direct superior: direct subordinate of the manager of the food and beverage department: the chef and supervisor [job responsibilities] are fully responsible for the management of Chinese and western kitchens, organizing and directing the cooking work to ensure that the quality of the products can meet the standards. 1. According to the characteristics and requirements of each restaurant in the hotel, make the menus and kitchen recipes of each restaurant. 2. Make the kitchen * rules and post responsibility system, to ensure the normal kitchen work plan. 3. According to the usage of raw materials in each kitchen and the inventory quantity in the warehouse. Make raw material ordering plan and control the quality of raw materials. 4. Be responsible for signing the list of raw materials and filling in the kitchen raw material use report, and regularly check the raw materials to prevent deterioration and shortage. 5. Ensure the rational use of raw materials, control the dish loading, specifications and quantity, ensure good quality, reduce losses and reduce costs. 6. Patrol and check the working conditions of each kitchen, reasonably arrange the chef's technical strength, and coordinate all work links. 7. Patrol and check the operation of kitchen equipment and the use of kitchen utensils and appliances, and make an order plan. 8. According to different seasons and programs, organize special food festivals, launch seasonal dishes, increase varieties, and sell goods. 9. Listen to the opinions of the guests, understand the sales situation of dishes, and constantly improve the quality of food. 11. Check the kitchen hygiene every day, ensure the food hygiene, and implement the food hygiene and kitchen hygiene system. 11. Regularly implement and carry out technical training for chefs to assess and evaluate their technical level.