Responsibilities of each post in the catering industry (7 general articles)

In today's social life, various post responsibilities appear frequently, and the post responsibilities mainly emphasize the responsibilities that should be done within the scope of work. So how are the relevant job responsibilities formulated? The following are my job responsibilities in the catering industry, hoping to help everyone.

Responsibilities of each post in the catering industry 1

1. Strictly implement the warehouse management system and labor system, so as not to be late or leave early, and stick to the post.

2. All incoming materials shall be carefully checked (visas, invoices and acceptance sheets) and carefully counted. Only when the quantity is correct and the quality meets the requirements can they be accepted for warehousing. Generally, the acceptance should be completed on the same day, and the acceptance of large quantities of goods should be completed within three days.

3. The materials in the warehouse should be checked and turned frequently, and the warehouse should be kept dry to prevent the goods from mildew and damage. Stagnant materials, recycling materials, do everything possible, actively recommend, make full use of what can be used, reduce the backlog of waste, and give full play to the role of materials.

4. The inventory materials shall be kept separately and classified, and shall be cleaned every day to remove floating ash, and the warehouse shall be sorted once a week.

5, strictly abide by the safety system, it is forbidden to fire into the warehouse, do not leave people at work, leave people to turn off the lights in doors and windows, irrelevant personnel are not allowed to enter the warehouse.

6. Stick to the principle and issue materials according to the standard examination and approval procedures.

7, materials in and out should be recorded in time and accurately, and the material requisition should be classified and recorded in time. Give it to the material bookkeeper within three days. Do it every month, and check with the material bookkeeper every month. Make a comprehensive inventory clearance at the middle and end of the year to ensure that the accounts, cards and materials are consistent. Responsibilities of each post in the catering industry 2

1. Responsible for receiving goods, inspecting goods, weighing, and filling in documents

2. Responsible for distributing goods to various projects according to the needs of training teachers

3. Responsible for sorting out surplus materials, summarizing and putting them in order

4. Responsible for checking warehousing data, making warehousing accounts and forming electronic files

5. Responsible for packaging and dividing frozen goods. Responsibilities of each post in the catering industry 3

● Effectively manage the warehouse, and be specifically responsible for the storage and supply of the company's goods and articles.

● Be responsible for the warehousing acceptance of materials and commodities. When warehousing, the warehousing items must be inspected in strict accordance with the purchase order, and the acceptance list or receipt should be filled in according to the invoice name, specification, model, unit, quantity, price and amount. Inconsistent goods should be returned, and problems should be reported in time to strictly control the quality.

● Check and accept the incoming materials. If it is found that it does not meet the requirements, it is necessary to fill in a report, submit it to the supervisor and the purchasing manager for approval, and submit it to the department manager for handling opinions.

● After acceptance, the materials must be sorted and stacked according to the nature, quantity and fixed position of the goods, and the positions should be used reasonably to make them neat and beautiful. And pay attention to leave a channel to facilitate receiving and dispatching, inspection, inventory, inventory and fill in the cargo card, and hang the cargo card in a conspicuous position.

● When materials and commodities enter and leave the warehouse, they should be FIFO, LIFO and LIFO, so as to prevent deterioration and mildew of commodities and minimize losses.

● The warehouse should be ventilated and dry, and the dryness, humidity and proper temperature should be adjusted according to the warehouse environment, ventilation conditions and temperature changes. It is necessary to check, stack and dry frequently to prevent moth-eaten rats from biting mildew and deterioration.

● Strictly implement the warehousing and warehousing procedures, summarize the bills daily, register the subsidiary ledger on schedule, make regular inventory, and fill in the statements on time, so that the accounts are clear and the accounts are consistent.

● Be familiar with the goods, and make clear the scope of keeping the goods.

● Strictly implement the safety system of the warehouse. Smoking is strictly prohibited in the warehouse. Before and after commuting, the doors and windows, cargo stacks, power supply and fire-fighting equipment of the warehouse shall be inspected for safety, and hidden dangers shall be handled in time to ensure the safety of the warehouse and materials.

● Strictly implement the company's various rules and regulations and work disciplines, get to work on time, do not leave without leave at work, and be responsible for cleaning the warehouse. Responsibilities of each post in the catering industry 4

Be fully responsible for the operation and management of the catering department and be directly responsible to the general manager.

responsible for making long-term and short-term annual and monthly plans of the food and beverage department, organizing and supervising the completion of various tasks and business indicators, and analyzing the monthly and annual business situation and reporting it to the general manager.

establish service standard procedures and operating procedures. Check the service attitude and service regulations of staff in subordinate positions, ensure the quality of food, urge the department to do a good job in hygiene and cleaning, and carry out regular fire prevention and safety education.

cooperate with the finance department to make annual budget and monthly plan, study and expand sales scope and sales volume, and increase operating income.

according to the market situation and season, formulate and organize the food replacement plan, control the standard specifications and requirements of food and drinks, and correctly control the gross profit margin and cost.

cooperate with the personnel department to recruit, select, reward, punish, promote, transfer and dismiss the employees of the catering department, and be responsible for organizing the training of the business and hygiene knowledge of the employees of the catering department.

make training plan and assessment system for service technology and cooking technology. Regularly study dishes with the executive chef and launch new menus, and organize service personnel and chefs to go out to learn advanced experience and technology from other units.

