Chef de cuisine, English abbreviation (CHEF), is the management of the hotel kitchen leadership, mainly on the frying pan for daily management, all dishes in the kitchen for high standards of control and other work, the requirements of the large catering industry frying pan or supervisor experience, but also should have the ability and skills of kitchen management.

Responsibilities

1, under the leadership of the manager of the catering department, fully responsible for the production of Chinese and Western kitchen production organization and command.

2, coordination and contact between various departments, organization and command of the kitchen work, for important guests and banquets cooking dishes.

3, is responsible for determining the name of the kitchen dishes, the main ingredients, ingredients, spices, cooking methods, costs and sales prices.

4, supervision, inspection, coordination of the work of the classes, responsible for their assessment, evaluation and according to the performance of reward and punishment.

5, according to the chef's business ability and technical characteristics, to decide the staffing arrangements and mobilization of all positions.

6, mobilized the chef digging traditional dishes, research new varieties, according to the season, according to the market supply situation, appropriate replacement of snacks, banquet menu.

7, according to the characteristics of each class to prepare the work schedule, check staff attendance.

8, is responsible for regular organization of the chef on the technical class, the organization of the chef for business training and assessment.

9, is responsible for the preparation of food ingredients and tableware and other and products of the procurement plan and reported to the manager for approval.

10, the implementation of food hygiene laws, to prevent food poisoning accidents, is responsible for dealing with guests on the dish complaints, the quality of the output, to ensure that the number of dishes and the color and flavor shape, in line with the specifications of the standard.

11, regularly summarize the operation of the dishes, and put forward new requirements and measures to ensure that the quality of service continues to improve, to meet all the requirements of the guests.

12, check and supervise the kitchen of all equipment, substances, tools correct use and scientific management.