensure that the quality of the food. 4, to maintain cleanliness and hygiene of the cold dishes room, do not allow unrelated personnel. Keep clean and hygienic between the cold dishes, and do not allow unrelated personnel to enter the room. Nine, pastry job responsibilities: Job responsibilities: 1, master the skills of making snacks, can make a variety of desserts, desserts, cakes and pancakes. 2, grasp the use of raw materials in different seasons and sources of supply, often changing the color varieties, so that guests often eat new. 3, cultivate business conditions, pay attention to the production of regulating production, try to achieve a balance between production and sales, to avoid insufficient supply or production over the win. 4, pay attention to saving raw materials in the production process. The production process pay attention to saving raw materials, birth cost expenditure, to avoid waste. 4, familiar with the cost accounting, grasp the selling price of snacks, control the cost of gross margin. 5, efforts to learn the production of snacks and theoretical knowledge, and constantly improve the level of business. 6, to grasp the department's safety production, do a good job of hygiene and epidemiology.