Job responsibilities of restaurant directors and chefs

With the development of society step by step, the frequency of job responsibilities is on the rise. Any job responsibility is a synthesis of responsibility, power and obligation. You should bear as much responsibility as you have the power, and you should do as much as you have the power and responsibility. Any separation will cause problems. How should we formulate job responsibilities? The following is my carefully arranged job responsibilities of restaurant director and chef. Welcome to read, I hope you will like it.

Responsibilities of the restaurant director and chef 1

Under the leadership of the branch manager, be responsible for the overall work of the restaurant:

1. Establish a sense of service, educate all staff to care about the college construction and the health of teachers and students, love the catering service, pay attention to mobilizing the enthusiasm of all staff, improve the service level and meet the needs of teachers and students.

2. Be responsible for making restaurant work plans, implementing rules and regulations, standardizing work behaviors, convening meetings, organizing comments, attendance and assessment, and strengthening internal management.

Third, be responsible for the management of restaurant staff, organize regular political study and technical training, earnestly do ideological education, and strive to improve service attitude.

4. Pay special attention to the safety in production and food hygiene, earnestly implement the safety measures of food hygiene, personal hygiene, cooker hygiene and environmental hygiene, and record the safety inspection to ensure that no food poisoning accidents occur.

5. Work with the chef to do a good job of acceptance and management when receiving and purchasing food raw materials, so as to prevent rotten food raw materials and food raw materials without valid certificates from entering the processing and sales links.

VI. Be responsible for the management and use of cooking utensils and equipment in the dining room, set up fixed assets account books, ensure that the accounts are consistent with the contents, and put forward maintenance and rectification opinions in time to ensure that the use rate of equipment is 111%.

seven, actively do a good job of "three reductions and one increase", cooperate with the chef to do a good job of food quality, increase income and reduce expenses, reduce costs, put an end to waste, and do a good job in the management of water, electricity, fuel, grain and other materials.

eight, according to the opinions of the branch, responsible for the supervision and management of the rental points in the restaurant.

9. Pay attention to the work of building a civilized canteen with teachers and students, listen to the relevant opinions of teachers and students with an open mind, earnestly implement and improve the reflected opinions, and strive to improve the service quality.

11. Complete other tasks assigned by the leaders.

Xi. the deputy director assists the director in his work. Responsibilities of the restaurant director and chef 2

Under the leadership of the branch manager, be responsible for the business management of the restaurant:

1. Assist the restaurant director in the overall management of the restaurant, focusing on the quality of food, and preside over the overall work of the restaurant when the restaurant director is absent.

2. Be responsible for making the demand plan of the main and non-staple food raw materials in this restaurant, carefully check and accept the quality and quantity of the purchased raw materials, and prohibit rotten and deteriorated raw materials from entering the warehouse and entering the processing and sales links without valid certificates, so as to prevent food poisoning accidents.

Third, make weekly and daily recipes, accurately grasp the proportion of high-,medium-and low-grade dishes, be responsible for the cost accounting of restaurants, and set prices reasonably and clearly.

4. Earnestly manage the whole process of processing, production and sales, arrange the processing and modulation of main and non-staple foods according to recipes, master the dosage of condiments, and strictly control the quality of meals.

5. According to the actual situation of restaurants and the taste needs of teachers and students, we often organize on-the-job training for cooks, research and improve cooking techniques, and improve the quality of meals to meet the needs of diners with different tastes.

6. Strengthen production scheduling, arrange personnel scientifically and reasonably, organize meals on time, ensure the time of meals, stir-fry and sell now, and make them in batches according to meals to ensure the supply of hot meals and hot dishes.

7. Standardize the operation, make the dishes reasonable, and strengthen the process management of processing procedures to ensure the delicious food and satisfy diners.

8. actively organize the development of new varieties in a timely manner according to seasonal changes and changes in the composition of teachers and students. Constantly adjust varieties, so that varieties are rich and novel.

9. In conjunction with the restaurant director, do a good job in employee evaluation and score objectively and fairly.

11. Complete other tasks assigned by the leaders. ;