Attend the morning meeting of the kitchen department every day, record the contents, submit the work report of the department, report the food situation and the complaints and requirements of the guests. Make menus and recipes, and constantly introduce innovative dishes and special dishes every month (Sunday and Sunday) according to seasonal changes. Coordinate the internal work of the department and arouse the enthusiasm of chefs. Supervise food quality and fully meet customers' requirements for food.
Assign and supervise the work of subordinates and provide them with a good working environment. Check the appearance, appearance and hygiene of subordinate chefs, and be responsible for their attendance. Supervise the whole process of kitchen preparation and cooking, formulate and implement the chef training plan, and use, manage and maintain the whole kitchen equipment. Check all water, electricity, gas and oil switches before coming off work to ensure the safety of the equipment.
The qualification of a good cook
Everyone has self-esteem and wants to be respected by others. Marx said: "Hope to be respected is a higher level of human needs." Therefore, in the daily work of the kitchen, the chef respects and cares about the employees below everywhere, and is emotional and rational, which can avoid unnecessary conflicts and be handy in his own work.
Chefs should actively cooperate with other departments of the restaurant to do the cost accounting of the kitchen. When purchasing, he wants to shop around, mobilize employees to brainstorm and plug all the loopholes in the kitchen. There is a saying in China that "a good craftsman never abandons materials", which means that a skilled craftsman can make full use of any material.