A, chef:

1, direct superior: store manager

2, direct subordinate: all employees in the back kitchen

3, job responsibilities: fully responsible for the organization, command and operation of the kitchen, to produce high-quality dishes to attract customers.

4, job content: organization, command of the kitchen work; responsible for checking the preparation of dishes, equipment operation, supervision of the whole process of dish production, check the safety of the closed market.

(1)Responsible for checking the personal hygiene of kitchen staff and the hygiene of the production plant

(2)From time to time to solicit customer opinions on the dishes, and make reasonable improvements in a timely manner.

(3)Responsible for checking the specification and quality of food raw materials and validating the work.

(4) is responsible for the assessment of the work of the kitchen staff, according to the situation of rewards and punishments

5, the rights of the head chef:

(1) have the right to organize and direct the production, arrange the kitchen shift, the right to mobilize the kitchen staff to work positions.

(2) have the right to decide on rewards and punishments for kitchen staff.

(3) The right to deal with raw materials that do not meet quality requirements and are purchased without application by the purchasing department.

Two, stove cook duties

1, superior: chef

2, work content:

(1) obey the chef's schedule.

(2) do a good job of seasonings, oil preparation to achieve a full range of varieties, to ensure that the use of the same time to do a good job of preparation of tools and utensils.

(3) before the market, do a good job of processing raw materials (raw products, water pot products, oil pot products)

(4) in the market, obey the arrangements of the chef, in order to operate, timely cooking, quality assurance.

(5)Pay attention to the saving of water, electricity and gas in the operation, and reduce the loss of seasoning and raw materials.

(6) Do a good job of clearing the surface of the stove, keep the environment clean.

(7) after the city, cleaning seasoning jar cans, oil poke, soup cans and other tools, seasoning cans with lids.

(8) actively participate in training, and constantly improve the business level.

Three, on the miscellaneous chef duties:

1, superior: chef

2, work content:

(1) obey the chef's management and work arrangements.

(2) good seasoning tank oil tank cleaning and seasoning oil preparation.

(3) work work. City in the middle of the city, obey the arrangement of the dish chef

(4) operation attention to the water, electricity, gas saving, reduce waste and control the cost of dishes.

(5) operation of the use of condiments, and strive to reasonably save, reduce waste

(6) after the close of the market, do a good job of cleaning the work area, turn off the water, electricity, gas switch.

(7) Actively participate in training, and constantly improve the level of business.

(8) Play the work initiative, improve the unity and cooperation between employees.

Four, side dishes chef's duties:

1, superior: chef

2, work content:

(1) obey the head chef, the head dip of the work arrangements.

(2) Organize all kinds of raw materials in the refrigerator to ensure the freshness of raw materials and prevent deterioration.

(3) Strictly in accordance with the requirements of cutting and cooking operation, the main and ingredients reasonable preparation.

(4) raw materials sizing, cutting and matching to meet the specifications, properly stored raw materials.

(5) and stove cooks work closely with the order of food, to prevent leakage.

(6) after the city of the remaining raw materials categorized storage, refrigeration, hydroponic raw materials for water; cleaning utensils, containers, dip boards, refrigerators.

(7) after the market to deal with the scraps of raw materials, save the comprehensive utilization, grinding knives, turn off the water, electricity switch and check mechanical equipment.

(8) After the market to check the normal operation of refrigeration equipment

(9) active training to improve business.

(10) play work initiative, improve the unity and cooperation between employees.

Five, the rucksack chef duties

1, direct leadership: chef

2, work content:

(1) obey the chef and foreman management.

(2) do a good job in the scope of work of the environmental cleanliness, wipe clean the dish table, clean the hood, listing before the preparation of the plate decoration, flower arrangement, carving flowers, etc..

(3) Put all kinds of clean tableware reasonably placed on the loading dock, to ensure that the market during the use of convenience.

(4) the market tableware, oil flavor cans, juice placed neatly, and every city cleaning.

(5) according to the chef's characteristics of the timely distribution of dishes cooked, master the pace of the food speed rhythm.

(6) according to the requirements of the dishes to do plate decoration, timely delivery of cooked dishes to the Department of Food.

(7) to pick up the special requirements of the guests on the joint timely notification of the stove chef, to meet the requirements of the guests.

(8) Put clean tableware into the worktable after the market, wipe clean the loading table and tools.

(9) actively participate in training, improve the level of business, and improve the unity and cooperation between employees.

6, roughing duties

1, direct superior: chef

2, work content:

(1) obey the chef's work arrangements.

(2) Do a good job in the preparation of tools, utensils, serving utensils to ensure that the processing use.

(3) According to the kitchen to order, do vegetable processing and cleaning and raw material rough processing.

(4) To actively work with the dip board.

(5) To operate in strict accordance with processing standards.

(6) Pay attention to keep the raw materials fresh during the operation and keep them properly to prevent deterioration.

(7) fish tank water change water diligently, every day to improve the hygiene of the fish tank, check the oxygen pump.

(8) Do a good job of environmental hygiene in the department, and utensils, tools cleaning.

(9) play work initiative, good solidarity, good solidarity between employees.

Seven, dishwashing duties

1, direct superior: chef

2, work content:

(1) obey the chef and foreman work arrangements.

(2) Strictly in accordance with the work requirements to wash bowls and cups, and strictly in accordance with the sterilization standards.

(3) Ensure the normal use of tableware in the listing, to ensure the integrity of tableware.

(4) Improve the environmental hygiene of the dishwashing room.

(5) Play the work initiative, to improve the same day tableware on the same day dishwashing, not allowed to stay overnight.