I. Kitchen job responsibilities are as follows:

1, under the leadership of the director of the catering department by the director of the kitchen, fully responsible for the production of food, control the kitchen output.

2, the development of the kitchen management system, service standards, operating procedures, the development of the duties of each position, to understand the technical level and expertise of the personnel of each position, and rationalize the arrangement of workstations to ensure the normal operation of the kitchen work.

3, the development of the restaurant menus and kitchen recipes, to determine the price of products, control costs and expenses, to maintain a good gross margin.

4, personally collect guests' opinions on food quality, understand the restaurant manager, restaurant supervisor's view of the market situation, and constantly develop and create new dishes, launch seasonal dishes, promote special introductions, and organize special food festival.

5, familiar with the types of raw materials, origin, characteristics, prices, familiar with seasonal varieties, grasp the quality of supply of goods, prices, the procurement of goods for important banquets.

6, grasp the daily marketing situation, co-ordinate the work of each link, responsible for large banquets cooking.

Second, the kitchen workflow

1, 8:30-9:00 by the supervisor of the purchase order inspection, check the quantity and quality of raw materials that do not meet the requirements of the proposed return, to meet the requirements of the raw materials classified by department, need to be processed in a timely manner to send to the primary processing, need to be preserved in a timely manner to preserve the freshness of the freshness of the freshness of the freshness of the freshness of the freshness of the freshness of the freshness of the freshness of the freshness of the freshness of the raw materials, and do the duty record.

2, 9:30 regular meeting, executive chef presided over, the head chef, each department, all kitchen staff to all, summarize yesterday's work, arrange today's work, convey the company's instructions and spirit.

3, 9:40 each department began to work, the department head of their respective work arrangements.

4, 20:30 by the executive chef or the head chef held a meeting of all department heads to summarize the day's work.

5, 21:00 by the head chef and the chief watchman for a general inspection, off duty.

Extended information:

The duties of each position in the kitchen

A, the head chef

1, to assist in the development of the middle of the kitchen management system, service standards, operating procedures, duties of each position, the layout of the daily tasks, reasonable arrangements for the Work position, to ensure the normal operation of the kitchen work.

2, familiar with the types of raw materials, origin, characteristics, prices, familiar with seasonal varieties, the quality of raw materials strict control.

3, the preparation of banquet menus in line with the characteristics of the restaurant and scattered menus, responsible for costing and gross margin control work.

4, check the meal preparation work, grasp the consumption of raw materials, to determine the emergency supplementary single additional procurement plan application.

Second, cold dish supervisor

1, know the cold dish processing, according to the requirements of the process, the proper arrangement of the details of the work, can introduce new dishes.

2, responsible for cold dishes chef's work arrangements and work details guidance, organization of the source materials, good preparation of all frozen food, supervise staff.

3, master the cold dishes production quality requirements and standards, effective cost control.

Three, the head of the fire

1, under the leadership of the head chef is responsible for cooking all kinds of dishes, to ensure the quality of the output.

2, to assist in the development of the stove job duties, service standards, operating procedures to master the positions of the staff business level and expertise, reasonable arrangement of jobs, to determine the normal work of the stove.

3, supervise staff to operate in strict accordance with the regulations, regular inspection of facilities and equipment, maintenance. Check the natural gas switch, stove, fire equipment, fire prevention work.

Baidu Encyclopedia - Kitchen Management