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

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

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, mobilizing chefs to dig 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 the guests of all

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

Two, vegetable processing duties

1, under the leadership of the processing foreman, mainly responsible for the daily picking and washing of vegetables required by the kitchen.

2, specifically responsible for the picking of vegetables, washing, peeling and picking of spices and a small amount of seafood picking and washing.

3, should be processed according to the requirements and specifications of the dishes.

4.Responsible for the hygiene and cleanliness of the utensils and site of the post.

5, to complete other matters assigned by the leadership.

Three, the water table duties

1, this post in the processing foreman under the leadership of the main workers responsible for poultry, aquatic products, game and other raw materials of the initial processing.

2, specific to the daily requirements of poultry, aquatic products, game and other raw materials for the slaughter of shackles, pulling the hair, scaling and offal, rinse clean.

3, according to the requirements of the dishes on the raw materials for standardized processing.

4, responsible for the maintenance of fish in the fish pond, timely treatment of dying fish.

5, responsible for the maintenance of equipment and tools in this post.

6, processed raw materials in a timely manner to the next process or into the freezer to keep fresh.

7, at any time to protect the post and the cleanliness of the health package area.

8, to complete other matters assigned by the supervisor.

Four, pickling duties

1, in the processing of the leading class of arrangements, mainly responsible for the initial processing of raw materials to be pickled in a timely manner pickling.

2, specifically responsible for a certain period of time on different raw materials for pickling, to maintain a certain amount of storage to meet the needs of the guest

3, according to the requirements of the dishes accurately put the appropriate seasonings to ensure that the quality of pickling.

4, the marinade cloud quality of raw materials in doubt, must be reported to the supervisor to determine whether the marinade.

5, is responsible for cleaning up the number of condiments every day at regular intervals, to receive additional condiments.

6, responsible for regular clearing of old marinade.

7, responsible for maintaining the site of the post and utensils and tools of hygiene.