The head chef is directly responsible to the store manager, is responsible for presiding over the kitchen organization and leadership, business management work, ready to deal with kitchen problems, and timely reporting to the store manager. Job responsibilities and daily workflow are as follows:

1, the development of each period of the kitchen work plan, cost budgets, etc., and as a basis for the development of feasible implementation of the rules, effective control of costs, to ensure that the gross profit.

2, timely understanding of guest tastes and dining style changes, revise the menu, so that it is more in line with market requirements, to meet customer needs.

3, responsible for the kitchen labor deployment and coordination between shifts. Understand the situation of the staff, according to each employee's specialties to arrange the work, at any time according to the work of the work, the task of the kitchen staff reasonable deployment.

4, responsible for directing the quality of the dishes on-site guidance and control, special circumstances personally operate.

5, accurately grasp the amount of raw materials in stock, rationalize the use of raw materials, supervise the various production processes to avoid waste, timely inventory of goods, strict cost control.

6, is responsible for guiding the daily work of other personnel in the back of the kitchen, improve coordination between personnel, the implementation of work discipline and code of conduct, and timely resolution of problems arising from the work.

7, is responsible for kitchen hygiene, good environmental health, food hygiene and personal hygiene, supervise the teams to strictly implement the "Food Hygiene Law" and the kitchen's various health systems, check the food, tableware, utensils and chef's personal hygiene, to prevent food poisoning.

8, daily personal inspection and acceptance of raw materials and materials, to eliminate substandard quality and price standards of raw materials and materials into the kitchen.

9, responsible for the chef's training, assessment work, strengthen on-the-job training and technical exchanges, and strive to standardize the production of dishes and production standardization, and constantly develop new dishes.

Extended information:

Chef job notes

1, pay attention to the daily work of the back of the kitchen, the quality of the product and inspection, supervision, and is responsible for the command of the product site, strictly in accordance with the product procedures for the food, the product of the visual inspection and taste test. Reach the standard before the dishes.

2, pay attention to the development of each period of the kitchen work plan, cost budget, and as a basis for the development of feasible implementation of the rules, the quality of food, control of food costs and gross margins.

3, pay attention to timely understanding of guest tastes and dining style changes, revise the menu, so that it is more in line with market requirements, to meet customer needs.

4, pay attention to be responsible for the kitchen labor deployment and coordination between shifts. Understand the situation of the staff, according to each employee's specialties to arrange the work, at any time according to the work of the work, the task of the kitchen staff reasonable deployment.