Second, strictly abide by the work and rest time, meals on time, do not go AWOL;
Third, obey the allocation, according to quality, quantity, on time cooking meals, to make meals delicious, keep hot and fresh;
Fourth, is responsible for controlling the portion of the dishes, the lack of food in a timely manner to make up for the food.
Fifth, responsible for cost control, saving fuel, saving food materials.
Sixth, responsible for the daily cleaning of all areas.
VII, responsible for the daily receipt of raw materials, storage, preservation.
VIII, attentive service, courteous to others, to do the same leadership and workers, as well as acquaintances with the same, themselves and everyone;
9, comply with the safety standards, the rational use of operating tools, the rational use of raw materials, saving water, electricity, gas; 10, strictly comply with the "Food Sanitation Law" and the system, the kitchen, the restaurant hygiene to ensure that the workers do not let the workers eat food with a bad smell
xii, the food is a very important element of the food safety and health. /p>
Xi, into the kitchen will be fully dressed in overalls, no smoking in the kitchen, not allowed to engage in another standard small stove;
Xii, consciously abide by the company's rules and regulations, and strive to study business, improve business skills;
Xiii, obey the supervisor of the mobilization, maintenance of kitchen stoves, equipment, and assist staff dining room waiters to prepare for the start of the meal.
Fourteenth, to complete other tasks assigned by the superiors.
1. Responsible for the daily kitchen production forecast and work shift arrangement.
2. Organize and maintain efficient kitchen production team, participate in the development of kitchen staff recruitment plan.
3. Develops and implements control measures to maintain consistent food quality and portion sizes.
4. Responsible for the daily inspection and supervision of kitchen operations, rationalizing the use of manpower and assigning tasks.
5. Continuously improve the food, improve the appearance of dishes, with my skills to inspire, cultivate the staff to study and learn the interest of culinary arts.
6. Responsible for controlling food costs, correctly forecasting production and receiving materials.
7. Responsible for training and maintaining a good team of cooks and timely promotion of talented workers.
8. Assisting the Executive Chef in designing and improving menus to make them more attractive and marketable.
9. Continuously make suggestions to improve food purchasing methods and is responsible for collecting, revising, and innovating a variety of recipes.
This answer is recommended by the entertainment and leisure classified person Guo Baosheng comments 127
I. Responsible for the cafeteria cooking production, increase the variety of colors.
Second, plan the use of materials, fine work, improve cooking techniques, improve production methods, color, aroma and taste.
Three, to assist the team leader to do a good job in the cafeteria, participate in the development of weekly recipes.
Four, listen to the staff's views on food, and study measures to improve food.
Fifth, to ensure that the staff can start meals on time.
Sixth, the procurement of materials for the acceptance, check the quantity and quality, and by the two chefs and team leader together on the invoice signed.
VII, good dietary hygiene, regular inspection of the quality of the items in the canteen warehouse
VIII, to assist the team leader together to do a good job of security precautions, regular disinfection.
Nine, to complete the team leader temporarily assigned to other tasks