Understand the market trends and raw material prices, control CVP marginal cost, effectively control operating costs and reduce operating expenses, so as to ensure the completion of business indicators and profit indicators.

Pay attention to on-site management, regularly inspect and supervise restaurants and kitchens, and organize QC (Total Quality Management) group activities to ensure normal operation.

personally organize and arrange large-scale group dinners and important banquets, be responsible for seeing off VIP guests, and handle important complaints from guests.

preside over daily and regular (once a week) meetings of the food and beverage department, constantly review business conditions, adjust and improve business measures in a timely manner, and attend meetings of department managers of the company.

pay special attention to the maintenance of equipment and facilities, and ensure that all facilities are in good condition and used correctly to prevent accidents.

coordinate the relationship between this department and other departments of the company, and do other work assigned by the general manager or deputy general manager. Responsibilities of each post in catering industry 5

1 Strictly implement the national cash management system and bank settlement system. To publicize and implement the financial system, financial discipline and relevant financial management regulations.

2. Earnestly implement the examination and approval system of original vouchers, and handle all revenue and expenditure businesses in time, so as to ensure that the vouchers are legal and the procedures are complete.

3 Abide by the standards of financial expenses and financial examination and approval authority, carefully handle cash and bank receipt and payment business according to the' expenditure scope and standards' stipulated in the current financial system, carefully examine the original documents, and have the right to refuse to pay bills that violate financial discipline and regulations. Strictly control the first level of expenditure.

4 register cash book and bank journal in time. Check the book balance of cash with the actual inventory amount every day, and check the book balance of bank deposits with the actual balance of each bank, so as to achieve daily settlement and monthly settlement, and the account certificate, account and accounts are consistent.

5 abide by the cash management system, do not take cash at will, do not arrive at the treasury with white stripes, do not borrow or misappropriate public funds privately, do not set up off-balance-sheet accounts and small coffers, carefully keep the cash on hand, securities and related bills, and strive to control the cash limit on hand to ensure the safety of funds.

report the expenditure of the management organization to the lead accountant in time and obtain the consent of the lead accountant before handling

6. Complete all other tasks assigned by the general manager in time. Responsibilities of each post in the catering industry 6

1. Chef: fully responsible for the organization, command and production of the kitchen.

1. Check and accept the storage and return of raw materials.

2. Make departmental work plan, training plan, rules and regulations, and menu design.

3. Check the quality of good dishes.

4. Pay special attention to safety in production, overall kitchen area hygiene and employee discipline.

second, the wok; Do a good job and be responsible for the quality control of wok dishes.

1. Save raw materials.

2. Supervise sauce preparation, pre-meal frying, frying and frying preparation.

3. Supervise the addition of sauces and seasonings and sanitation work of the Dutch workers before the market opens.

4. Participate in the research and development of new dishes.

third, load.

1. Be responsible for preparing sauces and seasonings and adding tableware and utensils.

2. Dishes produced for daily reception are adorned.

3, do a good job in the area of health.

fourth, what to serve.

1. requisition of materials and sources needed for Shanghai.

2. Prepare all kinds of tableware.

3. Making semi-finished products, mixing soup, making soup, stewing soup and swelling.

4, do a good job in the area of health.

5. Pasta.

1. Purchase and placement of raw materials.

2. Make dishes and ensure the quality of the products.

3. Save raw materials.

4. Safe production and use and maintenance of machinery and equipment.

5, do a good job in all areas between pastry hygiene.

six, cold dishes.

1. Ordering in a planned way and source acceptance.

2, food production, product quality control.

3. Pay attention to raw material saving, storage time and storage.

4. Do a good job in all the hygiene in the cold dish room. Responsibilities of each post in the catering industry 7

● Under the supervision of the manager of the Chinese food department and the executive chef, be fully responsible for the organization, command and cooking of the Chinese kitchen.

● Understand and master the technical level and work characteristics of each post, and arrange technical posts reasonably according to each person's expertise.

● Organize the kitchen to implement the monthly, quarterly and annual work plan.

● Organize, dispatch and direct the cooking of large banquets and receptions.

● Be familiar with all kinds of raw materials, origin, characteristics, prices and off-peak seasons. Be familiar with the supply of goods, keep good contact with the purchasing department to ensure the timely supply of goods with good quality. In case of an important banquet, you need to personally negotiate with the purchasing department to do a good job of purchasing goods, and at the same time personally check. Implement the acceptance and storage of goods purchase.

● Get to know the market situation, competition situation and guests' opinions regularly with the manager of Chinese food department and the director of Chinese food business department. Constantly develop and innovate dishes. On the basis of retaining the traditional dishes in the restaurant and keeping the characteristics unchanged, one or two new dishes are produced every week in principle.

● Keep good contact with Chinese food sales department and floor. On the basis of stabilizing and constantly improving the quality of products, improve and improve the technical level and cooking methods.

● Always investigate with the manager of Chinese food department, Chinese food sales department and purchasing department to find out the market supply and the prices of other catering companies, and make reasonable pricing of recipes. To master a good gross profit margin.

● Control food cost, rationally use all kinds of raw materials and reduce waste.

● Make monthly work plan, material requisition and monthly work summary.

● Do a good job in the management and technical training of chefs. Maintain the company's catering characteristics and improve the chef's technical level.

● Strictly implement the Food Hygiene Law and do a good job in kitchen hygiene.

● Strictly implement fire control operation procedures to prevent fire accidents. ;