Job description:

1. Assist the Executive Chef to make the menu, kitchen menu and food price of the western restaurant.

2. Arrange work tasks, arrange work details, and give guidance and supervision to employees.

3. Arrange the working schedule of kitchen staff, ensure the rational use of manpower, and arrange employees to work overtime when necessary.

4. Assist the Executive Chef in inspecting food quality and making raw material purchasing plan to ensure that raw materials are not wasted or damaged during use.

5. Be fully responsible for the normal use, cleaning and maintenance of tools, equipment and facilities within the jurisdiction, as well as the cleanliness and hygiene of the work area.

6. Evaluate the performance of subordinates on a regular basis, put forward suggestions on rewards and punishments to superiors, and implement technical training for chefs.

7. Ensure the quality of kitchen food. Always check the taste, color, required temperature and the share of dishes.

8. Develop new dishes, keep abreast of the market supply in different seasons, determine the price of dishes, and formulate menu standards.

9. Control the quality of food production, ensure the quantity and delivery speed meet the standards, and coordinate the production of kitchens in each team.

11. Be responsible for the quality cost control and expenses of kitchen food and raw materials, ensure the profit ratio of the kitchen, and prevent the cost leakage in the kitchen.

Extended information

Occupation requirements

1. Cultural requirements

Learning chefs requires certain cultural knowledge, tolerance and judgment. Learning chefs can apply for relevant cooking school, or go directly to places engaged in catering services with chefs.

2. Morality

The moral quality of a chef means that the chef has a level and accomplishment in political thought and moral quality.

As a chef in socialist China, he should not only have the basic ideology and morality of patriotism, love for the Party and love for the people, but also put forward the following points according to the particularity of the cooking profession:

First, the spirit of serving the people wholeheartedly;

Second, the professionalism of loving one's job;

Third, the spirit of loving the collective and the enterprise;

fourth, a firm legal concept.

3, physical requirements

As the saying goes, "Old Yin and Yang, less cooks." Chef's work is a kind of intensive labor. To be a qualified chef, we must first have a healthy physique in terms of physical quality. Chef's work is very hard, not only heavy workload, but also heavy. Whether it is processing, cutting and cooking, it takes a lot of physical strength.

You can't bear it without a healthy constitution. Besides, a chef should have strong tolerance. Chef's work is different from ordinary work, often going to work before people and coming off work after people; Be in front of people and eat behind them. Even sometimes business is so busy that you can't even eat a complete meal. In addition, it has to withstand the high temperature in front of the furnace, the smoke test of oil smoke and so on.

The characteristics of this kind of professional labor require chefs to have strong tolerance. Some people generalize this tolerance image as "four gains", that is, full, hungry, hot and cold. Third, chefs should be quick-witted and energetic. Once the kitchen work begins, it presents a state of high tension. Especially when the business volume is large, it is especially different.

When a guest orders a meal or a banquet, the chef should immediately respond and cook with the dishes. In addition, in the production process, some dishes need to be cooked in a hurry, such as cooking. These dishes often require a series of operating procedures to be completed in a short time, which requires the chef to have agile thinking, skilled movements and abundant energy.

4. Professional quality

The professional quality of a chef includes a lot of contents, and its main aspect is to have superb technology. Specifically, as a qualified chef, you should have a fine knife work, master the heat properly, and taste the seasoning accurately. We should have good cultural knowledge.

To master the basic theoretical knowledge of modern nutrition, hygiene and other aspects of cooking science, to understand the cooking culture and history of the motherland, and to know some knowledge of folk customs and etiquette. Must have certain aesthetic accomplishment and artistic innovation foundation. In addition, we should also have the spirit of being brave in creation and bold innovation, and have certain organizational and management skills and flexible use of 5S.

5. Work taboos

1. No spitting or littering, and the work area is clean and tidy.

2. Dress neatly, wear work clothes and work caps correctly, and maintain personal hygiene at all times.

Third, don't waste raw materials, separate raw materials from cooked ones, and avoid frying spoons to taste.

No smoking in the kitchen.