1. assist the food and beverage manager (deputy manager) to take charge of the production and management of Chinese and western kitchens in an all-round way, and provide all kinds of relevant information and suggestions for the food and beverage manager or hotel management department in time.

2. Presided over the formulation of various rules and regulations of the kitchen department, and carried them out, strengthened the assessment and inspection of the kitchen chefs, and constantly improved the kitchen management.

3. keep abreast of the market competition, formulate and improve the department's strategy in the city or industry, understand and master the hotel management and the supply and demand of the department's products, so as to know ourselves and ourselves.

4. Make annual plans on catering business and business training objectives, and earnestly implement them, and constantly train employees to improve their food production skills, optimize the quality of kitchen workers and optimize catering business.

5. establish a good cooperative relationship among departments, people and customers, and coordinate and get all kinds of help in time. If guests have special requirements (dishes not on the menu), solve the problem of raw materials in time and meet them as much as possible.

6. Use your own knowledge and skills to analyze and monitor the procurement, warehousing, cost accounting and price setting of food raw materials in time, and be a good consultant for the purchasing department, warehousing department and accounting department.

7. The quality of domestic and foreign food raw materials, seasonings, additives and pigments can be correctly identified and used reasonably.

8. Participate in the renovation of the kitchen, be responsible for the management of various kitchen properties, constantly introduce and digest advanced kitchen management skills, and master the knowledge of the use and maintenance of equipment, appliances and tools.

9. timely design and organize the implementation of large-scale banquets and participate in special activities such as food festivals, and attach charts such as "food positioning", "restaurant decoration" and "food quantity" to implement the work of important banquets.

11. Make or modify menus, banquet lists, food lists and related recipes according to different situations and standards.

11. Formulate the quality, quantity and operation standards of all products in this department, and post all kinds of dishes in the relevant kitchens in the form of photos, and keep and improve them constantly.

12. Be familiar with the technical skills and expertise of employees, and organize and use them reasonably.

13. master and apply the knowledge and skills of food hygiene, food nutrition, cooking aesthetics and food cooking technology, and organize activities such as research on dishes, quality inspection, trial production of new varieties and peer exchange and learning.

14. Strong language and writing skills, such as participating in the formulation of the business plan of the food and beverage department, reviewing various business reports, presiding over the work meeting of the department, and making the business reports and other various reporting materials of the department in time.

15. Design reasonable and efficient working procedures and operating standards for all departments, jobs and posts of the kitchen, and supervise its correct operation.

16. lead all employees to implement the rules and regulations of the hospitality department and the hotel, and timely transmit information.

17. Strictly implement the Food Hygiene Law of the People's Republic of China, assist the food hygiene inspection to do a good job of food sample retention and testing, and ensure food safety.

18. Do a good job in political and ideological work and care about employees' lives.

19. Evaluate the work of employees in this department, with clear rewards and punishments, and establish an effective incentive mechanism.

21. Be directly responsible for the training plan of new employees.