General rules: strictly abide by the company's rules and regulations, do not enjoy any privileges, ensure the normal development of post work, and provide satisfactory services to customers. 1, responsible for the daily affairs of the kitchen, strengthen post management, rationally allocate subordinate work and improve the efficiency of the kitchen. 2. Implement various rules and regulations, and lead a group of people in the back of the canteen to seriously implement the operation procedures and standardize the operation to avoid personal injury and equipment accidents. 3. Explore the rules of dishes, grasp the market information, strengthen accounting, and help the canteen manager do a good job in cost analysis. Carefully supervise and inspect all links such as picking, cleaning, cutting and cooking, and correct problems in time when found. 4. Elaborate the plan of ordering raw materials, arrange dishes reasonably according to the season, use your brains, find ways to change, and constantly improve the service quality of the restaurant to meet the needs of consumers. 5. the chef should insist on holding the pre-meeting of the kitchen class every day. Check the closing of the kitchen yesterday and all posts, check the attendance of items, water, electricity, gas, trash cans and employees, mental state and gfd, and check the acceptance of raw materials. Understand the problems existing in each post, the processing and storage of preparations and raw materials, deal with the problems found in the inspection in time and guide the improvement. At the same time, summarize the feedback from the guests in detail, and arrange and deploy the work of the day. 6. The chef should check and supervise the safety system every day. Before coming off work, he should carefully check the switch of gas/liquefied gas, electricity and water, as well as doors and windows. He should not be careless, and regularly educate employees on safety knowledge and safety precautions. 7, according to the requirements of the recipe, fill in the material requisition form to the warehouse according to the procedure every morning, and send the inexhaustible raw materials to the warehouse in time at night. 8. The chef should check the food preparation of the booth before the customer eats, understand the reservation situation at the front desk, and check whether the reservation menu is scientific (nutrition, color matching, interest rate control); Understand the orders and dining situation of the front desk guests when starting meals, collect customer opinions on the spot, observe the reception situation at the front desk (the surplus of dishes and the recycling operation of utensils and make detailed records; After closing the door, check the kitchen, hall and equipment to eliminate potential safety hazards of the facilities. The job responsibilities of a chef. Abide by safety operation rules, use operating tools correctly, use raw materials rationally, and save water, electricity, gas and other materials; 10, obey the supervisor's transfer, maintain kitchen utensils and equipment, and assist the staff restaurant waiter to prepare meals. 1 1. Calculate the number of meals on the day according to the number of people eating, the source of goods, the technical strength of the kitchen and the equipment conditions; After lunch every day, provide the requisition list of food raw materials needed by each team and send it to the operation manager for approval. 12, according to the recipe, complete the cooking task with good quality and quantity; When cooking, turn off the time and follow the operating rules. 13, cooking should pay attention to raw and cooked raw materials, finished products and semi-finished products are placed separately to prevent rotten raw materials from cooking. 14, cooking should pay attention to color, aroma, taste, shape, moderate salinity, cooking should pay attention to maintain the nutritional components of all kinds of dishes. 15, overnight dishes, trays and containers must be washed before serving. The dishes sold in the preparation room should be covered with flies in summer and kept warm in winter. Ensure that guests don't eat food with peculiar smell to prevent food poisoning; 16, responsible for the overall inspection of food quality, timely report to the restaurant director the raw materials that do not meet the cooking requirements and the finished and semi-finished products that do not meet the specifications and quality requirements, and put forward reasonable opinions and suggestions. 17, guarantee to launch innovative varieties every week, and actively cooperate with the company to carry out various catering activities. 18, strengthen fire prevention awareness and avoid accidents. 19, pay special attention to the kitchen sanitation, put an end to cockroaches, rats and other pests, strengthen the surrounding sanitation work, clean up in time, and keep the stove and surrounding environment clean and tidy. 20, responsible for checking the attendance of each group of personnel, reasonable scheduling, found sick people timely report to the administrative office, and ordered them to take a vacation or shift. Arrange overtime personnel and overtime hours according to work needs. 2 1. Strictly implement the shopping application and approval system, fill in the application form, and purchase only after being reviewed and approved by the operation manager.