Responsibilities of the Executive Chef
1. Under the leadership of the director of the Food and Beverage Department, be fully responsible for food production and control the kitchen products.
2. Formulate the kitchen management system, service standards and operating procedures, formulate the responsibilities of each post, understand the technical level and expertise of the personnel in each post, and arrange the jobs reasonably to ensure the normal operation of the kitchen work.
third, make the menus and kitchen recipes of each restaurant, determine the product price, control the cost, and maintain a good gross profit margin.
4. Personally collect customers' opinions on food quality, understand the views of restaurant managers and supervisors on market conditions, constantly develop and create new dishes, introduce seasonal dishes, promote special introductions, and organize special food festivals.
5. Be familiar with the types, origin, characteristics and prices of raw materials, seasonal varieties, and the quality and price of goods supplied. For the purchase of goods for important banquets, you should personally contact the purchasing department and personally check and accept them.
VI. Inspect the working conditions of kitchens, organize food production for large banquets and receptions, reasonably deploy human and technical forces, and coordinate all work links.
7. check the hygiene of each kitchen every day, check the food quality of each kitchen, and ensure the hygiene, safety and quality of food.
8. check the operation of kitchen equipment and the use of toilet utensils and counties, and make an annual procurement plan.
9. check the use and inventory of raw materials in each kitchen to prevent the overstock of materials from exceeding the shelf life, prevent deterioration and shortage. make a raw material procurement plan and control the incoming quality of raw materials.
11. strengthen contact with the floor and relevant departments, do a good job of cooperation and handle important complaints.
Xi. Preside over the daily kitchen work meeting and hold a business review meeting once a week to ensure the daily operation. < Lotus Mountain Courseware > Continuously improve the quality of products and improve the level of business and profit.
12. Organize chefs to go out to study, and attach importance to the application and popularization of new knowledge and technology.
XIII. Make a training plan for cooking skills, personally take charge of the training, improve the chef's skills, and maintain the restaurant's catering characteristics.
XIV. Be personally responsible for the recruitment of major business backbones, find ways to introduce professional technical personnel with certain customer support, care about the work and life of employees, provide necessary work guidance and help in time, and effectively mobilize their enthusiasm.
XV. Pay special attention to the maintenance of equipment and facilities. Ensure that all facilities are in good condition to prevent accidents.
XVI. Strictly implement fire control operation procedures, organize regular inspection of fire prevention appliances, and do a good job in fire prevention safety.
seventeen, proficient in cooking knowledge, familiar with the food production and processing process, according to the requirements of process technology, properly arrange the work of each link, be good at finding problems in production, face up to problems, solve problems, be good at developing new products, and organize and carry out various food promotion activities.
18. Be familiar with the eating habits, preferences and eating styles of all ethnic groups in various regions of the country. Be familiar with the storage, processing, knowledge and technology of goods, have personal brand-name dishes, and be able to organize and direct the cooking of all kinds of banquets and organize the food production of large or extra-large banquets of all sizes.
XIX. Complete other tasks assigned by the Director of Food and Beverage Department.