The head chef is directly responsible to the executive chef. He or she can develop into an executive chef or open his or her own restaurant and make a career for himself or herself. The following is my carefully collected and organized duties of the head chef, the following I will share with you, come and enjoy it.

Chef's Job Responsibilities Part 1

1, responsible for the daily management of the kitchen, responsible for the quality of all output control work and responsible for the quality of the results

2, to assist the store manager is responsible for the quality of the kitchen output, responsible for the management of the details of the daily receipts and follow up

3, responsible for the department's Open source work, a clear division of labor responsibilities to a person and do a good job in the usual supervision, and take the lead in the maintenance and implementation of the company's rules and regulations and all the management system on the department

4, able to master the kitchen cost control and accounting

5, responsible for the department's property management and have the appropriate documents archived

6, responsible for the staff's administration and personnel management, and strengthen the professional knowledge and business skills training and assessment. Strengthen the professional knowledge and business skills training and assessment work 7, according to the company's requirements and the store's operational needs for product improvement and adjustment.

8, is responsible for good communication with the floor, on the emergence of problems at any time to find and solve

9, do the department's monthly inventory of assets and registration

10, strict compliance and implementation of food and health and safety management system, the implementation of the person responsible for the registration of the checklist and the zero-tolerance combination of management system, the head chef for the kitchen overall food safety ___ appointments and Responsible for its

11, the superior accounted for other work

Chef's job duties Part 2

1, responsible for dealing with the operation of the kitchen and administrative affairs, check the kitchen belongs to the post of the staff's operating norms;

2, the work of the lead by example, take the lead, take the initiative to communicate with subordinates;

3, is responsible for the kitchen's operations and administrative matters, check the kitchen belongs to the staff's operating norms;

2, work to lead by example, the lead, and actively with subordinates;

3, responsible for the development of a variety of kitchen work plan ;

4, at least once a day directly in the face of dining guests, to understand the quality of food and all aspects of satisfaction ;

5, the kitchen output, quality and cost of food materials to assume significant responsibility ;

6, ready to grasp the raw material balance, to understand the supply situation and prices in the market ;

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7, effective supervision of kitchen hygiene, food hygiene, personal hygiene;

8, control the cost of ingredients, improve gross margins, rational use of all kinds of raw materials, to reduce waste;

9, understand the filling of all the forms, familiar with the head chef level below the content of all the standard assessment and guidance to subordinates;

10, familiar with the standards of product quality and quality control of cooking

11, properly handle guest complaints about the product;

12, the implementation of the work assigned by the supervisor;

Chef's Job Responsibilities Article 3

1. Responsible for the organization of the kitchen leadership and business management;

2. Responsible for the kitchen's labor force deployment and inter-shift coordination Work;

3. Responsible for directing the cooking work. Develop the menu, the quality of the dishes on-site gatekeeper guide;

4. accurately grasp the balance of raw materials, to understand the market supply and prices, according to the different seasons and demand for menus to introduce new dishes, the daily review of requisitions;

5. is responsible for the kitchen hygiene, food hygiene and personal hygiene supervision and strict implementation of the food hygiene law, good raw materials purchase and acceptance of the customs.

Chef's Job Responsibilities 4

1. Responsible for the kitchen work arrangements, in the management of the role of the top and bottom, to assist the executive chef to develop the restaurant menu, kitchen recipes and food prices.

2. Lay out work assignments, arrange work details, and give guidance and supervision to staff work, and deal with problems in work in a timely manner.

3. Assist the executive chef to check the quality of food, often check the taste of food, color, the required temperature and the share of dishes, and develop a raw material procurement plan.

4. Strengthen the political ideology and business knowledge training of personnel in various positions, and strictly enforce staff discipline.

5. Do a good job of kitchen property management, assist in dealing with the maintenance of kitchen equipment and hardware, etc., to ensure that no broken tableware, utensils.

6. Familiar with food hygiene law and operational safety knowledge, supervision, checking the personal hygiene of employees, to ensure that no unclean or contaminated products are used in the food production process, and prohibit sick employees from operating or picking up and delivering food.

Chef's Job Responsibilities Article 5

1, fully responsible for the organization and management of the store kitchen, command and cooking work;

2, to understand the mastery of the technical level of the staff of all positions and work characteristics, and reasonable arrangement of technical positions;

3, control the cost of dishes, the rational use of various raw materials to reduce waste, in order to master a good gross profit. Waste, in order to grasp a good gross margin;

4, participate in the research and development of new dishes;

5, responsible for the training of kitchen staff and attendance, etc.;

6, check and guide the kitchen safety, hygiene, equipment and facilities, etc., to ensure that the work of safety, hygiene and standardization.

Chef's Job Responsibilities Article 6

1, reasonable arrangements for kitchen jobs and daily work, to ensure the normal operation of the kitchen work;

2, the standardization of food production processes, the management of food ingredients, ingredients need to comply with the standards of the recipe, reasonable control of the cost of food ingredients;

3, to maintain the kitchen range of inspections, and into the subordinate staff to supervise;

4, listen to guests, understand the sales situation, and continue to forge ahead to improve the quality of food;

5, and the front office to maintain good communication and cooperation, and timely advice and suggestions;

6, responsible for the kitchen products, training, production, research and development;

7, the daily inspection of the kitchen hygiene, good food quality, and follow up on the implementation of food quality;

7, daily inspection of the kitchen hygiene, good food quality, good food quality. Good food quality, implement food hygiene regulations and kitchen hygiene system.

Chef's Job Responsibilities Article 7

1, responsible for the kitchen kitchen workers grooming and staff work arrangements and deployment, make a good shift work, scheduling staff shifts and rest days, responsible for the staff's attendance work.

2, responsible for the kitchen skills training program development and implementation, continuous training to improve the skills of cooks

3, with the store manager to organize the daily meal before the meeting, and according to the actual situation of the day, reasonable mobilization of kitchen staff, distribution of work, to be fair and just.

4, with the store manager **** with the completion of the store's daily management, staff training, performance improvement, cost control work.

5, do a good job of work plan, work summary and work report, regularly reported to the store manager.

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