1. under the leadership of the logistics department, be responsible for the overall work of the kitchen and dining room.

2. according to the meal fee standard of the check-in staff, prepare the restaurant cost, expenses and profit and loss plan. Draw up the monthly cookbook (once a week), report it to the Logistics Support Department, and implement it after approval.

3. Guide, supervise and evaluate the procurement, acceptance, kitchen processing and restaurant service quality of kitchen food raw materials, and be responsible for evaluating employees' work performance and proposing suggestions on rewards and punishments for employees.

4. Be responsible for arranging the improvement of life on holidays, and do a good job in sick meal, birthday meal and family reunion meal.

5. Distribute meals to floor attendants according to the number of people dining on the floor.

6. Be responsible for the storage, requisition and month-end inventory of daily necessities such as restaurants, kitchen facilities, cookers and tableware.

7. Consolidate and develop a good relationship with the residents, and always solicit their opinions and suggestions. Continuously improve service and provide quality catering services.

8. Complete other tasks assigned by the leaders.